The name of Ladoix goes back to the Celts. Through the centuries, it was variously pronounced "La Douée" or "La Douix". It means "river", and there is actually a little stream called La Lauve where the Gauls used to catch their fish. Later, a farmer, by the name of Sarinius, gave his name to another settlement nearby, which explains today's name for the commune : Ladoix-Serrigny. 

Ladoix is not a very wellknown appellation, and for years, it was sold under the more generic name of Côte de Beaune Villages. For the wine lover, though, Ladoix is a real find and a bargain to boot. It even shares some of the attributes of its more exalted neighbours on the hill of Corton. 

Maison Joseph Drouhin, as a major proprietor in the vineyards of Corton, has always been keenly interested in the wines of Ladoix, whose traditional vinification helps bring out the maximum potential from the terroir and its grape, the Pinot Noir. 

The grapes are picked by hand and very gently pressed. 

The skins and pips rise to the surface, creating a thick lid called chapeau (hat). Twice a day, once in the morning, once in the evening (just like in the old days), this chapeau is punched down manually, and some of the juice pumped over. 

The fermentation lasts about 18 to 20 days. The must is then put in oak barrels (Allier, Vosges or Tronçais forests) where, during the Winter, a second fermentation takes place. Left to age for about 18 months, the wine is fined with egg-whites prior to bottling. 

Ladoix has a brilliant ruby colour and seductive aromas reminiscent of leather, spices and damp earth. The tannins and the overall texture (gras) are harmoniously balanced, and the aftertaste leaves a delightful impression of freshness and flavours of crushed red berries. 

After some aeration, Ladoix should be served at 16 °C (60F). It is a perfect accompaniment to simple cuisine in the "bistro" style : roast chicken, coq au vin, duck with cherries and, of course, well chosen cheese.