I haven't yet been able to find a free to view English translation of this work on Google Books, but you can access a complete French version from 1623 (in all its funky renaissance orthography; title page at right) and another from 1804 that's quite a bit easier going.
There's lots on vineyard management and winemaking that's of real interest - including a striking reference to the use of wood chips that appears to anticipate what I have long thought to be a thoroughly modern (and perhaps slightly dubious) technique for getting oak flavor and aromas into cheaper California and Australia chardonnays.
In Book 3 of his treatise, de Serres describes how to add wood chips from the carpenter's plane as a means of clarifying murky wine - then adds this side note: By these means, not only will the new wine be clarified, but will acquire, in quite a short time, a very agreeable smell.
He notes slyly that the tavern keepers of Paris were all too familiar with the technique - meaning, I suppose, that they may have practiced it themselves on barrels of wine stored in their cellars to make cheap wine a bit more agreeable to their customers.
Those of you with an itch to try this at home can start right here.