Our White Burgundy wines

Bourgogne Aligoté

Acreage 0.43 hectares
Age of the vines 40 years on average over the two parcels.
Variety Aligoté.
Soil – exposure Clay soil – vines located exclusively in the Pommard plain.
Cultivation “Guyot” pruning – reasoned viticulture.
Harvesting Machine, with green harvesting and sorting if necessary.
Vinification Whole crop pressing – ageing in vats.
Production 3,500 bottles per year.
Average laying down time Between 1 and 6 years.
Serving temperature Between 8 and 12 °C.
Food and wine pairings Snails with garlic, andouillette, parsleyed ham, frogs’ legs …
Bourgogne Aligoté can also be drunk as an aperitif; it is served fresh and unadulterated, or with crème de cassis for the traditional “Burgundy Kir”.

Variety 80% Pinot Noir, 10% Aligoté and 10% Chardonnay.
Soil – exposure Marl soil of Pommard. Very steep slopes; south/south-east facing.
Cultivation “Simple Guyot” pruning – reasoned viticulture
Harvesting Manual
Preparation The pressing is done with a pneumatic press. The first alcoholic fermentation gives a base wine grading between 10.5 and 11.5% vol. The second fermentation and the tirage for foam creation are carried out from the month of February of the year following the harvest. Ageing on lees in bottles for 9 months minimum. Dosage at 6g/litre of sugar.
Average laying down time Between 1 and 4 years
Serving temperature Between 8 and 10 °C
Food and wine pairings Cheese gougères, cheese soufflé, Tarte Tatin, red fruit salad …