Château Pavie Macquin Premieres Grand Cru Classe

PAVIE-MACQUIN-2013-jpeg.jpg
PAVIE-MACQUIN-2013-jpeg.jpg

Château Pavie Macquin Premieres Grand Cru Classe

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VITICULTURE
Surface area 15 ha of which 14 ha are in production.
Grape varieties 84% Merlot, 14% Cabernet Franc, 2% Cabernet Sauvignon
Planting density 6600 pieds/ha
Terroirs clay-chalk plateau with asteriated limestone subsoil.
Average age of the vineyard 35 years-old.
Vineyard practices Combination of traditional ways (labours) and methods of spontaneous natural sodding. Continuous programme for the renewal of the vineyard: pulling-out, replanting, complantation of massal selection with higher density. Biological control and herbal treatment of the vineyard. Numerous manual intervention: disbudding, leaf removal, thinning... Complete trellising renewal in order to increase leaf surfaces. Draining of all estate plots. 

VINTAGE
Harvest dates
 Merlots from the 4th to the 15th of October, Cabernets from the 11th to the 15th of October. Yield: around 25 hl/ha–80% of first wine
Blend 85% Merlot, 13% Cabernet Franc, 2% Cabernet Sauvignon

VINIFICATION, AGEING
Ageing time:
16 to 20 months in barrels.
Barrels: 60% new, 40% of only one wine.

Distinctive features
Harvest reception by gravity entirely manual
4 successive sorting tables, de-stemming but no crushing. Gravity vatting of whole berries and seperate vinification in concrete tanks. Gentle extraction by punching of the cap, at the core of the fermentation. Malolactic fermentation in barrels.

Reductant ageing on fine lees First racking after 6 to 10 months of ageing (before summer), second one a year later, before the bottling. 2013 Fining and filtering only if necessary.

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