HISTORY Preserving the health and character of their vineyards is of utmost importance to the Arlaud family. They have farmed organically for years; today they also follow biodynamic principles in caring for their vines and wines. Harvest is always by hand, and vineyard rows are plowed not by tractor but by horse.
Once harvested, grapes are sorted; depending on the vintage, bunches are either destemmed or left on the stem (but not crushed). Grapes ferment on indigenous yeasts in temperature-controlled cement tanks. Wines are aged in French oak barrel from 14 to 16 months, using on average 15 percent new barrels for villages wines; 20 percent for premier crus; and 30 percent for grand crus. Wines are bottled according to the lunar cycle, unfined and unfiltered.
VINEYARDS & WINEMAKING An ancient, rocky site that is home to the ruins of a Gallo-Roman villa. The vineyard sits on the northern border of Morey-Saint-Denis, touching grand cru Charmes-Chambertin. Soils here are particularly stony and rich in chalk. Vines planted in 1980.
Hand-harvested. Partially destemmed; fermented on indigenous yeasts in cement tank. Aged in French oak barrels (20% new). Bottled unfined and unfiltered, according to the lunar cycle.
Aromas of light baking spices, crushed stones, summer red/black berries. Plush and savory; layers of flavor.
