- Producer
- Darviot-Perrin
- Grape variety
- Pinot Noir (Spätburgunder)
- Region
- Côte de Beaune
- Country
- France
- Vintage
- 2024
- Alcohol
- 12.5 % vol
- Volume
- 0.75 l
- Item no.
- 9910247081
Shipped with DHL Express — customs cleared to your door. · Flat-rate shipping CHF 15.00 — free from 12 bottles or CHF 300.00. · Pay by TWINT or card.
Volnay-Gigotte 1er Cru AOC 2024
Pinot Noir from the Premier Cru vineyard Gigotte in Volnay, grown on the Côte de Beaune and produced by Pierre-Antonin Darviot in Monthélie.
CHF 113.00
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
✓ On your wishlist. — View wishlist
About this wine
Character
The Volnay-Gigotte 1er Cru 2024 from Darviot-Perrin is a delicate Pinot Noir that draws its impact from finesse rather than mass. At 12.5% vol. and with a dry finish, it retains its agility: silky tannins, supportive acidity, clear definition.
Terroir and origin
The Gigotte vineyard is a Premier Cru site in Volnay, on the Côte de Beaune. The domaine is based in Monthélie, where the Darviot family has owned parcels since the 19th century. Eleven hectares are now spread across Monthélie, Volnay, Meursault and Chassagne-Montrachet, including seven Premier Cru sites.
Grape variety and vinification
Pure Pinot Noir. Pierre-Antonin Darviot ferments with up to 100% whole clusters; the stems contribute floral notes and silky tannins. The Volnay-Gigotte is aged in used barrels with a maximum of 25% new oak. No fining, no filtration, minimal use of sulphur.
On the palate
In the glass, a light ruby red with violet hues. The nose shows cherry, raspberry and strawberry, followed by violet and rose petal and a fine oak note. The entry is silky, the acidity vibrant, the tannins fine-grained, the finish long and mineral in character.
Food pairing recommendations
Roasted quail breast, veal medallions with morel sauce and duck breast with cherries pair just as well as porcini risotto. For cheese: aged Époisses or Comté.
Special features
Pierre-Antonin Darviot studied oenology in Beaune and worked in the Loire Valley and New Zealand before returning in 2017. In 2019, at the age of 25, he took over the domaine following the death of his father Jacques and converted it to biodynamic farming.
