Domaine Arlaud

History and Terroir

Founded in 1942 through the marriage of Joseph Arlaud of Ardèche and Renée Amiot, whose family was deeply rooted in Burgundian wine tradition, Domaine Arlaud began with exceptional vineyard parcels received as part of Renée’s dowry. Joseph expanded these holdings from 1949 onward, and in 1966 acquired a 14th-century cellar in Nuits-Saint-Georges — still featured proudly on the domaine’s labels. Their son Hervé and his wife Brigitte carried the legacy forward, growing the estate and passing their passion on to their children, who joined the domaine between 2004 and 2012. In 2013, Cyprien Arlaud assumed full control, overseeing 15 hectares across 19 appellations, including four prestigious Grand Crus — Clos de la Roche, Clos Saint-Denis, Charmes-Chambertin, and Bonnes Mares. In 2003, a modern winery was established in Morey-Saint-Denis, while the historic Nuits-Saint-Georges cellar remains a treasured site for library wines and special tastings. This combination of deep heritage, exceptional terroirs, and forward-thinking viticulture defines Domaine Arlaud as one of the benchmarks of contemporary Burgundy.

Farming and Winemaking

Domaine Arlaud stands as a pioneer in sustainable viticulture in Burgundy. Recognizing early the negative impact of modern chemical agriculture, the estate began eliminating herbicides in 1998 and transitioned fully to organic farming by 2004, earning certification from Veritas in 2010. In 2009, the Arlaud family embraced biodynamics, gaining Biodyvin certification in 2014 — the first estate in Morey-Saint-Denis to do so. Traditional horse-ploughing has replaced heavy mechanized equipment in the Premier and Grand Cru parcels, reviving soil vitality, improving texture, and allowing deeper root development. These regenerative practices have restored the living balance of the vineyards, ensuring that each wine authentically expresses its terroir. In the cellar, precision and restraint guide every decision. Grapes are hand-harvested, triple-sorted, and largely destemmed without crushing. Fermentation begins naturally, with minimal pumping and gentle extraction to preserve purity and balance. Gravity replaces machinery wherever possible, and sulfur use is kept to a minimum. Wines mature separately by free-run and press juice, with no additives or interventions — only time, patience, and respect for nature. The result is a collection of elegant, expressive Burgundies that reflect the character of their vineyards with transparency, grace, and longevity.