What you will see
A visit route lined with old tools and equipment explains each step of making crémant by the traditional method, from hand-picked grapes and careful pressing to the long second fermentation in bottle, riddling and disgorging. A remarkable staircase leads down into the vaulted cellars cut into the rock. Back in the tasting room, five tasting formulas cover the crémants and the still wines of the Côte Chalonnaise, for one person, two or a group.
History
André Delorme, wounded in the Second World War, came home to Rully and founded his own wine house in 1942. His wines were soon served in fine restaurants, and he turned early to sparkling wine. Rully had a long head start: as early as 1822, its wine proved well suited to the second fermentation that creates the bubbles.
The house played a large part in the birth of the Crémant de Bourgogne appellation, created in 1975. In 2005 Éric Piffaut, from a Rully family in the wine trade for more than a century, took over, and André Delorme now belongs to Famille Piffaut Vins et Domaines, alongside houses such as Veuve Ambal and Prosper Maufoux. Its estate covers 116 hectares in Rully, Givry, Mercurey, Bouzeron and Montagny.
