The Domaine Nicolas Rossignol Volnay 1er Cru Chevret is a premium French red wine made from Pinot Noir grapes grown in the famous Volnay wine region of Burgundy. It is beautifully aromatic, with notes of red fruit, spices and forest floor. On the palate, it is complex and balanced, with firm tannins and a long finish, demonstrating the excellent quality of the terroir and winemaking. This wine is aged in oak barrels for 18 months, adding further depth and complexity. It is an excellent accompaniment to red meat, game, and strong cheeses. The Domaine Nicolas Rossignol Volnay 1er Cru Chevret is a true standout among Burgundy's exceptional red wines.

Tasting Notes

Rich, fat and generous on the palate with notes of red and black fruits. Round and silky with soft and tender tannins. It is the perfect incarnation of the wines of Volnay.

About the Winery

Nicolas Rossignol, the fifth-generation family member, currently makes authentic and stylish French wines from his family’s estate, Rossignol-Jeanniard. It was in 1997 that Nicolas set up his own estate, covering 3 hectares. This estate covered the villages of Volnay, Pommard, Beaune, Aloxe-Corton and Pernand Vergelesses. After a series of expansions, this estate has grown to over 16 hectares today.

Traditional biodynamic winemaking principles are followed at the vineyards here. The grapes are carefully sorted according to the parcels where they are grown. The winemaking team takes care of the lunar influence at the time of cultivation and production of grapes. The soils are maintained at excellent quality, as they are not sprayed with many herbicides.

Some unique processes are followed at the vinification stages in the winery here, during fermentation. They are the following:

Punch down stage, also known as pigeage – The solids of the fruit that have been formed on the surface of the vat are pushed to the bottom at this stage.
Pump-over, also known as remontage – juice from below is pumped up to the fermenting must

The grape varietal and the harvest conditions decide how many times these processes are carried out in the winery.

The ageing is classified into three stages – elevage, malolactic fermentation and bottling. Elevage happens on fine lees, and the duration is anywhere between 10 and 20 months. The wood that is used for the casks is decided based on the terroirs and character of the fruits.

The malolactic fermentation occurs almost 6 months after the elevage. This helps the juices to retain the aroma, structure and complexity of the fruits. The team follows the lunar calendar to check the end period of the elevage stage. After a few weeks, the wines are then processed to the bottling stage. No fining or filtering agents are used at the Nicolas Rossignol winery.

http://nicolas-rossignol.com

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