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.

RULLY PREMIER CRU
LA PUCELLE 2022

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2020 2022

Origin

This ancient fortified Chateau dating back to the 12th Century has remained the property of the same family since its origins and is today the symbol of the village of Rully.

The origin of "La Pucelle" comes from the way the land was divided in the family: the youngest daughter (a virgin in comparison with her elder sisters) was also given a plot as an inheritance.

The vineyard estate covers nowadays over 12 hectares, producing about 60% of Premiers Crus.

Rully 1er Cru La Pucelle covers 1.6ha (around 4 acres).

Subtle differences in the wines are due to differences in soil, exposure and altitude, all of which vary considerably hereabouts. At heights of 230-300 metres, the hill-slopes produce wines which can compete with the best wines of the nearby Côte de Beaune. The Chardonnay grape prefers a clay-limestone soil.

Grape variety

100% Chardonnay.

Tasting notes

Colour: Pale gold
Nose: A fine, delicate citrus nose.
Palate: A fine, well-balanced woodiness enhanced by citrus notes. Tension and finesse on the palate with a long, delicate finish.

Food and wine pairing

Enjoy with cold cuts, hot first courses (quiches, tarts served hot…), seafood, shellfish (salmon…), fine fish or white meats in light sauces, fine cheeses, poultry in sauce.

Serving suggestions

Serve ideally at around 12°-14°C. (54-57°F.).

Ageing potential

5 years in average.

Vinification and maturing

The ‘La Pucelle’ plot was harvested on September 5, 2022.

Grapes were hand harvested, carefuly sorted and put into boxes, to avoid bruising or crushing.

Once at the winery, the grapes went in a bladder press where they were squeezed from the inside to get the best quality of juice with a minimal exposure to oxygen. Then, the must was left to settle for 24 hours to clarify before starting fermentation.

Vinification took place for a part in stainless steel tanks. Once the alcoholic fermentation was achieved, the wine was casked for an 9-month ageing period in oak barrels on thin lees. Stirring was occasional (twice a month) until the beginning of the malolactic fermentation. It prevented the wine from oxydating and helped develop its complexity.

To complete the ageing process, we used a proportion of 25% new barrels to give more structure to the wine and bring more roundness.