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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


Located in the Côte Chalonnaise, in the South of Burgundy, 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.

Grape variety

100% Chardonnay.

Tasting notes

Colour: golden yellow.
Nose: a nice floral expression for this vintage with honeysuckle aromas and discreet,  delicate and well-integrated woody notes.
Palate: a fruity wine, well-balanced with a nice aromatic persistence.

Food and wine pairing

This wine will be perfect paired with charcuterie platters (ham or pâtés) or sea food (scallop-shells, salmon). It can also be drunk with hot first courses, such as quiches and pies, or with dry cheeses (goat’s cheese for instance). 

Serving suggestions

Serve ideally between 12° and 14° C / 54° and 57°F.

Ageing potential

4 to 5 years.

Vinification and maturing

Grapes are 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 around 9 month ageing in oak barrels on thin lees (around 20% new oak).

Stirring is occasional (twice a month) until the beginning of the malolactic fermentation. This prevents the wine from oxydating and allows to develop its complexity.