Enologist and nephew of Marcel Lapierre, Philippe Pacalet has been producing top-quality wines since 2001. The key to the success of his négociant business is his desire to best express the terroir, his meticulous vinifications, non-interventionist methods and his discerning use of minimal doses of sulphur. His extremely natural wines have stunning balance and for the most part, excellent aging potential.

This Meursault premier cru produced on a clay and limestone soil has empyreumatic, floral and liquorice notes. The rich and varied bouquet hints at fullness and minerality on the palate. The wine has a long finish in a fresh, rich register. In order to achieve this, Philippe Pacalet presses the grapes whole without allowing the lees to settle before placing them directly into Burgundy pièces (228-litre barrels). He carries out alcoholic and then malolactic fermentation. This explains the slightly toasted notes.