Christophe Pacalet, Moulin a Vent 2022
Christophe’s Moulin a Vent comes from a mixture of 4 small plots all varied with their terroir, therefore the soils are complex from pink Granite “Gore”, Manganese, and soft granite. With it being the most northerly of his holdings, there is freshness and refinement, almost as if the wine was chiselled from the granite.
Christophe’s Moulin a Vent comes from a mixture of 4 small plots all varied with their terroir, therefore the soils are complex from pink Granite “Gore”, Manganese, and soft granite. With it being the most northerly of his holdings, there is freshness and refinement, almost as if the wine was chiselled from the granite.
Christophe’s Moulin a Vent comes from a mixture of 4 small plots all varied with their terroir, therefore the soils are complex from pink Granite “Gore”, Manganese, and soft granite. With it being the most northerly of his holdings, there is freshness and refinement, almost as if the wine was chiselled from the granite.
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.
Grape variety : 100% Gamay Noir a jus blanc Vineyard Surface Area: 0.74ha Terroir : Vines breaking deep into granite rock Harvest: Manual harvest, sorted and transported in 25kg boxes to avoid crushing the fruit Winemaking : Cold carbonic maceration ranging from 10 - 20 days depending on the vintage. Native yeasts and no SO2. Manual de-vating into vertical press post fermentation. Ageing : Aged on fine lees with no SO2 for 8 to 12 months in 228 litre barrels.
