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Produced with grapes from 30 year old vines, growing in south-west facing vineyards with limestone soils in Préhy near Chablis.
After pressing the juice is cold settled before fermentation with natural yeasts in temperature controlled stainless steel tanks. The fermentation temperature is maintained at a cool 16-18 °C to preserve the fresh fruit flavours. Malolactic fermentation takes place and the wine is aged on the lees for 5 months then a further 5 months before bottling, all in stainless steel tanks.
Robert Goulley was born in Chablis in 1906. He inherited the family vineyard in Chablis in 1950 and built a winery in the nearby village of La Chapelle Vaupelteigne, to enable him to produce his own wines.
Today the business is managed by Robert's grandson, Frederic. They own multiple vineyard plots in and around Chablis, including two Chablis Grand Cru and two Chablis Premier Cru locations.
VEGAN VEGETARIAN IN TRANSITION TO ORGANIC CERTIFICATION
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