The story of Domaine Goisot goes back to the 14th century. It has vines in the Auxerre area in Saint-Bris and Irancy. Jean-Hugues and Gilhem Goisot chose biodynamic viticulture as the best way to respect the upper Jurassic marl, limestone terroir very similar to that of Chablis. Their motto is that a good wine cannot be made without good grapes. Vinifications are traditional, with minimal intervention to best express their much cared-for terroir.

This cuvée is produced from Chardonnay vines planted on clay-limestone soils. The estate has been certified organic since 2011 and biodynamic since 2005. The grapes are picked at peak ripeness and transferred to the vathouse to undergo a traditional vinification process, followed by ageing in vats and barrels.
Crafted by Guilhem Goisot, this white Burgundy from the Côtes d’Auxerre exhibits a straw-gold colour and reveals toasty, cinnamon and ripe fruit aromas on the nose. On the palate, power and elegance shine through to reveal a dry, mineral, fruity and elegant wine that reflects the freshness of its terroir. This wine is remarkably persistent on the palate, with a character that is both honest and juicy.
This wine can be enjoyed from its fourth year, and aged for over a decade in the cellar. It is perfect for poultry, white meats, fish or pan-fried foie gras.