“Qu’est-ce que c’est?” (which translates to What’s that?) poses a question that lures the drinker to pay closer attention to this delicious Aligote, Burgundy’s adored second varietal. From a single plot located in the village of Molesme, winemakers, Benoit & Francois Moutard, make their own compost and use a hands off approach, allowing the vineyard to do most of the talking. The grapes are harvested by hand, gently pressed into stainless steel tanks and fermented spontaneously followed by 8 months of lees contact. The wine is crisp, not tart, with notes of stone fruits and minerality. Pair with lemon and garlic line caught sea bass or a slightly salty local goat cheese like Charolais. That’s that!