Domaine des Terres de Velles is a comparatively young domaine based in a mill on the River Velle in Auxey-Duresses, Burgundy. The domaine holds 6 hectares spread over 25 different plots and cover 14 appellations. The winemakers of Domaine des Terres de Velles are Sophie Laronze and Fabrice Laronze, who farm the vineyards biodynamically and organically, but without certification.

The wines of the domaine have nicely fresh aromas, good tannins and a fine-grained texture.

The top wines of the domaine are: Volnay Premier Cru Les Roncerets, Meursault Premier Cru Charmes, Monthélie Premier Cru Les Duresses. On CellarTracker the Volnay Premier Cru Les Roncerets 2012 scored 97, Meursault Premier Cru Charmes 2012 scored 94, Monthélie Premier Cru Les Duresses 2016 scored 93.

In 2009 Sophie Laronze and Fabrice Laronze founded Domaine des Terres de Velles. They bought a mill on the River Velle and 5 hectares of vineyards. In 2019 Sophie Laronze and Fabrice Laronze acquired several vineyards from Blair Pethel when he decided to sell his Domaine Dublere. Now Sophie Laronze and Fabrice Laronze own 6 hectares of vineyards, about 60 percent of them are white.

Fabrice Laronze learned winemaking while working with American négociant Alex Gambal.

At that time, Fabrice Laronze was in charge of buying grapes, making wine, and started to control the elévage. Sophie Laronze gained her experience while working with Albert Bichot, export manager for Tonnellerie de Mercurey and market manager for Europe for Alex Gambal.

Domaine des Terres de Velles is being run organically and biodynamically, but without certification.

The soils are ploughed manually, herbicides and pesticides usage is excluded.

Vines are being debudded, serious pruning is done, and now only treatments for mildew or oïdium can be applied.

The grapes for the red wines are destemmed before pressing, whites are pressed with their stems. Cool maceration precede punching down, which is done approximately 3 times a day, including destelation. The wines are being aged in barrels for 12 months, then they spend 6 months in tank. Filtering before bottling is avoided.