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Rully  "Les Villeranges"

Rully "Les Villeranges"

  • The vintage
    • The weather conditions in 2015 were outstanding and the vintage is characterised by its rich and very distinctive style. Excellent ageing potential.

  • Appellation
    description
    • Introduction

      The village of Rully has been inhabited since Ancient times and its wines have long enjoyed a reputation for excellence. In 1629, King Louis XIII received a gift of 22 barrels of wine from Rully when travelling through Chalon-sur-Saône. The white wine from Rully is now one of the Côte Chalonnaise's most iconic wines.

    • Exposition

      South-East

    • Soil

      Clay-limestone

    • Grape Variety

      Pinot Noir

    • Characteristics of our plot

      Surface area

      0 ha 37 a 59 ca - [0,93 Acres]

    • Characteristics of our plot

      Years the vines were planted

      1982, 2014

  • Winemaking
    • Winemaking

      The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are pumped over twice daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 15 to 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 12 months in French oak barrels (10% of which are new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our hygrometry-controlled cellars at consistent, natural temperatures.

  • Tasting
    • Tasting

      Dark ruby in colour with deep purple tinges. The nose discloses aromas of fresh red fruits and spice combined with a touch of oak. The palate opens up with a smooth attack and ripe fruit aromas. A very well-balanced wine with delicate tannins and the typically elegant aromas of the Pinot Noir varietal.

    • Serve with

      Grilled meats, quail with grapes, hard cheeses

    • Serve at

      14°C to 16°C

    • Cellaring Potential

      2 to 6 years

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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