Philippe Pacalet

Trained by Marcel Lapierre and Henri Jayer, shaped by years at Leroy and Prieuré-Roch, Philippe Pacalet founded his Beaune-based micro-négoce in 2001 on the principles of Jules Chauvet.

Whole-cluster ferments with native yeasts, no sulphur additions before bottling, and meticulous élevage in old wood — the wines are Burgundy of the most articulate, terroir-faithful kind.