After some experiments in biochemistry and cooking, Christophe Pacalet created, in 1999, with his uncle Marcel Lapierre, the « Les Marcellins ».
He selects plots of old vines, cultivated according to his ideals, with respect for the wine and its environment to obtain the best grapes.

THE HARVEST
Christophe Pacalet harvests manually, at the same time. maturity maximum, with its own team.
The grapes picked and carefully sorted are then transported in 20 kg boxes to the vatage. They are stored overnight in a cold room while awaiting vatting the next morning.
The tanks, thus filled, are saturated with carbon dioxide (Co2) and closed.

VIGNIFICATION
Carbonic fermentation starts in the juice at the bottom of the tank after a few days, without yeast or sulfur dioxide (So2) – The native yeasts naturally present on the grapes are very different from one plot of vine to the next. another and give to each of the vintages has a typical character; faithful to its terroir.
The fermentations will thus last for 2 months. 3 weeks following the vintage.
Then pressing is carried out on a vertical wooden press, typical of Beaujolais.
The juices obtained are settled (removed from the lees). thick), cooled and put into tuns and 228 liter Burgundian pieces.

LIVESTOCK & BOTTLING
The wines are then matured (refined) on fine lees for 5 to 5 years. 10 months depending on the appellations before bottling.
This is carried out with very little filtration (the bottom of the barrels is filtered on a cellulose plate, i.e. approximately 5% of the total) and sulphite slightly or not depending on the destination of the wines or the customer's request.
Sulphur-free wines are live wines which must be stored at the appropriate temperature. a temperature of 14°C, for good conservation.