To cultivate vines and make wines which express
the terroir they come from
This vision, which respects nature to reveal the truth of great terroirs, defines the philosophy of Domaine de l'Arlot. A deliberate and determined approach which imposes demanding choices that we entirely accept, from the vinification to the elevage. A long term vision which demands meticulous attention to detail, and a strong desire to affirm the exceptional.
Biodynamics & Naturalness
Organically grown vines
Using organic methods since 2000 and awarded organic agriculture ("AB") certification in 2014, the estate started up biodynamic farming in 2003, and has now extended it to all its vines. The aim is to change perceptions of vine-growing by re-learning ancient methods based on rhythms. To abandon the use of chemical fertilizers and products of synthesis: life can get started again. The vine-plant is the centre of a natural balance. It develops in an environment which enables it to bear grapes full of taste and characteristics specific to the plot. The results are evident: it is the best way of enabling the truth of the terroirs to be expressed.
The basic rule of winemaking at Domaine de l'Arlot is to intervene at just the right moments, and as little as possible in the birth of the wine. When it is time to harvest, the bunches are picked by hand, the grapes are sorted twice, on the vines and when they arrive at the vathouse, to ensure that only the best grapes are kept. Once the grapes have been transferred to vats, the fermentation process starts up naturally and everything is done according to feeling. For the red wines, part of the whole crop is vinified when the vintage allows it, contributing to the elegance of the wine. The method used during maceration is to let the terroirs speak for themselves, and extract delicately. The cap is punched by hand and the pumping over of the must is always kept to a minimum.
A closely monitored maturing process
A very precise approach to maturing also helps to bring out the true essence of the terroir. The red wines are transferred to casks once the vinification stage is over, while for the white wines this transfer is performed before the alcoholic fermentation. The wood selected comes from French oak forests, and the casks undergo a light to very light "toast" in order to preserve the flavours during the maturing stage, when malolactic fermentation takes place spontaneously and in accordance with the rhythm of the seasons.
This slow maturing phase involves inspections and monitoring down to the tiniest detail. Tasting is of prime importance in order to determine exactly the right moment to bottle the wines.