PHILLIPE PACALET

DOMAIN

Coming from the wine world where he grew up, Philippe Pacalet already had a winemaker ancestor in 1780. He carried out scientific studies which led him to be a qualified oenologist and specialist in native yeasts.

Philippe Pacalet learned the trade through contact with great professionals and acquired solid practical experience during 10 years as manager of a wine estate in Côte de Nuits.

Philippe Pacalet works with quality plant material. In order for the terroir to express itself later in the wine, you need soil that ferments, meaning fertile soil.

Indeed, to capture the original information of the place, it is essential that the vine “nourishes” itself with the specificities of its soil, its geology, its exposure and its microclimate.