This Meursault premier cru produced on a clay and limestone soil has empyreumatic, floral and liquorice notes. The rich and varied bouquet hints at fullness and minerality on the palate. The wine has a long finish in a fresh, rich register. In order to achieve this, Philippe Pacalet presses the grapes whole without allowing the lees to settle before placing them directly into Burgundy pièces (228-litre barrels). He carries out alcoholic and then malolactic fermentation. This explains the slightly toasted notes.