|GRAPE VARIETIES||Merlot, cabernet franc, cabernet sauvignon|
|VINEYARD SURFACE AREA||37 hectares|
|ANNUAL PRODUCTION||88,000 bottles|
|SOIL||Limestone plateau, clayey hillside, clayey-sandy foot of the hillside|
History and anecdotes
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.
Since antiquity, the estate has been well-known for its fruit production, especially the Pavie peaches. The Château was named after them.
|CLASSIFICATION||1er Grand cru classé A, Saint-Emilion|
60% of merlot, 25% of cabernet franc, 15% of cabernet sauvignon
Blueberry, crème de cassis, sweet spices, graphite, toasty, blackberry, liquorice
|FOOD AND WINE PAIRING||
Smoked duck breast fillet on toasts, wild duck bigarade
|WINEMAKING||Depending on the vintage, wines steep for three weeks in temperature-controlled wood vats. The malolactic fermentation is done in barrels. Wine ageing is done in new barrels from 70 to 100% for 18 to 32 months.|
|BOTTLE SIZE||75 CL|