Aligoté

Bright gold in colour, with rich vanilla and exotic orchard-fruit aromas. The palate is floral and concentrated, with semi-tropical fruit, racy acidity, generous youthful fruit and balanced volume. Most vines are at least forty years old. The wine sees no wood ageing. Ripe lemon, white peach, wet stone, crushed herbs, salinity and hazelnut are also present.

Lemon, green apple and white flowers define the aromatic profile. The palate is straightforward and airy, with lively acidity and a fresh finish. Aligoté receives gentle pressing and gravity handling; fermentation takes place in temperature-controlled tanks. The fruit comes from plots farmed under strict environmental standards, with herbicides excluded and biodiversity supported through hedgerows and grassy strips. The finished wine contains thirteen percent alcohol.

Pale yellow colour accompanies white fruit, floral notes and subtle minerality. The palate is fresh and lively, with balanced acidity and a persistent finish. Aligoté comes from the Les Tournelles site within Bouzeron. The vineyard covers about one and a half hectares in the northeastern part of the appellation, where the domaine produces roughly five thousand bottles in a typical year.

Lemon thistle, river stone and crunchy pear appear over a layer of downy lees. A reductive thread runs through the profile. The finish brings wild meadow grass and ample flake salt. Aligoté comes from vines planted in nineteen fifty-six and nineteen sixty-three. The wine is intense yet restrained, with twelve and a half percent alcohol. Its slender frame combines lightness with complexity.

Fresh and bright Aligoté aromas and spice accompany rich, dense and sweet flavours. The palate is mouthwatering, with a hint of vanilla, a silky texture and a light-bodied frame. Natural acidity balances the density and weight of the warm growing season. Stony and saline notes recall a clean oyster shell, and subtle spice appears on the tightly woven finish.

Aligoté comes from five parcels planted between nineteen thirty-four and nineteen fifty-three on shallow limestone soils. Most fruit comes from Le Clou, with La Croix, Egoulotte and Les Tilles also included. Fermentation takes place in stainless-steel and enamelled tanks, with seven months on fine lees without bâtonnage. The production record also includes bentonite fining, light filtration, gravity bottling and a small sulphur addition.

Citrus, lemon, acacia, white flowers, cold stone and hazelnut accompany a lively, vigorous character, good length and iodine notes. Old vines grow on a steep limestone slope between Les Monts de Fussey and Mainbey. After destemming and a six-hour press, native-yeast fermentation precedes twelve months in oak casks. Both the hillside site and oak ageing are part of this cuvée.

Meyer lemon, nectarine and honeysuckle open with a cool, stony lift. The palate is refined and textural, carrying ripe citrus and orchard fruit through a clean mineral frame. There is enough breadth to feel generous, but the finish remains composed, precise and quietly energetic. A polished white for shellfish, roast chicken or firm Alpine cheese.