• Claire Naudin Ferrand Aligote Le Clou 34 2019
  • Claire Naudin Ferrand Aligote Le Clou 34 2019
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Domaine Henri Naudin-Ferrand Burgundy

Domaine Henri Naudin-Ferrand

Claire Naudin Ferrand Aligote Le Clou 34 2019

White green still

有机和可持续
  • Claire Naudin Ferrand Aligote Le Clou 34 2019
  • Claire Naudin Ferrand Aligote Le Clou 34 2019
1 2
显示更多
Domaine Henri Naudin-Ferrand Burgundy
HKD403.00
HKD403.00
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其他年份：

2021 , 2020
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品名 Vin de France IGT
酒瓶尺寸 0,75 l
酒精度 13.0% 按体积
产区 Burgundy (France)
葡萄品种 100% Aligotè
其他年份： 2021 , 2020
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详情

Profumo

香水

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

Gusto

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

Full Bodied and Aged White Wines

搭配

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

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
生产区域: Burgundy
Burgundy
Domaine Henri Naudin-Ferrand

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 with gentle slope.
土壤成分 Clay-limestone soil.
每公顷产量 56 hl
收获 Mechanical harvesting 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 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).
总酸度 3.78 gr/L