Philippe Pacalet Marc de Bourgogne (500 ml)

Philippe Pacalet — nephew of Marcel Lapierre and intellectual heir to Jules Chauvet, the scientist who founded the theoretical basis of natural winemaking — built his Beaune négociant in 2001 on a single principle: remove every intervention that obscures terroir. That same philosophy extends to this Marc de Bourgogne, distilled from the pomace of wines made with no added sulphur during vinification, native-yeast fermentation, and zero fining or filtration. The raw material is therefore unusually clean: whole-cluster-pressed Chardonnay and whole-cluster-fermented Pinot Noir marc from clay-limestone and marl plots across the Côte de Nuits and Côte de Beaune, the absence of sulphur preserving the aromatic integrity of the grape solids before distillation. No production parameters (still type, distillation cut, cask regime, or age statement) are confirmed by official Pacalet documentation, but the house's unfined, unfiltered, minimal-intervention philosophy is the defining lens through which this spirit should be understood. The special feature here is the raw material itself: marc sourced exclusively from no-sulphur, organically farmed Burgundian fruit — a provenance virtually no commercial marc producer can claim. As an NV expression, drinking window is open now, best served at cellar temperature to allow volatile aromatics to integrate.