Clos des Bruyères Aligote
This white wine from Burgundy (France) is aged for fifteen to eighteen months in stainless steel tanks which brings roundness and completes a frank and lively mouth with aromas of white flowers, saline, and mineral notes. This wine is a rediscovery of the grape variety and has an amazing aging potential of up to five years. Clos des Bruyères Aligoté from Domaine de la Sarazinière is perfect on its own or paired with seabass or shellfish.
Grape Variety / Blend: aligote
Winery / Estate: Domaine de la Sarazinière
This white wine from Burgundy (France) is 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.
| Product-Type: | Wine |
| Type: | white |
| Price Point: | 1,501 to 2,000 |
| Style: | Rich & Ripe |
| Vintage: | 2018 2019 2022 |
| Blend/Grape Variety: | aligote |
| Volume: | 750 ml |
| Alcohol: | 12.50% |
| Country: | France |
| Region: | Burgundy |
| Estate: | Domaine de la Sarazinière |
| Appellation: | AOC Bourgogne Aligoté |
| Fermentation: | Industrial |
| Wine-Making Process: | Conventional |
Winery
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.