# Côte de Nuits-Villages Rouge (2023)

- **Producer:** Domaine Didier Fornerol
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €42
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** strawberry, cherry, plum, redcurrant, raspberry, black pepper, cedar, toast, smoke, forest floor, mushroom, leather

## About this wine

Domaine Didier Fornerol is a renowned small estate located in Corgoloin at the southern edge of the C%C3%B4te de Nuits in Burgundy. Didier Fornerol spent 16 years as vineyard manager and cellar master at Domaine de l'Arlot alongside legendary winemaker Jean-Pierre de Smet before returning full-time to his family estate in 1999. Managing 6 hectares overall, with 3.7 hectares dedicated to red C%C3%B4te de Nuits-Villages, Fornerol continues to produce traditional, aromatic Burgundy with guidance from de Smet. The 2023 vintage stands out as one of the final releases before Fornerol's planned retirement.

## Interesting facts

- Didier Fornerol served as cellar master at Domaine de l'Arlot for 16 years before reviving his family's estate.
- The 2023 vintage is one of the final releases under Fornerol's name before his announced retirement.
- Fermentation heavily features up to 100% whole clusters, advised by Burgundian icon Jean-Pierre de Smet.

## Food pairing

The bright acidity and fine, subtle tannins of this Pinot Noir lift rich duck, veal, and pork dishes without overpowering them. The wine's earthy nuance and delicate grip pair effortlessly with traditional Burgundian washed-rind cheeses and savory charcuterie.

## Wine making process

Viticulture is managed traditionally with manual harvesting across lieux-dits in Corgoloin featuring shallow limestone and clay soils. In the cellar, vinification uses indigenous yeasts and a high proportion of whole clusters, often between 50% and 100% depending on the vat. Fermentation takes place in enamel-lined and stainless steel tanks with gentle extraction via traditional manual punchdowns and occasional pumping over. The wine is aged for 12 to 16 months in small French oak barrels, utilizing minimal new oak to retain terroir purity and whole-cluster elegance.