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Fermentation 60% en cuve ciment et 40% en foudres de chêne
The blend and grape varieties of the vineyard are quite classic with 65% Merlot
the estate was acquired by Baron Philippe de Rothschild
Château Figeac 1988 - Saint-Emilion
This qualitative irregularity is no more
Château Pavie 1994 - Saint-Emilion clos des papes Fermentation 60% en cuve cimentChateau Pavie 1994 Saint Emilion During the first classification of the Crus de St Emilion in 1955, Chteau Pavie was classified B. Since 2012, they have gained ground and are now Premier Cru Class A, which testifies to the quality of the wines and the seriousness of the estate. Chteau Pavie is distinguished by a great diversity of terroirs. The annual production of Chteau Pavie amounts to 70,000 bottles. Aged in barrels for 18 to 32 months and 70% to
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