The sauvignon from the Yonne valley is always very well-balanced without too much acidity. It is delicious at any time, with seafood, fish or poultry.
Serve cool, not chilled.
At its best: 1 to 3years.
The village of Saint Bris le Vineux which is very close to the Chablis' area produces Burgundy white and red wines. The Bourgogne Aligoté is a very old and common variety.
Clotilde's Aligoté vineyard is quite old: 60 years old.
Terroir: Kimmeridgian and Portlandien made during the Jurassic period when the sea was covering a big part of the"bassin parisien". The soil is chalked with many little oysters fossilised.
Vinification: hand-made harvest when the maturation is over. Bunches are pressed out with a pneumatic press, the juice is fermented in tank with temperature control: 100 % malolactic fermentation. The wine is left on the lees during several months. Slow natural sedimentation.