Lying on the Southern slope of Saint-Emilion, where several Saint-Emilion Grands Crus Classés are produced, the Pasquette estate enjoys an ideal exposure to the sun while being protected from Nothern winds. This helps the grapes reach an excellent level of ripeness.
The estate already mentioned on the map drawn up in 1762 by Belleyme, geographer to the King Louis the XVth, was bought by the Jabiol family in 1942, also owners of the Cadet-Piola estate producing a Saint-Emilion Grand Cru Classé.
The vineyard covers an area of 3 hectares.
The topsoil is mostly light while the subsoil is clayey, giving low yields and thus ensuring high quality grapes.
The vines, over 35 years old on an average, produce first-rate grapes.
The grapes are made up of 80% Merlot, 10% Cabernet Franc or Bouchet, and 10% Cabernet Sauvignon.
The grapes are entirely handpicked when perfectly ripe, and meticulously sorted. The vinification is carried out in stainless steel vats, and lasts about 3 weeks. Fermentation takes place slowly and naturally at controlled temperatures. The traditional winemaking process is very carefully watched over by Alain Jabiol himself, who favors fining with egg whites and partial ageing in oak barrels.
