Domaine Henri Naudin-Ferrand
Aligoté Le Clou 34 2020
Other years:
2021| Denomination | AOC Bourgogne Aligotè |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Aligotè |
| Aging | Brief ageing of 8 months on the lees, without stirring. |
| Other years | 2021 |
- Origin and vintage: Burgundy, Bourgogne Aligoté 2020, 11.5% vol, 0.75 l bottle
- Grape variety and style: 100% Aligoté, fresh, rounded and easy-drinking still white
- Vinification: Fermentation in enamelled vats or stainless steel using indigenous yeasts
- Ageing: 8 months maturation on the lees without bâtonnage, with gentle filtration
- Pairings: Ideal with smoked or grilled fish, Mediterranean cuisine and mature cheeses
Description
What kind of wine is it
Claire Naudin Aligoté Le Clou 34 is a still white wine made from Aligoté grapes. An authentic expression of Bourgogne Aligoté, it combines freshness and aromatic precision with a rounded and smooth profile. On the nose, it releases intense notes of white and exotic fruit, which precede a rich and easy-drinking palate. The winemaking process aims to preserve the varietal fragrance, making use of a complete malolactic fermentation with indigenous yeasts. Ageing on the lees gives structure and defines an immediate yet technically refined style, capable of offering a satisfying and lively tasting experience.
Where does it come from
The grapes are grown in Burgundy, in a terroir ideal for Aligoté. The vineyards are situated on gentle slopes facing south-east, ensuring optimal ripening and pronounced freshness. The vines are rooted in clay-limestone soils, essential for giving the wine a vibrant gustatory tension. In the vineyard, Claire Naudin embraces organic and sustainable viticulture, with full respect for the environment. The fruit comes from old vines, a key factor in imparting concentration and a strong sense of place, offering a faithful interpretation of Bourgogne Aligoté.
How is it produced
After harvesting, vinification aims to preserve the integrity of the aromas. Fermentation takes place in enamelled vats and stainless steel thanks to the action of indigenous yeasts and bacteria. The wine undergoes a delicate ageing on the lees for eight months without stirring, enriching its structure. To protect the natural liveliness of the must, the winery uses nitrogen degassing and light filtration. Finally, a careful vacuum bottling by gravity ensures the aromatic profile remains unaltered. This lively white is ideal for accompanying flavourful Mediterranean dishes, smoked fish and mature cheeses.
History and Curiosities
Founded in 1850, Domaine Henri Naudin-Ferrand today embodies the vision of Claire Naudin who, since 1994, has championed sustainable viticulture while remaining true to traditional methods. The name Le Clou 34 pays tribute to the old vineyards of the Burgundy estate, whose grapes are vinified with indigenous yeasts. This authentic Aligoté reflects a meticulous artisanal approach, preserved by a delicate gravity-fed vacuum bottling process, capable of releasing intense aromas of white fruit in the glass for a rich, rounded and smooth sip.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1850
- Hectares: 22
| Name | Claire Naudin Ferrand Aligote Le Clou 34 2020 |
|---|---|
| Type | White green still |
| Denomination | Bourgogne AOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Aligotè |
| Country | France |
| Region | Burgundy |
| Vendor | Domaine Henri Naudin-Ferrand |
| Story | History and Curiosities Founded in 1850, Domaine Henri Naudin-Ferrand today embodies the vision of Claire Naudin who, since 1994, has championed sustainable viticulture while remaining true to traditional methods. The name Le Clou 34 pays tribute to the old vineyards of the Burgundy estate, whose grapes are vinified with indigenous yeasts. This authentic Aligoté reflects a meticulous artisanal approach, preserved by a delicate gravity-fed vacuum bottling process, capable of releasing intense aromas of white fruit in the glass for a rich, rounded and smooth sip. |
| Origin | Burgundy, France |
| Soil composition | Clay-limestone soil |
| Yield per hectare | 56 hl/ha |
| Harvest | 26 and 27 September |
| Production technique | Fermented entirely in enamelled vats or stainless steel; brief ageing on the lees without stirring; light diatomaceous earth filtration; tartaric stabilisation with cellulose gum (CMC); degassing with nitrogen; gravity vacuum bottling |
| Wine making | Fermented entirely in enamelled vats or stainless steel to preserve freshness; 100% alcoholic fermentation and malolactic fermentation with indigenous yeasts and bacteria. Brief ageing of 8 months on the lees without stirring. Light filtration with diatomaceous earth and tartaric stabilisation with cellulose gum (CMC). Degassing with nitrogen; moderate sulphiting; vacuum bottling by gravity. |
| Aging | Brief ageing of 8 months on the lees, without stirring. |
| Total acidity | 3.78 gr/L |
| Allergens | Contains sulphites |