Domaine Christophe Pacalet

AFTER A FEW EXPERIENCES IN BIOCHEMISTRY AND COOKING, CHRISTOPHE PACALET CREATED, IN 1999,

WITH HIS UNCLE MARCEL LAPIERRE THE DOMAIN "LES MARCELLINS".

HE SELECTS PARCELS OF OLD VINES, CULTIVATED ACCORDING TO HIS IDEAL,

RESPECTING THE WINE AND ITS ENVIRONMENT TO OBTAIN THE BEST GRAPES.

HARVEST

Christophe Pacalet harvests manually, at maximum maturity, with his own team.

The grapes picked and meticulously sorted are then transported in 20 kg boxes to the vat room. 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.

WINEMAKING

The carbonic fermentation starts in the juice at the bottom of the vat after a few days, without adding yeast or sulfur dioxide (So2) – the native yeasts naturally present on the grapes are very different from one plot of vine to another and give to each of the crus a typicity faithful to its terroir.

The fermentations will thus last for 2 to 3 weeks depending on the vintage.

Then the pressing is done on a vertical wooden press, typical of Beaujolais.

The juices obtained are decanted (cleared of thick lees), cooled and placed in tuns and Burgundy barrels of 228 litres.

AGING & BOTTLING

The wines are then aged (refined) on fine lees for 5 to 10 months depending on the appellations before bottling.

This is done with very little filtration (the bottom of the barrels is filtered on a cellulose plate, i.e. around 5% of the total) and slightly sulphited or not depending on the destination of the wines or the customer's request.

Sulphur-free wines are living wines which must be stored at a temperature of 14°C for good conservation.