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Bourgogne Aligote 2019 - Marquis D' Angerville
Marquis D' Angerville


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

Who said Burgundy is only Chardonnay and Pinot Noir?!


Why do we love it?

Yes, Burgundy is known for its famous Pinot Noir and Chardonnay, but know that there is also a lesser-known variety, Aligoté. And while the spotlight is stolen by the other two... some famous winemakers prove that they can produce exceptional wines. Marquis D'Angerville's Bourgogne Aligoté is one of them!

Domaine Marquis D'Angerville is a milestone in the wine development of Burgundy with a huge history that starts somewhere in the 12th century when it still belonged to the Dukes of the region! Located in Volnay, Côte-d'Or, it passed into the hands of the Marquis D'Angerville in 1888 when he inherited it from his uncle. He, effortlessly abandoning his artistic nature, was the first to oppose the winemaking practices and wine trade of the time. He bottled and sold his own wine, and later became a founding member of the National Appellation Institute. Jacques d'Angerville's son, following in his father's footsteps, was a founding member of the International Academy of Wine and under his leadership the estate gained international prominence, being one of the first to bottle single plots, highlighting the concept of "terroir" and ensuring the highest quality standards. So, undeniably, Volnay and Burgundy owe him a lot!

Aligoté has been cultivated in the area since at least the 18th century. It was mainly used for the production of simple and everyday wines, while it was the wine with which they made the French aperitif, Crème de Cassis. The Marquis D'Angerville highlights the true potential of this grape and indeed a year considered of exceptional quality for Burgundy.

If you haven't tasted an Aligoté yet, you should definitely start with Bourgogne Aligoté Marquis D'Angerville. An exciting, elegant yet different wine from Burgundy that captures the essence of the terroir and rivals even some very nice Chardonnay wines. Now, it is at its best!









Tastes Like

In the glass, it is a light lemon with golden-green highlights. It has intense aromas of fresh green apples, orange peel, passion fruit, buttercream, and jasmine. Soft notes of minerality give a special aromatic depth.

In the mouth, it is a full-bodied wine. Its intense crisp acidity balances its rich texture, which testifies to the use of a cask. The flavors are clean with fresh notes of green apples and lemons. An elegant brackish minerality gives it extra vibrancy.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 13%
Origin Burgundy, France
Variety Aligote
Aromas Apple, orange zest, passion fruit, butter cream, nuts. jasmine, minerality
Bottle Size 750 ml
Barrique 8 months
Serving temperature 11°C
Aging 7 years
Closure Cork
Organic No



Ideal with seafood such as oysters with lemon, prawns, or grilled fish. Excellent combination of chevre goat cheese and poultry dishes with white fatty sauces.

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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