Bourgogne Pinot Noir

When Jean Latour formalised the house in 1797, his family had already been growing vines in the Côte d'Or for over six decades — a continuity that now spans eleven generations and 28.63 hectares of Grand Cru land. The Bourgogne Pinot Noir sits at the base of that pyramid, but it is made under the same roof and the same philosophy as the Grand Crus above it.

Grapes are 100% hand-harvested, fully destemmed, and fermented in large open wooden vats on the first floor of the Corton Grancey Cuverie — the first purpose-built winery in France, completed in 1834 — with manual pigeage over approximately 14 days, gravity moving the wine at every stage.

Aging follows in French oak at 15–35% new, medium toast, 10–12 months, with barrels coopered in-house from air-dried French oak staves. The defining house transgression: all red wines are flash-pasteurised at approximately 72°C for 2–3 seconds before bottling, eliminating the need for fining while remaining one of the most openly debated practices in Burgundy.

At village level, this Bourgogne delivers the house's characteristic clean, fruit-forward Pinot profile — the flash-pasteurisation producing microbiological stability and textural clarity that few négociant peers achieve.