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.

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.