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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.

click on one of the vintages below for further information


The Chardonnay is the only grape variety of the Chablis and Petit Chablis wines.

- At least 5500 feet/ha.
- Guyot and Chablis type pruning.
- Mechanical harvest.
- Yield of 60 hl/ha


- Pale golden color, limpid, and bright.
- To the nose, the wine shows elegant aromas of white flowers, such as acacia, mixed with notes of citrus (lemon, grapefruit) carried by a mineral (gun-flint) and fruity base (white fruits).
-  In the mouth, it is vivid and light, with a well-balanced acidity. The enthusiastic attack is followed by a pleasant roundness. Its full body pairs perfectly with its freshness and offers a persistent sensation on the palate.


Serve with cured meats, oysters, a « Vol-au-vent » of lamb sweetbreads, a grilled chicken thigh or a Gruyère cheese.


Serve at a temperature of about 13-14°C. (55-57°F.).


This wine can be enjoyed now or kept in the cellar for the next 2 years.


Chablis, situated near Auxerre in the Yonne department, is among the northernmost vineyards of Burgundy. It is characterized by producing exclusively white Chardonnay wines and by its geology which is believed to date back to the Kimmeridgian period.

The Petit Chablis are implanted on both sides of the Valley of Serein, at the top of the hill or the start of the plateau.
- Middle and upper Kimmeridgian soil and sub-soil. Brown and hard limestone terrain, sometimes loamy and sandy.
- Variable slope depending on the parcels.
- Variable exposure depending on specific parcels.
- Altitude of 230 m to 280 m.


Grapes were pressed immediately after the picking, the juice was settled, the fermentation started with the addition of selected yeasts in stainless steel tanks under controlled temperatures (18°C) to preserve as much

fruit as possible. In order to get a suppler wine, we let the malolactic fermentation begin 10 days after the alcoholic fermentation; it ended in the end of November. The wine is then aged on partial lees for 4 to 5 months.

Vintage : 2022