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.

Information

Domain Name:
Philippe Pacalet
Winemaker's Name:
Monica et Philippe Pacalet
Country:
France
Region:
Bourgogne
Appellations:
Bourgogne, Chablis, Beaujolais, Vallée du Rhône
Grape varieties:
Pinot Noir, Chardonnay, Aligoté, Gamay, Pinot noir, Syrah

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<p>Philippe Pacalet est un artisan du vin. Il se d&eacute;finit comme un r&eacute;v&eacute;lateur de terroirs. La singularit&eacute; de son travail est l'&eacute;laboration de vins de climats qui repose sur l'utilisation de techniques ancestrales et modernes, d'un m&eacute;lange de savoir faire et de passion. Il se veut peu interventionniste. Il faut veiller &agrave; laisser l'effet se faire pour que l'effet se fasse. Philosophie: Au d&eacute;part il y a la vigne Cette vie du sol renferme aussi les diverses esp&egrave;ces de levures indig&egrave;nes qui participent via la fermentation &agrave; l'effet terroir. La cueillette des raisins est faite avec soins par des vendangeurs bien trait&eacute;s. La transformation en vin La vinification en rouge se fait en grappes enti&egrave;res en cuves bois tronconiques avec des pigeages &agrave; l'ancienne aux pieds pendant 3 &agrave; 4 semaines. Ensuite les marcs sont retir&eacute;s &agrave; la fourche pour &ecirc;tre press&eacute;s. Les vins sont ensuite log&eacute;s en pi&egrave;ces de 1 &agrave; 3 vins pendant 15 &agrave; 18 mois. La vinification en blanc s'amorce par un pressurage direct en grappes enti&egrave;res, suivie d'un court d&eacute;bourbage pour &ecirc;tre mis en f&ucirc;t de 1 &agrave; 3 vins afin que la fermentation alcoolique d&eacute;marre en pi&egrave;ce. La sp&eacute;cifi&eacute; du travail de Philippe Pacalet r&eacute;side dans la vinification sans SO2, avec les levures indig&egrave;nes et l'attention port&eacute;e &agrave; l'&eacute;levage sur lies sans soutirage. C'est pour optimiser l'effet terroir et obtenir la transmission la plus juste de l'information contenue dans chaque climat que Philippe Pacalet n'utilise pas de SO2 pendant la vinification et l'&eacute;levage. La maturation du vin. Sa dur&eacute;e variant de 14 &agrave; 18 mois fait l'objet d'une attention particuli&egrave;re au cours de d&eacute;gustations et d'un suivi analytique mensuels. Pour Philippe Pacalet l'affinage des vins est d&eacute;terminante tant la sophistication des climats de bourgogne est importante. Cette diff&eacute;renciation propre &agrave; chaque terroir est une gestation &agrave; plusieurs vitesse, plus exactement autant qu'il y a de climats ! Elle doit donc &ecirc;tre accompagn&eacute;e avec attention pour enfermer le vin dans son &eacute;crin de verre au moment opportun. La mise en bouteille. Cette op&eacute;ration est d&eacute;cid&eacute;e par la d&eacute;gustation. Quand les vins sont pr&ecirc;ts ils sont soutir&eacute;s par gravit&eacute;, non filtr&eacute;s et mis en masse. Il reposent pendant un &agrave; deux mois jusqu'&agrave; la mise en bouteille.</p>

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