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Grand Ardèche Louis Latour 2018

Grand Ardèche Louis Latour 2018

11,90 / unit

Ardèche Blanc

“With this field, to say that we are in the tradition and in the innovation is not a hollow formula, on the contrary. Tradition, because it is always the same family that is in charge, perpetuating a know-how that makes the house one of the most respected in Burgundy. Innovation, because its installations are among the most modern. »
Le Figaro des Vins

In 1979, Maison Louis Latour decided to start making Chardonnay in the Ardèche, a region where the clay-limestone soils enjoy ideal sunshine.

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History

The origins of Maison Latour in Burgundy date back to 1787. The Latour family were winegrowers in Aloxe-Corton in the 17th century and subsequently built up a 50 hectare estate. In the village of Aloxe-Corton, the family also owns the château and the Corton Grancey winery. Dating from 1834, this winery was the only building of its kind built for wine making purposes at the time.

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

Terroir

The majority of Domaine Louis Latour's vines are located in Aloxe-Corton (33 hectares). In this village, the estate owns 10.5 hectares of the grand cru corton-charlemagne, and several hectares of red corton grand cru. The Maison Louis Latour is the largest grand cru estate in the Côte-d'Or with a total of 28.63 hectares.

Vinification and maturing

Each year, the wines, marked by the Burgundian soil and climate, are vinified with respect for nature and tradition. The harvest normally takes place in mid-September, the date varying according to the ripeness and health of the grapes. All the grapes on the estate are hand-picked as late as possible. For the Latour house, the work carried out in the vineyards accounts for 80% of the final quality of the wine.

The red wines are vinified and matured in the Corton Grancey vat room using the traditional Burgundian technique. The grapes are sorted and placed in traditional oak vats for a short alcoholic fermentation. Once fermentation is complete, the free-run wine is recovered by gravity. The skins and pips remaining in the vat are taken to pneumatic presses to extract the press wine, which is then blended with the free-run juice. The wine will remain approximately 12 months in oak barrels where it will be racked several times to separate it from the 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 insofar as the harvested grapes are taken directly to the presses. The must then undergoes a rapid fermentation in stainless steel vats which finishes in oak barrels, where the wine will be aged for 12 months. The wine will be racked before the final blend.

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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Rating

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