HISTORY OF DOMAINE: The Cornu family established itself in the town of Ladoix in 1870 and founded the domaine shortly thereafter in 1875. Edmond Cornu assumed command of the estate in 1956 and in 1959 began to bottle the fruits of his labor. Up to that time all wines made at the estate had been sold to negociants. As the private clientele increased, Cornu also expanded the domaine. With the ascension of his son, Pierre, to full participation in the domaine, this dynamic family has aggressively pursued additional opportunities to acquire prime vineyard sites.

COMPOSITION OF DOMAINE: Currently, the estate comprises 13.5 hectares spread among the communes of Ladoix, Chorey, Aloxe Corton and Savigny. Included in the mix are the following appellations with approximate size and average age of vineyards shown in brackets:

Bourgogne Rouge [2 hectares; 20 years] [located in Ladoix and Chorey]
Chorey les Beaune Blanc [.25 hectare; 35 years] [Chardonnay and Pinot Blanc]
Chorey les Beaune Rouge "Les Bons Ores" [2.3 hectares; 30 years]
Savigny Les Beaune [.80 hectare; 30 years]
Cote de Nuits Villages [.35 hectare - vineyards in Corgoloin - 40 years]
Ladoix [3 hectares; 50 years] [4 separate vineyard sites]
Ladoix "Les Carrieres" [.60 hectare; 10 years]
Ladoix "Bois Roussot" [.25 hectare; 10 years]
Ladoix 1er Cru "Les Corvees" [.35 hectare; 40 years]
Aloxe Corton [2 hectares; 45 years]
Aloxe Corton 1er Cru "Les Moutottes" [.50 hectare; 30 years]
Aloxe Corton 1er Cru "Valozieres" [.35 hectare; 30 years]
Corton "Bressandes" [.56 hectare; 35 years]

METHOD OF VINIFICATION: The entire crop is hand-harvested. The grapes are completely destemmed. The fermentation occurs in open cuves; the pigeage is done twice daily; the remontage once a day. Fermentation temperatures normally range between 30 and 32 degrees centigrade. The malolactic fermentaion is done in barrel. The wines are aged in small oak barrels between 18 and 20 months before bottling. The wines are not fined nor are they filtered.