Rully was granted its AOC (Appellation d’Origine contrôlée) in 1939 and now produces red wines (Pinot Noir) and white wines (Chardonnay) with both village and Premier Crus appellations (23 named plots).

Subtle differences in the wines are due to the differences in soil, exposure and altitude, all of wich vary considerably hereabouts. At heights of 230-300 meters, the hill-slopes produce wines which can compete with the best wines of the nearby Côte de Beaune. The Pinot noir grape grows on brow or limey soils with little clay in their make-up. The Chardonnay grape prefers a clay-limestone soil.

White Rully

Grape variety : "Cépage Chardonnay".

Serving suggestions :The length, breadth and fruit of Rully call for delicate foods and tender flesh. One thinks immedialty of fried river-fish in white sauce, or of crustaceans. Its fruit means that it adapts well to hard chesses such as Comté, and conducts and amicable dialogue with the pultry in crean sauces. It can also be nejoyed as a pre-dinner drink. Serving temperature : 12 to 14° C.

This wine is gold flecked with green, and the gold depends xith age. It is redolent with superb aromas as hedgerow flowers (acacia, may, honeysuckle, and a very delicate elderflower) as well as violet, lemon, white peach or flint. Time brigs out honey, quince, and dried fruits. Indeed, this wine is full of fruit, which on the palate is lively and well-rounded, meaty and long. It has both the coolness and the polish of marble.

Red Rully

Grape variety : "Pinot Noir ".

Serving suggestions : A littel closed in youth, this fine wine surprises by its structure, and at once so solid and so filled with fruit. For this reason it should be matched, in preference, to poultry (roasted or in sauce), or offal (liver, sweetbreads, kidneys) in sauce or simply fried. Risotto and pasta with meat and poutry have the unctuousness to smooth down the rather firm tannins of a yound rully. Serving temperature : 14 to 16° C.

The red is ruby through cerise to dark garnet. Its bouquet is composed of black fruits (blackcurrant, blackberry,) and red fruit (cherry) plus liquorice, lilac, and rose petals, evolving towards cooked fruits. On the palate, the tannins respect the fruit and give the wine a well-defined structure. After a few years' laying down, its chewiness becomes deliciously melting. A slignthly closed-off after-taste is a good sign of persistence.