Château Pavie Saint-Emilion 1er Grand Cru Classé 1981

Saint-Emilion - Pavie
  • 75CL - Bottle
Château Pavie Saint-Emilion 1er Grand Cru Classé 1981
search
  • Château Pavie Saint-Emilion 1er Grand Cru Classé 1981
  • Château Pavie Saint-Emilion 1er Grand Cru Classé 1981
  • Château Pavie Saint-Emilion 1er Grand Cru Classé 1981
  • Château Pavie Saint-Emilion 1er Grand Cru Classé 1981
  • Château Pavie Saint-Emilion 1er Grand Cru Classé 1981
  • Château Pavie Saint-Emilion 1er Grand Cru Classé 1981
  • Château Pavie Saint-Emilion 1er Grand Cru Classé 1981
  • Château Pavie Saint-Emilion 1er Grand Cru Classé 1981
  • Château Pavie Saint-Emilion 1er Grand Cru Classé 1981

Château Pavie Saint-Emilion 1er Grand Cru Classé 1981

Saint-Emilion - Pavie
€135.00 Tax included

135€ HT

Perfect preservation and presentation

90/100 Cellar Tracker

Stock 3 bottle(s) in stock

Perfect preservation and presentation

90/100 Cellar Tracker

Vintage :
1981
Format :
75CL - Bottle
Color :
Red
Packaging :
Unitaire
Country :
France
Région :
Bordeaux
Appellation :
Saint-Emilion
Ranking :
1er Grand Cru Classé
Stock 3 bottle(s) in stock
Quantity
Last items in stock

Vintage :
1981
Format :
75CL - Bottle
Color :
Red
Packaging :
Unitaire
Région :
Bordeaux
Appellation :
Saint-Emilion
Ranking :
1er Grand Cru Classé
Reinforced and ultra-careful delivery
Secure payment methods
100% of wines in stock
Contact

A question about this wine? Contact us at 06 31 21 53 26

Details

Château Pavie has belonged to Gérard Perse since 1998. Its 37-hectare vineyard, facing south, is made up of 60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon. It is located near Saint-Émilion, in Gironde. Since its acquisition by Gérard Perse, he has been accompanied by Michel Rolland as consulting oenologist.

The estate's vines are over 45 years old. They are spread over three specific terroirs: the plateau (limestone), the coast (clay-limestone) and the foot of the coast (sandy-clayey).

The work is entirely manual, and the Château Pavie team attaches great importance to green harvesting. After being harvested by hand, the bunches are then sorted on a double sorting table. Finally, during winemaking, oak wood is essential. Fermentation takes place in vats and aging (which lasts between 18 and 24 months) takes place in new barrels.