Cold carbonic maceration in whole clusters with native yeasts and without SO2 for 2 to 3 weeks following the vintage. Aged on fine lees, without SO2, in 50 hectolitre concrete vats for 6 to 8 months. Floral and perfumed on the nose but with some body and structure on the palate. This is fantastic.
Notes on the Producer
Christophe Pacalet started his career as a chef in the French tropics before returning to his native Beaujolais. With the help of his uncle, famed natural winemaker Marcel Lapierre, he started his own winery in 1999. Christophe shares the same philosophy as his late uncle, for low intervention, minimum sulphur, and sheer hard work. To this day he shares a close family bond with the Lapierre family and is never too far from Camille and Mathieu. Pacalet is also a well-known name in the wine world as his cousin, Philippe makes wines in Burgundy.
His cellars are on the outskirts of Cercié, conveniently situated for all the appellations he vinifies. Carbonic fermentation occurs at ground level and all the maturation happens in the old cellar underneath; all barrels are filled using gravity. Christophe has managed to source pristine grapes from local growers with whom he has long supply contracts; many have been working with him since day one. He also owns a vineyard in Fleurie called Les Labourons, which he cultivates organically.