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The
The Château Pavie, formerly Premier Grand Cru Classé B in the latest classification of Saint-Emilion wines in 2006, was promoted to Premier Grand Cru Classé A in 2012 alongside Angélus. A promotion acquired thanks to the great investment of Gérard Perse and the precious advice of Michel Rolland (who, moreover, largely contributed to the fame of the Domaine).
The
As the vines are south-facing, the climatic conditions are ideal. The terroir is conducive to the production of a great wine.
The vinification of Pavie is done in oak barrels. Fermentation is done in thermo-regulated wooden vats and is followed by an ageing period of 18 to 24 months in new barrels.
The result is a powerful, rich, elegant, dense and complex wine without forgetting its remarkable ageing potential.
The
The estate also produces a second wine named "Les Arômes de Pavie" mainly from the youngest vines under 10 years old. Although this is its second wine, the estate takes the same care with it as it does with its first wine, both in viticulture and winemaking.
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Best vintages Château Pavie: 2005, 2000, 2009, 2010, 2015
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