Cyprien Arlaud’s Nuits-Saint-Georges is made from grapes grown in several specific vineyard sites, all located north of the town: “Chouillet,” “Charmottes,” and “Argillats.” The grapes are hand-harvested. The harvest is sorted by hand on a sorting table. The grapes are transferred to the vats by gravity. Fermentation takes place in open vats. Spontaneous fermentation is carried out by the yeasts naturally present on the berries. Long pressing, indigenous yeasts. Vinification lasts between 20 and 25 days.

A new cuvée from a fine parcel in Saint Aubin. Vines 8 years old, second real harvest. 100% whole harvest, small berries, magnificent substance, good density. Superb pinot.

3 bottles per customer

A bright, expressive and tense white wine. The high-altitude terroir gives it an airy freshness and vibrant aromatics. A straightforward wine with a pure profile that perfectly illustrates the identity of the Hautes-Côtes de Beaune.

Limited to 1 bottle per customer.

A finely crafted, briny wine that captivates with its balance and vibrancy. A crisp, precise white that immediately calls for a second sip.

A crisp, elegant white wine, where notes of citrus and white flowers blend together effortlessly. A very pure expression of Burgundian Chardonnay.

A bright and precise Chardonnay, characterized by the freshness and purity of the fruit. An approachable wine that is neither lacking in depth nor personality.

The kind of Savagnin that instantly makes you appreciate long aging. Aged for 36 months, “Les Budes” impresses more with its finesse than with its power. The wine develops notes of candied lemon, mild spices, fresh walnuts, and warm stone while retaining tremendous tension. The palate is deep and vibrant, with magnificent complexity and a finish that lingers for a long time without ever becoming heavy. A truly great wine for fine dining.

"Since we decided in 2022 to dig 2 Georgian Qvevri’s in our garden, we knew we had to do something special with it. After our experiments with different grapes and periods of maceration it was clear for us. We love the grape Pinot Noir and decide to do very long macerations with it and since vintage ’22 our cuvée Sang de Terre was born. After 10 months maceration we decided it was ready to press. With a small bucket we must take out all the grapes and we press it with our wooden press. After pressing the wine takes a nap of 1,5 month in barrel and it was time to bottle!" Production of just 760 bottles