Account
Philippe Pacalet
Our Selection from Philippe Pacalet
A relative newcomer who started in 1999, Pacalet does not own any vineyards but instead rents a selection of plots with interesting terroirs. Until 2007 winemaking took place in several borrowed spaces, but then Pacalet purchased a 19th Century cellar in the heart of Beaune from the de Montille family.
In the winery, natural yeasts take care of fermentations. Red grapes are vinified in whole clusters in wooden vats for three to four weeks with traditional pipeage by foot. Aging takes place in piéces (228-liter barrels) for 15 to 18 months. White grapes are pressed and settled before fermentation in larger barrels. There are no sulfur additions, other than a tiny amount at bottling.