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Chateau Pavie Decesse 2020 En Primeur
Although Pavie Decesses' reputation exists in the shadow of its glorious older brother, topography has nonetheless placed it above Château Pavie, situated as it is on the limestone plateau of Saint-Emilion. Purchased by Gérard Perse in 1997 (a year before he bought Château Pavie), Pavie-Decesse is one of the "happy few" Saint-Emilion Grands Crus Classés.
Enjoying the same attention as Château Pavie, with which it essentially shares the terroir, Pavie-Decesse achieves a consistency of quality that is the definition of great growth.
Geological Characteristics
On the limestone plateau of Saint-Émilion, located about 85 meters from the Dordogne, composed of clay-limestone soil on top of chalk with marine fossils.
Cultivation methods
Pruning up to 6 buds, thinning, leaf removal operation on the dawn side of the rows at the end of June, and a second one on the sunset side in mid-August. Grapes are harvested and selected by hand.
Vinification
Pavie-Decesse is fermented in 3 temperature controlled wooden vats to keep different batches of wine separate in order to fine tune the final blend. The wine remains on the skins for 3 weeks. Malolactic fermentation in barrel.
Pavie-Decesse ferments in new oak barrels for 18-24 months with racking every 3 months. Final blending takes place just prior to bottling, without clarification or filtration.
