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.

SAVIGNY-LES-BEAUNE

click on one of the vintages below for further information

2022   2023  

100% Chardonnay.

Colour: Light gold colour.

Bouquet: Expressive nose of citrus, fresh pear, exotic fruit, hawthorn blossom and hazelnuts.

Palate: Full attack on citrus fruit, with toasted aromas, butter, light minerals and with a good length- lots of freshness. A quite lively, mature, well-structured and harmonious wine.

Enjoy as an aperitif or with light entrées, fresh-water fish in white sauce, omelettes, or scrambled eggs. It proves a worthy companion to goat cheeses, Gruyère, French Comté, and Cîteaux cheeses.

Serve at a temperature of average 12 to 14°C. (53 -55°F).

Drink from now or keep it 4 to 6 years after the vintage in good cellaring conditions.

Savigny-lès-Beaune wine is produced in the commune of Savigny-lès-Beaune in Côte de Beaune of Burgundy. The Appellation d'origine contrôlée (AOC) Savigny-lès-Beaune may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety.

The name of the appellation is sometimes written simply as Savigny, without the lès-Beaune part. The production consists of slightly over 85 per cent red wine, and slightly less than 15 per cent white wine. 
Soils : clay, limestone chalk soil with gravels.

Chardonnay grapes are harvested by hand, sorted and go then through a cold settling of 24 hours at 8°C. (46°F.).

The juice is then put in oak barrels (30 % new oak, 70% one year old barrels) for both the fermentation alcoholic and the malolactic and then aged 12 months with the lees.