It displays notes of flint, floral, green apple, lemon and peach.

Service: Serve at 10 – 12°C. Food Pairing: Excellent with aperitif, oysters, seafood salad, Burgundy snails, and fresh goat cheese.

Coming from a great lineage of winegrowers, winemakers Céline and Frédéric have used their experience to create their own piece of history in the heart of the Chablis vineyard - a Domaine that produces wines with a breath of freedom.

"At Domaine Gueguen we have chosen to be “artisan” winemakers. We produce real, whole, uncorrected wines with a vintage effect that is the consequence of everything that happens in the vineyards, manifestations of Mother Nature and climate: all our wines are characterized by their freshness and sincerity" says Celine.

The vines are located both in the Chablis vineyard, and in the Auxerrois vineyard a few km from Chablis, made up of 36 hectares of vines. The diversity of all these appellations is a challenge in itself: 51 different climates in very varied terroirs between Chablis, Chichée, Saint Bris, and Irancy. The balance between soil and microclimate is different everywhere.

The Chablisien terroir extends over a Kimmeridgian subsoil formed in the Jurassic era . It has clay-limestone soils which are perfectly suited to the development of the vine in order to have a naturally limited production. Limestones and marls from the middle and upper Kimmeridgian cover the most qualitative sectors of the appellation. This geological ensemble, rich in small fossil oysters (Exogyra virgula), represents the historical delimitation of the Chablis region. The soils can be relatively deep, on marly substrate, or close to the parent rock and made up of small pebbles.

1* Sustainability Rating: Up & Coming

Domaine Céline et Frédéric Gueguen, located in the renowned wine region of Chablis, Bourgogne, France, is a relatively young vineyard with a clear commitment to sustainable practices. Managed by the assistant Sarah under the owners' guidance, the estate was established in 2013 and is now in its tenth year of family ownership. The vineyard spans 36 hectares, with all of its land devoted to vine cultivation.

The Gueguen's approach to viticulture and winemaking incorporates traditional methods such as direct pressing, cold settling, and fermentation with natural yeast at controlled temperatures. Their philosophy emphasizes minimal intervention, allowing the terroir's characteristics to be expressed in their wines, which are matured in stainless steel tanks for approximately 10 months to preserve freshness and fruitiness.

The vineyard is currently transitioning to organic viticulture, highlighting their dedication to environmental stewardship. Although they do not have a documented carbon footprint or a carbon reduction plan, they prioritize biodiversity and are actively promoting it across their land. Their approach to soil health includes limited practices, with a strong preference for organic alternatives over synthetic pesticides, fungicides, and herbicides.

In their wine production, Domaine Céline et Frédéric Gueguen utilises organic or biodynamic yeasts and ensures that sulphur dioxide levels are kept below 50 mg per litre for all types of wines. Their wines are vegan-friendly, although not certified, and they do not use fining agents, maintaining the wine's natural qualities.

While the vineyard's buildings are only rated at 40% energy efficiency, they are making efforts to improve this area, and their packaging sustainability is already rated at 70%.
The Gueguen's are fully independent, handling all processes from grape growing to bottling on their own.

The vineyard demonstrates strong community engagement and provides fair pay and safety measures for both permanent and temporary staff. They also boast strong female representation in their leadership, with comprehensive sustainability objectives in place.

With a commitment to organic practices and a responsible approach to viticulture, Domaine Céline et Frédéric Gueguen holds a 1* sustainability rating. As an up-and-coming vineyard, they show potential for growth in sustainability and may soon be recognised for their contributions to environmentally conscious winemaking in the Chablis region.

White | Still | 150cl | 12.5% ABV

Cellaring: Ready to drink now, keeps from 3 to 8 years.

Vinification: 1. Mechanical harvest
Direct pressing, cold settling Natural yeasts.
2. Fermentation at Controlled temperature (16-18°C) for the vat.
3. Total alcoholic and malolactic fermentations
4. Aging on fine lees from November to mid-April.
5. Fining and filtration before bottling.
6. Thermoregulation allows fermentation to be carried out at low temperature in order to develop all the aromas. 7. The aging takes place in 100% stainless steel vats to preserve the freshness and fruitiness of the wine (around 10 months).

• Vegan - Practising (Uncertified)
• Organic - Undergoing Conversion & Certification