Bouzeron “Les Bouillottes” 2019

As early as 1920, Arsen Amio and his wife Flavia, who worked in a factory in Paris, hired a babysitter for their four children from the Burgundian village of Chassagne-Montrachet, where they decided to buy a small property in central Burgundy. They bought a house with small plots of land in Les Vergers, Le Clos Saint Jean, Les Caillerets and Dents de Chien, the latter of which acquired the status of Le Montrachet Grand Cru in 1937. The family opened its own wine shop in Paris in 1930, selling wine from the Domaine Amiot. This new way of selling - from producer to final consumer - was a great success, which also made it possible to increase the size of the family winery. In 1993, the management of the family business was handed over to the Terrier brothers and Fabris Amio, who continue the business started by their grandfather, respecting old traditions and at the same time reaching new heights.

Light dry white wines are made from Aligote. The bouquet is floral, with herbal notes and light minerality. The acidity is high. Aligote wines better to consume in young age.

This part of Burgundy is famous for a couple of its appellations as Roully, Mercurey, Bouseron, Givry and Montagny. Côte Chalonnaise produces the same amount of red as well as white wines which are not meant for ageing, but are very pleasant to drink - they are fruity and juicy. Some of the best samples can "live" for up to 10 years. A noteworthy white wine appellation is Bouseron that exclusively produces Aligote wines and is the only place in Burgundy that is allowed to produce it in the appellation's name. Good red wines can be found in the Roully and Givry appellations.

Burgundy (Bourgogne) can be confusing because of the multiplicity of its appellations - all the small vineyards are divided between multiple producers so it can often be difficult to understand this diversity. However, it is the exact reason why the wines of Burgundy are considered to be the finest in the world. A common topic of discussion, when talking about Burgundy, is the concept of "terroir" - a unique combination of soil and climate conditions that affects the taste of wine in the appellations, making it unique to each village. Winemakers mainly use the capricious Pinot Noir and the classical Chardonnay to create true masterpieces, while Gamay and Aligote are used to make wines of a bit simpler style. Particular attention should be paid to the hierarchy of wines. First there are the regional and village wines, a step higher - the Premier Cru wines and the outstanding Grand Cru - at the top. Due the complex and inconsistent weather that can notably impact wine quality especially in bad harvest years, a very important factor here is the so called millesime - the harvest year of the grapes the particular wine is produced of, because each of these years has its own unique taste. Purchasing Burgundy wines is not easy because there are many details that should be taken into consideration - the class of the vineyard, the assessment of the manufacturer, the age of the vines, the quality of the wine as well as the millesime and, of course, the potential of ageing. The sellers play a big role here - they must be truly passionate about wine and able to offer only the best quality producers with a good reputation. That is exactly the way "Noble Wine" works!