Domaine Gueguen à Chablis

The family is based in the hamlet of Préhy, just 7 km south west of Chablis. The winery is situated in the village of La Chapelle Vaupelteigne. Between the Auxerrois and Chablisien vineyards, the estate of Céline and Frédéric Gueguen is made up of 25 hectares of vines in the villages of Chablis, Chichée, la Chapelle Vaupelteigne, Saint-Bris and Irancy.

The property, in a small village Prehy, an 19th- century building has a wonderful view over to Chablis hill. This is the magical setting in which Céline & frédéric invite you to taste their elegant and fruity Chablis, Chablis Premier cru ; white Bourgogne wines, their 100% Pinot Noir Irancy and their Sauvignon from Saint-Bris.

Family story…

Céline comes from a family of wine-growers, originally from Saint Bris & Chablis After working for her father Jean-Marc Brocard on his estate for 13 years, Céline & Frederic decided in 2013 to go it alone and create their own wines.

The style of Céline and Frédéric Gueguen wines is deliberately modern with a permanent commitment to respect and expression of the terroir’s identity. 

One of the main goals is to preserve their soil, which is why they use neither chemical fertilizers nor herbicides. Vintages from 2015 onward have been made using exclusively organic processes and the Domaine began its conversion to organic farming with its 2019 vintage.


Céline has a long heritage in the Chablis region. Winegrowers since the 16th century, the Céline ‘s family has been working vineyards and mills around the city of Auxerre ever since. At the end of the 19th century, Céline’s family decided to dedicate their work to viticulture. After having spent 13 years working with her father Jean-Marc Brocard at his Domaine, in the areas of commerce, marketing and wine tourism, Celine have chosen to develop her own estate, a new path in 2013. Her wish is to share this experience with you, to explain her work.

Frédéric GUEGUEN

For 15 years, I have been wine-maker in two important renowned domaines in Chablis (Domaine Durup & Domaine Brocard). 

However, my best wish was to work for myself, so I could understand my wines from the vineyard to the bottle. In that sense, I can share with my clients the life of this passionating craft so varied… 

These fifteen years of career in the wine industry convinced me and my wife Céline to start our own adventure.

vinyard in chablis

Demanding climate, limestone soil with multiple nuances, various valleys that offer contrasting micro-climates, Chablis and Auxerrois Vineyard is a mosaic of terroirs. The diversity of plots is a challenge for us. The balance between soil and micro-climate differs everywhere. You can observe it at harvest time, when a plot can achieve ripeness 3 weeks after the first one.

First of all, you have to understand what happens in the vineyard, where terroir comes to life, by observing the wine and bringing all needed care to help the grapes ripen. Ripeness is essential to transfer the terroir to the glass. The soil is ploughed to encourage the vines to extend their roots more deeply and therefore better express the typicity of the Terroir.

The hillside vines grow on chalky clay soil, rich in minerals due to aquatic fossils : Kimmérdigian soil dates from Jurassic. Much of the growing area is ploughed (between the rows) to conserve a maximum of the micro-organisms essential for soil health. Celine & Frederic bring all their creative energy to the domain;

Céline & Frederic now own 25 ha and grow 5 different grapes : Chardonnay, Pinot Noir, Sauvignon, Aligoté, Sacy.The average vine on the estate is 35 years old and yield only 40hL/ha. All the wines are vinified with indigenous yeasts.


Made up of 35 separate parcels, Domaine Gueguen vineyards enjoy both a great complexity and incredible richness.

To preserve their environment, the vineyards are carefully managed. Limiting yields is a given, and the vines have been cultivated using organic methods for many years. The domain carries out harvesting in small crates followed by rigorous sorting, and pays close attention to detail at every stage of the process.

The grapes are sorted, then placed in a press to be slowly and progressively pressed. Next the juice is left to decant during twelve hours and then put into vats to start the alcoholic fermentation. Once the fermentation has started, the lees are then stirred to enrich the wine.

The length of fermentation and the frequency of stirring the lees (to enrich the wine) depend on the vintage and the “terroir” of each different wine, with the objective of increasing the complexity of the wine and its aromatic complexity.