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.
CHÂTEAU DE RULLY
RULLY PREMIER CRU
CLOS LA BRESSANDE
MONOPOLE 2012
CHÂTEAU DE RULLY
RULLY PREMIER CRU
CLOS LA BRESSANDE
MONOPOLE 2012
History
La Bressande is a 2.6 ha monopoly.
Grape variety
Terroir
Vinification and maturing
Grapes were harvested by hand, carefuly sorted and put into boxes, to avoid bruising or crushing. Once at the winery, the grapes go in a bladder press: squeezed from the inside of the press, they receive an equal amount of pressure, ensuring the best quality of juice with a minimal exposure to oxygen.
Then, the must is racked for 24 hours to be clarified before starting fermentation.
Vinification takes place for a part in stainless steel tanks. Once the alcoholic fermentation is achieved, the wine is casked for an 8-month ageing period in oak barrels on thin lees. Stirring is occasional (twice a month) until the malolactic fermentation. It prevents the wine from oxydation and helps developing complexity.
To complete the ageing process, we use a proportion of 25% new barrels to give more structure to the wine and bring rounded tannins.
Tasting notes
Nez: Very floral nose of acacia and lime tree blossoms with a touch of anise and beeswax
Palais : Floral mouth where acacia is found again, with a discreet woody side and good minerality. It has a very pleasant length.
Wine and food pairing
Enjoy ideally with cold cuts, seafood (shellfish, crustaceans), hot first courses, fine fish or white meats in sauces. It can also beautifully enhance fine, dry or goat cheeses.
Ageing potential
Serving temperature
Vintage : 2012
In 2012 the weather has been unceasingly changing. The mild, almost Spring-like Winter resulted in very early vine growth and development. April was rainy and cold, then Mai was hot, then June was cold and rainy. Summer was a roller-coaster of change.
In these conditions, flowering was tough and lasted more than two weeks which triggered severe "coulure" (the abortion of the flower into fruit).
The wet and cold Springtime led to out-breaks of mildiou, therefore twice as much work and attention was required to get the very best out of the vineyards.
Harvest began at mid-September. The yields are, once more, rather low, because of the wet Spring and Summer.