The origins of this property date back many years. The vines were cultivated on the slopes of what is now Chateau Pavie as early as the 4th century. Owned by Chantal and Gérard Perse since March 1998, Chateau Pavie, 1er Grand Cru Classe "A", has one of the most beautiful terroirs of Saint-Emilion. Chateau Pavie is recognized for the structure and elegance of its wines, resulting from a very limited yield of 31hl / ha.
The Chateau Pavie vineyard is made up of a single block of 37 hectares, which makes it one of the largest Premiers Grands Crus Classes of Saint-Emilion. Located to the south-east of the Saint-Emilion hill, the vineyard is spread over three levels going up the hill, with vines aged 49 years on average.
The "plateau" (85 meters above sea level) is composed of clay-limestone soil over asteroid limestone and the "mid-coast" (55 meters above sea level) is composed of brown clay-limestone soil with a fine texture. The "pied de côte" is made up of sandy / sandy-clay soils with iron ore between 60 and 80 cm and sandy-gravelly soils.
Particular attention is paid to the vineyard, part of which has been the subject of a replanting plan. This plan has included the enhancement of the vine training system to increase canopy size, pruning adjusted to the specific size of each vine, green harvest and leaf-stripping.
Vinification and aging
Picked and then sorted by hand, the harvested fruit is received in 21 temperature-controlled oak vats. After a 38-day vatting period, the malolactic fermentation is carried out in barrels, as is the aging. The breakdown is 75% new barrels and 25% second-fill barrels.