White dry
Pernot-Bélicard Puligny-Montrachet 1er Cru "Les Folatières" 2024 is a complex and highly elegant white wine from one of Burgundy's most renowned Premier Cru vineyards. Crafted from Chardonnay grapes, this wine perfectly reflects winemaker Philippe Pernot's style, intertwining classic energy, precision, and terroir authenticity.
The wine's aroma is dominated by notes of white flowers, white peaches, citrus fruits, and crushed stone, gradually complemented by subtle nuances of toasted almonds. On the palate, it demonstrates excellent concentration, a firm mineral backbone, and vibrant acidity, creating a long-lasting, clean finish. As it is a very young 2024 vintage, the wine boasts excellent aging potential—it will reveal its best qualities and full complexity after 5–12 years of cellaring.
"Les Folatières" is one of the largest and most highly regarded Puligny-Montrachet Premier Cru vineyards. The soil is dominated by limestone and marl, ensuring optimal drainage. This specific composition gives the wine deep minerality, a firm structure, and exceptional longevity. The estate applies a philosophy of minimal intervention, with fermentation and aging taking place in oak barrels.
This wine is best served chilled to a temperature of 10–12 °C. Thanks to its robust structure and lively acidity, it pairs perfectly with scallops, lobster, pan-seared halibut fillets with butter sauces, and aged hard cheeses.
Although the estate's name appeared on the market relatively recently, its foundation is built on historic family holdings. The founder, Philippe Pernot—grandson of the renowned Burgundy winemaker Paul Pernot—along with his wife from the Bélicard family, took over plots of old vines. Today, the estate manages vineyards in the prestigious appellations of Puligny-Montrachet, Meursault, and Beaune, where shallow limestone and marl soils shape the authentic character of the grapes.
Philippe Pernot's winemaking style is strictly focused on preserving freshness and the natural energy of the grapes. In the cellar, frequent lees stirring (bâtonnage) is deliberately avoided, and the use of new French oak barrels is limited to 20–30%. This technique prevents the wine from becoming too heavy or buttery, allowing aromas of crushed stone, citrus zest, and white flowers to dominate. The palate maintains a firm mineral backbone, ensuring a classic structure with long aging potential.
Due to their balanced acidity and pronounced minerality, these white wines perfectly complement delicate seafood dishes. They pair precisely with fresh oysters, sea scallops, lobster, and baked halibut fillet with a white wine and butter sauce (beurre blanc).
