The Aligoté grapes were hand-harvested once they had achieved optimum maturity and were carefully selected. The grapes were very delicately transferred via a conveyor belt directly to the fermentation vessel in order to retain the integrity of the fruit. They were then slowly and very gently pressed to extract the juice. Fermentation took place with selected yeast in old French oak at 20°C. The wine was matured on the lees for 12 months in 228 and 450 litre barrels, with malolactic conversion taking place in the spring. Working in partnership with their cooper, since the 2013 vintage Gouffier has been experimenting with using oak from the state forests of Fontaine, just a few miles from the vines, endeavouring to stay true to the local terroir.

An ‘orange’ wine with subtle notes of green tea and candied citrus, complemented by mineral nuances. Fresh, vibrant and richly textured with a remarkable saline and mouthwatering finish.