Presentation
A leading voice in Chablis, Clotilde Davenne crafts crystalline wines that reflect the purity of her terroirs. Based in Préhy, she works with Chardonnay and Aligoté on Kimmeridgian soils, favoring a style of elegance and tension. She practices sustainable viticulture and vinifies in stainless steel to preserve the natural freshness of the fruit. Her Chablis are known for their citrus aromas, saline edge, and mineral length true to the best expressions of the appellation. Beyond Chablis, her Irancy reds and Bourgogne Aligoté whites display the same attention to detail and aromatic precision, making her a benchmark in northern Burgundy.
Location
Clotilde Davenne’s Bourgogne Aligoté Vieilles Vignes comes from vineyards around Préhy, southwest of Chablis, on gently sloping hillsides with mostly east and south exposure. These old vines, over 50 years in age, are planted at around 250 meters elevation, benefiting from full sunlight while retaining natural freshness. The location allows for slow, complete ripening, preserving acidity while developing ripe aromas. In this northern Burgundy setting, the Aligoté grape expresses a vibrant, terroir-driven character with precision and energy.
Terroir
The soils are clay-limestone and marly, with similarities to Kimmeridgian formations, and contain a high proportion of active limestone. These shallow, stony, well-drained soils force the vines to root deeply, encouraging finesse, tension, and minerality. The cool, temperate climate allows for slow berry development and aromatic concentration. Thanks to their age and naturally low yields, the vines produce expressive grapes that faithfully reflect the mineral nuances of the soil. This terroir yields a dry, clean, and characterful Aligoté.
In the vineyard
Clotilde Davenne practices sustainable viticulture with careful attention to soil balance and environmental respect. No herbicides are used. The soil is mechanically tilled, with controlled natural grass cover to preserve biodiversity and prevent erosion. Treatments are applied sparingly, based on close vineyard observation and the vintage’s needs. Short pruning controls yields, and manual leaf thinning ensures good cluster aeration. These practices allow the grapes to ripen fully and healthily, preserving the pure expression of both grape and site.
Harvest
Harvesting is done by hand on the oldest plots, with careful selection in the vineyard to keep only the healthiest bunches. Picking takes place early in the morning to preserve freshness. The grapes are pressed slowly and gently right after harvest to prevent oxidation and extract clean, precise juice. This attention from the start is essential to reveal Aligoté’s natural energy, a variety that demands precision and responsiveness to unlock its full potential in both aroma and mouthfeel.
Winemaking
Vinification is carried out in temperature-controlled stainless steel tanks to preserve fruit purity and freshness. After cold settling, fermentation occurs slowly at low temperature, using native yeasts.
Ageing
Ageing lasts 10 months on fine lees, with no oak, to retain the wine’s natural brightness and clarity. No lees stirring is done, preserving a lean, crisp profile. This minimalist approach highlights the linear character of Aligoté and the depth contributed by old vines. The wine is bottled without fining and lightly filtered.
Varietal
Aligoté : 100%
Specifications
Age of vines : 80 years old
Serving
Serve between 10–12°C.
Ageing potential
3 to 5 years
Tasting
On the palate, this wine offers intensity and precision. The nose opens with lemon, green apple, white flowers, and flinty minerality. The attack is lively and linear, with a strong mineral core, saline notes, and a bright, refreshing citrus finish. The texture is fine and focused, perfectly balanced. This dry, energetic wine shows impressive length with a character that is both rustic and elegant, a true reflection of Aligoté handled with patience and care.
Food pairings
This Aligoté pairs well with fresh, vibrant dishes and can surprise on fruit-forward or citrusy desserts. Try it with lime-marinated sea bream, herbed hummus with warm pita, or a mild Thai coconut curry. On the sweet side, it’s delightful with lemon-basil sorbet, verbena-infused cream, or a blood orange sponge cake. Its natural liveliness, tension, and saline finish make it a versatile choice, equally at home as an aperitif or paired with unexpected, refreshingly bright combinations.
