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Philippe Pacalet Les Joyeuses is a red wine made from Pinot Noir by Philippe Pacalet in the French region of Burgundy.
Clayey-calcareous, surface layer of pebbles and clay on limestone rock. Southeast facing, cool and sunny microclimate.
Alcoholic fermentation with indigenous yeasts without artificial thermoregulation. Malolactic fermentation in pieces.
Ageing on the lees, ageing in the vats called "reduction" without racking, with racking without SO2.
Les Joyeux is upright, well structured around small red and black fruits with fine, elegant tannins and a touch of humus with a finish full of freshness.
Philippe Pacalet Les Joyeuses is a red wine made from Pinot Noir by Philippe Pacalet in the French region of Burgundy.
Clayey-calcareous, surface layer of pebbles and clay on limestone rock. Southeast facing, cool and sunny microclimate.
Alcoholic fermentation with indigenous yeasts without artificial thermoregulation. Malolactic fermentation in pieces.
Ageing on the lees, ageing in the vats called "reduction" without racking, with racking without SO2.
Les Joyeux is upright, well structured around small red and black fruits with fine, elegant tannins and a touch of humus with a finish full of freshness.
Philippe Pacalet Les Joyeuses is a red wine made from Pinot Noir by Philippe Pacalet in the French region of Burgundy.
Clayey-calcareous, surface layer of pebbles and clay on limestone rock. Southeast facing, cool and sunny microclimate.
Alcoholic fermentation with indigenous yeasts without artificial thermoregulation. Malolactic fermentation in pieces.
Ageing on the lees, ageing in the vats called "reduction" without racking, with racking without SO2.
Les Joyeux is upright, well structured around small red and black fruits with fine, elegant tannins and a touch of humus with a finish full of freshness.
Philippe Pacalet Les Joyeuses is a red wine made from Pinot Noir by Philippe Pacalet in the French region of Burgundy.
Clayey-calcareous, surface layer of pebbles and clay on limestone rock. Southeast facing, cool and sunny microclimate.
Alcoholic fermentation with indigenous yeasts without artificial thermoregulation. Malolactic fermentation in pieces.
Ageing on the lees, ageing in the vats called "reduction" without racking, with racking without SO2.
Les Joyeux is upright, well structured around small red and black fruits with fine, elegant tannins and a touch of humus with a finish full of freshness.
