Philippe Pacalet was born into a family of winemakers whose tradition in the craft dates back to 1780. He is an oenologist graduate who majored in organic winemaking.
Philippe is the nephew of Marcel Lapierre, a legendary natural winemaker in Beaujolais. Philippe worked with his uncle, the late Marcel Lapierre, in Morgon, and later at the highly regarded Domaine Prieuré-Roch in Côte de Nuits before setting up his own prestigious négociant business.
He currently has a comparatively large production where he rents land from various land owners and produces about 30 different wines in Burgundy.
Philippe, through his wine company, handles everything in the vineyards from pruning to bottling. His philosophy is that nature shall govern the production and not new technology. He uses whole bunch fermentation for reds and whites, pressing carefully so as not to break the stems.
Philippe does not use chemical fertilizers or sprays in the vineyards and uses the natural yeast. However, sulphur is used to a limited extent to stabilize the fermented wines. The wines produced are unique for each year. Each soil and cultivation, terroir, is evident in the finished wines.
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