Domaine Cyprien Arlaud is situated in Morey-Saint-Denis, Burgundy. The domaine’s holdings cover 15 hectares of vines within 19 appellations. The vineyards are certified organic in 2010 by Veritas and certified biodynamic in 2014 by Biodyvin.

The winemaking processes at the domaine are controlled by Cyprien Arlaud. His wines are characterised by silky texture, weightless intensity, and wonderful delineation with harmonious complexity.

The top wines of the domaine are Chambolle-Musigny Bonnes-Mares Grand Cru, Charmes-Chambertin Grand Cru, and Clos Saint-Denis Grand Cru. The Chambolle-Musigny Bonnes-Mares Grand Cru 2012 and Charmes-Chambertin Grand Cru 2012 scored 94 - 96, the Clos Saint-Denis Grand Cru 2013 scored 93 - 95+ by the Wine Advocate.

Robert Parker’s tasting notes on the Chambolle-Musigny Bonnes-Mares Grand Cru 2012: “The 2012 Bonnes-Mares Grand Cru has a powerful bouquet that has a distinct marine influence of oyster shell and seaweed. The palate is medium-bodied with quite a structured entry. The acidity is well judged with a sinewy but very focused, more Musigny-like finish. Excellent.”

Since 2013, Cyprien Arlaud has taken over full ownership of Domaine Cyprien Arlaud.

The domaine was founded in 1942 with the marriage of Joseph Arlaud and Renée Amiot. Some of the domaine's vineyards were brought as the bride's dowry, while Joseph Arlaud acquired the others from 1949 onwards.

In 1966, the Arlaud family purchased a 14th-century cellar located in the heart of Nuits-Saint-Georges, now used for special wine tastings and as a wine library.

Their son, Hervé Arlaud, succeeded the domaine in 1983 and, assisted by his wife Brigitte, persisted in developing the estate.

Cyprien Arlaud joined the estate in 1998. In the same year, Hervé Arlaud abandoned herbicide usage in the vineyards.

In 2003, the domaine's cellar moved from Nuits-Saint-Georges to Morey-Saint-Denis.

Since 2004, all vineyards have been converted to organic and, since 2009, to biodynamic principles.

The vineyards of Domaine Cyprien Arlaud are certified organic in 2010 by Veritas and certified biodynamic in 2014 by Biodyvin.

The vines are regularly examined to prevent diseases. All the grands crus and premiers crus are pruned by hand and ploughed by horses. The person in charge of ploughing is Bertille Arlaud, the daughter of Hervé Arlaud. She gained special education to carry out these duties.

The grapes are sorted in the vineyard and three additional times in the winery with the help of a vibrating table. Afterwards, the grapes are entirely destemmed, though, since the 2008 vintage, several cuvées were included whole-bunch.

Cool pre-maceration is followed by fermentation that starts naturally and lasts for at least 20 days. Pumping over is decreased, and punching down is hardly ever used. As fermentation is ended, the pressing is conveyed. The sulphur usage is limited.

For maturation, 40 to 100 percent of new wood is used for the grands crus and 20 percent for village wines. After ageing, the wine is transferred into stainless steel tanks and settled between 4 to 5 weeks.

The reds are bottled without any fining or filtration. The bottling is carried out by gravity and following moon cycles.