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Domaine de l'Arlot

The charm of an ancient domaine de la Côte de Nuits
Region Borgogna (Francia)
Foundation Year 1891
Address 21700 - Premeaux-Prissey (France)

Domaine de l'Arlot is located near Premeaux-Prissey, a few kilometers south of Nuits Saint Georges, in the heart of the Burgundy vineyards. The estate's origins go back a long way. Records dating from the late 18th century attest to the existence of an estate belonging to Jean-Charles Vienot, descendant of an ancient winegrowing family, who had a wall built around the vines, creating the Clos de l'Arlot. The vineyard is now recognized as a premier cru in the Nuits Saint Georges appellation. In 1891, the estate was sold to wine merchant Jules Belin, who enlarged it by purchasing Clos des Forêts Saint-Georges and Clos du Chapeau. Finally, in 1987, the estate was sold to AXA Millésimes, who also acquired two parcels in Vosne Romanée: Vosne Romanée Premier Cru Les Suchots and Romanée Saint Vivant Grand Cru.

Today, Domaine de l'Arlot is run by Christian Seely, the general manager, and Géraldine Godot, the estate's technical director. Since 2000, Domaine l'Arlot has been farmed using organic methods, which werecertified in 2014. Since 2003, biodynamic practices have also been applied, always with the aim of respecting nature and biodiversity as much as possible. The abandonment of chemical preparations has enabled the vines to regain their natural balance and produce grapes that are not only of high quality, but also healthy, authentic and capable of expressing the typicity of an exceptional terroir. The mild, airy climate and clay-limestone marl soils provide an ideal habitat for pinot noir, the main grape variety of the Côte de Nuits.

The vineyard is at the heart of all the estate's activities and is maintained with the utmost care. The philosophy is to respect the raw material and intervene as little as possible at every stage of production. The grapes are harvested by hand, with a first selection in the vineyard and a second in the cellar on the sorting table. Fermentation begins spontaneously, using only indigenous yeasts and not destemming part of the grapes, in variable quantities depending on the characteristics of the vintage. Vinification is carried out with great care, with very gentle extractions. In keeping with tradition, the wines are aged in French oak barrels to achieve the right harmony and full, expressive maturity.

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