Bertrand Machard de Gramont Bourgogne Aligote, Burgundy, France 2017 Beef and Venison The aromatisation process of Barolo

The aromatisation process of Barolo is carried out through a cold infusion in a hydro-alcoholic solution of cinchona bark

toast and notes of red berries

A bit too oxidative and less focused perhaps

high-pitched minerality and superb lift

A touch of mint hovers with slightly smoky

Bertrand Machard de Gramont Bourgogne Aligote, Burgundy, France 2017 Beef and Venison The aromatisation process of BaroloPlanted at the foot of the ruins of the Abbey of Saint Vivant, this Aligote is a lively white wine, to be drunk young. Pure and balanced, cool detailed fruit, crisp with high acidity. Enticing aromas of jasmine, lemon curd, white peach and wet stones.