Jean-Hugues Goisot was among Burgundy's earliest practitioners of biodynamic viticulture, and today his son Guillaume maintains this arduous commitment. The region of Saint-Bris, which was part of Chablis prior to phylloxera in the late nineteenth century, shares the profound Kimmeridgian limestone and the same northerly climate as it's neighbor just a few kilometers East. Goisot's Aligoté is fermented and aged in stainless steel using native yeast. 

Grape: Aligoté

Soil: Barremien which is dense clay with fossilized oyster shells 

Farming: Biodynamic 

Paring: Light shellfish dishes like oysters or steamed clams