BOURGOGNE ALIGOTÉ > Antonin RODET

BOURGOGNE ALIGOTÉ 2021

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2022 2023

Grape variety

100% Aligoté.

Tasting notes

Colour: white gold with green hues.

Nose: fresh citrus and green apple aromas.

Palate: a lively and crispy wine with a nice suppleness and subtle aromas that linger.

Wine and food pairing

Will be a great companion to slightly spicy or salty dishes such as meat, fried foods, chitterling sausages, seafood and goat's milk cheeses.

Serving temperature

Serve ideally between 10° and 12°C / 50°-54°F.

Ageing potential

2 to 3 years to appreciate its freshness.

Origin

This regional appellation may be cultivated throughout wine-growing Burgundy. The appellation covers a surface area of approximately 1,400 hectares.

The Aligoté grape is very famous in Burgundy and for a long time it's been only related to its use in the fabrication of the Kir (an Aperitif also very famous, made with Bourgogne Aligoté and Crème de Cassis, our regional blackcurrant liqueur).

But this varietal has been known in Burgundy since the 17th century, and it is increasingly considered as a qualitative grape and treated as such (low yields, vinification using oak barrels, etc).

Vinification and maturing

The grapes were vinified in low-temperature stainless steel tanks so that we keep all the freshness and tension of the varietal in the wine.
Then, the wine was aged on its lees in stainless steel tanks for about 6 months in order to get a little roundness in the wine and develop more complexity.

Vintage : 2021

Nature certainly set a challenge for the winegrower and the winemaker with this vintage.

It began with very warm temperatures at the end of February which led to an early bud break.

The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests.

There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert. The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the véraison (colour change), which benefited from the return of the sun from mid-August.

The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.

This vintage also required a major technical effort. The vinifications had to be carried out with meticulous attention and precision with a particular care over the extraction of colouring matter, the balance of the structure and the aromatic expression of the red wines, and of the freshness, balance of acidity and aromatic potential of the white wines.