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AROMES DE PAVIE, 2016

SAINT-EMILION GRAND CRU

“A nose with small black fruits, morello cherry, vanilla. Ample, gourmet, juicy and fruity palate, ample and coating tannins, very long finish.” - Figaro Vin

CHARACTERISTICS

CLASSIFICATION 2nd wine of Château Pavie
GRAPE VARIETIES

70% of merlot, 20% of cabernet franc, 10% of cabernet sauvignon 

AROMAS

Blackcurrant, morello cherry, plum, black fruits, vanilla, spices

FOOD AND WINE PAIRING

Grilled sunshine vegetables, roasted veal grenadine

WINEMAKING 3 weeks in 20 temperature-controlled wood vats, then a malolactic fermentation in barrel, and the wine ageing is done in new oak barrels from 70 to 100% for 18 to 32 months
BOTTLE SIZE 75 CL

The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.

Regular price 106,00 € T.T.C.
Regular price Sale price 106,00 € T.T.C.
Tax included.
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Détail du vignoble

AGRICULTURE Conventional
GRAPE VARIETIES Merlot, cabernet franc, cabernet sauvignon 
VINEYARD SURFACE AREA 37 hectares
ANNUAL PRODUCTION 30,000 bottles
HARVEST Manual
SOIL Limestone plateau, clayey hillside, clayey-sandy foot of the hillside

Histoire et anecdotes

Arômes de Pavie is Château Pavie’s second wine.

In 1998, Gerard Perse acquired Château Pavie. Major investments began in the Château in order to give its reputation back. Michel Rolland acted as consulting oenologist and the architect Alberto Pinto redesigned the estate. In 2012, the excellence of Château Pavie became well-known thanks to its promotion and “A” classification as Premier Grand Cru in the Saint-Emilion appellation.

AROMES DE PAVIE

Caractéristiques

CHARACTERISTICS

CLASSIFICATION 2nd wine of Château Pavie
GRAPE VARIETIES

70% of merlot, 20% of cabernet franc, 10% of cabernet sauvignon 

AROMAS

Blackcurrant, morello cherry, plum, black fruits, vanilla, spices

FOOD AND WINE PAIRING

Grilled sunshine vegetables, roasted veal grenadine

WINEMAKING 3 weeks in 20 temperature-controlled wood vats, then a malolactic fermentation in barrel, and the wine ageing is done in new oak barrels from 70 to 100% for 18 to 32 months
BOTTLE SIZE 75 CL