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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.
click on one of the vintages below for further information
2021   2022  

Grape Variety

100% Pinot Noir.

Tasting notes

Colour: Elegant ruby red.
Nose: Very expressive bouquet on red and black fruits with well-balanced toasted notes.
Palate: A harmonious and seductive wine. The attack is also marked by red fruits combined with toasted notes. The tannins are fine and elegantly present offering a lot of pleasure and richness in the mouth.

Food and wine pairing

pleasant wine which will perfectly accompany pan-fried veal sweetbreads, grilled white meats, fried poultry, pork tenderloin, veal stew, chicken salad and a tasty piece of cheese.

Serving suggestions

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

Ageing potential

3 to 4 years.


Rully is a communal appellation of the Côte Chalonnaise in the South of Burgundy.

The appellation area includes 23 Premiers Crus climats.

White Rullys spread on a 246 ha area - including 68 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.


- Vineyard area: 1,21 Ha (2,96 acres).
- Vines age: around 25 years.
- Soil: brown, very pebbly and predominantly chalky.

Vinification and maturing

The Pinot Noir grapes of our Rully village plots are handpicked, carefully sorted and then carried in 16 kg boxes to protect them from crush and compaction. After being sorted again on the table at their arrival at the winery, the grapes are placed in vats for maceration for around 12 days.

Then a cold pre-fermentation stage is made during 24 hours and the vinification starts for around 13 days.

The vinification continues in thermo-regulated concrete vats with daily pumping over and very few pigeages (cap punching placed at the beginning of fermentation). 

The wine is then aged during 8 months in oak barrels with 20% new oak.

Light filtration before bottling.