For many generations, Domaine Arnoux Père & Fils follows and cherishes the wine traditions of Burgundy. The estate is located in Chorey-lès-Beaune, it holds 22 hectares of vineyards within 20 precious appellations in such villages as Chorey-lès-Beaune, Savigny-lès-Beaune, Aloxe-Corton, Beaune and Pernand Vergelesses. The viticulture is treated according to sustainable principles; the domaine became certified HVE (High Environmental Value) in 2021. The current winemakers are Pascal Arnoux and Caroline Arnoux.

The top wines of the domaine are Savigny-lès-Beaune Premier Cru Les Vergelesses, Aloxe-Corton Premier Cru Les Fournières and Corton Grand Cru Corton Rognet.

The wines of the domaine are virtuous, enjoyable, classy and fabulous.

Nowadays, Domaine Arnoux Père & Fils is managed by the spouses of Pascal Arnoux and Caroline Arnoux. Their children Jean-Baptiste Arnoux and Audrey Arnoux are also working at the domaine.

The domaine was founded by René Arnoux. His sons, Michel Arnoux and Rémi Arnoux made a significant input to the domaine's extension and development. Pascal Arnoux joined his uncles in 1990 and produced his first vintage in 2007.

The viticulture of Domaine Arnoux Père & Fils is cultivated according to sustainable principles; the domaine became certified HVE (High Environmental Value) in 2021. The soils are regularly ploughed. In order to avoid some vine diseases and get the best quality grapes, the Guyot pruning and debudding is conveyed. Harvesting is done manually. The grapes are sorted twice - on the vineyard and in the winery with the help of a sorting table.

After sorting, the red grapes are destemmed; depending on the vintage, some percentage of whole bunches is used. The vatting takes nearly 20 days: during the first week, the grapes are cooled to 10°C, after that the fermentation process starts naturally, without yeast added. Pumping over is applied regularly once a day while punching down is carried out only at the beginning of the fermentation process. Thereafter, the wine is devatted and pressed; the dropped juice and pressed juice are mixed. Malolactic fermentation is conveyed during wine ageing. Maturation is carried out in oak barrels and lasts for 12 months. The percentage of new oak used is from 10 to 20 percent depending on the appellation. After the maturation, the wines are racked into vats for clarifying naturally, by themselves. The filtration is applied only for the wine at the bottom of the vat and only if it is needed indeed. The bottling is carried out between January to March.

The white grapes are crushed and pressed under the pneumatic press. After that, the juice is left for one day in stainless steel vats under 10°C. Alcoholic fermentation is carried out naturally. The malolactic fermentation starts later during the process of maturation. Ageing lasts for 10 months. The percentage of new oak used is from 10 to 15 percent. Before bottling, the wines are lightly filtered.