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Sancerre rouge, François Crochet - 2020

At first glance, one can guess the love this winemaker has for pinot noir. It has to be said that François Crochet travels in his spare time in Burgundy and that he is very fond of pinot, vinified here partially in whole grapes. Delicious and appetizing notes of cherry which testify to the quality of the fruit, the tannins are crisp, silky, well extracted, acidic in flavour, but juicy.
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The vines for this cuvée are planted on limestone and clay-limestone soils. They have an average age of 25 years. They are disbudded and cultivated using sustainable methods, with green harvesting if necessary. Depending on their location, they are partly grassed, with the soil under the vines being worked. The grapes are harvested by hand with a rigorous sorting of the bunches. The target yield is 45 hl/ha.


The grapes are completely destemmed. After a cold maceration, the fermentations take place. Vatting lasts 15 to 25 days. The wine is aged for 18 months, 50% in vats and the rest in 228 litre containers. The wine is bottled without fining or filtration.

Suggestions for accompaniment

Saddle of rabbit with mustard - Fricassee of poultry with morels - Livarot.

In a vineyard that is known and successful worldwide, whatever the viticulture model practiced, Carine and François Crochet do not rest on their laurels, because they have made the bet of the highest quality, while respecting their vines, their soils and their teams! Thus, not content with signing for nearly twenty years precise vintages capable of aging gracefully, they have taken the step of organic (certified since the 2017 vintage) and are even in the process of biodynamic certification Biodyvin since 2020. Although pruning is carried out according to the most advanced contemporary techniques, respecting the sap flow, systematic disbudding is nevertheless carried out in the spring in order to contain the natural vigour of the Sauvignon, but also to get the best maturity out of the Pinot Noir, which is vinified partially without disbudding. From now on, all the vinifications are carried out with indigenous yeasts. They are followed by prolonged maturing to achieve purity and full expression of the wine: the non-woody whites are matured in stainless steel or truncated wooden vats, while the reds are sublimated in non-new barrels. The result is deep, sapid and harmonious wines that make the most of their terroirs and vintages. At the top of their appellation.

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