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.

Vinified in whole bunches without sulphur and using natural yeasts, this Gevrey-Chambertin is made from forty-year-old vines cultivated on clay and limestone soils. It delivers contrast on the palate: generous, fresh and mineral simultaneously, it reveals small red and dark berry notes, overlaid with more complex wildflower and musk accents. This wine, which gains in complexity after being cellared for a little while, is ideal for accompanying food.