White dry
From the Domaine Pernot-Bélicard estate, located in the Burgundy village of Puligny-Montrachet, comes an expressive and crisp white wine made exclusively from old-vine Aligoté grapes.
The aroma reveals notes of white flowers, green apples, and fresh citrus fruits. The palate features a firm mineral backbone, accompanied by bright, vibrant acidity and hints of citrus peel. Due to the concentration of the berries, the finish of this wine is long and clean.
This wine is produced from exceptionally old Aligoté vines planted in 1938 (Vieilles Vignes). These long-lived vines naturally yield a smaller but significantly more concentrated crop, allowing winemaker Philippe Pernot to create a wine of exceptional depth and texture. To preserve the maximum freshness and primary aromas of the variety, the wine is fermented and aged in stainless steel tanks, kept together with its lees.
Serve chilled to 10–12 °C and enjoy with fresh oysters, light white fish dishes, and traditional French cheese tarts.
Although the estate's name appeared on the market relatively recently, its foundation is built on historic family holdings. The founder, Philippe Pernot—grandson of the renowned Burgundy winemaker Paul Pernot—along with his wife from the Bélicard family, took over plots of old vines. Today, the estate manages vineyards in the prestigious appellations of Puligny-Montrachet, Meursault, and Beaune, where shallow limestone and marl soils shape the authentic character of the grapes.
Philippe Pernot's winemaking style is strictly focused on preserving freshness and the natural energy of the grapes. In the cellar, frequent lees stirring (bâtonnage) is deliberately avoided, and the use of new French oak barrels is limited to 20–30%. This technique prevents the wine from becoming too heavy or buttery, allowing aromas of crushed stone, citrus zest, and white flowers to dominate. The palate maintains a firm mineral backbone, ensuring a classic structure with long aging potential.
Due to their balanced acidity and pronounced minerality, these white wines perfectly complement delicate seafood dishes. They pair precisely with fresh oysters, sea scallops, lobster, and baked halibut fillet with a white wine and butter sauce (beurre blanc).
