Family estate since the 14th Century. The wines are made only from the grapes cultivated on the estate and are vinified and matured in their cellar which dates back to the 11th Century.
Akin to Chablis, the vineyards of Auxerre enjoy many types of calcareous clay soil including Jurassic, Portlandien and cretaceous.
The Goisot estate is worked Biodynamically and is certified by Demeter. For the last few years they have decided to increase their plantation density in order to decrease the vigourisity of the vines and to promote the competition between the plants. YIELDS: The estate works 6ha 30a.
• Harvested end of September, early October.
• Fully destemmed before a slow and gentle pneumatic pressing.
• The fermentation is long with a temperature of 25° for the first part to preserve the expression of the terroirs.
• Malolactic fermentation
• Wine is matured in tank on its fine lees.
A light golden colour, with brilliant green highlights. On the nose it reveals fine notes of hawthorn, Williams pear and hazelnut. The palate has aromas of small white flowers and spices.
A great aperitif or with crustaceans, fresh water fish or poultry dishes.