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Vines Pinot Nero (100 %)

Color: Intense ruby ​​red.
Smell: The nose is rich and intense with notes of red fruits and licorice.
Taste: The mouthfeel is rich in currant flavors conveyed by an excellent roundness, delicate and graceful tannins that lead to a fresh finish.
Food pairing: Perfect for red meat dishes, pasta dishes with sauce, cold cuts and cheeses.

The appellation: Officially granted in 1961, it includes 12 municipalities of the Hautes Côtes district plus the upper portions of 10 municipalities located in the Côte de Beaune.
In the Saône-et Loire, it extends over four communes of the Hautes-Côtes and the heights of three communes of the Côte de Beaune.
The border between the Hautes-Côtes de Beaune and the Hautes-Côtes de Nuits crosses Magny-Iès-Villers.
Soil: Clayey and calcareous.
Average age of the vines: 25 years.
Average yield: 50 hl/ha.
Harvest: Manual.
Vinification and aging: Traditional fermentation in open vats and aging from 10 to 12 months aging in stainless steel, medium toasted oak vats and barrels.

Maison Louis Latour

Founded in 1797, the Maison has been owned by the Latour family for eleven generations and is currently managed by Louis-Fabrice Latour. With a heritage of over fifty hectares of vines in the most prestigious crus of Burgundy, Louis Latour has built a reputation as a quality company also for négoce wines, thanks to the ability to select highly reliable suppliers. The heart of the Maison is in Aloxe-Corton, where the red wine cellar is located, within the Château Grancey, and 33 hectares of property in the Grans cru Corton and Corton Charlemagne. Then there are the important plots owned within the Grand cru Chambertin, Romanée-Saint-Vivant, Chevalier-Montrachet and Batard-Montrachet. On the outskirts of Beaune are the winemaking cellar for white wines, the analysis laboratories, the bottling line, the printing house - with which labels and catalogs are printed - and the tonnellerie. It produces about 3000 kegs a year: half of these cover the Maison's annual needs, the others are sold to international producers. The winemaking techniques are very simple, respectful of tradition and such as to allow the company the opportunity to claim a true Louis Latour style with wines that never go along with the fluctuating taste of the market. The reds are fine, elegant and vibrant. The macerations are fairly short, but intense in order to allow excellent extraction of the fruit and tannins, thus avoiding over-extraction. The wines have pale colors, but a good alcoholic support, a useful condition to guarantee them good longevity. The whites are structured, rich and well balanced. The search for the power of Chardonnay is never subject to the typicality of the terroir of origin of the grapes. Considerable attention is also paid to the ideal acidity of the wines, which is considered essential in order not to have overly round whites. Maison Louis Latour exports the two princely vines of Burgundy outside their area of ​​origin by investing, at the end of the 1970s, in Ardèche in an attempt - successful - to produce a Chardonnay to be combined with the best crus of the Côte d'Or. At the end of the 1980s, Pinot Noir was planted in Provence, in the Var department, producing a fresh, fragrant red, but also of beautiful complexity.

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