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

A few kilometers outside of Chablis, Robert Goulley estate have also 10 hectares vineyard, planted on two different types of soil, each of which contains high deposits of limestone. This gives their wines a fruity aroma and flavor, and makes them well-suited to be enjoyed young.
- White Bourgogne wine comes from the hardest stone Kimmeridgian soil on the south Prehy village vineyard , giving it pleasant notes of fruit and a very dry flavor. This wine is bottled using traditional methods with a very light filtration, allowing an authentic and natural taste.

- Red Bourgogne wine The Bourgogne vineyards utilize 40-year-old vines and are situated to be east-facing upon the limestone terrain of the village of Saint-Bris le Vineux : Portlandian soil  The shallow topsoil is supported by layers of warm, gravelly earth, which provide natural drainage for the vines.
- Bourgogne Aligoté & Saint-Bris Sauvignon  our vineyard is located on Auxerrois valley, hills surrounding the village of Saint-Bris.

HVE certification

The French Ministry of Agriculture developed the Haute Valeur Environnementale or HVE certification in 2001, a three-tiered system that encourages farms and vineyards to focus on increasing biodiversity, decreasing the negative environmental impact of their phyto-sanitary strategy  and improving water management.

Every day, the Robert Goulley estate practices recycling, cutting their energy consumption, and looking for environmentally-responsible suppliers. They obtained the certificate HVE 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, guarantee of 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. Aging during 7-10 months.