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 wine, which is a blend of three climats with clay and chalk soils, is the fruit of Chardonnay grapes pressed whole and placed straight into Burgundy pièces (228-litre barrels) without allowing the must to settle. Alcoholic and malolactic fermentation take place there. The wine is then aged for a year on the lees, without sulphur. Every stage of vinification contributes to its peerless aromatic richness and flavour, which supplement the aromas of the Chardonnay. It is prized for its fresh white flower, mineral and white fruit notes, as well as its mouth-filling texture.