Célia Imméle
Sigolsheim, Alsace

From a tip by Pierre Groger, we discovered the beautiful wines of Célia Imméle, a young vigneronne of a new Alsacienne guard based in the village of Sigolsheim. A good friend of both Lambert Spielmann and Eric Kamm, Célia worked nine years for the more traditionalist Alain Kuehn, who at one point gave her the opportunity to set up her own domaine from organically farmed vines that haven’t been plowed in over seven years. In her two hectares across numerous parcels, Imméle grows Pinot Noir, Pinot Gris, Auxerrois, Riesling, and Gewürztraminer on marl-limestone, clay-limestone, and granitic soils. While open to non-traditional blends of both macerated and pressed juices, Célia also makes her own takes of a chiseled Riesling and a delicately perfumed Pinot Noir, the later a totally stunning drink. We were blown away by her 2024 vintage—her first ever—and asked immediately if she’d be open to exporting her wines. From our first sniffs and sips, her creative touch in the cellar and beautiful sense of aromatics were beyond evident.

About her work, Célia says it best (translated): “Wine has always been a part of my life, from bottles shared at family meals and village festivals to evenings with friends. I've always been close to nature; evenings spent hiking, camping in the forest, foraging for mushrooms and medicinal plants. When, through my experiences and encounters, I discovered wines made without additives, it was a revelation. Wine is the product of fermented fruit—grapes—and alcohol is the transformation of the fruit's sugar by yeast. My job is to produce beautiful fruit, prevent harmful bacteria in the cellar, bottle the wine, and share it with friends :).”