About
Domaine Rossignol-Cornu
Domaine Rossignol-Cornu is situated in Volnay, Burgundy. The winemaker of the domaine is Julien Rossignol, who practices so-called integrated viticulture, meaning that vineyards are only treated during diseases, without certification. The domaine covers 5 hectares of terroirs, including 10 different appellations.
Top wines of the domaine are: Pommard Premier Cru and Meursault La Barre.
On Cellar Tracker Pommard Premier Cru 1996 scored 93.5, Meursault La Barre 2017 scored 92.
The wines of the domaine are good-balanced, smooth, with fruity and berry expressions.
History
1840
Domaine Rossignol-Cornu has been managed by Julien Rossignol since 2021. He succeeded his father Didier Rossignol.
The roots of the domaine go back to 1840 when it was founded by Louis Rossignol. The history of the domaine is the history of the union of two families. Bernard Rossignol was the third generation of Rossignols in winemaking when he married a Cornu from Pernand-Vergelesses and united the estates. Rossignols’ heritage is the vineyards in Volnay, Pommard and Meursault. The vines at Pernand-Vergelesses are the legacy of the Cornu family.
Rossignol family has given a start to 5 domains: Domaine Rossignol-Cornu, Domaine Régis Rossignol-Changarnier, Domaine Rossignol Février, Domaine Sainson-Rossignol and Domaine Nicholas Rossignol.
The founder of the first Rossignols’ domaine is Eugéne Rossignol-Dechaume, who gave birth to 8 children - successors of the family winemaking business.
Approach
Integrated viticulture withou certification
The vineyards of Domaine Rossignol-Cornu are only treated during diseases, using so-called integrated viticulture, but without certification. The vines are handled with the “single guyout” pruning method.
Red wines are being destemmed. The maceration is conducted at the temperature of 7°C and lasts for 10 days. After the alcoholic fermentation, the solids are being separated from the juice. Before spending 10 to 12 months in oak barrels, the wines pass several days of clarification.
The grapes for the white wines are being pressed exactly after the harvesting. The juice spends 24 hours in vats for clarification. After the vats fermentation, ageing in barrels lasts for 9 to 10 months.
The wines are bottled on the estate.