Domaine Nicolas Rossignol is famous for the wide variety of cuvée in Beaune, Burgundy. Current winemaker is Nicolas Rossignol, who is responsible for 17 hectares of vineyards. The plots of the domaine are farmed according to the biodynamic concept but without certification.

The top wines of Domaine Nicolas Rossignol are: Pommard Premier Cru Les Epenots, Volnay Premier Cru Les Taillepieds, and Volnay Premier Cru Les Caillerets. Pommard Premier Cru Les Epenots 2019 scored 94-96, Volnay Premier Cru Les Taillepieds 2016 scored 94-96, and Volnay Premier Cru Les Caillerets 2019 scored 93-95 by the Wine Advocate.

Robert Parker comments on Pommard Premier Cru Les Epenots 2019: “Rossignol's terrific 2019 Pommard 1er Cru Les Epenots wafts from the glass with aromas of plums, dark berry fruit, exotic spices, peonies, blood orange and raw cocoa. Medium to full-bodied, layered and velvety, it's deep and multidimensional, with a concentrated core of fruit, beautifully refined tannins and a long, lively finish. As is often the case, this old-vine cuvée is the highlight of the portfolio, and it will be worth a special effort to track down”.

Today Domaine Nicolas Rossignol is managed by the 5th generation winemaker - Nicolas Rossignol. Since 1994 he has been the only winemaker on Domaine Rossignol-Jeanniard. Nicolas Rossignol has extended the domaine and also began to produce wines under his own label, Domaine Nicolas Rossignol.

The vineyards of the Domaine Nicolas Rossignol are farmed according to the biodynamic concept but without certification. Nicolas Rossignol does not use chemical herbicides: soil maintenance is ensured through light ploughing. The work on the vineyard is managed in accordance with lunar influence, both during the cultivation, and production of the wines.

The grapes are carefully picked by hand. The bunches are placed into small boxes in order to avoid fruit damage. The sorting process is carried out in the winery on the sorting table. Then the 6 person team does the sorting again, selecting the bunches only of the highest quality. The further paths of the grapes depend on the cuvée, the fruits can be destemmed or put into the vat with no handling.

After vatting, the juice is lightly pumped-over to ensure it is mixed evenly. Alcoholic fermentation is carried out with natural yeasts and lasts for 6 to 8 days. During the fermentation, the wines are punched down and pumped over, which helps to better modulate the extraction of the flavour, and aroma. The frequency, as well as the length of the punching down and pumping over, vary depending on the vintages.

The duration of wines’ elevage varies from 10 to 20 months depending on the vintage. 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 does not exceed 50 percent depending on the vintage and terroir. The wines are bottled according to the lunar calendar with neither fining, nor filtration.