Trace de Trail : Grand Sancerrois : le trail à travers vignes

Grand Sancerrois : le trail à travers vignes

Découvrez les AOP viticole et fromagère : Sancerre et Crottin de Chavignol

2 hours from Paris, and not far from your home, treat yourself to a sporting and revitalizing break. Everything is there to enjoy a truly relaxing break in the countryside and reconnect with nature. After a trailrunning outing, enjoy tasting moments of AOP Sancerre and AOP Crottin de Chavignol products.

3 routes' ideas through the vineyard of the Sancerre region

Les villages vignerons

36.8 km1 050 m+ 3h30-8h

Sancerre (Cher)

This route to the north-west of Sancerre and the Bois de Charmes will take you through the typical, emblematic wine-growing villages of the Sancerre region. You'll wind your way from vineyard to vineyard to reach the viaduct and the famous Casse-Cou trail, the legendary finish of the Trail de Sancerre.

Les Monts du Sancerrois

41.5 km1 290 m+ 5-10h

Sancerre (Cher)

A tour for seasoned trail runners, just a few hundred metres from the marathon distance! This loop to the south/south-west of Sancerre will take you through beautiful hills, magnificent panoramas and authentic, welcoming wine-growing villages.

L'intégrale Sancerroise

68,6 km2000 m+ 2 jours

Sancerre (Cher)

Emblematic route to do on several days by travelling. It combines the route 11 and the route 12 to take you over the Sancerrois mountains, past magnificent panoramas and authentic, welcoming wine-growing villages.

Where to taste Sancerre wines and Crottin de Chavignol

Maison des Sancerre

Sancerre (Cher)

Explore the Sancerre vineyards, from history to geology, villages and winegrowers... Smell the characteristic aromas of our wines in the "Garden of aromas". And the tasting will be the highlight of the Maison des Sancerre! Each week, 16 different wines are selected to help you discover the full range of our winegrowers' products.

Fermes et chèvreries

Sancerrois (Cher)

Crottin de Chavignol is the result of an alchemy between the land, the know-how of the dairy farmers and the skill of the cheesemakers. It is the work of the entire sector, through its attachment to the AOP and its traditions. Find out more about the producers and tasting points.

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