



Philippe Pacalet Bourgogne Vielles Vignes is a natural, single-variety Pinot Noir red wine produced by Philippe Pacalet in the AOC Bourgogne in Burgundy, France.
The grapes used to make the Philippe Pacalet Bourgogne Vielles Vignes wine come from vines aged around 60 years old that grow in clay-limestone soils rich in silt in Vosne-Romanée. They are cultivated using the principles of organic agriculture and the wine is made with native yeasts and two presses a day for three weeks.
The wine ages on its lees, without riddling, for around 11 months, depending on the vintage, and is bottled without adding sulphites.
Philippe Pacalet is a leader in the art of making wines without sulphites and aging without racking (separating the wine from its lees); a master in creating high quality wines that come an exceptional raw material and terroir. Pacalet harvests the Pinot Noir variety in whole clusters that are trodden the old-fashioned way for three or four weeks. In short, he is a craftsman who works with total respect for the environment and minimal intervention to produce some of the most elegant and sought-after Burgundy natural wines.
Philippe Pacalet Bourgogne Vielles Vignes is a natural, single-variety Pinot Noir red wine produced by Philippe Pacalet in the AOC Bourgogne in Burgundy, France.
The grapes used to make the Philippe Pacalet Bourgogne Vielles Vignes wine come from vines aged around 60 years old that grow in clay-limestone soils rich in silt in Vosne-Romanée. They are cultivated using the principles of organic agriculture and the wine is made with native yeasts and two presses a day for three weeks.
The wine ages on its lees, without riddling, for around 11 months, depending on the vintage, and is bottled without adding sulphites.
Philippe Pacalet is a leader in the art of making wines without sulphites and aging without racking (separating the wine from its lees); a master in creating high quality wines that come an exceptional raw material and terroir. Pacalet harvests the Pinot Noir variety in whole clusters that are trodden the old-fashioned way for three or four weeks. In short, he is a craftsman who works with total respect for the environment and minimal intervention to produce some of the most elegant and sought-after Burgundy natural wines.