Bouzeron « Cuvée Massale »
Age of the vines: 66 years
Terroir: medium slope facing south/south-west, altitude 270 metres, soil white marl, tilled vineyards
Cultivation method: Lutte raisonnée.
Harvesting: Grapes are hand-picked and -sorted.
Fermentation: Slow, around 20 days in stainless steel vats.
Maturation: 80% in vats to retain Aligoté’s freshness and mineral qualities and 20% in new barrels to add complexity by giving it body and a very discreet toasty note.
Tasting notes: aromas of white flowers on the nose, a fresh attack on the palate typical of Aligoté leaving room for body and fruity notes, then the mineral notes leave you with a long finish.
Food match: This wine is best enjoyed neat as an aperitif – mixing with crème de cassis is not recommended as this Aligoté is not vinified for this purpose – and can accompany charcuterie, seafood and goat’s cheese.
Serving temperature: 10°C to 12°C
Cellaring potential: Can be enjoyed while young, but some vintages may be cellared for up to 12 years. See Vintages chart.
2008 – Cuisine et vins de France (sélectionné dans les découvertes)
2010 – Revue des vins de France novembre 2011 (14,5/20)2010 – Guide hachette
2011 – L’Express
2012 – Le Monde . fr
2010 – A boire
2011 – A boire
2012 – A boire mais peut attendre
2013 – A boire mais peut attendre