Vegan Wine

The nose in particular is remarkably complex and fragrant. It often takes a few years longer than other Meursaults to develop. Opulent and rich in flavor with notes of peach and walnut lingering on the finish.

Chardonnay grapes are fermented traditionally in oak barrels. After malolactic acid breakdown, Meursault 1er Cru Perriers ages 8 to 10 months in up to 50% new oak barrels.

With more than fifty hectares distributed among the best Premier and Grand Cru of Burgundy, from the Côte de Beaune to the Côte de Nuits, Domaine Louis Latour should be considered as one of the most important wineries in the entire region. A winery whose roots go deep into the past-the Latour family has in fact been active in the area’s wine trade for more than two hundred years-and which today is able like perhaps no other to combine high quality with large numbers. Each label is, in fact, characterized by an unmistakable style, an elegance that sketches both the best pinot noirs and elegant chardonnays, in a succession of wines that are unique in every way.
In addition to the finesse that distinguishes the production of Burgundy, one of the great merits of the Latours is that they have brought lesser-known appellations, such as Ardèche and Coteaux de Verdon, areas outside the most emblazoned French AOCs, to high levels, but at the same time nonetheless capable of producing wines of extraordinary interest.
Today, belonging to the eleventh generation of the family, it is Louis-Fabrice Latour who holds the reins of the business, driven by the enthusiasm, passion and love for their vineyards and their work that have characterized the enterprise since its inception. A magnificent reality, which preserves and guards its savoir-faire and know-how in an extremely jealous manner, going so far as to produce some of the finest wines in France.
In the vineyards, plants are raised strictly and carefully, fully respecting the environment and ecosystem. In the winery, the grapes are processed, trying to bring out as much as possible what nature has created: after alcoholic fermentation, the reds spend at least twelve months resting in oak barrels, while the whites are processed in steel or in barriques, depending on the type to be obtained. Labels, in essence, those with the name “Louis Latour” superimposed on them, of absolute quality, now for years an undisputed symbol of what is the best Burgundy when it comes to wine.