This rich and sumptuous grand cru, from an advocate for sulphur free winemaking, has an appealingly complex aromatic bouquet. More info
This cuvée is produced on a clay and limestone terroir which boasts a perfect south-easterly exposition. Whole grape bunches are vinified without sulphur and fermentation is triggered by natural yeasts. The wine is then aged for 17 months, without the addition of sulphur. This grand cru delivers a rich and sumptuous register. Its complex aromatic bouquet features delicate floral notes of violet, musk, Morello cherries, black cherries, and black truffles. A well-defined tannic structure makes it a good pairing with full-flavoured dishes.
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.
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