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Antonin Rodet runs the vineyard of this ancient fortified Château dating back to the 12th Century, symbol of the village of Rully, and property of the same family since its origins. 32 hectares, of which one third are Premiers Crus, producing about 80% white wines.
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.
The grapes were pressed in a pneumatic press to squeeze out their juice. This juice was left to settle at cold temperatures between 16 and 24 hours maximum in order to remove impurities. The alcoholic fermentation took place in vats to allow for a better control of temperatures, key element in our search for pure color and bright aromas.
Then, just before the fermentation ended, the wine was casked into oak barrels to age on its lees for several months. Actually, it is still ageing at the moment and until the malolactic fermentation is over, we are stirring it on occasions (about twice a month).
Color: Pale gold
Nose: Floral aromas of hawthorn and acacia, with a tinge of lemon.
Palate: Floral wine with woody notes and a touch of citrus. The finale is rich with a sensation of roundness in the mouth.
This wine will be perfect paired with charcuterie platters (ham or pâtés) or sea food (scallop-shells, salmon). It can also be drunk with hot first courses, such as quiches and pies, or with dry cheeses (goat’s cheese for instance).