Renaissance Fleuriet Frères - Sancerre
The Fleuriet family has been living in the La Vauvise locality in Menetou-Râtel (commune of
Sancerre) for generations, at least since the French Revolution. There they practised a food
farming based on cattle but especially goat farming, the production of Crottin de Chavignol and
grain farming. In order to diversify his activity, Bernard, Benoit and Mathieu’s father, planted
his first vines in 1991. Mathieu, joined the farm at the end of his studies in viticulture. Curious
and innovative, he modernized farming practices, expanded the estate, converted it to organic
farming and installed a brand new winery in 2012.
In 2014, the two brothers helped a friend, Stéphane Marchand, who could no longer maintain
his vineyard. They partner with him to restore the 7 hectares including 6 on the most beautiful
terroirs of Sancerre. Redoubling their efforts to magnify them, they restored his letters of
nobility and named it «Renaissance».
Renaissance consists of 5 different terroirs: 4.5 hectares of Caillottes (the DNA of the
appellation Sancerre, slopes with stony and limestone soils), 1 hectare of limestone clay in
appellation Menetou-Salon, 0.75 hectare on the locality Côte de l'Epée (rich in flint) and 85
acres on a fabulous clay bed called : the Marnes. This astonishing diversity gives the
Renaissance wine range a real complementarity and a real representativeness of the Sancerre
In the vineyard, the preservation of the ecosystem and biodiversity remains an absolute
imperative. In this respect, the conversion to organic farming was obviously necessary. Not
content with obtaining the certification, the Fleuriet are constantly looking for innovation in
order, in particular, to minimize the use of copper and its derivatives.
The 2021 vintage will come from a biodynamic viticulture.
In the cellar, the leitmotiv of the Fleuriet Brothers is the preservation of grapes and the fight
against oxidation. After a fully manual harvest in boxes (they are among the last to refuse the
use of the machine) and a drastic sorting, the grapes will know no more contact with the air
until the opening of the bottles by our customers. The gravity architecture of the cellar as well
as the nitrogen inertage of the entire cellar, including the press, allows a minimalist use of
sulphites, some cuvées are even totally deprived of them. The result is pure wines, of an
incomparable freshness expressing each terroir.