Les Prés Dieu is crafted from two distinct parcels, harvested and pressed together: Les Prés in Vrigny—an east-facing vineyard with sandy soils—and Les Vignes Dieu in Coulommes, where the chalkier composition and southern exposure add complexity. The wine is vinified entirely in seasoned 228-litre barrels and 500-litre demi-muids, spending just four months in oak before bottling to preserve freshness and purity.

Guillaume Sergent may not yet be a household name, but his reputation is on the rise. The Sergent family has cultivated vines around Vrigny since the mid-1800s. Guillaume, a trained oenologist, assumed stewardship of the estate in 2008, dividing the holdings with his brother (whose grapes supply Moët & Chandon). Guillaume now farms just 1.5 hectares across eight parcels in Vrigny and Coulommes.

His approach to viticulture is progressive yet pragmatic. Although he once distanced himself from strict labels—remarking, “I’m not organic, I’m not biodynamic, I’m not raisonnée”—he applied for organic certification in 2019. Vineyard work follows the lunar calendar, with natural cover crops to promote biodiversity, plant-based infusions, and minimal copper treatments for disease management. As Guillaume puts it, “I just try to work the vines as best as I can, with respect for the plant and respect for the soil.”

Without a private cellar, Guillaume presses his grapes at the Vrigny co-operative, favouring their pneumatic presses. Fermentation takes place in 400-litre barrels, four to six years old—a format he prefers over smaller barriques after extensive experimentation.