Chateau Pavie offers a variety of terroirs, including a first terroir made of clay-limestone soil atop an asteriated limestone subsoil and typical of the Saint-Emilion limestone plateau. At an elevation of around 85 meters above the Dordogne River. A second terroir referred to known as the “middle of the slope” and composed of very fine brown limestone, located around 55 meters above the Dordogne. Numerous fields have been replanted. The vines are trained to grow tall in order to increase the leaf canopy. Old vines are pruned to six spurs and new vines to two, along with green harvesting leaf thinning and hand picking and sorting. The manner in which Chateau Pavie is fermented varies by vintage. It is aged on the skins in 20 temperature-controlled wooden vats for three weeks. The wine undergoes malolactic fermentation in the barrel and is matured, depending on the vintage, for 18 to 32 months in 70% to 100% new wood.
