Alain Jabiol and his daughter Amélie are currently responsible for managing Cadet-Piola. Their work in the vineyards is timed in harmony with the seasons. The soil is grateful for the loving attention and generously produces a fine wine. The Jabiol family has always perpetuated the winegrowing tradition of the greatest chateaux in the appellation.

Chateau Cadet-Piola is located several hundred metres north of the town of Saint-Emilion. The 7 hectares of vineyards are on top of one of the highest hills in the commune.

This eminent position is responsible for a special microclimate that helps avoid frost in spring and winter.

Fermentation takes place naturally and little human intervention is necessary to make the wine give its very best. Colour is good and structure excellent. The ultimate aim is to let the wine express the vineyard's own character.

Likewise, barrel ageing must enhance the wine's intrinsic qualities rather than masking them. The wine stays in oak barrels for 15 months. A third of these are replaced by new barrels every year. Fittingly, the chateau has an underground cellar located under the vines.

The sober, compact cellar buildings are set among the vines, which are enclosed by an old stone wall. Reminders of ancient history (stone architecture, underground cellars dug out of solid rock, and a bread oven reminiscent of a time when the estate was self-supporting) add to the chateau's charm.

The soil is mostly clay-limestone, with a layer of porous rock, easily pentrated by vine roots. The mix of grape varieties is perfectly adapted to the soil : 51% Merlot, 28% Cabernet Sauvignon, 18% Cabernet Franc et 3% Malbec.
The vines are over 30 years old on the average, and are perfectly suited to the soil. Yields are low and quality high. Nature takes its course and the less human intervention, the better the wine.
The grapes are only rarely thinned out.