Domaine Rossignol Trapet
The wines of the Rossignol-Trapet domaine. While the Rossignol family are native to Volnay and have been practicing viticulture since the 16th century, the Trapets originated from Gevrey Chambertin and, as early as the 18th century, they had the activity of vigneron. The two families joined and, in 1990, the mother of the current domaine regisseur, Nicolas and David, inherited half of the Trapet family's wine estate; the remaining half belonged to the cousin, Jean-Louis Trapet, equally renowned producer of Gevrey Chambertin.

The vine park at the disposal of the domaine is really remarkable, reaching 14 hectares, and extends, for the most part, on the territory of the AOC of Gevrey; The grand crus (all purchased in 2001) available are: Chambertin (1.60 ha), Latricieres-Chambertin (0.75 ha), Chapelle Chambertin (0.50 ha); the premier crus are mostly located in the commune of Gevrey: Cherbaudes, Combottes, Corbeaux (among tiny parcels, vinified separately), Clos de Prieur and Petite Chapelle (the latter from vines planted since 1986), as well as the delicate Teurons, site in Beaune; the villages are: Etelois (lieu dit site in Gevrey), Les Mariages (in Beaune) and Les Bas Liards (Savigny Les Beaune).

Since 1997, the domaine has pursued biodynamics in the vineyard, and obtained the Ecocert certificate in 2005; in the vineyard we do not use weeds and no synthetic products are used: the soils are sprayed only with natural compounds that have the function of reactivating the microbial fauna, in order to make the vines more resistant to disease. The planting pattern is very dense: around 12 thousand plants per hectare. As for the vinification methods, the bunches are completely de-stemmed, the fermentation takes place at a controlled temperature of up to 32 ° and the malolactic fermentation is activated spontaneously; the decantings and the battonage are limited to the essential; no clarification or filtration is foreseen; the percentage of new wood varies from a 25 to a maximum of 50%; the aging in barrique is expected for 14-18 months; the bottling takes place after 13-16 months from the harvest. About 60,000 bottles are produced.