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Domaine Rougeot Aligoté 'Les Plumes' Sans Soufre
£23.16

Domaine Rougeot

Domaine Rougeot Aligoté 'Les Plumes' Sans Soufre

Country: France 
Region: Burgundy
Grape: Aligoté
Colour: White
Bottle Size: 75cl
Alcohol: 13%
Vintage: 2017
Organic

Pierre-Henri Rougeot has been quietly producing impeccable minimal intervention, low-sulphur wines since he returned to the family Domaine in 2010. 

Today, the Rougeot vineyards are farmed organically, and Pierre-Henri’s no sulphur vinification effortlessly balances a natural wine approach with traditional Burgundian technique to create wines with energy and balance.  Each individual terroir is bottled separately though often there is a bottling with a small addition of sulphur and one with zero added.

Whites are new wave Meursault so tension over fatness but still with a richness of fruit that typifies the village.  Reds are whole bunch fermentations, the Passetoutgrain is a field blend of 30% Gamay and 70% Pinot Noir 

Vinification is done with natural yeasts, with élevage in a mix of new and old barrels.  Marc often experiments with different types of wood such as chestnut and acacia.  No SO2 added at bottling, and none used during fermentation and élevage. The “Sous la Velle” is harvested and sorted by hand in the vineyard.  The grapes are then sorted a second time at the winery. They are pressed gently with a pneumatic press for hours.  Elevage is done all in stainless steel. 

PRODUCER NOTES

Pierre-Henri Rougeot has been quietly producing impeccable minimal intervention, low-sulphur wines since he returned to the family Domaine in 2010. 

Today, the Rougeot vineyards are farmed organically, and Pierre-Henri’s no sulphur vinification effortlessly balances a natural wine approach with traditional Burgundian technique to create wines with energy and balance.  Each individual terroir is bottled separately though often there is a bottling with a small addition of sulphur and one with zero added.

Whites are new wave Meursault so tension over fatness but still with a richness of fruit that typifies the village.  Reds are whole bunch fermentations, the Passetoutgrain is a field blend of 30% Gamay and 70% Pinot Noir 

 FARMING & WINEMAKING NOTES

Vinification is done with natural yeasts, with élevage in a mix of new and old barrels.  Marc often experiments with different types of wood such as chestnut and acacia.  No SO2 added at bottling, and none used during fermentation and élevage. The “Sous la Velle” is harvested and sorted by hand in the vineyard.  The grapes are then sorted a second time at the winery. They are pressed gently with a pneumatic press for hours.  Elevage is done all in stainless steel.