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 Meursault, grown on clay and limestone soil with a south-easterly exposure, has been vinified without sulphur, undergone alcoholic and malolactic fermentation in Burgundy pièces (228-litre barrels), and has been aged on the lees without sulphur for just over a year. It has an aromatic bouquet with empyreumatic, floral and liquorice notes. Its fullness is balanced out by a fresh, lively minerality, which means that it can be paired with delicate and flavoursome gourmet dishes.