Echezeaux Grand Cru

The Echezeaux Grand Cru 2013 is produced from a plot with clay-limestone soil, having a sandy and ferric quality, and an advantageous sunny, southeast exposure. The vineyard, with 45-year-old vines, maintains a plant density of 10,000 vines/ha and yields around 33 hl/ha.

The viticulture is environmentally friendly and sustainable, reflecting Pacalet's commitment to organic practices. The vinification process involves usage of whole grapes, with twice-daily punch-downs for three weeks. The fermentation is driven by indigenous yeasts without artificial thermoregulation. The malolactic fermentation occurs in the barrel. The aging process spans 17 months on lees in a "reduction" style without racking, including riddling without sulphur dioxide.