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Bourgogne Aligote Les Grands Champs 2021 - Guy Amiot
Guy Amiot


  France / Burgundy
ADD TO CART At your doorstep in 1 - 3 days

This is one of the best Aligote!


Why do we love it?
We have come to love this variety very much. This particular wine, as everything seems to be, will also be included in the list of "we enjoy without limit". Guy Amiot Bourgogne Aligoté Les Grands Champs, takes revenge from the other two famous varieties of Burgundy and it would be good if you could try it too!
Things are as follows. Côte de Beaune is one of the most important sub-regions of the wider Burgundy wine region in France. In fact, in a very specific vineyard plot of this region, the famous Montrachet Grand Cru, the best white wine in the world is produced! And why are we telling you this? Because Domaine Guy Amiot is one of its 17 administrators!
The Amiot family has a huge history of winemaking in Burgundy, dating back to the 1920s, and still growing vineyards in the wider Chassagne-Montrachet region. The winery is passed down from generation to generation and makes history in producing world-class beast wines. Bourgogne Aligote Les Grands Champs, comes from an 80-year-old vineyard on the border of the communes of Puligny-Montrachet and Corpeau, which has a particularly advantageous southern exposure to the sun and soils rich in limestone, resulting in excellent growth of the variety. After fermentation in stainless steel tanks, 2/3 remains in the tank, while 1/3 in old French oak barrels, for 12 months. They are then mixed and remain for a short time in tanks, until bottling.
Les Grands Champs, is a unique wine, with characteristic French finesse, fruit intensity, and freshness, which we guess was named so when the Aligote variety became the great champion and managed to survive and overshadow the brands, Chardonnay and Pinot Noir, which they usually have the lead in the area. We're not sure that this was the reason, but we'd love to!
From now and for the next 5 years it will be at its best, so we advise you to get 2-3 bottles just to have there because they are not countless!









Tastes Like
In the glass, it is a lemon with golden highlights. Elegant aromas of green apple, citrus, yellow grapefruit, green tea, buttercream, vanilla, baked bread, fresh almond, and jasmine, with subtle hints of minerality.
In the mouth, it has a medium body. Crisp acidity with an intense freshness that nicely balances its subtle oily feel. Purity of fruit, with green apple and lime dominating. Notes of vanilla and butter, combine beautifully with the elegant minerality, in a very enjoyable result.
Technical stuff
Color White
Type Dry
Year 2021
Alcohol 13%
Origin Burgundy, France
Variety Aligote
Aromas Green apple, citrus, grapefruit, green tea, buttercream, vanilla, bread, almond, jasmine, minerality
Bottle Size 750 ml
Barrique 12 months
Serving temperature 10°C
Aging 6 years
Closure Cork
Organic No



Pair it with grilled shrimp, sea bass ceviche, salmon risotto, or a chevre cheese tart.

Tagliatelle with mushroom sauce

  • ½ kg of fresh mushrooms
  • 1 clove of garlic chopped
  • 1 tbsp. of lemon juice
  • 3 tbsps. of olive oil
  • 1 tsp. of salt
  • freshly ground pepper
  • 1 tbsp. of chopped parsley
  • 1/2 kg tagliatelle pasta
  • 1 glass of white wine
  • 1/4 cup of cream
  • 3 tbsps. Parmesan cheese and as much as you like for serving

Clean the mushrooms. Cut the edges and then slice them and mix them with the lemon juice.

In a large frying pan add the olive oil and put it in a medium - high heat and when it heats up well, add the garlic stirring well to keep it from sticking and not burn. Add the mushrooms, stir well and cover the pan with a lid. Sauté for 4 minutes stirring frequently.

Remove the lid and add salt and pepper according to your preferences. Stir occasionally and   allow them to absorb their juices and become brown (about 5 minutes).

At the same time, in a pot, boil some water and prepare the tagliatelle according to the instructions of their packaging.

Pour a glass of white wine in the pan, preferably from the wine with which you will accompany the plate.

Add cream and grated Parmesan and let it simmer by lowering the heat, for 3 -4 minutes until it thickens. Remove the pan from the fire, add the pasta, mix well and add the parsley. Serve with grated parmesan cheese.



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