Chiroubles flowing

We're at Christophe Pacalet's winery in Cercié in the Beaujolais, and the vertical press in the middle of the chai is full with Chiroubles grapes (whole-clustered Gamay) which have gone beforehand through several weeks of carbonic-maceration. The press juice will be blended with the free-run juice and go back ferment in the wooden tronconic vats.

Category:

Travel & Events

Tags:

• Christophe Pacalet
• Pacalet
• Beaujolais
• Chiroubles
• winemaking
• wine
• press
• vertical press
• grape juice
• carbonic maceration