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.
Soil: Barremien which is dense clay with fossilized oyster shells
Paring: Light shellfish dishes like oysters or steamed clams
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