List of products by supplier Pacaud Vignerons
The philosophy of the brothers Sébastien and Julien Pacaud is to offer local wines, whose winemaking and breeding are naturally made without the contribution of technical products and therefore slowly.
The vines are farmed on the lands of Chasselas in southern Burgundy near Mâcon.
This commune of the Saint Véran appellation allows to develop wines of character, which are expressed when they are given time to become great Burgundy wines.
Installed since January 2014 on 13 hectares of vineyards, we work all our vines with respect for nature. The principles of organic and biodynamic agriculture have always been practiced on our plots, we have been doing the AB labeling process since 2019 and we will be entering demeter certification very soon.
We are the third generation and it is only natural that we wanted to pay tribute to our forefathers by respecting their work.
Our vineyards are mainly located around the Chapel of Wolves, the listed church that gives its name to the southern Burgundy village of Chasselas. The inhabitants "Chasseloutis", taking their name from this church...
Chasselas is also the village of the famous winemaker, André Degueurse, who revived the epic ox tank allowing the arrival of the wines of the mâconnais at the Court of the Sun King.
Our plots are located on the communes of Chasselas, Leynes, Fuissé, Loché, Chaintré and Saint Amour. Chardonnay and gamay grape varieties make up the entire vineyard. The soils are ploughed and inputs are limited to the bare minimum for the plant to feed on its soil. The grapes produced in reasonable quantities are then only the fruit of what the earth gives us.
The wines are made as naturally as possible, with the minimum of interventions and respecting the cosmic rhythms in order to best transcribe the accent of each plot, all are vinified separately. The whites are hand-picked, pressed directly in whole bunches and then the juices are slightly disbursed. The native yeasts then take control of the alcoholic fermentation, in barrels or vats depending on the vintages.
The wines are then left at least twelve months on lees for a long and sweet ageing of up to 24 months for the Saint-Véran "single barrel"
The red Beaujolais and The Holy Love, 100% gamay are also made as simply as possible, with a maceration in whole bunches, respecting all the fruit of the argilo-granitic terroirs of characters.
Beaujolais reaches its quintessence with the "21 moons" cuvée, which is reared on lees in barrels with very fine grains for 22 months or 21 complete ledoes.
The wines are then bottled with a light collage if necessary, but above all without any filtration, in order to offer the taster all the perfectly intact flavors of what can create nature when man is only there to be inspired.
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