Célénie Desarbres
Maison Nicolas Potel
Born in Dijon, Célénie DESARBRES is Nicolas Potel's winemaker. She embodies Maison Nicolas Potel with passion and precision, heir to the historic savoir-faire of Labouré-Roi. In the heart of Burgundy, she perpetuates a tradition of excellence that seamlessly blends authenticity and modernity.
This young Burgundian obtained her national oenology diploma in 2023 after two years and three vintages of training at our winery under the guidance of Brigitte Putzu. Also an agricultural engineer, Célénie is very curious about vineyards and passionate about current wine-growing issues. She spent her training years in various vineyards in France and even Spain before returning to her native region to vinify her first vintage with the 2023 harvest.
A 28-year-old oenologist and agricultural engineer from Burgundy, she represents a new generation of talent in which scientific rigour meets the sensibility of wine. With experience in Spain, Bordeaux, Gaillac, the Loire and Burgundy, she brings together curiosity, precision and open-mindedness. Her career reflects a dual technical and emotional approach to wine, born of her combined scientific and sensory culture.
This young Burgundian obtained her national oenology diploma in 2023 after two years and three vintages of training at our winery under the guidance of Brigitte Putzu. Also an agricultural engineer, Célénie is very curious about vineyards and passionate about current wine-growing issues. She spent her training years in various vineyards in France and even Spain before returning to her native region to vinify her first vintage with the 2023 harvest.
A 28-year-old oenologist and agricultural engineer from Burgundy, she represents a new generation of talent in which scientific rigour meets the sensibility of wine. With experience in Spain, Bordeaux, Gaillac, the Loire and Burgundy, she brings together curiosity, precision and open-mindedness. Her career reflects a dual technical and emotional approach to wine, born of her combined scientific and sensory culture.
Who has inspired you the most in your work?
Without a doubt, my parents, who taught me the value of a job well-done, hard work, and perseverance. To get what you want, you have to work hard, challenge yourself, and never give up. I wasn't born into the wine business, so I had to work harder from the start to get where I am today (and I still have a lot to accomplish) ... but when you're passionate about what you do, anything is possible!
I was also lucky enough to cross paths with Brigitte Putzu, who trained me for two years before passing on her role as winemaker to me in 2023.
How do you see women’s roles in the wine business evolving since you began?
I was fortunate to arrive at a time when women were becoming more integrated into the wine industry! As for the wine industry, the most significant developments are yet to come, and I don't think being a woman or a man will make any difference. However, you will need to be highly skilled from a technical standpoint and at the cutting edge of innovation, in which case being “younger” is an advantage!
How do you sum up what being a woman in the wine business has been like for you?
I never thought that being a woman would be a problem; the most difficult aspect was rather my age. This professional opportunity allows me to promote values that I deeply believe in: meritocracy and integrity, based on real skills and adaptability rather than gender or age.
What is your favorite wine and food pairing?
I like simple pairings: a Burgundy Pinot Noir with a nice platter of regional cheeses (Époisses, Comté, etc.) or a Nuits Saint Georges with a nice piece of beef.
Without a doubt, my parents, who taught me the value of a job well-done, hard work, and perseverance. To get what you want, you have to work hard, challenge yourself, and never give up. I wasn't born into the wine business, so I had to work harder from the start to get where I am today (and I still have a lot to accomplish) ... but when you're passionate about what you do, anything is possible!
I was also lucky enough to cross paths with Brigitte Putzu, who trained me for two years before passing on her role as winemaker to me in 2023.
How do you see women’s roles in the wine business evolving since you began?
I was fortunate to arrive at a time when women were becoming more integrated into the wine industry! As for the wine industry, the most significant developments are yet to come, and I don't think being a woman or a man will make any difference. However, you will need to be highly skilled from a technical standpoint and at the cutting edge of innovation, in which case being “younger” is an advantage!
How do you sum up what being a woman in the wine business has been like for you?
I never thought that being a woman would be a problem; the most difficult aspect was rather my age. This professional opportunity allows me to promote values that I deeply believe in: meritocracy and integrity, based on real skills and adaptability rather than gender or age.
What is your favorite wine and food pairing?
I like simple pairings: a Burgundy Pinot Noir with a nice platter of regional cheeses (Époisses, Comté, etc.) or a Nuits Saint Georges with a nice piece of beef.
