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

Domaine Henri Naudin-Ferrand

Claire Naudin Ferrand Aligote Le Clou 34 2020

White green still

有機和可持續
  • Claire Naudin Ferrand Aligote Le Clou 34 2020
  • Claire Naudin Ferrand Aligote Le Clou 34 2020
1 2
顯示更多
Domaine Henri Naudin-Ferrand Burgundy
HKD528.00
HKD528.00
特價 售罄

其他年份：

2021 , 2019
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品名 Bourgogne AOC
酒瓶尺寸 0,75 l
酒精度 11.5% 按體積
产区 Burgundy (France)
葡萄品种 100% Aligotè
其他年份： 2021 , 2019
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詳細資訊

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.

服務於：

10 - 12 °C.

長壽：

05 - 10 years

Young and Fresh 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

製造商
Domaine Henri Naudin-Ferrand
來自這個酒莊
  • 創業年份: 1850
  • 公頃: 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. 閱讀更多
生產區域: Burgundy
Burgundy
Domaine Henri Naudin-Ferrand

名称 Claire Naudin Ferrand Aligote Le Clou 34 2020
类型 White green still
葡萄酒名称 Bourgogne AOC
年份 2020
容量 0,75 l
酒精度 11.5% 按體積
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