The Savigny les Beaune Rouge is a youthful and fragrant wine. In the glass, it reveals a bright colour with dark ruby tones and an elegant aromatic profile with notes of strawberry, cherry, and red berries, followed by hints of rose petals and forest floor. On the palate, the taste is dominated by red fruits. It has a medium body, velvety tannins, and a great length on the fruity finish.

Located in Savigny-Les-Beaune, in the heart of the Côte de Beaune, Domaine Pavelot is a beautiful wine estate spread over approximately 13 hectares of vineyards and passed down from father to son. Today, the estate is run by Jean-Marc Pavelot and his son Hugues, who produce a range of wines from plots spread across several different appellations in the communes of Savigny-les-Beaune, Beaune, and Aloxe-Corton.

The vineyards are biodynamic, though not currently certified. Of the seven different Pinot Noir Premiers Crus of Savigny-lès-Beaune made at the domaine, each plot has distinct terroir characteristics based on the proportion of clay, alluvial, limestone and even gravel soils within the village.

The lower sites are richer in clay, with more water-holding properties. Here the vines are less stressed and make less concentrated, fruitier Pinots. The Premiers Crus higher up the slope have more limestone and gravel, and therefore better drainage capabilities. The vines here tend to be more stressed, naturally reducing yields and producing more complex aromatic flavours, more structural tannins and have more mineral presence. Each wine is made in the same way to express the nuances of each vineyard.

The Pinot Noir grapes are selected and harvested from different vineyards, with an average age of 40 years, located in the Savigny appellation. The variety of soil composition, geography, and exposure of the various plots contribute to the production of a complete, complex, and balanced wine. After vinification, the wine rests for one year in barrels.

It can remain a few years in the cellar, or be enjoyed now with Burgundian snails, veal, or medium-aged cheeses.