The story of Domaine Goisot goes back to the 14th century. It has vines in the Auxerre area in Saint-Bris and Irancy, some of Burgundy's southern most areas. Organica practices have been employed since 1990, with certification awarded in 2001 and a biodynamic certificate was awarded in 2005. Jean-Hugues and and now his son and granddaughter 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.