Grape varieties : Merlot, Cabernet franc.
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.