Revealing terroir
Philippe Pacalet
Philippe Pacalet is a wine artisan. He describes his work as revealing the character of each terroir.
A craft above all
Wines that express their vineyard
His work centres on wines that express their individual vineyard sites. He combines traditional and modern techniques, skill and passion, while intervening as little as possible.
“You have to let things happen for their effect to emerge.”
Wines and vineyard sites
The expression of terroir
The vineyard sites lie within some of the Côte-d’Or’s best-known appellations. Philippe Pacalet has carefully chosen plots that reflect the principle behind his work: expressing the terroir of each site through its wine.
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Winemaking
It starts in the vineyard
In order for the terroir to express itself later in the wine, you need soil that ferments, meaning fertile soil: the vine must “feed” itself on the specificities of its soil, its geology, its exposure and its microclimate.
In the vineyard
Philippe Pacalet works with high-quality vine material. The life of the soil also includes indigenous yeasts, which contribute to the expression of terroir through fermentation. The grapes are picked carefully by harvesters whose working conditions are respected.
Making the wine
The reds are fermented as whole bunches in wooden vats shaped like a truncated cone, with traditional foot punch-downs. The whites are pressed as whole bunches and fermented in Burgundy barrels. No SO2 is used during fermentation or ageing; a small addition may be made at bottling, especially for the whites.
Ageing
The wines age on their lees without racking for 14 to 18 months, with monthly tastings and laboratory analysis.
Bottling
Tasting determines when the wines are ready. They are racked by gravity without filtration, then rest for one to two months before bottling.
Contact the house
Maison Philippe Pacalet, 12, rue de Chaumergy, 21200 Beaune. Write to us or call us for any requests.
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