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Ferme Fruirouge explores blackcurrants through three tastings in the Hautes-Côtes de Nuits. A savoury aperitif pairs kir bourguignon and cassis condiments with cheese, charcuterie and gougères. A copper-pot workshop visit follows family recipes into preserves, while the final tasting ranges from buds and hydrosol to crème de cassis, with stories of the farm’s organic orchards and Ribesthèque collection.