Aligote “Clos des Bruyeres”

Aged for fifteen to eighteen months in stainless steel tanks brings roundness and completes a frank and lively mouth with aromas of white flowers. A rediscovery of the grape variety, coupled with an amazing aging potential. Good to pair with seabass or some shell fish.

  • Vintage
  • Region
  • Estate
  • Appellation
  • Type
  • Fermentation
  • Style
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Wine-Making Process
  • Price Point

₱ 1,790.00 ₱ 1,790.00 1790.0 PHP

₱ 1,598.21

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₱ 1,790.00 ₱ 1,790.00 1790.0 PHP

₱ 1,598.21

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Vintage: 2018 2019
Region: Burgundy
Estate: Domaine de la Saraziniere
Appellation: AOC Bourgogne Aligote
Type: white
Fermentation: Industrial
Style: Rich & Ripe
Blend/Grape Variety: aligote
Volume: 750 ml
Alcohol: 12.50%
Wine-Making Process: Conventional
Price Point: 1,501 to 2,000

Winery

Burgundy, France: Domaine de la Saraziniere

The 10 ha farm created by Claude Seigneuret in the 1920s is located in the villages of Bussières and Serrières. The vineyard, careful and rigorous work while respecting terroirs. The purest wine; no gluing, no yeasting, simple and sweet plot vinifications. As a continuation of our work philosophy we have been converting Organic Agriculture for 2 years.


All our white wines are produced with indigenous yeasts and bacteria, with sometimes long fermentations. Malolactic fermentations are systematic except in exceptional cases (heat wave, absence of malic acid). The general research in white wines focuses on drinkability and fruit without losing wealth and complexity on the palate.

The estate's red wines are all produced from gamay on different soils and exposures. The work on yeasts is the same as for whites, with one notable difference: the whole maceration and extraction phase and until the end of malo-lactic fermentation is carried out without suffering. The goal is twofold: to reach very low totals since sulphiting occurs after malolactic and rapid microbial stabilization since fermentations follow each other without dead time. Research on red wines focuses on digestibility, moderating extraction, correct acidity and low sulfur totals.

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