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After studying chemistry and biology, Christophe Pacalet changed path and started his career as a chef in Lyon and the French Caribbean before returning to his native Beaujolais. With the help of his uncle Marcel Lapierre he started his own winery in 1999. Christophe shares the same philosophy as his late uncle, for low intervention, minimum sulphur, and sheer hard work. He focuses primarily on purchasing pristine organic grapes from Beaujolais growers with whom he has long supply contracts; many have been working with him since day one. His century old cellar is on the outskirts of Cercié, conveniently situated for all the appellations he vinifies. Carbonic fermentation occurs at ground level and all the maturation happens in the old cellar underneath; all barrels are filled using gravity.
Appellation: Moulin à Vent - Cru Beaujolais Grape variety: 100% Gamay Average age of vines: 70 years Vineyard/Plot Name: Romanèche-Thorins Vineyard Surface Area: 0.74 ha Terroir: Granitic soils deeply infiltrated by seams of manganese Orientation: South / South East Altitude: 200m Bottles Produced: 3,132 bottles + 134 magnums + 30 jeroboams Natural Yeast: Yes Vinification: Cold carbonic maceration for 18 days Ageing: 9 months in Barrels Fining/Filtration: No Vegan: No SO2: 30 mg/l Alcohol: 13% Acidity: 3.17 g/l Organic: No
