Based in Verdigny, the Cherrier brothers farm 20 hectares of vines spread over five different villages around Sancerre, as well as 10 hectares of vines in Menetou-Salon. The diversity of vineyard sites allows them to blend Sauvignon Blanc from the three types of soil typical of the region, which creates harmonious and balanced wines. Silex (flint) brings minerality and flintiness, while Terre Blanche, or Kimmeridgean marl (clay with limestone underneath) brings richness, and Caillottes (gravelly limestone) brings acidity.

Since 1994, François and Jean-Marie Cherrier have established a sustainable viticulture regimen which uses ecological techniques, including using cover crops in the vineyards, eliminating chemical fertilizers and vinification products, and implementing gray-water reuse at the winery.

Vinification is done using cold stabilization and temperature-controlled fermentations by soil type. Wines are then left on the lees to age in stainless steel tanks before final blending to create Cherrier’s classic and archetypal Sancerre Blanc. In addition to this most famous wine from the region, the brothers also produce a Sancerre Rouge and Sancerre Rosé from Pinot Noir grapes, and since 2010, additional red and white cuvées from Menetou-Salon.