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Robert Parker
LOUIS LATOUR, "LES QUATRE JOURNAUX", 2019
ROMANÉE-SAINT-VIVANT
| CLASSIFICATION | Romanée-Saint-Vivant |
| GRAPE VARIETIES | 100% of pinot noir |
| AROMAS | Cherry, liquorice, leather, iron, clove, spices |
| FOOD AND WINE PAIRING | Hare 'à la royale', duck and truffles parmentier, Abbaye de Citeaux cheese |
| 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.
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LOUIS LATOUR, "LES QUATRE JOURNAUX", 2019
Vineyard Detail
| 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 |
History and 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.
Caracteristics
| CLASSIFICATION | Romanée-Saint-Vivant |
| GRAPE VARIETIES | 100% of pinot noir |
| AROMAS | Cherry, liquorice, leather, iron, clove, spices |
| FOOD AND WINE PAIRING | Hare 'à la royale', duck and truffles parmentier, Abbaye de Citeaux cheese |
| 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 |
