Philippe Pacalet Meursault Limozin 2022

Philippe Pacalet adopts the old-school Burgundy brewing method: old vines, low yield. Insist on never using pesticides, herbicides or chemical fertilizers; select mature and healthy fruits, and do not remove the stems of the grapes. It only relies on natural yeast to ferment in large wooden barrels for three to four weeks. During the process, only the skin is stepped on, no juice is poured out, and the temperature is not particularly affected. "Limozin" is a single vineyard in Meursault, Burgundy. The word comes from the Latin "Limosa", which means "wet mud". Below Genevrières", next to Charmes 1er Cru. The garden has a flat terrain with a high ratio of topsoil depth to clay. Aromas typically include toasted almonds, white flowers, fern, cream, honey, citrus fruits and rich minerality.