Region: France - Bordeaux
Grapes: 65% Merlot, 20% Cabernet Franc, 15% Cabernet
Alcohol: 14.5%
Notes on the Wine
The vines are worked with a minimum of chemical treatments. Green harvests are made, and a first leaf thinning on the eastern side of the vines at the end of June is followed by a second thinning on the vines' western side towards mid-August. Alcoholic fermentation begins naturally in temperature controlled tanks. After several weeks of vatting, malolactic fermentation is made in tank.
Notes on the Producer
The vineyard is manually worked in its entirety. Château Pavie's team is out among the vines throughout the entire year. Great attention is given to green harvesting. We always strive for optimal maturity. The grapes are hand-harvested and transported to the vat house in small crates for selection on double sorting tables.
This process consists of sacrificing a portion of each vine's grape bunches in order to improve the quality of those which remain. This operation leaves well-distributed bunches of superior quality on the vine with good air circulation and sun exposure to achieve even ripening. There is no doubt that good maturity is a major factor in a wine's quality.
