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 2019

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2018   2019   2020  

100% Chardonnay.

Colour: Beautiful golden yellow.
Nose: A rather floral expression on this vintage, the notes of honeysuckle dominate and are followed by a woody touch, present and well integrated into the wine texture.
Palate: Here is a great white Burgundy, fruity with a nice balance and a good persistence.

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).

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

4 to 6 years.

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 Domaine de la Bressande extend on the villages of Mercurey and Rully, Rully Village and Premier Cru appellations.

The total white Rully vineyard area is covering 2.6 hectares spread over 3 plots.

- Vineyard area: 2,6 ha (4.95 acres)
- Vines ages: 28 ans
- Soil: Sol argilo-calcaire

Harvested from September, the 9th and the 20th, our Chardonnay grapes were sorted carefully at their arrival in the winery before being pressed in a pneumatic press to squeeze out their juice.

This juice was left to settle at cold temperatures between 16 and 24 hours maximum in order to remove impurities. The alcoholic fermentation took place in vats to allow for a better control of temperatures, key element in our search for pure color and bright aromas.
Then, just before the fermentation ended, the wine was put into oak barrels (including 20% ​​new barrels) on fine lees for 9 months,
with occasional stirring (about twice a month) until the malolactic fermentation, in order to develop both complex aromas and preserve the purity of the fruit, and also to protect the wine (from oxidation and reduction).

Winter was mild across whole Burgundy. Bud break started early April in our Domaine’s vineyards.

On April the 5th, a significant frost-freeze made damages in several plots. The villages of Rully and Mercurey were then less affected by a second freeze wave that occurred from the 13 to 14th of April, as the growers and people organized smoke screens to protect the vineyards.

The first grapes bunches appeared around the 20th of April. Spring maintained damp but cold overall, during the whole month of May until flowering which began mid-June (10-15 of June.).

This type of weather provided coulure and a very slow vegetative development of the vine. Summer was then very hot (heatwave) and dry and causes “millerandage”.

Harvest took place in our estates from the 9th to the 24th of September under a radiant sun.

The grapes showed good maturity and perfect balance. Throughout our estates volumes were down around 30%, with some plots more affected than others.