Château de Sancerre – Sancerre rouge 2022

The cellar was redone in 1999, fully thermoregulated, but the biggest progress in 15 years, according to Gérard Cherrier, is to have halved the sulfur level in the wines. Since 2005, the teams have been working to understand organic farming and above all its constraints (“the advantages, we know them”), i.e. to “improve the plant without destroying the soil by multiplying the treatments… and we take our time to stay honest”. Herbicides have already been abandoned as have acaricides and insecticides (replaced by mating disruption). For mildew, Bordeaux mixture does not always work but organic, I think we are there, even without certification. »

Gérard Cherrier, production manager for “Terre de Vins”