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|Appellation/Sub-Region||Bourgogne Passetoutgrain AOC|
|Grapes||Pinot Noir, Gamay|
|Vineyard/Cellar Practices||Biodynamically Grown, Low-Intervention/Natural Wine, Vegan|
Domaine Marquis d’Angerville, situated in the heart of Volnay, started bottling its own production in the 1920s after the current Marquis’ grandfather, Sem d’Angerville, stood up to the negociants’ corrupt blending practices, becoming one of the first in Burgundy to do so. Today the estate is led by Guillaume d’Angerville, who farms his holdings immaculately, producing some of the finest expressions of the Cote d’Or. His father, Jacques, helped build the estate and Burgundy in general: he was appointed the chairman of the Interprofessional Committee for Burgundy Wines for several years, he participated in the creation of the University Institute of Vine and Wine in Dijon, of which he is the first President, and was also a founding member of the International Wine Academy. He died tragically and prematurely in 2003, and his son Guillaume took the reins and propelled the wines to legendary status. François Duvivier, a graduate of science and oeonolgy from the University of Dijon, joined the team in 2005 with the primary objective of converting the estate to biodynamics. They treat the wines with minimal intervention in the cellar and use mostly neutral oak to allow the terroir and fruit to really shine. The Passetoutgrain AOC is unique for Burgundy in that it requires a co-fermentation of pinot noir (must be more than 30%) and gamay (cannot exceed more than 15%), while the proportion of other allowable grapes (chardonnay, pinot blanc, and pinot gris) must be less than 15%. The co-ferment starts with a carbonic maceration and then continues with a traditional fermentation. The result of all this is truly stunning wine. Beautifully balanced with perfectly integrated oak and tannin, suppleness on the palate, and that classic red fruit with just a touch of tartness. Biodynamically grown, low-intervention/natural wine, vegan.