2021 Domaine Digioia-Royer Bourgogne Pinot Noir

The color has cherry red nuances. The dominant aromas are small red fruits. It is a structured and full-bodied wine.
Service: This wine is preferably drunk at a temperature between 16 and 17°C. Open the bottle half an hour before serving to better appreciate the different components.
Food and wine pairings: It will go well with red meats, grilled meats and cheeses.

The harvest is 100% destemmed and then placed in wooden vats. Maceration and alcoholic fermentation are then carried out, with temperature control. Finally, pressing and placing in barrels follow, for aging the wine.
Aging: The average aging time is between 10 and 12 months, 50% in oak barrels and 50% in vats. Malolactic fermentation takes place naturally during aging.

The domaine dates back to around 1935 in the person of Victor Moretti, grandfather-in-law to the current incumbent, Michel Digioia. He took over from his parents-in-law (Domaine Royer-Moretti) in January 1999 with just 2.7ha and hardly anything domaine-bottled. Since then, he has built up to full-scale bottling from 2003, replanted generic vineyards and rented some Hautes-Côtes de Nuits. The domaine comprises 5ha today, of which half is generic appellations. 

The grapes are destemmed, given a very short cool maceration, punched down a little then pumped over, and taken out of vat after two weeks, so extraction is light here. The best cuvée is the old-vine Chambolle-Musigny from Les Fremières, its vines planted in 1935, as were those for Les Groseilles. - Jasper Morris