Richard Angonin

Volnay

It was around good restaurants that Richard Angonin cultivated his taste for good wine, which he matured until he obtained his oenology diploma. He is also an oenologist advisor to winegrowers, providing advice and improvement. From 2015 he invented his own domain by gradually acquiring previously forgotten, abandoned plots of land, which he takes care of and revalues. And slowly the estate grew – today 2 hectares – expanding with a new plot each year.

In the vineyards, the work closely follows the specifications of organic farming from the beginning. It is therefore quite natural that the estate sets itself the objective of embarking on the organic labeling process.

Digging his own furrow, Richard Angonin leads epicurean viticulture, limiting yields and optimizing fruit maturity. In the cellar the whites are vinified without sulfur initially; for the reds, the whole harvest dominates. From the vines to the cellar, all the work converges towards the best expression of the fruit, the density of its aromatic sound. Although this young winemaker is discreet, there is already a lot of talk about his wines.