In 2006, Eric Guyard took over the family estate in Marsannay known as Domaine du Vieux College. He became the seventh generation to do so. Guyard's mission was to become completely organic and biodynamic. By 2014, he had reached his goal.
But, he didn't stop there. He also wanted to make wine without added sulfites, which many refer to as a risky business. Sulfur is a naturally occurring compound during fermentation. It's Mother Nature's way of protecting itself against bacteria. Left to the normal winemaking process, it usually isn't sufficient, so winemakers learned to add more sulfur for further protection.
Guyard knew that many great wines were made 200+ years ago without adding sulfites. The most difficult part is making sure that the wine is handled so delicately and so safely that bacteria isn't allowed to infect it. Very few winemakers succeed, but Guyard did. The lack of added sulfites is what accounts for the incredible freshness and clean, vibrant flavors of his wines. Nowhere are those attributes as evident as in his Aligote.
He has unlocked the secret of creating a lovely, aromatic wine from this grape, which along with Chardonnay, is one of the few white varietals allowed in Burgundy. From the slightly floral and mineral hints in the nose to the herbal and tropical hints on the palate, it pleases at all levels, particularly when paired with a linguine with clams.