The roots of the D'angerville Volnay can be traced back to the Baron de Mesnil who owned vast tracts of land at the beginning of the 19th century, much of it leased out to farmers and sharecroppers who planted a few rows of vines and tended to the crops or cattle.

The heart of the vineyards lies within the premier cru climates in Volnay. These include the aforementioned 2.4 hectare Clos-des-Ducs, 3.98 hectares of Les Champans, and 1.57 hectares of Fremiets, just over 1 hectare of Taille-Pieds and 0.45 hectares of Caillerets.

The vineyard is blessed with venerable vines that perform the role of limiting yields, which hover around 30hl/ha. The harvest is picked by hand, the grapes are destalked and macerated on the skins for 8 to 10 days with regular pumping-over, after which they are matured in one-quarter new oak barrels for the Premier Cru (less obviously for the Village.