Aligoté Le Clou 34 2019

Description

Still white wine from Burgundy, 13% ABV, 100% Aligoté. Produced by Domaine Henri Naudin-Ferrand, a winery that believes in sustainable winemaking and rejects standardization in favor of traditional methods. 0.75 L bottle, 2019 vintage. Fermented entirely in enameled or stainless steel vats to preserve freshness. 100% AF and MLF, indigenous yeasts and bacteria. Short maturation (8 months) on the lees, without stirring. Light diatomaceous earth filtration and tartaric stabilization (CMC: cellulose gum) to avoid any cold-related trauma. Nitrogen degassing to preserve freshness and aromatic intensity. Moderate sulfiting, vacuum-bottling by gravity (a method that respects the wine). The palate is rounded on the attack: rich and easy, an Aligoté for all palates. Intense nose of white and exotic fruit.

Details

Perfume

Intense nose of white and exotic fruit.

Taste

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

Serve at:

12 - 14 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Producer

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

Burgundy

Technical Sheet

Name	Claire Naudin Ferrand Aligote Le Clou 34 2019
Type	White green still
Denomination	Vin de France IGT
Vintage	2019
Size	0,75 l
Alcohol content	13.0% by volume
Grape varieties	100% Aligotè
Country	France
Region	Burgundy
Vendor	Domaine Henri Naudin-Ferrand
Climate	Exposure: East/south-east, gentle slope.
Soil composition	Clayey-calcareous soil.
Yield per hectare	56 hl
Harvest	The mechanical harvest 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 maturation (8 months), on the lees, without stirring. Light kieselguhr filtration and tartaric stabilisation (CMC: cellulose gum) to avoid any (cold-related) trauma. Degassing with nitrogen to preserve freshness and aromatic intensity. Moderate sulphurisation, vacuum gravity bottling (a method that respects the wine).
Total acidity	3.78 gr/L
Allergens	Contains sulphites