Pacalet Philippe

Philippe Pacalet is one of the most interesting names in Burgundy's nouvelle vague. Raised in a family that has always been involved in viticulture, he was born with wine in his DNA. After a series of experiences in various French wineries, in 2001 he decided to launch a personal project to produce wine based on a precise philosophy, inspired by ancient traditions, with great care for the vineyard and minimal intervention in the cellar. He began his activity by renting some plots of land in Burgundy, which were selected for their exposure, soil composition and age of the vines. The idea was to create a small mosaic of plots, where he would begin to put his idea of viticulture into practice, producing wines with an artisanal and natural profile.

After a lengthy and thorough work on the territory of the Cote d'Or region, today Philippe Pacalet manages a park of vineyards of extraordinary value, which includes valuable plots that are cultivated in the famous territories of: Corton Charlemagne Grand Cru, Mersault Premier Cru Charmes, Mersault Premier Cru Les Perrières, Chassagne Monrachet, Puliggny Montrachet, Pommard, Pommard Premier Cru Les Arvelets, Aloxe Corton Premier Cru, Ladoix Premier Cru Les Joyesues, Nuit Saint Georges Premier Cru Aux Argillas, Chambolle Musigny Premier Cru, Gevrey Chambertin Premier Cru Bel Air, Charmes Chambertin Grand Cru, Vosne Romanée, Corton Les Bressades Grand Cru Clos De Vouget Grand Cru. Today Philippe offers a wide range of wines which represent the different aspects of the Burgundy terroir, perfectly interpreting the special characteristics of each individual climate.

His approach to viticulture is very simple and respectful of the character of the terroir. The work is fundamentally concentrated in the vineyard, in order to obtain grapes that are healthy, genuine and capable of interpreting the character of the soil. Horses are used to help with the work between the rows, which does not compact the soil, leaving it soft and healthy. Cellar practices are kept to a minimum, with spontaneous fermentation, the use of only indigenous yeasts and non-destemmed grapes. Maceration on the skins is quite long, with delicate pressing and a final period spent with the grape cap submerged to allow a complete extraction of all the grapes' components. The end result is a straightforward and elegant wine, which is bottled without filtration or clarification, specifically to preserve its energy and expressive integrity.