Antoine Lepetit de la Bigne (La Pierre Ronde) Bourgogne Aligoté “Jeunes Vignes” 2024

Burgundy – France

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The Producer

Antoine Lepetit de la Bigne is one of the most compelling figures of Burgundy’s new generation. Trained as an agronomist and oenologist, he began his career outside the wine sector before following his true calling.

His path includes formative experiences with Olivier Humbrecht at Domaine Zind-Humbrecht, and eight years alongside Anne-Claude Leflaive at the prestigious Domaine Leflaive, where he deepened his approach to biodynamics.

In 2021, he founded Domaine de la Pierre Ronde in Beaune, producing wines from grapes sourced from organic and biodynamic growers, often under his direct guidance. His philosophy emphasizes minimal intervention, moderate use of sulphur, and careful vinifications in foudre, barrel or amphora, always in service of terroir expression.

From Aligoté to the great crus of Meursault, his wines reveal precise ripeness and a profile that is both generous and vibrant. With recent vintages, the domaine is establishing itself as one of the most promising projects in contemporary Burgundy.

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The Wine

The Bourgogne Aligoté “Jeunes Vignes” 2024 comes from young vines, just 4 years old, marking only their second harvest. Located in the lower parts of Puligny-Montrachet, in the “Les Champs Pernot” parcel, these vines grow in silty-clay soils that bring a balance between freshness and texture.

This Aligoté stands out for its unconventional approach: part of the blend underwent 5 days of skin maceration, adding extra complexity and structure.

In the glass, it shows a medium lemon colour and an energetic, expressive profile. The nose reveals notes of peach and fresh apricot, layered over a more classical and vibrant Aligoté character.

On the palate, it is textural and precise, with notes of ripe lemon peel, good breadth, and lively acidity that supports the whole. The finish is long, fresh and engaging. An atypical yet deeply captivating Aligoté, combining energy with immediate pleasure.

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Vinification and Ageing

Manual harvest

Fermentation with indigenous yeasts, without added sulphites

Vinification in foudre and amphora (with part of the blend undergoing 5 days of skin maceration)

Ageing:
9 months in foudre

2 months in stainless steel after final blending

Bottled on a “Fruit” day (biodynamic calendar)
Unfined, lightly filtered

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