Réno PacaletThe New Generation
Son of natural wine legend Philippe Pacalet, forging his own path in a shared winery incubator. First vintage 2023: ten thousand bottles of whole-bunch, zero-additive Burgundy.
Stepping out from his father's shadow at age thirty
Réno Pacalet was born into Burgundian wine royalty. As the son of Philippe Pacalet—the legendary natural wine pioneer formerly of Prieuré-Roch and Château Rayas—Réno grew up with "one foot in the vineyards and the other in the cellar" [^78^]. Between 2014 and 2016, he honed his skills working at a prominent estate in Montalcino, Tuscany, before completing a master's degree at Strasbourg's business school [^78^].
Returning to the family estate in 2019, Réno spent five years working alongside his father, focusing on white wine production. He earned his BTSA Viticulture Oenology diploma from Viti de Beaune in 2021, solidifying his technical foundation [^78^].
"I wanted to know if I was truly ready to carry the family name. I wanted to know if I could create wines that are light, fresh, and drinkable—while still possessing the structure and refinement for aging."
In spring 2023, at age thirty, Réno stepped out on his own, founding Maison Réno in a shared winery in Chassagne-Montrachet—an incubator space for young winemakers [^75^][^78^]. His first vintage: approximately 10,000 bottles, two-thirds red and one-third white, all from carefully sourced organic and biodynamic vineyards across the Côte de Beaune and Côte Chalonnaise [^75^][^76^].
Purity over artificiality, sensitivity over technology
Réno's philosophy centers on four principles: purity over artificiality, sensitivity over technology, terroir expression over standardization, and low-sulphite practices over excessive intervention [^78^].
All wines undergo 100% whole bunch fermentation with indigenous yeasts—no added sulfur at any stage. Réno insists on consistent vinification methods across all cuvées: "This way, I can accurately compare the personalities of each terroir" [^75^][^76^].
The reds see punch-downs and pump-overs every two to three days, followed by malolactic fermentation and aging in old oak barrels for one year. For the large formats he cherishes, Réno still hand-labels and wax-seals each bottle—"This is my most personal connection to the wine" [^76^].
- 100% whole bunch
- Native yeasts
- Zero sulfur
- Old oak only
- Terroir comparison
- Hand labeling
Summer wines and cellar treasures—two expressions of Burgundy
Summer Wines
Light-bodied, bright acidity, and fruit-forward expressions meant for immediate pleasure. The Bourgogne Aligoté and Auxey-Duresses Blanc showcase this style—fresh, easy-drinking, and perfect for everyday moments. These are wines that don't demand cellaring but deliver immediate joy [^75^][^76^].
Aging Potential
Structured, complex wines with depth and layered flavors that reward patience. The Maranges 1er Cru La Fussière represents this category—red fruits and delicate floral notes, silky texture, and the architecture to evolve for years. For collectors and contemplative drinking [^75^][^76^].
First vintage 2023—from Aligoté to Premier Cru
Bourgogne Aligoté
Réno's debut white from the Puligny area, showcasing his fascination with this often-overlooked grape. Fresh and bright with vivid acidity, white flowers, and citrus notes. A pure, unoaked expression of Burgundy's "other white grape"—perfect for summer drinking and seafood [^81^][^75^].
Puligny area
Unoaked
Summer style
Cuvée des Sables
A second expression of Aligoté from sandy soils (sables). This cuvée offers a different textural profile—still fresh and mineral but with a softer, more caressing mouthfeel than the standard Aligoté. Demonstrates Réno's interest in terroir variation within the same grape [^76^].
Aligoté
Textural
Zero sulfur
Auxey-Duresses Blanc
From the often-overlooked village of Auxey-Duresses, this Chardonnay delivers taut minerality and precise structure. Aged in old oak, it shows Réno's deft touch with whites—fresh yet serious, with the backbone to age but the charm to drink now [^75^][^76^].
Taut & mineral
Old oak aged
Precise structure
Santenay Blanc
Another village-level white from the Côte de Beaune. Santenay provides a different expression of Chardonnay—slightly richer than Auxey but still maintaining the minerality and freshness that defines Réno's style. Natural yeast, no additives, pure terroir [^76^].
Côte de Beaune
Fresh minerality
Summer drinking
Auxey-Duresses Rouge
Pinot Noir from Auxey-Duresses, made with whole bunch fermentation and gentle extraction. Light, fresh, and immediately appealing—this is Réno's vision of "drinkable Burgundy." Red berry fruit, floral notes, and a peppery finish from the stems [^76^].
Gentle extraction
Indigenous yeast
Light & fresh
Mercurey Rouge
From the Côte Chalonnaise, this Mercurey shows the structure and depth possible in this often-overlooked region. Whole bunch fermentation gives it spice and complexity, while the terroir provides a firm backbone. A wine that bridges the gap between summer freshness and aging potential [^76^].
Whole bunch
Structured
Spicy complexity
Maranges 1er Cru La Fussière
The flagship red. From the premier cru vineyard La Fussière in Maranges, this is Réno's statement wine. Red fruits, delicate floral notes, silky texture, and layered complexity. A wine that can be enjoyed young but will reward cellaring for years to come—the perfect expression of Réno's dual philosophy [^75^][^76^].
Maranges
Red fruits & flowers
Cellar potential
A New Pacalet in Burgundy
Following in the footsteps of his father Philippe and uncle Christophe (of Domaine Christophe Pacalet in Beaujolais), Réno represents the third generation of the Pacalet family's natural wine dynasty. But he is no mere copyist—Maison Réno establishes its own identity, sourcing grapes from terroirs that fascinate him rather than working family vineyards [^78^].
By creating two distinct categories—Summer Wines for immediate pleasure and Aging Potential wines for the cellar—Réno acknowledges that great Burgundy can be both accessible and profound. His commitment to zero-added-sulfur, whole-bunch fermentation places him firmly in the natural wine camp, while his technical precision and academic training ensure wines of clarity and balance [^76^][^78^].
- Founded 2023 in Chassagne-Montrachet
- Son of Philippe Pacalet
- First vintage: 10,000 bottles
- Shared winery/incubator
- Côte de Beaune & Chalonnaise
- 100% whole bunch fermentation
- Zero sulfur added
- Natural yeast only
- Old oak barrels
- Two wine categories
- Summer wines (fresh)
- Aging potential (structured)
- Hand-labeled large formats
- Tuscany experience 2014-2016
- BTSA Beaune 2021