Bourgogne Aligoté (2022) - Domaine Pierre Gelin
In the heart of the Côte de Nuits, Domaine Pierre Gelin is a guardian of Burgundian winemaking tradition. Here, among hills that tell stories centuries old, they grow Aligoté, a grape variety often overshadowed by the more famous Pinot Noir and Chardonnay. Aligoté has a secret, though: it is the star of the Kir, a cocktail invented by Félix Kir, mayor of Dijon in the 40s. To promote local wines, Kir combined Aligoté with crème de cassis, creating a drink that became a symbol of conviviality.

Bourgogne Aligoté (2022) - Domaine Pierre Gelin
Type: Vino Bianco
Area: France, Burgundy, Côte de Nuits
Appellation: Bourgogne Aligoté AOC
Grape variety: Aligoté
Vintage: 2022
Winery: Domaine Pierre Gelin
Alcohol: 12
The appellation: Bourgogne Aligoté AOC
The Bourgogne Aligoté AOC is a fresh, lively white wine produced in the renowned wine region of Burgundy, in France. Made mainly from the native Aligoté variety, this wine is an elegant, versatile alternative to the Chardonnays of the area. The Bourgogne Aligoté AOC appellation is known for its bright acidity, its floral and fruity aromas and its ability to suit a wide range of food pairings.
Find out more about Bourgogne Aligoté AOCWhat to eat with Bourgogne Aligoté
Who makes it: Domaine Pierre Gelin
Domaine Pierre Gelin is a historic Burgundy estate, founded in 1925 and based in the village of Fixin, in the Côte de Nuits. The estate has been run by the Gelin family for several generations, with a strong commitment to making Pinot Noir and Chardonnay of great territorial expression. Pierre Gelin’s approach centres on sustainable viticulture and minimal interference in the cellar, so that the wines can express the terroir at its best. The organic certification obtained recently is testament to their respect for nature and their uncompromising search for quality.
Find out more about Domaine Pierre GelinThe vine of Bourgogne Aligoté
Aligoté
Aligoté is a white grape variety native to Burgundy, in France, known for its freshness, liveliness and versatility. The second most widely planted white variety in the region after Chardonnay, Aligoté is often associated with the production of Bourgogne Aligoté AOC, a fresh, light wine, but it also lends itself to the preparation of the famous Kir cocktail, made with crème de cassis.
Find out moreBourgogne Aligoté: the Côte de Nuits area

Côte de Nuits
The Côte de Nuits, in the Burgundy region of France, is one of the most prestigious wine areas in the world, known for producing extraordinary red wines based on Pinot Noir. This land stretches from Marsannay-la-Côte to Corgoloin, through legendary villages such as Gevrey-Chambertin, Vosne-Romanée and Nuits-Saint-Georges, home to some of the most famous and most expensive vineyards in the world.
Find out more about Côte de NuitsClimate: Continental
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Limestone / chalk
Geographical setting: Hilly
Profile of Bourgogne Aligoté
Primary aromas: Citrus, green apple, wild flowers
Secondary aromas: Fresh almond, butter
Tertiary aromas: Marked minerality
Tasting notes: A fresh, vibrant wine with a citrus profile and a marked minerality, typical of the Aligoté variety. On the palate it is snappy, with a lively acidity and a dry, refreshing finish.
| Sulphites | yes |
| Body | Light |
| Acidity | High |
| Tannin | No |
| Sweetness | Dry |
| Finish | Media |
| Colour | Straw yellow with pale green highlights |
| Clarity | Clear |
| Body | Light |
Winemaking methods used for Bourgogne Aligoté
Hand harvesting
Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.
Find out moreAlcoholic fermentation with indigenous yeasts
Alcoholic fermentation with indigenous yeasts is a winemaking technique that brings out the authenticity of a place and the natural expression of the grape. In this process the must ferments thanks to the wild yeasts present on the grape skins and in the cellar environment, with no cultured yeasts added. It reflects a craft, sustainable philosophy aimed at highlighting the unique character of the terroir.
Find out moreSoft pressing
Soft pressing is a gentle winemaking technique, used to extract the must from the grapes with the least possible pressure. This method makes it possible to obtain a high-quality must, free of excessive phenolic or tannic substances, ideal for producing elegant white, rosé and red wines.
Find out moreTemperature-controlled fermentation in stainless steel
Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.
Find out moreAgeing methods used for Bourgogne Aligoté
In stainless steel (1–6 months)
Ageing in stainless steel for 1 to 6 months is a winemaking practice widely used for young, fresh, varietal wines, aimed at preserving the aromatic fragrance and gustatory integrity of the wine immediately after fermentation. This choice allows the wine to be stabilised, to settle naturally and to be ready for drinking within a few months, retaining vitality, tension and precision.
Find out more