• Claire Naudin Ferrand Aligote Le Clou 34 2020
  • Claire Naudin Ferrand Aligote Le Clou 34 2020
1 2
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Domaine Henri Naudin-Ferrand Burgundy

Domaine Henri Naudin-Ferrand

Claire Naudin Ferrand Aligote Le Clou 34 2020

White green still

Organic and sustainable
  • Claire Naudin Ferrand Aligote Le Clou 34 2020
  • Claire Naudin Ferrand Aligote Le Clou 34 2020
1 2
Show more
Domaine Henri Naudin-Ferrand Burgundy
HKD528.00
HKD528.00
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Other years:

2021 , 2019
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Denomination Bourgogne AOC
Size 0,75 l
Alcohol content 11.5% by volume
Area Burgundy (France)
Grape varieties 100% Aligotè
Other years 2021 , 2019
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Details

Profumo

Perfume

The nose is intense, with both white fruit and exotic fruit.

Gusto

Taste

The palate is round on the attack: rich and easy, an Aligoté for all palates.

Serve at:

10 - 12 °C.

Longevity:

05 - 10 years

Young and Fresh White Wines

Pairings

Serve it with smoked or grilled fish or Mediterranean cuisine: tomatoes, olive oil, basil or oregano: you'll be delighted!

Fish
Cheese
Matured cheese
White fish

Producer
Domaine Henri Naudin-Ferrand
From this winery
  • Start up year: 1850
  • Hectares: 22
Claire Naudin took the Domain Naudin Ferrand in 1994 to shape it to her own personality. She believes in sustainable winemaking, and refuses standardization to return to traditional methods. Her wines deeply rooted in Burgundian tradition carry all her sensitivity, and a promise of a better future, including carbon accounting. As a woman winemaker, passionnate mother of 3, she wants to perpetuate what she has received. Read more
Production area: Burgundy
Burgundy
Domaine Henri Naudin-Ferrand

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
Climate Exposure: East/South-East with gentle slope.
Soil composition Clay-limestone soil.
Yield per hectare 56 hl
Harvest Mechanical harvesting took place on 26 and 27 September.
Wine making Fermented entirely in enamelled or stainless steel vats to preserve freshness. 100% AF and MLF, indigenous yeasts and bacteria. Short ageing period (8 months), on lees, without stirring. Light kieselguhr filtration and tartaric stabilisation (CMC: cellulose gum) to avoid any trauma (linked to a spell in the cold). Degassing with nitrogen to preserve freshness and aromatic intensity. Moderate sulphiting, vacuum bottling by gravity (a method that respects the wine).
Total acidity 3.78 gr/L
Allergens Contains sulphites