Chateau Pavie Decesse 2006

Description

Geological characteristics The estate is located on the Saint-Emilion limestone plateau, approximately 85 meters above the Dordogne River. The soil is largely clay-limestone with an asteriated limestone subsoil.Viticulture Pruned to six spurs, green harvesting, with an initial leaf thinning on the eastern side of the vines on late June and a second in mid-August in the western side. Hand picking and hand sorting of grapes.Vinification Pavie-Decesse is fermented in 3 wooden temperaturecontrolled vats to keep different lots of wine separate in order to fine tune the final blend. The wine stays on the skins for 3 weeks. Malolactic fermentation in barrel.Pavie-Decesse is fermented in new oak barrels for 18 to 24 months with racking every 3 months. Final blending takes place just before bottling, without fining or filtering. – Chateau Pavie Decesse