Philippe Pacalet Moulin à Vent

Philippe Pacalet Moulin à Vent is a natural single-variety Gamay red wine made by Philippe Pacalet in the A.O. C. Moulin-à-Vent, in Burgundy, France.

Philippe Pacalet is a wine craftsman, an “innovator of terroirs” and one of the people carving out the future of Burgundy and Beaujolais.

The grapes used to make the Philippe Pacalet Moulin à Vent wine come from 45-year-old vines planted in clay and limestone soils with sandy and ferrous components, cultivated according to the principles of biodynamic agriculture. They are southeast-facing with a sunny and airy microclimate. The clusters ferment whole with their own yeasts for four weeks without artificially controlled temperatures and without adding sulphites. The cap is plunged twice a day. The wine undergoes malolactic fermentation in parts and is then finally aged with its fine lees for 17 months in oak barrels without SO2.

Philippe Pacalet cultivates his plots with the utmost respect for nature, with a philosophy of minimal intervention where the vine is allowed to nourish itself though its own terroir so that it can reveal the land and the variety’s potential and essence. This results in wines that are sincere and honest but also elegant.