Aligot rarely commands this kind of respect, but Domaine Pascal Roblet-Monnot’s Nerthus from the Ctes de Nantoux proves the variety’s hidden depths. Sourced from vines over 35 years old planted in calcium-rich limestone, the fruit is pressed minimally and fermented with only indigenous yeast in large-format barrels without sulfite additions. Aged a full year in wood, then nine more months in tank under carbonic atmospherethe result emerges with the finesse of a much loftier appellation. Subtle fruit and mineral notes in perfect balance.