Domaine Follin-Arbelet is situated in the center of the Aloxe-Corton and includes a very wide range of appellations in the town and its surroundings. Grands crus, premiers crus and village wines of the domaine are in the lists of the best representatives of the region. Frank Follin-Arbelet, the owner and winemaker of the domaine farms organic but without certification.

Top wines of the domaine are: Romanée Saint-Vivant Grand Cru, Corton Grand Cru, Corton-Bressandes Grand Cru. Romanée Saint-Vivant Grand Cru 2013 scored 97, Corton Grand Cru 2019 scored 92-94, Corton-Bressandes Grand Cru 2019 scored 92-94 by The Wine Advocate.

Robert Parker comments on Romanée Saint-Vivant Grand Cru 2013: “Tasted blind at the Burgfest tasting in Beaune, the 2013 Romanée Saint-Vivant Grand Cru hit the ball out of the park and was one of my favorite wines of the vintage. It clearly has a lot of fruit on the nose with delicately spiced black cherries, bay leaf and undergrowth unfurling with each swirl of the glass. The palate is medium-bodied with sappy red berry fruit, a silver thread of acidity, extraordinarily pure and caressing with beautiful poise on the finish. Class from start to finish, this is a bona fide Grand Cru. Tasted September 2016.”

Although Frank Follin-Arbelet is a descendant of an old family of Aloxe-Corton, formerly owner of prestigious appellations and his brother Stephane Follin-Arbelet is the head of the Chateaux de Meursault and de Marsannay, he is the first one to devote himself to viticulture and winemaking. Being a child and in his young years, he has spent a lot of time in the vineyards also working there part-time. After studying geology in Montpellier, he chose to return to Burgundy and make viticulture his profession. It began in 1990 with the first parcel of Aloxe-Corton. A little bit later Frank Follin-Arbelet married a local girl whose family had some vineyards - enough for Franck to set up as a vigneron in 1993, adding further vines through rental agreements. He has now been joined by his son Simon.

Frank Follin-Arbelet is in charge of vinification and cares about organic, though without certification. The plots of vines are plowed several times, weedkillers or chemical fertilizers are not used. Phytosanitary treatments are only done if necessary.

Harvesting is made by hand. The grapes are selected and sorted by cutting and transported in crates. The grapes are usually destemmed and put in wooden vats. After a few days of maceration at 15°C to 17°C, the alcoholic fermentations start naturally thanks to the indigenous yeasts. Fermentation lasts for about two weeks with some punching down as well as pumping over. but not to force extraction. The wines are then aged for 18 months in barrel, initially with 20 to 25 percent new wood, before racking into older casks after 12 months.

The whites are pressed directly after harvest as whole grapes. Then the must is directly put in barrels after a night of decantation. The fermentation takes place entirely in barrels for several weeks, sometimes several months. The aging periods vary from 16 to 20 months. Two-times racking is carried out. Whites can possibly be fined before bottling, no filtration is conducted.