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.

POUILLY-FUISSÉ
VALLON D'OR

click on one of the vintages below for further information

2023  

100% Chardonnay.

Colour: Medium gold with green tints, brilliant and limpid.

Bouquet: Elegant, fairly discreet, very mineral with floral and vegetal touches enhanced by a hint of honey.

Palate: A fine, straightforward wine, very smooth. Aromas of citrus fruit and pear, followed by hints of hazelnut and toasted almond on the finish.

A perfect accompaniment to shellfish, quenelles, fish, frogs' legs, white meats in a cream sauce, small fried dishes, poached poultry and sweetbreads.

Serve at a temperature of 12 to 14 °C. (54-57°F.).

It will keep for 3 to 8 years in good conditions.

The Pouilly-Fuissé appellation is located in the south of the Mâconnais vineyards. Covering 761 hectares, it includes the villages of Fuissé, Solutré-Pouilly, Vergisson and Chaintré.  

As soon as the topography steepens, to the south of Mâcon, around the rocks of Vergisson and Solutré, the Pouilly-Fuissé vineyards completely cover the steep slopes of the small, steep cirques. On banks of entrobic limestone, it occupies the slopes and foot of the rocks on stony scree and Jurassic clay-limestone soils. Note the clay soils on a granitic base in the westernmost part of the appellation.

Exposure East, South-East / Altitude 200 m to 350 m.

The grapes are gently pressed to extract the highest quality juice possible. The resulting must is placed in temperature-controlled vats for settling (12 to 24 hours). This settling operation is crucial in our quest for aromatic purity. The must is then racked and placed in temperature-controlled stainless steel vats (16-18°C) for alcoholic fermentation. Ageing in stainless steel vats on lees (80%) and in oak barrels (20%) for 8 to 10 months.