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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.

AUXEY-DURESSES
click on one of the vintages below for further information
2021   2022  

ORIGIN

On the outskirts of Meursault and Monthélie, in the Burgundian Côte de Beaune, Auxey-Duresses covers 170 hectares of which 40 hectares are for white wine.

This vineyard is behind Volnay and Meursault on the route the “Knights” would take in the Middle Age to get from Beaune to Autun and pick up the path to the Santiago de Compostela pilgrimage.

- Very pebbly soil, marly-chalk.
- Steep hillsides.
- East and south facing.
- Altitude: about 250 m.

VARIETAL

Red Auxey-Duresses wines are made from Pinot Noir grapes.
- 10,000 plants/hectare.
- Pruning: Guyot or Cordon de Royat.
- Harvested by hand.
- Yield: 45 hl/hectare in a standard year.

CHARACTERISTICS AND ASSETS

We work with estates whose vineyards are high on the hillsides. Winters are tough and summers sunny.

The Pinot Noir is enjoying a natural drop in yield, creating a greater concentration of red berry aromas.

Discreet by its very name, intense in your glass, you will be won over in an instant.

VINIFICATION AND MATURING

The grapes are harvested by hand and sorted manually on arrival at the winery. All the grapes were de-stemmed. Cold maceration follows for 4 days at 8° to 10°C. (46-50°F). Then, 15 days of alcoholic fermentation with regular punching down and pumping over (twice a day). Selected yeast used. 

Ageing in 100 % Burgundian oak barrels (French oak only) of 228 litres with 25% of news one. After 12 months of maturing process, the wine is racked and delicately filtrated for bottling. No fining.

FOOD AND WINE PAIRING

Drink with pan-fried veal sweetbreads, grilled white meats, fried chicken, pork tenderloin, veal stew, or rack of lamb, poultry, chicken salad and a tasty pieces of tender and creamy cheese.

SERVING SUGGESTIONS

Serve ideally at around 14-15°C. (57-59°F.).

AGEING POTENTIAL

Drink now or keep in the cellars for 5 years even more, in good conditions.