x
  • Weather

    15° C Scattered clouds
  • Time

    02:25 AM
  • Wine average?

    95 Tb
  • Country Ranking?

    100
  • Region Ranking?

    33
  • Popularity ranking?

    239

History

Domaine Arlaud was created in 1942 with the marriage of Joseph Arlaud, a man from Ardèche, and Renée Amiot, a woman from a family with deep roots in the Burgundian wine culture. The bride’s dowry brought parcels in excellent vineyards, which Joseph supplemented by shrewd acquisitions, beginning in 1949. In 1966, the family acquired a 14th Century historical building in which to age their wines. The cellar is displayed on their wine labels. Their son Hervé took over in 1983 and, with his wife Brigitte, continued to increase the estate. Their children gradually joined them and worked together from 2004 to 2012.
 

 

In 2003, the family began moving operations to a new, modern facility in Morey Saint Denis. The 14th Century cellar, located in the heart of Nuits Saint Georges is still used for the Estate’s wine library and for special tastings. It is an authentic and unique place to celebrate three generations of Burgundian hospitality. In 2013 Cyprien Arlaud assumed full control over management of the Family estate. By then, it had grown to 15 hectares, consisting of 19 separate Appellation Controlled vineyard sites, with choice plots in 4 grand Crus: Clos de la Roche, Clos Saint Denis, Charmes Chambertin, and Bonnes Mares.

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Winemaking

The new facility was carefully designed to preserve the integrity of the grapes from the field to the press. It provides the flexibility to select the best winemaking solution, given the special characteristics of each vintage. The goal is to minimize heavy extraction in favour of balance and elegance.After an initial selection in the vineyard, the harvest is sorted three additional times in the winery. the grapes are de-stemmed, but not crushed. Since 2008, several cuvees included a part of whole clusters.


After a maceration period, the fermentation is permitted to start naturally and runs for at least 20 days. Pumping is minimized throughout the winemaking process, relying instead on gravity. During the fermentation period the cap is seldom, if ever, punched down.
After the pressing, the free run juice is age separately from the press wine. The use of sulphur dioxide in minimized. No other oenological product is added, ensuring the authenticity of each wine.

 

When the wine has developed sufficiently in barrels, it is transferred into stainless steel tanks, where it rests between four and five weeks. All of our red wines are bottled without fining or filtration. The bottling is accomplished by gravity, utilizing specialized equipment to minimize pressure on the wine. We subject our corks to multiple mechanical tests in order to minimize the possibility of any taint. They are then further inspected and sorted by hand for the grand crus. Bottling is done according to the phases of the moon in order to ensure perfect clarity and ideal aromas.

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8 different wines with 17 vintages

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