Bruno Clavelier, a former rugby player, manages the family Domaine in a biodynamic regime with competence and passion. Most of the vines he inherited from his grandfather Joseph date back to the 1930s and 1940s. After completing his oenology degree in nearby Dijon, Bruno continued the family tradition, however switching from selling the grapes to negociants to his own production in 1992. Since then, the care of the vines has been his top priority: Bruno considers himself just a companion, who helps the plant to explore its environment and to restore the essence of the terroir. Bruno’s philosophy is therefore to intervene as little as possible in the vineyard and absolutely not to use chemicals and/or invasive treatments. His goal is not to create a wine with a specific flavor profile, but rather to capture what each vineyard gives to its grapes in each vintage.
In Burgundy, Aligoté is produced through a vinification process similar to that of Chardonnay, but with a shorter ageing, generally 6-12 months. The resulting wines are generally fresh and light, with citrus aromas and an almond note.
It is a rich wine with great energy, while maintaining great freshness. It can be drunk in the short term, showing the typical mineral notes of almond, lime and pineapple, but it can easily be waited a few years, evolving on floral and yellow fruit notes (peach and apricot).
Burgundy Aligoté is a fresh and light white wine that goes well with dishes based on fish, shellfish, goat cheese and salads. Its acidity and almond note make it an excellent companion for summer dishes and for any meal that requires a fresh and light wine.