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Lussac-St-Émilion AOP Département:

Gironde
Lussac-St-Émilion AOP Commune of Production:

Lussac
Lussac-St-Émilion AOP Styles and Encépagement:

Rouge: Min. 90% combined Cabernet Sauvignon, Cabernet Franc, Merlot, and Malbec; plus max. 10% combined Carmenère and Petit Verdot
Lussac-St-Émilion AOP Assemblage:

per encépagement
Lussac-St-Émilion AOP Minimum Potential Alcohol:

11%
Lussac-St-Émilion AOP Minimum Must Weight:

180 g/l (194 g/l for Merlot)
Lussac-St-Émilion AOP Maximum Residual Sugar:

3 g/l
Lussac-St-Émilion AOP Élevage:

The wines may not be released until April 15 of the year following the harvest
Lussac-St-Émilion AOP Minimum Planting Density:

5,500 vines per hectare
Lussac-St-Émilion AOP Maximum Yields (Rendement de Base):

53 hl/ha
Lussac-St-Émilion AOP Established:

1936