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Bourgogne Blanc “Cuvée Latour” Louis Latour 2018

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Bourgogne Blanc “Cuvée Latour” Louis Latour 2018

11,00 / unit

Bourgogne Blanc

“With this Domaine, saying that we are in the tradition and in the innovation is not an empty phrase, quite the contrary. Tradition, because the same family is always in charge, perpetuating a know-how that makes the house one of the most respected in Burgundy. Innovation because its facilities are among the most modern.”
The Figaro Wine Magazine

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History

The origins of Maison Latour in Burgundy date back to 1787. The Latour family was winegrower in Aloxe-Corton in the 17th century and subsequently built up an estate of 50 hectares in total. In the village of Aloxe-Corton, the family also owns the Château and the Corton Grancey winery. Dating from 1834, this winery was at the time the only building of its type built for wine use.

In 1997, year of celebration of its bicentenary, the Louis Latour house was admitted into the very closed circle of the Hénokiens. This club brings together companies from all continents, which have been family-owned for 200 years or more and still bear the name of their founder.

Terroir

The majority of Domaine Louis Latour's vines are found in Aloxe-Corton (33 hectares). In this village, the estate has 10.5 hectares of Grand Cru Corton-Charlemagne, and several hectares of Red Corton Grand Cru. The Louis Latour house is the largest property of great wines in the Côte-d'Or with a total of 28.63 hectares.

Vinification and aging

Each year, the wines marked by the Burgundy terroir and climate are vinified with respect for nature and tradition. The harvest normally takes place in mid-September, the date varying depending on the maturity and health of the grapes. All the estate's grapes are harvested by hand, as late as possible. For the Latour house, the work done in the vines accounts for 80% of the final quality of the wine.

The red wines are vinified and aged in the Corton Grancey winery using traditional Burgundy technique. The grapes are sorted and put into traditional oak vats for a short alcoholic fermentation. Once the fermentation is complete, the free-run wine is recovered by gravity. The skins and seeds remaining in the tank are taken to pneumatic presses to extract the press wine which will then be assembled with the free-run juice. The wine will remain for approximately 12 months in oak barrels where it will undergo several rackings in order to separate it from suspended deposits. Once the wine is bottled, it will be kept for a few more months in the cellar before being put on sale. The vinification of white wines differs from that of red wines in that the harvested grapes are taken directly to the presses. The must then undergoes rapid fermentation in stainless steel vats which ends in oak barrels, where the wine will be aged for 12 months. The wine will be racked before final assembly.

Additional information

Weight 1 kg
Culture

Raisonnée

Grape variety

100% Chardonnay

Harvest

Manuelles

Colour

Year

Volume

75 cl

Format

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Taste

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