Rully 1er Cru "Le Meix Cadot"

What purity, magnificent! Meix Cadot delivers itself with an ample and generous chew. Its intensity takes us far away, underlined by the precise toasted flavour of its ageing

Terroir: Clay and limestone.
Surface area: 1ha and 70 ares
Age of the vines: Plantedin 1980
Pruning: Guyot
Vines: No herbicides, working of thesoil throughout the season
Manual harvesting
Vinification; ageing:
Light pressing thenstatic settling for 24 hours before bottling.
Fermentation and ageing in barrels (25% new)
Batonnage during the winter
Racking:Before the harvest
Bottling: 16 months after the harvest, respecting the cycle of the moon

The estate

This estate covers 17 hectares, mainly in the Côte Chalonnaise, but also in the Côte de Beaune and Côte de Nuits.
Since 2001, it has chosen, for the good of the vines and the soil, to stop using herbicides. Pushing the environmental approach even further, 60% of the estate was managed according to organic farming methods in 2008. Satisfied with these experiments, he plans to apply for organic certification in 2009.
He uses the lunar calendar for the various tasks in the vineyard. When harvest time comes, he does not hesitate to take the risk of harvesting late. The aim is to reach the end of the ripeness of the grapes in order to obtain wines that are taut, full-bodied, with a nice minerality and a present acidity.

For the estate, the wines are made first in the vineyard. As he no longer uses herbicides, a lot of ploughing and ridging is done. He stops working the soil around 15 July. If necessary, the vines are mowed to reduce the humidity of the soil before the harvest and thus avoid the appearance of rot.
A lot of green work is done throughout the year. Harvesting is 100% manual.

Red wines
Arrival of the harvest then passage on 2 sorting tables
100% destemming
Putting in vats by conveyor belt
Cold maceration at 10° for 8 days
Fermentation for 10 days, then maceration for a similar period
Decuvage (the date is determined by tasting)
Barrelling
Aging 100% in barrels (1/3 new barrels)
Sub-tiering after the harvest (12 months)
Storage in stainless steel tanks
Bottling February or March

White wines
Direct pressing
Static settling for 24 hours
Ageing in barrels (25% new barrels)
Racking before harvest in accordance with the lunar calendar
End of ageing in stainless steel vats for bottling in winter

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