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.

Discover the opulence of this Vosne-Romanée as an accompaniment to full-flavoured food. Its aromatic richness (red berries, musk, and forest floor), lushness and robustness on the palate make this an ideal accompaniment to a meal. This Pinot Noir is produced from sixty-year-old vines grown on silty clay and limestone soils. The grapes are cultivated organically and reap the benefit of an ideal south-easterly exposure, which promotes optimum ripening. Philippe Pacalet makes it a point of pride not to use sulphur during whole-bunch vinification. He punches down the grapeskin cap daily (pigeage) for over three weeks to extract as much taste and texture as possible. This explains why the wine is so fleshy. Alcoholic fermentation is triggered by natural yeasts and malolactic fermentation is carried out in Burgundy pièces (228-litre barrels). The wine is then aged on the lees for 17 months.