Rully "En Guesnes"

A very juicy Rully, full of fruit, a huge success!

Area: 1.34ha

Average age of the vines: 40 years
Planted on a clay-limestone terroir
No herbicides constant soil work
The harvest is manual
The grapes are sorted on a sorting table in the vat house and then undergo an 8-day cold pre-maceration.
Fermentation then takes place naturally without much intervention
Decanting is decided solely by tasting, respecting the lunar cycle.
The wine is aged in barrels (33% new barrels), the bottling is generally done in March (18 months of ageing) and respects the lunar cycle

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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