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.

VIRÉ-CLESSÉ 2020

click on one of the vintages below for further information

2021   2022   2023  

100% Chardonnay.

- Bright light yellow gold colour with green hues.
- The nose shows white fruit (peach) aromas with a hint of fresh almonds.
- The mouth is both refreshing, with notes of dry apricot, and generous, onctuous with pleasant notes of fruit paste.

Simply enjoy as an aperitif. It can also be served with terrines and dishes in sauce, such as veal marengo or steamed fish. For cheese, pair with a piece of Comté or goat's cheese.

Ideally serve between 11°C and 13°C (52-55°F).

This wine can be enjoyed now or cellared for the next three to five years.

Viré-Clessé, first Village appellation made from the outstanding terroirs of the AOC Mâcon-Villages, covers the communes of Viré and Clessé in southern Burgundy, between Tournus and Mâcon.

The cru is made up of two north-south slopes, bounded by the Bourbonne and Mouge valleys. They are made up of Bajocian limestone with entrocitic deposits and Oxfordian (Jurassic) marl-limestone strata. Other soils at the bottom of the slopes are made up of clay with ‘chailles’ (sandstone pebbles), facing east and well drained.

The vineyards, on clay-limestone soils, face east and south-east, on steep slopes at an altitude of 200-400 metres.

The grapes are gently pressed to extract the highest quality juice possible. The resulting must is placed in a temperature-controlled vat 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 the lees (80%) and in oak barrels (20%) for 8 to 10 months.