Centre-Loire > Côtes d’Auvergne
Elevated from VDQS to full AOC status in 2011, Côtes d’Auvergne produces a range of white, rosé and red wines that pair well with a great range of cuisines, especially the traditional cheeses of the region.
Location: This wine region extends over 53 communes from north of Riom to Issoire in the south. It includes notable communes: Boudes Chanturgues, Chateaugay, Corent, and Madargues.
- 410 hectares / 1,031 acres
Soil: Vineyards are planted on the volcanic slopes on both sides of the Allier River, rising 370-480 meters (1,215-1,575 feet). The soil is limestone-clay from the Pliocene or Oligocene eras, mixed with volcanic debris.
Climate: Located in the Massif Central, these vineyards experience a truly continental climate.
- 16,850 hl / 445,130 gallons
- 45 hl/ha
- White: Chardonnay
- Red and Rosé: Gamay, Pinot Noir
- Appearance: Pale straw yellow
- Nose: Bright apple and citrus fruit notes
- Flavors: Medium-bodied, dry and fruity, with moderate acidity
- Appearance: Ruby red
- Nose: Ripe red cherry and plum
- Flavors: Medium-bodied with soft tannins, moderate acid and ripe berry flavors
- Appearance: Pale salmon pink
- Nose: Fresh aromas of red fruits
- Flavors: Light-bodied, dry and refreshing
- The four AOC cheeses make excellent partners to Côtes d’Auvergne wines: Saint-Nectaire, Cantal, Bleu d’Auvergne, and Fourme d’Ambert
- Chorizo Crusted Cod
- Chicken and Sausage Gumbo