Bourgogne Rully 1er CRU Roland Sounit Meix Cadot

Bourgogne Rully 1er CRU Roland Sounit Meix Cadot

Bourgogne Rully 1er CRU Grand vin de Bourgogne has spent 14 months in cask.

Scent: Very expressive bouquet of white fruits and fresh almonds.
Taste: Chardonnay that offers a lovely texture and freshness emphasized by mint and toasted notes. The finish, mineral and elegant, offers persistent aromas of candied lemon.
Server for: Tender meat, fried river fish, sea fish in white sauce, hot seafood, poultry in a beautiful creamy sauce. Can possibly be stewed. Aperitif and hard cheeses such as Comté, Beaufort and Emmental.

Bourgogne Rully 1er CRU is made from the Chardonnay grape and comes from a parcel in the village of Rully, which is located in the Côtes Châlonnaise northwest of Chalon-sur-Saône. The climate "Meix Cadot" is located on the hillsides south of the village. Here the soil has a subsoil of clay and limestone is covered by a very stony topsoil.

The wine:

The grapes are harvested by hand. Traditional vinification. The grapes are pressed immediately after arrival at the vineyard in pneumatic presses. The alcoholic fermentation is carried out in oak barrels, of which 30 % are new oak. The wine is aged for 14 months in oak casks with regular stirring to achieve depth and complexity.

Wine house:

Domaine Roland Sounit is located in Rully, in the heart of the Côte Chalonnaise, south of the Côte d'Or. The vineyard has a sunnier and warmer climate than the Côte d'Or and is known for producing easy-drinking aromatic wines. 16 hectares of vines are grown around the villages of Rully and Mercurey, making the estate highly specialized in the Côte Chalonnaise.

A word from the oenologist:

“Our expertise enables us to respect the different terroirs and traditional methods, while at the same time using modern production tools to increase quality. All vinification at our vineyard is done by gravity in order to respect the grape and disturb it as little as possible. Microvinifications are carried out in small, temperature-controlled tanks to reveal the full intensity of each vineyard.”