Domaine Christophe Pacalet

Philosophy: "The Art of Doing Nothing" (or almost nothing)

Christophe Pacalet does not own all of his vineyards; he is what is called a high fashion merchant-breederHe selects plots of vieilles vignes from partner winegrowers who share its ethics: no chemical fertilizers, no pesticides, and rigorous soil work.

• Natural Wine: His doctrine is one of non-intervention. No chemical yeasts, no sulfur (or very little at bottling), no fining or filtration.

• The Objective: To obtain the purest possible "fermented grape juice", which is the exact mirror of the granite or schist from which it comes.

A Journey Through the Wines

THE domaine Christophe Pacalet's wines stand out for their ability to offer a comprehensive interpretation of Beaujolais. He vinifies several crus, each with a strong identity.

Winemaking: The Traditional Beaujolais Method

Christophe Pacalet remains faithful to the carbonic maceration (or semi-carbonic) typical of the region, but taken to its highest level of excellence:

1. Whole Harvest: The bunches are placed whole in the vat, without being crushed.

2. Cold fermentation: Indigenous yeasts (naturally present on the skin of the grape) are used. Fermentation starts inside the grape itself, which produces these vibrant fruit aromas.

3. Livestock farming: The wines are aged in Burgundy barrels (casks that have held several wines) for 6 to 11 months. This softens the tannins without ever imparting oaky character to the wine.

The Pacalet Style: "Glug-glug" and Elegance

Tasting a wine from Christophe Pacalet is often an experience of immediacy.

• Drinkability: These are very fresh wines, what are colloquially called "thirst-quenching wines" (or glug-glug), but with a surprising aromatic depth.

• Digestion: The absence of chemicals makes these wines particularly easy to drink and vibrant. They evolve in the glass, opening up to notes of flowers, spices, and fresh fruit.

Tasting advice: Christophe Pacalet's wines are best served slightly chilled (around 14°C). As they are not heavily protected by sulfur, avoid storing them behind a sunny window or in a very warm kitchen!