Domaine Nicolas Rossignol : Volnay 1er cru "Mitans" 2020

Characteristics and tasting tips for the Volnay 1er cru "Mitans" 2020 from Domaine Nicolas Rossignol

Tasting

Appearance

The wine displays a cherry-red color.

Nose

The nose reveals aromas of plums and cherries, complemented by notes of pipe tobacco, floral herbs and dry-cured ham.

Palate

On the palate, this wine is medium to slightly fuller-bodied, with a fine tannic texture that brings structure and elegance.

Food and wine pairings

This Volnay 1er cru "Mitans" 2020 is a perfect match for roasted and glazed poultry, as well as feathered game prepared as a stew, braised or simply roasted. It also pairs well with couscous or tajine dishes made with meat or poultry, as well as moderately strong cheeses.

Serving and storage

It is recommended to serve this Volnay 1er cru "Mitans" 2020 between 15 and 17°C. This wine offers excellent aging potential and can be cellared until around 2035.

An elegant, refined Volnay 1er cru from an outstanding Burgundy terroir

The estate

The Domaine Nicolas Rossignol was founded in 1997 by Nicolas Rossignol, a fifth-generation winegrower in Volnay. Based in Beaune since 2011, the estate now spans around seventeen hectares across some thirty appellations in the Côte de Beaune, in Burgundy. Nicolas Rossignol, owner and winemaker, manages his vineyard according to the principles of sustainable viticulture, incorporating biodynamic practices. The estate stands out for its environmentally respectful approach and traditional Burgundian methods, producing authentic wines that are true to their terroirs.

The vineyard

The Climat "Les Mitans" takes its name from an old French term meaning "middle", in reference to its position at the center of the Volnay hillside. This parcel benefits from a south-eastern exposure and sits on clay-limestone soils, a characteristic that lends the wine its natural elegance and finesse.

Winemaking and aging

The grapes for the Volnay 1er cru "Mitans" 2020 are harvested by hand and placed in small eight-kilogram crates to preserve their integrity. After careful sorting, alcoholic fermentation begins naturally thanks to indigenous yeasts and lasts between six and eight days. Punching down and pumping over are carried out daily to gently extract color, aromas and tannins. The wine is then transferred by gravity into barrels for aging of ten to twenty months on fine lees, without racking. Malolactic fermentation is deliberately delayed by around six months to develop aromatic complexity and structure. The wine is bottled without fining or filtration, a few weeks after the end of aging.

Grape variety

100% Pinot Noir