Philippe Pacalet - Monica and Philippe Pacalet

Philippe Pacalet is a wine craftsman. He defines himself as a terroir revealer. The uniqueness of his work lies in the creation of climatic wines based on the use of ancestral and modern techniques, a blend of expertise and passion.

It aims to be minimally interventionist. Care must be taken to let the effect take place for the effect to take place. Philosophy: At the beginning there is the vine. This life of the soil also contains the various species of indigenous yeasts which participate via fermentation in the terroir effect. The grapes are picked with care by well-treated harvesters. The transformation into wine. The red vinification is done in whole bunches in truncated wooden vats with traditional punching down by foot for 3 to 4 weeks. Then the marc is removed with a fork to be pressed. The wines are then placed in barrels of 1 to 3 wines for 15 to 18 months. The white vinification begins with direct pressing of whole bunches, followed by a short racking to be placed in barrels of 1 to 3 wines so that the alcoholic fermentation begins in barrels.

The specificity of Philippe Pacalet's work lies in 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 climat that Philippe Pacalet does not use SO2 during vinification and aging. The maturation of the wine. Its duration varies from 14 to 18 months and is the subject of particular attention during monthly tastings and analytical monitoring. For Philippe Pacalet, the refinement of the wines is decisive, given the sophistication of the climats of Burgundy. This differentiation specific to each terroir is a gestation at several speeds, more precisely as many as there are climats! It must therefore be carefully accompanied to enclose the wine in its glass case at the right time. Bottling. This operation is decided by tasting. When the wines are ready, they are racked by gravity, unfiltered and put into a mass. They rest for one to two months until bottling.