Domaine Pavelot, located in Savigny-lès-Beaune and Aloxe-Corton, has been a family business for generations, passing the winemaking knowledge from father to son. The current winemaker, Hughes Pavelot, practices sustainability, gradually moving to an organic approach.

The vineyards extend over 12 hectares in Burgundy.

The top three wines of the domaine are Savigny-lès-Beaune Premier Cru Aux Gravains,

Savigny-lès-Beaune Premier Cru La Dominode, and Savigny-lès-Beaune Premier Cru Aux Guettes.

The Savigny-lès-Beaune Premier Cru Aux Gravains 2015 scored 93 - 95, Savigny-lès-Beaune Premier Cru La Dominode 2012 scored 93 - 95, Savigny-lès-Beaune Premier Cru Aux Guettes 2012 scored 93 - 95 by the Wine Advocate.

Robert Parker said that “The 2015 Savigny-lès-Beaune Premier Cru Aux Gravains possesses the most vivacious and animated bouquet of Pavelot's 2015s: red cherries, crushed strawberry, iodine and hints of black plum later on. There is a lot going on within these aromatics that won't sit still. The palate is exquisite: wonderful balance, filigree tannin and a velvety texture all ticked off. There is a lovely saline note that surfaces towards the finish that exhibits tremendous depth, completing a top-class Savigny that will give years of pleasure.”

Tasting notes of the wine may be described as velvet texture, light, elegant, aromatic with a deep crisp palate.

Jean-Marc and Hugues Pavelot manage the vineyard today, but the wine bottling business was started right after the Second World War by Jean-Marc’s father.

The Pavelot family began wine-growing long ago, right after the French Revolution, gradually bringing the vineyard to new levels, starting wine bottling in the 20th century and improving viticulture in the 21st.

During the last years Domaine Pavelot practices close to organic approaches. The harvest is done manually at good maturity, and is controlled through restrictive pruning, targeted and limited organic fertilization, disbudding and is supplemented by green harvesting if needed.

The harvest for red wine is entirely or partly destemmed depending on the wine type. Then placed in vats, cooled, macerated, and fermentated. While fermented, the temperature is controlled and regularly punched down and later pumped over.

After harvesting white grapes, they are immediately pressed. The grape juice is clarified and then placed in vats where it will begin its fermentation. A few days later, the fermenting juice is put in barrels. During this stage, each barrel is stirred regularly to keep the yeast active.