Marc Colin built one of the great white-Burgundy houses out of Saint-Aubin, and while two of his sons Pierre-Yves (PYCM) and Joseph eventually left to start their own labels, the family domaine remains in capable hands with the brothers who stayed. Damien runs the cellar, Joseph (a different one) handles vines, Caroline runs the business. This is their Aligot: lemon-zesty, green-appley, with a chalky cut of Burgundian minerality. Half raised in tank for vitality, half in foudre for softness a smart split that gives it more flesh than most. The benchmark for what entry-level white Burgundy should taste like.