Domaine Digioia-Royer is a third-generation wine estate, founded in the 1930s by Victor Moretti, grandfather by marriage of Michel Di Gioia, the current managing director. In 1984, Victor Moretti passed on the estate to his daughter, Geneviève Royer-Moretti. She then passed it on to her son-in-law, Michel Di Gioia, who took over the business in January 1999 after completing a wine training course in Beaune.

The estate now covers 5 hectares, divided between parcels of regional, communal and premier cru appellation in Chambolle-Musigny, Nuits-Saint-Georges, Savigny-les-Beaune and Hautes Côtes de Nuits. All this is complemented by a trading activity. Bottled wine is sold to a wide range of customers, including private individuals, professionals and exporters. From 2003, all the wines are bottled at the Domaine.

The vineyard is managed using integrated pest management, and has been awarded High Environmental Value certification since the 2019 vintage. This certification helps to promote farming practices that are more respectful of the environment, as measured by a number of technical assessments carried out on the farm. The soil is worked entirely mechanically, without any chemical weeding, and green harvesting (debudding, tying up and pollarding) is carried out manually. The grapes are also harvested by hand and completely destemmed. Most of our wines are aged in oak barrels for between 6 and 18 months. The winery and cellar are also located on the estate, in the heart of the village of Chambolle-Musigny.

Location: Situated northwest of Chambolle-Musigny.
Terroir: Clay-limestone soil and limestone subsoil.
Grape variety: 100% Pinot Noir.
Vineyard area: 0.70 ha.
Average vine age: 82 years.

Winemaking and Aging
Winemaking: The grapes are 100% destemmed and then placed in wooden vats. Maceration and alcoholic fermentation then take place, with temperature control. Finally, pressing and barreling follow, for the wine to age.
Aging: The average aging period is between 16 and 18 months in oak barrels, with 20% new oak. Malolactic fermentation occurs naturally during aging.

Tasting and Serving
The wine has a deep red color. Dominant aromas of red fruits, cherry, and blackberry. The palate is long and deep, with supple and elegant tannins.
Serving: This wine is best served at a temperature between 16 and 17°C. Open the bottle half an hour before serving to better appreciate the different components.
Food Pairings: It pairs well with white meats, roasted poultry, and mild cheeses.