The Ardèche was deliberately chosen as the place where Louis Latour could continue its Burgundian way of working.
- Location / origin: The vineyards are located in the Ardèche, west of the Rhône in Southern France. Grand Ardèche carries the IGP Ardèche designation and is made from plots that the house selects anew each year.
- Soil: Clay and limestone form the subsoil of the vineyards involved. It was precisely the combination of these soils and the hillside locations that drew Louis Latour to the region.
- Climate & influences: The Mediterranean climate provides the grapes with plenty of sun and the opportunity to ripen well. The hilly location of the Ardèche project, at around 270 m, helps to temper these southern conditions.
- Vineyards: The vines for Grand Ardèche are on average 20 years old, and the average yield is 45 hl/ha. The house works with long-term grower contracts in the region and also rewards the quality of the vineyard work.
Grand Ardèche receives a treatment that closely follows that of the house's white Burgundies.
- Harvest & selection: At the start of the harvest, the best vineyards are selected for this cuvée. After mechanical harvesting, the grapes are pressed, and the must goes directly into oak barrels.
- Fermentation: Alcoholic fermentation takes place in barrels, followed by full malolactic conversion. This transforms the sharper malic acid into softer lactic acid, which contributes to the round mouthfeel.
- Maturation: The wine matures for at least 10 months in French oak barrels, 25% of which are new. They come from Louis Latour's own cooperage and are medium-toasted; the combination of new and used barrels leaves room for both fruit and toasted, spicy nuances.
The trusted white grape of Burgundy also forms the entire basis here.
- 100% Chardonnay – Ardèche: Chardonnay gives this wine its full structure and is well able to support the combination of ripe fruit, fresh acidity, and barrel aging. The more southern growing region gives a unique accent to the house style.
