Aligoté Le Clou 34 2019

描述

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.

详情

香水

Intense nose of white and exotic fruit.

味道

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

服务于：

12 - 14 °C.

长寿：

05 - 10 years

醒酒时间：

1 hour

生产者

生产者

Domaine Henri Naudin-Ferrand

来自这个酒庄

• 创办年份: 1850
• 公顷: 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. 阅读更多

Burgundy

技术规格表

名称	Claire Naudin Ferrand Aligote Le Clou 34 2019
类型	White green still
葡萄酒名称	Vin de France IGT
年份	2019
容量	0,75 l
酒精度	13.0% 按体积
葡萄品种	100% Aligotè
国家	France
产地	Burgundy
供应商	Domaine Henri Naudin-Ferrand
气候	Exposure: East/south-east, gentle slope.
土壤成分	Clayey-calcareous soil.
每公顷产量	56 hl
收获	The mechanical harvest took place on 26 and 27 September.
酿酒工艺	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).
总酸度	3.78 gr/L