A family business since its creation in 1797, Louis Latour is one of the most recognised wine merchants and maturers in Burgundy. It has remained a family enterprise for over two centuries and is thus part of the closed circle of the Henokiens. It is now Florent Latour, representative of the 11th generation who is at its head since the disappearance of his brother Louis Fabrice. Alongside them, Éléonore Latour, Louis Fabrice's daughter, has joined them on this adventure and is already setting her sights on the future.
The Louis Latour house gradually formed a vast estate, extending from Chambertin to Chevalier-Montrachet: 48 hectares, 27 in grand crus. It cultivates Pinot Noir for its reds and Chardonnay for its whites. Over the last thirty years, the company has also spread in the Ardèche, in the Var and in the Pierres Dorées region, also producing Chardonnay and Pinot Noir. The Maison is committed to a more ecologically friendly and respectful terroir by adopting responsible and sustainable agriculture (limitation of pesticides, compost and ploughing of certain parcels). Careful attention is also paid to the vinification process, respecting every grape variety, every appellation and every plot. And a special feature about this house is that it has its own copperage, which allows them to create the barrels as they would like.
The house's style is precise and exact. The red wines are subtle with a great elegance and the white wine are rich and balanced. We would recommend forgetting about these bottles in your cellar for a while...

Situated at the heart of the Côte de Nuits, Vosne-Romanée is one of Burgundy’s most iconic appellations. The Les Petits Monts climat, classified as Premier Cru, rises above the legendary Grand Cru Richebourg and borders La Romanée. Lying between 300 and 330 metres altitude, Les Petits Monts enjoys an ideal east-facing exposure and excellent morning sunlight. The soils are composed of crinoidal limestone and red clay. Harvesting is carried out by hand, with rigorous sorting both in the vineyard and winery. After partial destalking, a cold pre-fermentation maceration precedes fermentation in open vats, using only native yeasts. The wine is aged for 12 months in oak casks, 50% of which are new.
The wine displays an intense ruby-red hue. The expressive, refined nose reveals notes of black cherry, blackcurrant, sweet spice, dried rose and incense, lifted by a hint of truffle. Ample and silky, the palate reveals elegant silky tannins and flows into a finish marked by black fruit, humus and liquorice.