Domaine Digioia-Royer is one of the most outstanding domaines in the Chambolle-Musigny. The current winemaker is Michel Digioia, who runs the 4.5 hectares estate. While talking about the domaine certification, he notes: “I’m not on bio, today lutte raisonnée often comes before bio – but not yet for me. I plough the soil, when I first started we used herbicides, I moved to only 50% use of herbicides before eventually abandoning them completely. We don’t really need insecticides in Chambolle as practically the whole village is working with the ‘confusion-sexuelle’ pheromones“.

The Domaine Digioia-Royer produces a large number of fine wines. The top wines are: Chambolle-Musigny Premier Cru Les Gruenchers and Chambolle-Musigny Viellies Vignes. Chambolle-Musigny Premier Cru Les Gruenchers 2015 scored 92-94, Chambolle-Musigny Premier Cru Les Gruenchers 2012 scored 91-93 by the Wine Advocate, and Chambolle-Musigny Vieilles Vignes 2015 scored 90-92. Robert Parker marks Chambolle Musigny Premier Cru Les Gruenchers 2015, he explains: “It has a well-defined bouquet with fine mineralité, bright red berry fruit, hints of undergrowth and orange rind. The palate is well balanced with spicy red fruit on the entry marked by a hint of pain d'epices, lively with a vibrant, quite structured saline finish. Bon vin! This could be Michel Digioia's best release in 2015.”.

Over the past 23 years, Michel Digioia has been the owner of the estate. During this time he managed to replant his vineyards, commercialized his wine and increased the domain area by renting some Haute-Côtes de Nuits.

Michel Digioia succeeded his wife’s parents in 1999 when the domaine was only 2.7 hectares and hardly anything domaine-bottled. Domaine Digioia-Royer was founded in 1935 by Victor Moretti.

Although the Domaine Digioia-Royer has not been certified sustainable, the approach of viticulture is based on its philosophy. Michel Digioia has first reduced the use of herbicides and then has abandoned them completely.

According to the work in the vineyard, the soil is plowing and the grapes are hand-harvested, then 100 percent destemmed. The vinification starts with a short cool maceration. Michel Digioia keeps the grapes cool for 3-4 days, punched down a little then pumped over. The grape juice is left in the vat for two weeks. The wines are matured for 14-18 months in 20 percent new oak barrels.