Located in the heart of the Côte Chalonnaise, one of the oldest terroirs of Burgundy, Domaine de la Bressande offers upper quality wines with finesse, pleasure and elegance. The vineyard estate extends around 35 hectares over the villages of Mercurey and Rully.
RULLY
SAINT-JACQUES

click on one of the vintages below for further information

2020   2022   2023  

100% Chardonnay.

Colour: Bright golden yellow.
Nose: Aromas of white and yellow fruits such as pear and pineapple, interspersed with delicate woody notes.
Palate: An ample, generous wine, held together by a strong minerality.

Very pleasant on its own, as an aperitif, it will also go well with white meats and fish in sauce.
Also to be discovered with spicy cuisine or cheese.

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

It will easily age for 5 years in the cellar, in good conditions.

Rully is a communal appellation of the Côte Chalonnaise, in the South of Burgundy, made up of 23 Premiers Crus climats.

White Rullys spread on a 246 ha area - including 69 ha of Premiers Crus - whereas red Rullys are produced on a 121 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 "Saint-Jacques" plot covers 1.5 hectares (2.47 acres) in the Rully village appellation. The origin of its name comes from an ancient place of passage for pilgrims going to Compostela.

- Vineyard area: 1,5 ha
- Vines age: 30 years
- Soil: Silty-calcereous

The grapes for our Rully white ‘Saint-Jacques’ are pressed directly on arrival at the winery before cold settling between 16 and 24 hours, the aim being to eliminate the coarse lees (solid particles from the skins, stems, skins and impurities that settle by sedimentation).

Alcoholic fermentation took place in temperature-controlled stainless steel vats to ensure precise temperature control and homogeneity of the cuvée before racking at the end of fermentation.

The wine was matured in these barrels (25% of which were new) on fine lees for 9 months, with occasional stirring of the lees (around twice a month) until malolactic fermentation, in order to develop complex aromas and retain the purity of the fruit, and to protect the wine from oxidation (barrel walls and bung holes) and reduction (accumulation of deposits, sometimes sulphurous, in the bottom of the barrel or vat) by re-suspending the fine lees.