||Bajocian limestone base, chalky topsoil with gravel and clay.
||Fermentation: traditional in open vats.
||10-12 months ageing in oak barrels, 100% new.
||Venison stew - roasted female deer with pepper and mashed celery - mature cheeses.
||Price Louis Latour Latricières-Chambertin Grand Cru 2016 € 278.49