Robert Goulley took over his family chablis vineyard in 1950 at his mother’s request. He made changes and adapted the vineyards to express the full potential of the terroir. He built the estate’s wine cellar himself in the lovely village of La Chapelle Vaupel Teigne, a village located next to Chablis. The great Passion Robert and his grandchildren have for their terroir and their work allowed the winery to achieve international recognition for the high quality of wines. Today, his grandson Frederic carries on this beautiful history. Committed to preserving the environment and working sustainably with the land, Frederic has recently begun the formal organic certification process. 

The estate is planted mainly with Chardonnay classified in the Chablis AOC
(the vines are 30 years old on average) on the clay-limestone soil dating from the
Kimmeridgian. The hills surround the village of Chablis and spread over both banks
of the Serein valley, which gives the wines its freshness and minerality.

The Bourgogne blanc comes from the Kimmeridgian soil on the south
Prey village vineyard. With scents of white flowers, almonds and toast. In the
mouth it has great minerality bringing out the character of the soil, with notes of
flint and fruit. Finished with flavours of honey.Production: Frederic has put a real focus on sustainable farming practices with respect to nature and their land, gaining an HVE certificate in 2019. The pressing of the grapes is done with the help of a pneumatic press so that it is carried out at low pressure, guaranteeing quality. The fermentation is done using indigenous yeasts in stainless steel vats for 3 to 4 weeks with a temperature regulation between 18 C and 20 C. The malolactic fermentation then takes place and is carried to completion. Ageing during 7-10 months. 

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