Saint-Bris Exogyra Virgula

Sauvignon Blanc from parcels with Exogyra Virgula fossil oysters in the soil, ideal for seafood and shellfish.Exogyra Virgula is acidic and milimetrical. It has a golden colour with sparkling green reflections. On the nose, an intense aromatic expression of ripe fruit, citrus, pink grapefruit, mango, hawthorn, with a slightly iodized finish. On the palate, we find these very fruity notes on a background of minerality which gives it purity and finesse, a slightly white spice and cinnamon finish.
This wine is pleasant at the beginning of a meal with seafood and shellfish, fish, veal rice puffs, cheese soufflé, goat's cheese, comté, emmenthal, munster and Roquefort. It should be enjoyed at 12/13° from a young age and can be kept for at least five years.

Soil
Upper Jurassic, middle and upper Kimmeridgian, alternating 80 metres of limestone and lumachellic marl.

Vinification
Harvestingat the end of September and beginning of October, very ripe with some noble rot. 100% destemming, very slow pneumatic pressing, very long alcoholic fermentation at a temperature close to 25° in its first part to keep only the aspects of the terroir. Followed by malolactic fermentation and maturation on fine lees in vats.

Food and wine pairing: Raw fish and meat, goat cheese

SAINT-BRIS LE VINEUX, the northern gateway to Burgundy, shares with its immediate neighbour, Chablis, the particular geology, rich in limestone, which gives its wines purity and aromatic refinement.

For Ghislaine and Jean-Hugues Goisot, the quality of a great wine begins in the vineyard.
Through viticulture and soil work that respect the environment, without using fertilisers, insecticides, weedkillers and synthetic chemicals, they stimulate the vine's self-defence, thus ensuring the best possible protection against problems caused by the climate or diseases. Controlled yields intensify the personality and taste of the grapes.
Picking the grapes only when they are ripe, Ghislaine and Jean-Hugues GOISOT maximise the expression of the terroir, creating wines that embody the individuality and quality of each
production site.

The Goisot Philosophy

We seek the expression of the terroirs while respecting the environment, a fragile but essential balance for these revelations. The best way to achieve this, in our opinion, is to cultivate our estateorganically and biodynamically; the vines, the life of the soil, the subsoil, the environment, the climate and the people are all essential to produce an appellation of origin.

One of our mottos is: wine ismade in the vineyard, not in the cellar; this means that it is essential to produce balanced, high quality, healthy grapes so that the winemaking process can only reveal these grapes.

Our estate is controlled and certified by Ecocert, which guarantees our production method. For many years, we have chosen to increase the density of planting to reduce vigour and encouragecompetition between the vines, in order to obtain more complex, smaller grapes and greater maturity. At present, the vineyards of the Yonne are mainly planted at between 4,500 and 7,000 vines per hectare, whereas on our estate, since this choice was made, we have planted at 10,000 vines per hectare, like the oldest vines of the Burgundy Grands Crus. But also by carrying out numerous manual passages in the vines which allows us to carry outsevere disbudding, to avoid the production of useless grapes.this allows us to carry out severe disbudding, to avoid the production of useless grapes, but also to reduce the accumulation of vegetation and therefore of humidity inside the vines.
Also byusing leaf removal on the rising sun side, in the fruit-bearing zone, from flowering until harvest, depending on the climate, to reduce the risk of grape deterioration to a minimum, favouring manual and non-chemical prophylactic methods.

The only treatments carried out are with natural products that do not containany chemicalmolecules such as, for example, rock powders, plant decoctions etc... But for the use of these products, a desire to limit them by compensating with the use of homeopathic and bio dynamic preparations.

Weeding is carried out by ploughing or scratching in winter and hoeing during the vegetative period, avoiding the spring period to limit the risk of spring frosts and the month of August in order to maintain plant cover until the harvest.

No fertiliser is applied, only humus is sometimes spread on certain plots to stimulate the life of the soil. Then comes the harvest period from mid to late September.

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