Our expertise

At Domaine de la Bressande, we are deeply committed to respecting and expressing our terroir.

Although too many people still find the Burgundy appellation system too complex, tasting our wines often reveals the great diversity of our plots, climates and ancestral soils.

We strive to respect this unique heritage by minimising interventions to showcase everything our plots have to offer.

At the Domain, we are also privileged to own several plots in the same appellation: we tend to 9,70 hectares spread over 5 plots in Mercurey, and 21,5 hectares with 14 plots in Rully.

The Domain’s wines are a straightforward reflection of their terroir. Pleasure, elegance, power for some, and finesse for others are all words that rhyme with the wines signed by Anne-Laure HERNETTE for the Domaine de La Bressande.

Since founding the Domain in 2016, our guiding principle has been to showcase the exceptional potential of the Côte Chalonnaise vineyards.

Under the guidance of our winemaker, Anne-Laure HERNETTE (link to her profile below), our vineyard manager and the entire team combine their talents to transform each plot into a delicate, pure wine, embodying one of Southern Burgundy's rich yet little-known terroirs.

The Domain received the High Environmental Value Level 3 label following the 2020 harvest.

Vinification

of the Reds

The Pinot Noir grapes are sorted on the table upon arrival at the winery. Most are destemmed. The traditional vinification process is carried out in temperature-controlled concrete vats and involves pumping the must over daily. Pre-fermentation maceration and cap punching are not carried out routinely, rather depending on the year of vintage. The reds are placed in vats for 2 to 3 weeks before being transferred into 228-litre Burgundy barrels where the maturing process can begin.

Vinification

of the whites

The Chardonnay grapes are pressed upon arrival in the winery. The cold static settling period lasts around 48 hours. In order to preserve the freshness of the aromas and maintain a temperature of around 15 °C, part of the fermentation is carried out in temperature-controlled stainless steel vats. The wines are then transferred into 228-litre barrels and demi-muids (500-litre barrels) to mature for a minimum of 8 months.