# Volnay Premier Cru Clos des Ducs (2022)

- **Producer:** Domaine Marquis d'Angerville
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €425
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** red cherry, red plum, black plum, black cherry, smoke, cedar, forest floor, mushroom, tobacco, earth

## About this wine

The Volnay Premier Cru Clos des Ducs 2022 is a Pinot Noir from Domaine Marquis d'Angerville, located in Burgundy's Côte de Beaune. The Clos des Ducs is a historic, walled monopole vineyard of 2.15 hectares, known for its calcareous, stony, and clayey soils, with a south-eastern exposure and steep slope. The domaine has been family-owned since 1805, with the current generation, Guillaume d'Angerville, continuing a tradition of meticulous viticulture and winemaking. The estate has practiced organic and biodynamic farming since 2006. The 2022 vintage was characterized by warm, dry weather, which allowed the vines to maintain acidity and express the vineyard's specific qualities.

## Interesting facts

- Clos des Ducs is a walled monopole, meaning it's owned by a single entity.
- The vineyard's steep slope and south-eastern exposure are ideal for grape ripening.
- The domaine uses unique Pinot Noir clones developed in-house.
- Domaine Marquis d'Angerville has been fully biodynamic since 2006.

## Food pairing

The wine's balanced acidity and fine tannins complement the richness of proteins, while its subtle savory notes can echo earthy flavors in dishes. Delicate fruit notes can harmonize with fruit-based sauces or accompaniments.

## Wine making process

The winemaking process for Volnay Premier Cru Clos des Ducs 2022 begins with completely destemmed Pinot Noir grapes. Fermentation occurs over 10 to 12 days, utilizing pump-overs for extraction rather than punch-downs. The grapes are cooled prior to fermentation, and the cap is managed with twice-daily pump-overs to ensure fine tannin extraction. Following fermentation, the wine is aged for 12 to 18 months, predominantly in used oak barrels, with a maximum of about 25% new oak. The wine is customarily bottled without fining or filtering.