Domaine Albert Sounit is located in Rully, Côte Chalonnaise, Burgundy. The holdings cover 16.5 hectares of vines farmed according to the sustainable principles since 2005 and organic concept since 2019, though not certified yet.

The domaine is well-known for its wide range of Crémant de Bourgogne as well as for such cuvées as the Premier Cru Cuvée Vignes de 1928 and village Cuvée Mercurey Noblesse.

The wines of the domaine are sensual and enjoyable, with excellent tension.

The top wines of the domaine are Rully Premier Cru La Pucelle, Montagny Premier Cru Cuvée Vignes de 1928 and Crémant de Bourgogne Grande Cuvée. On Inside Burgundy, the Rully Premier Cru La Pucelle 2018 scored 91, Montagny Premier Cru Cuvée Vignes de 1928 2019 scored 91, and the Crémant de Bourgogne Grande Cuvée 2016 scored 90.

Jasper Morris’s tasting notes on the Rully Premier Cru La Pucelle 2018: “This comes from the north end of La Pucelle, a contract in place since 1993. Light bright lemon and lime, lots of energy, very fresh, real energy. The oaking is perfectly balanced here, leading to a long fine finish with a mineral crunch.”

Domaine Albert Sounit is managed by Knud Kjellerup.

The roots of the domaine go back to 1781, when the Jeunet family founded it. In 1851, the Jeunets built today's premises with cellars.

In 1945 the domaine became the property of the Sounit family. In 1993 the domaine was acquired by Knud Kjellerup, a Danish wine importer. In addition, Domaine Bernollin, located in Montagny, was acquired in 2005. The grapes from Domaine Bernollin are vinified and sold by Albert Sounit.

The vineyards of Albert Sounit are farmed following the sustainable principles since 2005 and organic concept since 2019, though not certified yet. Harvesting is manual.

For fermentation, stainless steel tanks, barrels or foudres are used, depending on the cuvée. Maturation mostly takes place in barrels - the size, age, toasting level and tonnelier of which are chosen according to the wines. Bottling is done without filtration.

The Crémants de Bourgognes grapes are pressed and fermented in stainless steel tanks or oak vessels at low temperatures. Every parcel and grape variety is vinified separately. The assemblage blending is conveyed in December or January. Maturation lasts for 16 to 24 months, depending on the cuvée. The Grand Cuvée is partially fermented in oak and matured "sur latte" for more than 36 months before dégorgement. This wine is labelled as "Grand Eminent" – the highest classification of Crémants de Bourgogne.

Nearly 80 percent of Crémant de Bourgogne is made from the domaine's own grapes.

The whites are pneumatically pressed and fermented in 100 percent oak barrels: the cooper, origin of French oak, age and level of toasting are regulated by the cuvée. The appellation determines the duration of maturation - approximately from 8 to 18 months. Before bottling, the wines are decanted into stainless steel tanks for a few months.

The reds are sorted three times: during the grapes' picking, when emptying the buckets at the end of the rows and on the sorting table in the winery. Afterwards, the grapes are destemmed and transferred to the vat for cool pre-fermentation maceration with regular pumping over that lasts one week. Fermentation is carried out with punching down, continues from 8 to 12 days, and is followed by maceration. Depending on the appellation, maturation takes from 8 to 18 months in French oak. Before bottling, the wine is decanted into stainless steel tanks.