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Nicolas Rossignol’s Domaine extends to more than 20 hectares and nearly 30 different cuvées!
The evolution of the last 6 or 7 years has been spectacular: Nicolas is now producing individual wines that respect their origin but have the purity and precision of the best of great modern Burgundies.
This is a remarkable achievement in view of the multitude of wines produced at the estate. His wines are now housed in his brand new cuverie on the edge of Beaune, in which he can vinify each cru by terroir and by parcel.
The wines of the Nicolas Rossignol estate are produced using carefully sorted grapes from vineyards grown using traditional winemaking techniques inspired by biodynamics.
The vineyard is managed using reasoned viticulture methods, taking account of the lunar influence, both during cultivation and the production of the wine. No chemical herbicides are used: soil maintenance is ensured through light ploughing.
The ground is deep and rich, with dark red colours due to the high iron content and large round rocks.
A blend of young vines (20 years old) located on the sides of Volnay with bigger rocks and older vines (60-70 years old) from Meursault with a clay soil.
Only picked by hand and placed into small 8kg boxes, thereby avoiding any further handling between the time they are picked and the time they are sorted. The harvested grapes are not “crushed” but meticulously sorted followed by the bunches then taking one of two different paths: Either they are sent to the stalk-removing machine, which involves separating the individual grape berries from the stalks, without bursting their skin in order to preserve the integrity of the fruit. Or they are placed directly into the vat without any further handling. The grapes are then transported via a conveyer belt to the vat, ensuring the fruits remain intact.
Alcoholic fermentation begins thanks to the yeast naturally present in the grape must. Both pigeage (helps to better modulate the extraction of the flavour) and remontage (helps to oxygenate the wine and to refine its structure) methods are used, the frequency as well as the length of the punchdowns and pumpovers vary depending on the vintages, taking account of the harvesting conditions. The wine is then transferred to barrel. The time spent in barrel can vary from 10-20 months depending on the vintage. This takes place on fine lees; the wines are never racked. The casks, and in particular the origin of the wood, are carefully selected in order to best comply with the agreement between the terroirs and to ensure the character of each wine. The percentage of new casks used is adapted according to the year and the terroir, between 0-50%.
Malolactic fermentation is delayed so that it only occurs about 6 months later, in the following Spring, thereby giving greater aromatic complexity and structure to the wine. The lunar calendar will influence when the elevage ends: the wines on the lees are racked and mixed together so as to homogenise the content of the vat.
Dense and intense from the beginning with some animal notes those other wines don’t have. Subtle on the palate, (old vines) relayed by length and strength in the mouthfeel. It is more on the Côte de Nuits than on the Côte de Beaune side.
Butterflied lamb, chargrilled steak, venison. Dishes like cassoulet or duck with olives if they’re more rustic.
8-15 years with careful cellaring.