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Winemaker: Christophe Pacalet


Grapes: Gamay


Characteristics: A wine of surprises which will evolve quickly after opening, going from spicy to fruity in 30min and from fruity to floral after 1 hour in carafe. On the nose there are some very ripe strawberries, cooked plums and some notes of cherries, but above all superb spices on cinnamon and cloves and some more complex notes of game and undergrowth. On the palate, it is the marriage of liveliness with velvety texture that is expressed. More full-bodied notes of bitter dark chocolate, roasted coffee beans and brandied cherries complete this table over a beautiful length.


Pairing: Charcuterie: Serano, rosette, wild boar sausage


Aging: Between 3 and 5 years


Alcohol: 13.5% Vol.


Culture: Manual harvest in boxes of 25 kg. They are stored overnight in a cold room while awaiting vatting the next morning. Soil: granitic


Vinification: Cold carbonic maceration in whole bunches without SO2 with indigenous yeasts for a fortnight. Manual devatting followed by pressing on a vertical wooden press. Aging on fine lees, without SO2, in tuns for 6 to 8 months. Only the bottom of the barrels is filtered on a cellulose plate, i.e. around 5% of the total.


For the record: It is the highest of the Beaujolais crus between 250 and 450 m above sea level

Maison Pacalet - Chiroubles - 2018

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