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...

The Corton terroir is Burgundy’s only red Grand Cru in the Côte de Beaune and also the most expansive. It takes its name from the Corton Hill, which overlooks the villages of Aloxe-Corton, Ladoix-Serrigny and Pernand-Vergelesses. Among the many classified climats, the climat Les Perrières faces south-east, benefiting from generous sunlight and regular cooling breezes. The soil is particularly pebbly, poor and calcareous, made up of white marls mixed with scree from the hillside. In the winery, vinification takes place in traditional open vats, with fermentation at controlled temperature over three weeks. The wine is aged for 12 months in French oak casks, with 40% new wood.
The wine displays a spellbinding intense red hue. The powerful yet refined nose reveals a complex spectrum of black cherry, candied raspberry, noble spices, undergrowth and chalky minerality. The palate is ample and structured, carried by dense yet ripe tannins, fine mineral tension and a persistent finish.