Christophe Pacalet Julienas

When pasteurisation was discovered by Louis Pasteur, the search for higher quality wines began. However, this new technique that improved quality also led to the standardisation of wine and a loss of identity. As a consequence, a movement to promote the recovery of ancient methods is beginning to emerge through winegrowers who are committed to the environment. In the Beaujolais wine region (France), one of the main champions of natural winemaking is Marcel Lapierre. Through his revolutionary and traditional practices, he demonstrated that Beaujolais is also capable of producing wines with unique typicity and character. His nephew Christophe Pacalet inherited this working philosophy and founded his winery in 1999 where he is dedicated to highlighting the intrinsic qualities of the region. He particularly works in the ten communes classified as Cru in northern Beaujolais.

An example of his precise and respectful work is Christophe Pacalet Julienas. A red wine made in the AOC Julienas from vineyards of less than one hectare. These are old Gamay vines planted in “blue stone” soils (a mixture of schist and diorites with quartz) and grown according to organic principles. The grapes are harvested by hand, carefully sorted and transported in 25 kg boxes. Once in the winery, the grapes undergo carbonic maceration with whole bunches and without SO2 for 10-20 days. Then a manual bleeding off takes place, followed by pressing in a vertical wooden press. The wine then rests on its lees for 6-9 months in 228-litre used oak barrels.

With Christophe Pacalet Julienas, you are sure to experience the honesty and character of Beaujolais. A sweet, mineral and elegant wine that highlights the quality and body that the Gamay grape can provide in its purest form.