• Français
  • English

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.

COTEAUX BOURGUIGNONS
PRINCESSE MAUDITE

click on one of the vintages below for further information
2022   2023  

VARIETAL

100% Gamay noir with white juice.

TASTING NOTES

Colour: Bright garnet red.

Nose: Nice fruity nose with crispy, greedy cherry aromas.

Palate: The mouth offers a round and gourmet attack, with aromas of ripe fruits and a final on elegant and supple tannins.

FOOD AND WINE PAIRING

This wine is ideal with a plate of cured meats, pasta, smoked and plain ham, couscous, beef stew, grilled meats, and cheese as the French Camembert and Brie.

SERVING SUGGESTIONS

Serve at around 14-15°C. (57-59°F.).

AGEING POTENTIAL

Enjoy it now and in its early years.

ORIGIN

The Coteaux Bourguignons appellation area merges with that of the Burgundy appellation. It covers 384 communes in the departments of Yonne, Côte d'Or, Saône et Loire and Rhône. From the Chablis and Auxerrois regions in the north to the Mâconnais region in the south, the grapes for this lovely cuvée were harvested in the rounded valleys of the Mâconnais vineyards. 3,000 hectares are dedicated to growing Coteaux Bourguignons Rouges.

The grapes are harvested by hand from vineyards with south-east and south-facing slopes, at altitudes of between 200 and 400 metres, on soils of clay and marl with hints of granite.

VINIFICATION AND MATURING

The Gamay grapes are vinified in the Burgundy style to give it structure and elegance, while retaining its pleasant crispness and fruitiness. The grapes are completely destemmed. Maceration and fermentation at controlled temperature, with punching down twice a day. Two weeks in vats at an average temperature of 25-28°C. After pressing, the temperature was lowered and the wine was transferred to stainless steel tanks in order to preserve as much of the fruit as possible. Malolactic fermentation took place at 100% to soften the wine.