Philippe Pacalet is a wine maker. It is defined as a revealer of terroirs. The singularity of his work is the production of wines from climates which is based on the use of ancestral and modern techniques, a mixture of know-how and passion. He wants to be little interventionist. Care must be taken to let the effect take hold for the effect to take place. Philosophy: At the start there is the vine This soil life also contains the various species of indigenous yeasts which participate via fermentation in the terroir effect. The picking of the grapes is done with care by well-treated pickers. The transformation into wine The red wine is made in whole bunches in tapered wooden vats with old-fashioned punching down on the feet for 3 to 4 weeks. Then the grounds are removed with the fork to be pressed. The wines are then housed in pieces of 1 to 3 wines for 15 to 18 months. The white vinification begins with direct pressing in whole bunches, followed by a short settling to be put in barrels of 1 to 3 wines so that the alcoholic fermentation starts in piece. The specificity of Philippe Pacalet's work lies in the vinification without SO2, with indigenous yeasts and the attention paid to aging on lees without racking. It is to optimize the terroir effect and obtain the most accurate transmission of the information contained in each climate that Philippe Pacalet does not use SO2 during vinification and aging. The maturation of the wine. Its duration varying from 14 to 18 months is the subject of special attention during monthly tastings and analytical monitoring. For Philippe Pacalet the refining of the wines is decisive as the sophistication of the Burgundy climates is important. This differentiation specific to each terroir is a gestation at several speeds, more exactly as many as there are climates! It must therefore be accompanied with attention to enclose the wine in its glass case at the appropriate time. Bottling. This operation is decided by the tasting. When the wines are ready they are racked by gravity, unfiltered and massed. It rests for one to two months until bottling.