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roasted poultry with herbs or sole fillet with beurre blanc
The aging is done with a limited proportion of new wood
combining architectural and wine heritage
tannique au style très classique qui demandera quelques années de garde pour être pleinement apprécié
The oldest trace of Clos de la Mousse dates back to 1220
Château Pavie 1981 - Saint-Emilion Clos-des-Jacobins roasted poultry with herbs orChateau Pavie 1981 Saint Emilion During the first classification of the St Emilion vintages in 1955, Chteau Pavie was classified B. Since 2012, they have moved up a gear and are now premier cru class A, which is a testament 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. The vines are 43 years old on average.
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