Sergent Guillaume

Guillaume Sergent may not be a household name yet, but his reputation is definitely on the riseWith a family history dating back to the mid-nineteenth century, Guillaume Sergent inherited the family estate in 2008. Despite its modest size, the estate spans just 1.5 hectares, divided among eight parcels in Vrigny and Coulommes. Situated in an area known for its sandy soils, particularly on the higher slopes near the forest, Sergent's vineyards benefit from the unique terroir of the region. Guillaume's approach to viticulture is undeniably modern, yet flexible and open-minded. In 2019, he decided to pursue organic certification.

“Guided by the lunar calendar, he incorporates various practices in his vineyard management to promote biodiversity.”

Guillaume's philosophy is simple: "I just try to work the vines as best as I can, with respect for the plant and respect for the soil". After the initial fermentation, which utilises indigenous yeasts, the wines undergo malolactic fermentation before being bottled in January. There is no filtering, fining, or cold stabilisation at this stage. Additionally, sulphur levels are kept relatively low, as he usually adds only once, during pressing.