The history of Labouré-Roi is closely linked to that of Nuits-Saint-Georges, in the heart of the iconic Côte de Nuits. Founded in 1832, Labouré-Roi is today one of the most respected names in Burgundy.

These historical roots in the heart of one of the most fragmented and exacting wine-producing regions in the world have shaped a philosophy focused on excellence and discovery. For nearly 200 years, Labouré-Roi has enabled wine lovers from all over the world to access the prestigious appellations of these legendary vineyards.

ALOXE-CORTON

click on one of the vintages below for further information

2022   2023  

100% Pinot Noir.

Colour: Nice dark cherry red, bright, intense and limpid.

Nose: A very elegant bouquet offering sour cherry and blackcurrant aromas carried by undergrowth notes.

Palate: In the mouth, the wine is nervous, robust with red fruits flavors dominated by candied cherry notes. The finish shows a delicate woody structure and soft tannins with a hint of liquorice.

Its generous, opulent character and distinguished tannins are the perfect accompaniment to red meat, grilled or in sauce, and roast or glazed poultry. Not forgetting, of course, soft, washed-rind cheeses such as Époisses, Ami du Chambertin and Livarot.

Serve ideally at 16-17°C. (60-63°F.)

This great wine can be enjoyed now or kept up to 7-8 years after the vintage in good cellaring conditions.

Situated in the north of the Côte de Beaune, the Aloxe-Corton appellation covers both the village of the same name and part of Ladoix-Serrigny. Nestling at the foot of the Corton mountain, the commune of Aloxe-Corton boasts two Grands Crus, Corton and Corton-Charlemagne, and 14 climats classified as Premiers Crus.

The surface area of the Aloxe-Corton AOC is 120 ha, with only 1.5 ha in white; 36 ha of this appellation are Premiers Crus.

The soil of the Aloxe-Corton appellation is stony, chalky and marly in the upper part of the appellation, more clayey with residues of flinty limestone in the lower part.

Hand-picked, the grapes undergo a pre-fermentation cold maceration for 4 to 5 days, at a temperature maintained between 10 and 14°C. Then comes the alcoholic fermentation with selected yeasts, punching of the cap and daily pumping over.

The wine is aged 100% in oak barrels, with around 20% new barrels, for around 16 months.