History and Ownership

• Appellation: Saint Emilion
   

• Classification: Premier Grand Cru Classe `A' 
   

• Area planted: 37 hectares
   

• Grapes planted: 60% Merlot, 25% Cabernet Franc, 15% Cabernet Sauvignon
   

• Owner: Gerard Perse (since 1998)  
   

• Website: www.vignoblesperse.com
   

• Email: contact@vignoblesperse.com
   

• Phone: +33 5 5755 4343
  
  Pavie has great soil diversity, with soils corresponding to Saint-Emilion's limestone plateau located around 85 meters up from the Dordogne river, comprising clay-limestone soil on talk of chalk with marine fossils, according to data from the estate released in April 2017 at the time of the 2016 en primeur tastings. Soils corresponding to mid-hillside land 55 meters up from the Dordogne are composed of brown clay-limestone soil with a fine texture.
  
  The 2016 vintage of Pavie comprises 60 percent Merlot, 22 percent Cabernet franc and 18 percent Cabernet Sauvignon, according to estate data. The average age of vines as of April 2017 was 48 years. The yield for 2016 was 38 hectoliters per hectare, with 14.55 percent alcohol, 3.75 acidity and a pH of 3.49. 
  
  Many parcels of vineyard have been replanted and the vine-training system has been lifted up to increase leaf surface. Vines are pruned down to six buds for old plants and two buds for young ones. Thinning and leaf-stripping is practised, as well as picking and sorting of grapes by hand.
  
  Vinification is adapted to the potential of each harvest, with 21 temperature-controlled wooden vats used for a vatting time of 38 days. Malolactic fermentation takes place in barrels. The main wine is matured in 80 percent new oak and 20 percent barrels which have been used for just one previous vintage. 
  
  Pavie's second wine is Aromes de Pavie, which is made from grapes grown over 14.5 hectares. The 2016 vintage comprised 66 percent Merlot, 21 percent Cabernet Franc and 13 percent Cabernet Sauvignon.  The average age of vines used for the second wine is 28 years, with yields in 2016 of 42 hectoliters a hectare, 14.15 percent alcohol, acitidy of 3.15 and a pH of 3.78.