The grapes to produce Chablis Domaine Jean Goully were harvested at optimum maturity and were fermented with natural yeast in temperature controlled vats using organic principles. Philippe believes in highlighting terroir and he produces his Chablis Domaine Jean Goully in an unoaked style, allowing them to reveal the purity, minerality and vitality of the soil. A restricted use of sulphur was used during the vinification and the wine was lightly filtered, prior to bottling. It spent six months resting in stainless steel vats.
Philippe Goulley believes in the ethos of organic farming along with that of minimal intervention; all of his vineyards are farmed organically. The double Guyot trained vines are grown in Kimmeridgian soils which are rich in clay and limestone, with fossilised sea-shells. The yields are kept to a maximum of 60 hectolitres per hectare.
Domaine Jean Goulley was formed in 1986 by Jean Goulley and is now run by his son Philippe. The family own 4.5 hectares in the Premier Cru districts which are the heart and soul of the Domaine. They own approximately 18 hectares in total and produce around 11,000 cases a year. In 1991, the domain became one of the very first certified organic producers in Chablis. All of the vineyards are farmed organically and the wines are produced with restricted use of sulphur. Philippe believes the organic farming methods permit expressive and sustainable soil. Their wines are mineral, pure and lively.