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LOUIS LATOUR, 2018

CORTON-CHARLEMAGNE

" Frais et fruité, avec des arômes et des saveurs de citron, de poire, de fleurs blanches et de pierre, montrant une grande tension et une composante minérale sous-jacente qui lui donne de l'énergie et de la longueur. Le thème du citron se poursuit en fin de bouche, avec des accents de beurre et de pâtisserie. Le Corton-Charlemagne de Latour présente une grande tension et une composante minérale sous-jacente qui lui confère énergie et longueur. *Top 100 des vins de 2021 " - Wine Spectator

CHARACTERISTICS

CLASSIFICATION Coton Charlemagne
GRAPE VARIETIES 100% of chardonnay
AROMAS Roasted almonds, vanilla, woody, mineral
FOOD AND WINE PAIRING Big crustaceans, lobster, fish, foie gras, aged cheeses
WINEMAKING

Traditional winemaking made in open vats, with malolactic fermentation.

Wine ageing for 10 to 12 month in new oak barrels coming from the Louis Latour cooperage, French oak, medium heat.

BOTTLE SIZE 75 CL

 

The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.

Regular price 187,00 € T.T.C.
Regular price Sale price 187,00 € T.T.C.
Tax included.
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Détail du vignoble

AGRICULTURE Sustainable
GRAPE VARIETIES

Pinot noir

VINEYARD SURFACE AREA 50 hectares
ANNUAL PRODUCTION 7,000,000 bottles
HARVEST Manual
SOIL

Côte de Nuits to Côte de Beaune

 

Histoire et anecdotes

The family and independent Louis Latour House has existed for more than 200 years. Louis-Latour was a traditional Bourgogne winegrower and merchant.

In 1996, Louis Latour joined the forum FARRE - Agriculture Raisonnée Respectueuse de l’Environnement (Environment-Friendly Sustainable Agriculture).

In 1997, the Louis Latour House became a member of the Hénokiens association gathering bicentenary family companies together.

LOUIS LATOUR (BLANC)

Caractéristiques

CHARACTERISTICS

CLASSIFICATION Coton Charlemagne
GRAPE VARIETIES 100% of chardonnay
AROMAS Roasted almonds, vanilla, woody, mineral
FOOD AND WINE PAIRING Big crustaceans, lobster, fish, foie gras, aged cheeses
WINEMAKING

Traditional winemaking made in open vats, with malolactic fermentation.

Wine ageing for 10 to 12 month in new oak barrels coming from the Louis Latour cooperage, French oak, medium heat.

BOTTLE SIZE 75 CL