The nose is fig and prune notes.
Pavie Decesse exhibits more espresso, chocolate, and caramelized Merlot-like flavors, and reveals a certain freshness and precision because of its exquisite limestone-based terroir. Somewhat of a paradox to taste, on the palate this wine is close to perfection, but the nose is somewhat reduced, with some fig and prune notes. What doesnt make sense is that the palate is fresh, full-bodied and super-concentrated, with great blue, red and black fruits, licorice, earth and spice.
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. 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.
Final blending takes place just before bottling, without fining or filtering.
Pavie-Decesse is fermented in 3 wooden temperature-controlled 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 barrels.
Pavie-Decesse is fermented in new oak barrels for 18 to 24 months with racking every 3 months.