Presentation
This Burgundian estate lives up to its name, embodying a renewal in the art of viticulture through a biodynamic approach that respects the natural cycles of the vine. Specializing in the expression of Pinot Noir and Chardonnay, the estate works its plots meticulously, limiting yields to maximize the concentration and complexity of the wines. In the cellar, fermentations are done with indigenous yeasts, and aging in barrels brings an elegant and structured touch to the cuvées. The wines from Domaine De La Renaissance stand out for their finesse and precision, perfectly illustrating the grandeur of Burgundian terroirs.
Location
South-facing exposure.
Terroir
Clay-limestone soils.
In the vineyard
The vineyard is cultivated with respect for the soil and the environment, with careful tillage and cultural practices aimed at preserving balance. Yield control is ensured through debudding and leaf thinning, allowing for optimal ripeness. Harvesting is carried out by hand to guarantee the best quality grapes.
Harvest
Debudding, leaf removal, and manual harvesting.
Winemaking
Fermentation in oak barrels.
Ageing
Aged in oak barrels for one year, including 30% new oak and a selection of one-, two-, and three-wine barrels.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 40 years old
Serving
Serving temperature: 10–12°C
Ageing potential
5 to 10 years
Tasting
This Premier Cru white wine from the Rully appellation stands out for its finesse and elegance. It reveals subtle aromas of white flowers, stone fruits, and a delicate hint of honey. On the palate, it is round and harmonious, with a fine freshness and a long, mineral-driven finish.
Food pairings
A perfect companion to seafood, this Rully Premier Cru blanc enhances fine de claire oysters, lightly seared scallops, or turbot with a creamy sauce. Its mineral freshness beautifully balances more refined dishes such as roasted lobster with lemon butter or sea bass baked in a salt crust. On the cheese side, it highlights the softness and creaminess of bloomy-rind cheeses such as Brie, Chaource, or an aged Brillat-Savarin.