Bourgogne Aligote les Grands Champs

Pasta, Rich fish (salmon, tuna etc), Shellfish, Mild and soft cheese, Cured Meat

Spring frost was mastered thanks to straw burning (lesson taken from 2016 severe icy spring temperatures that caused massive loss of crop). 2017 is a very good vintage thanks to a constant sun that grew sane, ripe and flavorful grapes. Hydric stress forced our old vines to dwell its nutrients out from the under soil. Harvest started on a sunny September 7. Terroir reading of whites and reds is remarkable and nicely highlighted by "tension" (acidity balance)

After 12 months of ageing, the wine is pumped back to one tank for bottling preparation.

First steps include crushing and fermentation in French oak barrels (1/3) and stainless steel tank (2/3). Then comes bâtonnage and natural malolactic fermentation at cellar temperature (13 to 14° C).

Since 1920 generation after generation the Amiot family have plunged their roots in the soil and terroir of Chassagne-Montrachet. Arsène and Flavie Amiot founders of the estate initiated a wine vocation that has reached the 4th generation represented today by their great grand sons Thierry and Fabrice. Guy their father who had given a new start to the family business since 1985 can be satisfied by the immortalization of the family tradition.Thanks to the maintenance of the business by the family sons who follow one another at the head of the Domaine the vineyards have remained owned by the family. This allows a more traditional viticulture free from any speculative spirit.