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This ancient fortified Château dating back to the 12th Century is property of the same family since its origins and the symbol of the village of Rully, in the heart of the Côte Chalonnaise in the South of Burgundy.
The estate vineyards cover 12 hectares, of which one third are Premiers Crus, producing about 80% white wines.


click on one of the vintages below for further information
2019   2020   2022  


Rully is a communal appellation made up of 23 Premiers Crus climats. White Rullys spread on a 261 ha area - including 68 ha of Premiers Crus - whereas red Rullys are produced on a 116 ha area of which 28 are Premiers Crus.
Rully was named after a rich roman, Rubilius, who built a villa and founded the village during the roman occupation. It was at first named Rubiliacum and it evolved through the years to become the current Rully.

The name "La Bressande" could mean "the land facing the Bresse" or the land belonging to or grown by an inhabitant of the Bresse.

La Bressande is a 2.6 ha monopoly.


The Chardonnay grape really blossoms on this clay and limestone soils: it brings out all its freshness and fruity aromas. The vines in the Clos have the ideal exposure: the South-East orientation allows the vines to get the maximum amount of sunlight and heat, resulting in good maturity levels and a good balance between sugar and acidity. 

Grape variety

100% Chardonnay.

Tasting notes

Color : elegant bright gold.
Nose : powerful floral and honey aromas with discret and very elegant wood notes.
Palate : a rich and generous wine showing yellow fruits aromas (peach) with a great structure in the mouth carried by delicate, racy woody notes and a very long persistency.

Food and wine pairing

Enjoy ideally with cold cuts, seafood (shellfish, crustaceans), hot first courses, fine fish or white meats in sauces. It can also beautifully enhance fine, dry or goat cheeses.

Serving suggestions

Serve between 12-14° C. (54-57°F.).

Ageing potential

This great wine will perfectly age for 5 years in good conditions.

Vinification and maturing

Grapes were hand harvested, carefuly sorted and put into boxes, to avoid bruising or crushing.
Once at the winery, the grapes go in a bladder press where they are squeezed from the inside to get the best quality of juice with a minimal exposure to oxygen. Then, the must is left to settle for 24 hours to clarify before starting fermentation.

Vinification takes place for a part in stainless steel tanks. Once the alcoholic fermentation is achieved, the wine is casked for an 8-month ageing period in 228L oak barrels on thin lees. Stirring twice a month until the beginning of the malolactic fermentation, in order to prevente the wine from oxydating and help to develop more complexity.