Saint-Emilion Grand Cru Classé
The estate is located on the Saint-Emilion limestone plateau, approximately 85 meters above the Dordogne River. The soil is largely clay-limestone with an asteriated limestone subsoil.
Pruned to six spurs, green harvesting, with an initial leaf thinning on the eastern side of the vines on late June and a second in mid-August in the western side. Hand picking and hand sorting of grapes.
Pavie-Decesse is fermented in 3 wooden temperature-controlled vats to keep different lots of wine separate in order to fine tune the final blend. The wine stays on the skins for 3 weeks. Malolactic fermentation in barrel.
Pavie-Decesse is fermented in new oak barrels for 18 to 24 months with racking every 3 months. Final blending takes place just before bottling, without fining or filtering.
Saint-Emilion Grand Cru
Grand Cru Classé
Sud-est du village de Saint-Emilion
Area under vine
90% merlot, 10% de cabernet franc
Average age of the vines