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The winemaking process


White Wines

White wine vinification differs from the reds in that the grapes from the harvest go directly into the press. The pressed grape juice, called must, then undergoes a rapid fermentation in stainless steel tanks. The wine is transferred into French oak barrels where it continues to age for a period of approximately 12 months.

The wine undergoes racking before the final blending. Upon completion the wine is fined with Bentonite in order to remove larger deposits. A final filtration and a short period of cold stabilisation will further ensure the clarity of the wine once it reaches the glass.

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Red Wines

Maison Louis Latour respects Burgundian traditions for the vinification of its red wines from the harvest to the final product. Only the finest grapes are selected and placed into traditional French oak vats for a short period of fermentation.

Once fermentation is complete, the wine is drained from the vats. This is called free-run wine. All grape skins and pips are then removed manually and pressed. The press wine is blended with the free-run wine and spends approximately 15 months in barrel. It undergoes three rackings to clear it of any deposit that may have collected. After bottling, the wine is allowed to settle for a further 6 months before distribution.

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L'abus d'alcool est dangereux pour la santé. A consommer avec modération.
 
Vinification
 
Ageing
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