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 premier cru is characterised by Chardonnay grapes cultivated in a hot, sunny climat on stony clay soil. It is vinified naturally without sulphur and alcoholic and malolactic fermentations take place in Burgundy pièces (228-litre barrels). It is aged on the lees for one year. It delivers intensely toasted, floral and spicy aromatic notes. A lively mineral structure balances out its lushness and gives it good cellaring potential.