Christophe Pacalet is a micro-negociant that vinifies a plethora of different Beaujolais appellations at his winery in Cercié, just outside of Villié-Morgon. After studying biology and chemistry and spending 9 years as a cook in Lyon and the Caribbean, Pacalet chose to settle down and make wine in his home region, the Beaujolais. He had already picked up the basics of the craft helping his uncle (the late Morgon maestro Marcel Lapierre) in the cellar, and in 1999 this same uncle helped Christophe set up his own winery
beaujolais Village Christophe Pacalet
€24.50
Description
Tasting Notes from Pinto Wines |
|
| Colour | Ruby color |
| Nose |
Fresh and delicately fruity nose |
| Palate | Light-weight and velvety on the palate, moving to deeper fruit mid-palate, which is then picked up by refreshing acidity |
Fact Sheet |
|
| Size | 75 cl |
| Grape Variety | Gamay noir |
| Alcohol % | 13% |
| Style | |
| Estate/Producer | Christophe Pacalet |
| Country | France |
| Region | Beaujolais |
| Vintage | 2023 |
| Vinification |
Hand-harvested Gamay from lieu-dits in La Chapelle de Guingchay and Lantignié. In La Chapelle the soil is dominated by ancient alluvial rocks and in Lantignié granite. Whole bunch cold-carbonic maceration for 2-3 weeks, fermentation only on indigenous yeasts and without SO2. Manual pressing with an antique vertical wooden press. Elevage on fine lees in used oak vats and concrete tanks for 5-8 months. Minimal SO2 at bottling. |
| Closure | Natural cork |
| Cellaring/Ageing Potential | |
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