Notes:
Producer: Domaine Digioia-Royer was established in 2000 through the marriage of Carole Digioia and Alexis Royer, bringing together family vineyards that had previously been farmed separately. The estate is based in Chambolle-Musigny and has expanded from an initial 2 hectares to approximately 7 hectares, with holdings that include Chambolle-Musigny, Nuits-Saint-Georges, Savigny-lès-Beaune, Beaune, Clos de Vougeot, Bourgogne Côte d'Or, and Bourgogne Hautes-Côtes de Nuits. The domaine follows traditional Burgundian viticulture with an emphasis on low yields, hand harvesting, and careful vineyard management. Across the range, red wines are vinified using 100% destemmed fruit, followed by temperature-controlled fermentation and maturation in French oak. The percentage of new oak is adjusted according to the appellation, allowing regional wines to preserve freshness while Premier Cru and Grand Cru bottlings receive a greater proportion of new barrels.
Vineyard: The Bourgogne Hautes-Côtes de Nuits Rouge is produced from a 0.51-hectare estate-owned parcel located on the commune of Concœur, southwest of Chambolle-Musigny on the western slopes above Nuits-Saint-Georges. The Hautes-Côtes vineyards occupy higher elevations than those of the Côte de Nuits proper, where cooler temperatures and greater diurnal variation contribute to slower ripening and the preservation of natural acidity. The vineyard is planted entirely to 100% Pinot Noir, with vines averaging 55 years of age at a density of approximately 10,000 vines per hectare, the traditional Burgundian planting density that encourages competition between vines and naturally limits vigor. The soils consist primarily of clay and limestone, providing moderate water retention while maintaining good drainage through the fractured limestone subsoil. The fruit is harvested entirely by hand to preserve berry integrity before vinification.
Winemaking: The grapes are 100% destemmed before fermentation. Following sorting, the fruit undergoes approximately two weeks of fermentation and maceration, with temperature control throughout the process to regulate extraction. While the domaine generally vinifies its estate reds in wooden vats, the technical sheet for the 2023 Hautes-Côtes specifies stainless steel tank fermentation prior to barrel aging. Malolactic fermentation occurs naturally during élevage. The wine is matured for approximately 12 to 16 months in French oak barrels, with 15–20% new oak, balancing the structural contribution of oak with the freshness of the fruit. The finished wine is bottled without excessive manipulation and carries an alcohol level of 13%, with a recommended drinking window from 2025 through 2030.
Food Pairing: The combination of moderate structure and bright acidity makes Bourgogne Hautes-Côtes de Nuits well suited to roast chicken, turkey, pork tenderloin, grilled sausages, duck confit, and herb-roasted veal. It also pairs well with mushroom dishes, lentils, lightly spiced cuisine, charcuterie, and semi-firm cheeses such as Tomme de Savoie, Cantal, or young Comté. Its freshness also makes it suitable for serving slightly below traditional red wine temperatures, particularly alongside simple bistro-style cuisine.
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