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PRESENTATION OF THE ESTATE

The present Domaine covers about 17 hectares.

Vine-growing
W
e monitor and control the condition of the vines closely, thanks to the constant application of sustainable pest control techniques to preserve all the quality of our wines in close collaboration with the Chamber of Agriculture of Saône-et-Loire.

The goal of this is to make maximum use of auxilliary fauna and conduct certain treatments only when they are absolutely necessary. The soil is ploughed in the traditional manner.
We use the short "Guyot Simple" pruning method.


HARVESTING AND VINIFICATION

The harvests are done by hand and the grapes are collected up quickly in small trays by the vineyard straddle tractors to avoid any oxidation occurring. Once they have been brought in to the winery, the white grapes are poured into a pneumatic press of the "BUCHER" make to produce the grape juice that is referred to as "must". This press produces better-quality must than traditional presses.

The must obtained is put into vats immediately for the alcoholic fermentation. This takes place at a controlled temperature for the white wines after allowing the must to settle.

The second fermentation process, known as malolactic fermentation, is conducted in enamel-coated vats for the RULLY VILLAGES wine, and two-thirds in vats and one-third in barrels of oak from the Allier region for the RULLY PREMIERS CRUS.

About 1 month before bottling, the batches from the vats and barrels are blended before carrying out the fining process using egg whites.


The Pinot Noir grape has a black skin but white juice. The harvest for the red wine is entirely destemmed before macerating in cold conditions for about 10 days before vatting.
During vatting, the skin gradually passes on its colour to the juice. Cap punching is carried out twice a day and pumping over once to help the process along. The red wines are matured like the Premier Crus, with one-third in barrels and two-thirds in vats before blending the batches together for bottling.

The wine is bottled on the estate in optimal hygiene conditions, ensuring it is treated with the greatest care. Corking is carried out with great care to ensure that the cork decompresses correctly once it has been inserted.
The bottles are then transferred immediately to the ideal temperature and humidity conditions of our underground cellars to wait to be labelled in style and dressed up to go on your table...

We are always delighted to receive visitors to our fully-renovated wine-tasting cellar in traditional Burgundy style.

 

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