Burgundy
An elegant nose with notes of red fruits, flowers, fur, and sandalwood... Palate: a powerful and opulent wine, complex and tannic, with a touch of salt. A marriage of robustness and refinement.
Pinot Noir from a parcel of 48-year-old vines on clayey-limestone soils and sandy soil rich in iron, facing southeast. Fruit of healthy organic farming, with a yield of 30 hl/ha. Vinification: whole grapes bunches, meticulously sorted, fermented without SO2, with cap punch downs twice a day for 4 weeks. Alcoholic fermentation with indigenous yeasts without artificial thermoregulation. Malolactic fermentation in barrels. Matured on lees in barrels under “reductive” conditions, without racking, but with stirring and zero SO2 for 16 months.
Philippe Pacalet is a now legendary figure of natural wine in Burgundy. He is the nephew of Marcel Lapierre, who trained him from 1985 to 1991, leaving an indelible mark on Philippe. A sensitivity towards this type of wine would seem to be in the family genes. Philippe then got noticed by Henry-Frédéric Roch, who would entrust him with vinifications at Prieuré-Roch from 1991 to 2001... An...
All wines
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
Integrated winegrowing
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