The domaine is situated between Côte de Nuits and Côte de Beaune, in Pernand-Vergelesses. Totally-owned 18 hectares of the vineyards are farmed organically by Vincent Rapet. In 2018 Domaine Rapet Père & Fils obtained the highest level of High Environmental Value certification.

Top wines of the domaine are: Corton-Charlemagne Grand Cru, Corton Grand Cru, Corton-Pougets Grand Cru. Corton-Charlemagne Grand Cru 1979 scored 96, Corton Grand Cru 2019 scored 94, Corton-Pougets Grand Cru 2019 scored 93+ by The Wine Advocate.

Robert Parker comments on Corton-Charlemagne Grand Cru 1979: “The 1979 Corton-Charlemagne Grand Cru is an absolutely superb wine and is among the greatest renditions of genuinely mature Corton-Charlemagne I have ever encountered. A bouquet of mandarin orange rind, confit lemon, fresh field mushroom, vanilla, dried white flowers and wet stones introduces a wine of superb intensity, depth and length, its textural gloss underpinned by tensile acids, finishing with sublime length and persistence.”

Domaine Rapet Père & Fils is one of the oldest domains in the region, now managed by Vincent Rapet and Sylvette Rapet. They have brought the quality of the domains’ wines to a higher level, of course, built on the achievements of their predecessors. Vincent Rapet is the son of Roland Rapet, who, in his turn, inherited it from his father Robert Rapet. In such a way the family business was passed on from generation to generation starting from 1765.

The Rapet Père vineyards are cultivated organic with the level 3 HVE certification. Meticulous care of the vines and working the soil are of great importance. Careful control of diseases and insects is conducted which allows using a minimum of treatment.

While making white wines the grapes are brought in small boxes to keep them intact. Pressing is being carried out with a pneumatic press, the whole grapes are placed in the press and pressing lasts for three hours. After 24 hours racking at low temperature, the grape juice is placed in 350-liters barrels to ferment, the proportion of new barrels is 30 percent. Aging on the lees and stirring lasts until July, bottling is carried out after 12 months aging.

For the red wines, the grapes are brought in small boxes. Red cuvees typically include 30 to 40 percent whole bunches. A sorting table and conveyor is used to enable damaging the grapes. Fermentation takes 15 days and the grapes are punched down so that the rich color of the skin is transmitted to the wine before pressing. Ageing is conducted in barrels, 20 percent of which are new. There is no need to use a pump.