2013 Chateau Pavie, Saint Emilion Grand Cru
Château Pavie has a great diversity of soils and it is interesting to place the vineyard geographically: Soils corresponding to the Saint-Émilion limestone "plateau", located around 85 metres up from the
Dordogne, and composed of clay-limestone soil on top of chalk with marine fossils. Soils corresponding to the "mid-hillside" land 55 metres up from the Dordogne, composed of a brown clay-limestone soil with a fine texture.
Handpicking with crates. Sunny weather throughout the harvest. Since the 2004 vintage, the introduction of a new harvest reception, with double sorting tables, has enabled us to take even greater care of the selection and handling of the grapes.
Merlot October 2nd (young vines) – from October 3rd to October 9th
Cabernet Franc October 8th
Petit Verdot October 10th
Cabernet Sauvignon from October 11th to October 21st
• Alcoholic fermentation: lasted 8 days in temperature control stainless steel vats
Pumping over: 2 to 3 times a day – 2,5 the volume of the vat. Temperature: 27°C
• Maceration Turbopigeage in the best vats.
Merlot 22/23 days Petit Verdot 20 days
Cabernet Sauvignon 23/24 days Cabernet Franc 22 days
• Malolactic fermentation in vats, a few wines in barrels.
• Ageing: 60 % French new oak barrels for Rauzan-Ségla & 20 % French new oak barrels for Ségla