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 2021

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2021   2022  

100% Pinot Noir.

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.

A 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.

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

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.

Our Red Rully plots were harvested on September 2021, the 22nd. 

Grapes were handpicked and carefully sorted, 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 were placed in vats for maceration during 14 to 16 days.

Then a cold pre-fermentation stage came for 24 hours and the start of the vinification for 10 to 14 days.

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

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

Light filtration before bottling.

Nature certainly set a challenge for the winegrower and the winemaker with this vintage.

It began with very warm temperatures at the end of February which led to an early bud break.

The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests.

There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert. The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the véraison (colour change), which benefited from the return of the sun from mid-August.

The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.

This vintage also required a major technical effort. The vinifications had to be carried out with meticulous attention and precision with a particular care over the extraction of colouring matter, the balance of the structure and the aromatic expression of the red wines, and of the freshness, balance of acidity and aromatic potential of the white wines.