Domaine Arlaud

Domaine Arlaud is a family business based in Nuits-Saint-Georges, in one of the most prestigious territories of the Côte d'Or. The estate saw the light in 1942, thanks to the fortunate meeting of Renée Amiot, a native of Burgundy, and Joseph Arlaud, a native of Ardèche. In 1966, the domaine acquired a site that dates back to the 14th century, a historic winery of great prestige, which has perfect temperature and humidity conditions for aging wines. From 2004 to 2012, the estate was managed by Hervé Arlaud and his wife Brigitte, who gradually expanded the vineyard area before handing over the reins of ownership to the new generation. Today, management of the domaine is in the hands of Cyprien Arlaud, who continues the family tradition in the name of excellence.

The estate covers a total of 15 hectares, divided into numerous parcels, spread over the communal territories of no fewer than 19 Appellations and four prestigious Grand Cru: Clos de la Roche, Clos Saint Denis, Charmes Chambertin et Bonnes Mares. Management of the estate is marked by respect for nature. Since 1998 the use of herbicides has been banned, and since 2004 the entire estate has been managed according to organic farming principles, without using pesticides and chemical fertilizers. The process of environmental protection continued in the following years with the "Veritas" certification obtained in 2007 and the biodynamic certification bel 2014. Treatments in the vineyard are carried out only with sulfur, copper, horn manure, silica, organic compost and plant-based infusions, with the aim of restoring the vines to their natural balance.

To avoid the problem of soil compaction and the progressive loss of soil vitality caused by the passage of heavy mechanical equipment between the vines, horse-assisted tillage has been introduced in the plots classified as Premier Cru and Grand Cru since 2004, according to the oldest traditions of Burgundy. A choice that has made it possible to improve the quality and biodiversity of the vineyard. The grapes are carefully selected, first during the harvest and then on the sorting tables. In the winery, all processing takes place using gravity, so as not to stress the musts and wines with pumping. Fermentations take place spontaneously, without the addition of any additives. According to tradition, aging is carried out using French oak barrels.