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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.

SAVIGNY-LÈS-BEAUNE
click on one of the vintages below for further information
2020   2021  

ORIGIN

Savigny-lès-Beaune is a wine-growing commune located in the Côte de Beaune. The vineyard of Savigny-les-Beaune borders on Beaune to the north and to the confines of the villages of Pernand Vergelesses and Aloxe Corton.

  • Limestone, stony soil with gravel.
  • High slope.
  • Exposure South, East and North / East.
  • Altitude between 220 and 360 m.

VARIETAL

Savigny-lès-Beaune Rouge is made from the Pinot Noir grape variety.

  • 10 000 feet/ha.
  • Pruning : Cordon de Royat.
  • Manual harvest.
  • Yield of 40 hl/ha.

CHARACTERISTICS AND ASSETS

The village of Savigny is located in the valley of Fontaine Froide, a few kilometers north of Beaune.

The origin of the name may come from Saviniacus in 936, or Saviniaco in the XIIth century. It is doubtless about the name of a man having lived in the Gallo-Roman period.

The vineyard of Savigny is one of the oldest of the department. A branch of the Roman road between Langres, Autun, and Besancon passed through. It is known that the Bishop of Autun, Citeaux, the Abbey of Maizieres, the Dukes of Burgundy and the lords of the region had vines there.

TASTING NOTES

Very beautiful deep robe.

Aromas of small ripe red and black berries are expressed in the nose with a slight note of game.

On the palate, very nice concentration, the structure is generous, velvety texture, fruity flavors. A rich wine, with silky tannins.

FOOD AND WINE PAIRING

To serve with quail ribs, roasted chicken on a spit, veal or pork. It also marries very well with poached eggs in red wine sauce, one of the famous Burgundy dishes.

SERVING SUGGESTIONS

Serve at a temperature of 14 to 16° C. (57-60°F.)