ProducerAloxe-Corton
Domaine Follin-Arbelet
ドメーヌ・フォラン＝アルブレ
A geologist-vigneron's meticulous approach to Aloxe-Corton grand crus, with quality rising sharply since Simon joined in 2017
A small, quality-focused family estate in Aloxe-Corton, taken over by geologist Franck Follin-Arbelet in 1993 from his uncle André. The domaine farms one village wine, four premier crus, and four grand crus across Aloxe-Corton, Pernand-Vergelesses, and Vosne-Romanée. Franck's geological expertise informs a minimalist winemaking approach: fully destemmed, fermented in wooden vats, 18 months in barrel with 20–25% new oak. His son Simon joined in 2017.
www.domaine-follin-arbelet.com/ ↗Cuvées
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Who Is This For?
Lovers of structured Corton grand cru seeking a small, artisanal estate with scientific rigour behind every bottle
Frequently Asked Questions
- What is unique about Franck Follin-Arbelet's background?
- Franck trained as a geologist before becoming a vigneron in 1993, giving him deep understanding of how soil composition and structure influence wine character. This scientific grounding underpins his plot-by-plot approach to farming and minimal-intervention winemaking.
- Which grand crus does Domaine Follin-Arbelet produce?
- The domaine holds four grand crus: three red climats on the Corton hill — including Corton-Bressandes (0.43 ha of old vines on the lower slope) and Corton-Clos du Roi — plus the white grand cru Corton-Charlemagne, alongside a parcel of Romanee-Saint-Vivant in Vosne-Romanee.
- What is the winemaking philosophy at Domaine Follin-Arbelet?
- The cellar follows a less-is-more approach: gravity replaces pumping, grapes undergo a natural cold soak, fermentation relies on indigenous yeasts in open-top wooden vats, and wines age 12-18 months with normally less than 30% new oak before being bottled unfined and unfiltered. As Franck Follin-Arbelet puts it, what inspires him most is 'wine that represents its terroir and a job well done.'
- How has the domaine adapted to climate change?
- Faced with warmer vintages, the estate now harvests earlier, avoids picking during heat spikes, extracts more gently during vinification, and ages the wines longer in cool cellars to help retain freshness and acidity.