Maison Louis Latour has always been careful to select those wines vinified in a traditional manner.
Fermentation takes place in traditional in open vats. Ageing takes 10 to 12 months in stainless steel vats.
Cellaring Potential 3 – 5 years
Domaine de Valmoissine is located on the site of the ancient monastery and university of Valmoissine at 500 metres above sea-
The yield is small in order to ensure perfect maturity and concentration of the grapes, the factors that create the best quality wines. This results in an elegant wine with remarkable finesse.
The soil in the vineyards of Aups is of clay and limestone.
The average age of the vines are 15 years with an average yield of 35 hl/ha.
Harvested by hand and machine.