Cuvée l'Héritière Bourgogne AOC 2020 - Rossignol Nicolas
Bottle Size
Vintage
Special Packaging
CHF48.95
CHF6.53/10cl
26.05.2026
3% quantity discount for orders over 24 bottles
About the wine
The vineyards of this Cuvée l'Héritière, planted in 1922 by Nicolas Rossignol's grandfather, near the Château de Pommard, bring a depth and intensity that is rare for a simple Burgundy cuvée.
Item no. 1209696
Tasting note
The color of the Bourgogne Rouge Cuvée l'Héritière is a vivid ruby red with delicate shades of purple. From the very first glance at the glass, it promises a fascinating taste experience. The bouquet of this wine is tempting and complex. It unfolds with a variety of aromas that pamper the senses. Fresh red fruits such as cherries and raspberries dance with a subtle spiciness of white pepper and a hint of floral notes. In the background, there are slight hints of earthy minerality, which give the wine depth. On the palate, the Bourgogne Rouge Cuvée l'Héritière is fresh and lively. The fruit intensity continues and is accompanied by silky tannins, which give the wine a pleasant texture. The acidity is well balanced and gives the wine a nice structure. On the finish, the fruity aromas remain for a long time and leave a lasting impression.
Vinification
The grapes are either destemmed or filled directly into the tank (entire grape harvest). In both cases, a band ensures that the fruit is intact all the way to the tank. Alcoholic fermentation takes place naturally with local yeasts over a period of 6 to 8 days, during which the temperature is controlled and the wine is regularly submerged and pumped around to moderate the extraction of the substances and to oxygenate the wine well. The duration of these daily measures depends on the year and the quality of the reading material. As soon as fermentation is complete, the pre-run and pressed wines are filled into barrels by gravity. The aging of the wines takes between 10 and 20 months. It is made on fine yeast without tapping in barrels selected for the terroir with a proportion of new wood of 0 to 50%, depending on the vintage. To add complexity to the wines, the malolactic fermentation of the wines is delayed so that it can be initiated around 6 months later. After the wines have been stripped and homogenized, they are bottled without fining or filtration.
More information
Allergy information: Contains sulfites
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