Among the most faithful expressions of the Hautes-Côtes, La Corvée de Villy 2022 by Thibault Liger-Belair embodies a contemporary Burgundian vision where pure fruit meets the vibrancy of limestone. Born on the stony soils of the plateau of Chaux, this cuvée celebrates the union of Pinot Noir and a unique terroir, nourished by lava rock and orange-red clays. Enthusiasts will find a luminous red, unpretentious, that answers the desire for a precise, digestible and deeply savoury wine. It speaks to those seeking a Burgundy that combines immediacy and depth, a wine for conversation as much as for gastronomy. Its signature lies in controlled freshness, a tactile grain and a mineral finish that hints at promising evolution, while already offering a joyful energy today.

Blend and winemaking

Made exclusively from Pinot Noir, this wine comes from vines farmed under organic agriculture since 2001. The harvest is carried out by hand to preserve the integrity of the berries. The grapes, fully de-stemmed, undergo a gentle fermentation of around three weeks, a deliberately measured pace that encourages aromatic development and respect for the fruit. The wine is aged for 18 months in oak barrels, with roughly 30% new wood, a balanced choice that adds structure and breath without masking the original thread. This approach prioritises the expression of the plateau of Chaux terroir, a mosaic of limestones, lava stone and orange-red clays, whose signature translates into airy density, discreet salinity and a finely chiselled texture. Each stage, from the vine to the cellar, aims for clarity of style, the right tension and structural finesse.

Tasting notes

• Colour: intense red, clear and glossy, with deep nuances that reveal the ripeness of the Pinot Noir and the natural concentration of the fruit.
• Nose: an expressive bouquet driven by floral notes and bright red fruit, where aromatic finesse is shaded by a delicate stony imprint.
• Palate: a generous attack, stretched freshness, a clear mineral thread. The mid-palate gains depth without heaviness; the finish is persistent, mouthwatering and precise.

Serving temperature and advice

Serve La Corvée de Villy 2022 at around 14°C in medium-sized glasses that encourage the bouquet to open and highlight the texture. A gentle decanting will emphasise the floral dimension and the mineral profile, while revealing the core of fruit. The cuvée delivers immediate pleasure thanks to its aromatic purity and impeccable drinkability. It can, however, gain complexity after a few years, when spicier tones and the stony register intertwine further. Store bottles in a quiet, dark place in a cool, ventilated cellar to preserve the wine's tension and brightness, which guarantee its grace over time.

Food pairings

• Aperitifs: delicate charcuterie, country terrine, poultry rillettes with herbs.
• Starters: soft-boiled egg with pickles and baby leaves, hand-cut veal tartare, mushroom cromesquis.
• Main courses: roasted poultry with reduced jus, risotto with brown mushrooms, braised veal with shallot jus.
• Cheeses: young comté, brillat-savarin, light tomme, affinages that respect the delicacy of the fruit.
• Plant-based dishes: creamy polenta with porcini and herbs, roasted root vegetables, beetroot reduction.

Drinking occasions

La Corvée de Villy 2022 naturally accompanies moments when you want a wine of clear expression, both vibrant and measured.

• To celebrate an intimate dinner with a small group where the finesse of Pinot Noir makes an appearance without overpowering the meal.
• During a seasonal meal that highlights textures, short jus and precise cooking.
• As a connoisseur's gift, appreciated for its brightness, structure and terroir signature.

Features

• Name: La Corvée de Villy 2022, Thibault Liger-Belair
• Appellation: Hautes-Côtes-de-Nuits AOP, Burgundy
• Type: Red wine
• Vintage: 2022
• Grape variety: Pinot Noir
• Harvest: manual, grapes 100% de-stemmed
• Winemaking: gentle fermentation of about 3 weeks
• Ageing: 18 months in oak barrels, approximately 30% new
• Soils: limestones, lava stone, orange-red clays, plateau of Chaux
• Farming: estate managed under organic agriculture since 2001
• Serving temperature: 14°C
• Press: 89-91, Vinous by Neal Martin