It reveals notes of brown sugar, mineral, pear, raspberry and red apple.

Service: Serve at 4-5°C.

Food Pairing: Excellent with fish, cheese, poultry, shellfish and vegetarian dishes.

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.

Wine&Earth Full Sustainability Review Pending.

Domaine Gueguen is a wife and husband partnership project, with a focus on the land, terroir and sustainability running through the ethos of their approach. Following a number of years in organic conversion, vintages from 2023 will be fully certified organic. Since 2018 their vineyards are also certified with the highest score of the HVE (high Environmental Value) scheme with a Level 3 score.

White | Sparkling | 75cl | 12% ABV

Cellaring: Drinking well now, keeps for 2 to 3 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 - Self-certified
• Organic - Undergoing Conversion & Certification