Centre-Loire > Côtes d’Auvergne

Côtes d’Auvergne

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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.

Surface Area:
  • 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.



Annual Production:
  • 16,850 hl / 445,130 gallons
  • 45 hl/ha 
Grape Varieties: 
  • White: Chardonnay
  • Red and Rosé: Gamay, Pinot Noir 
Growing/Production Practices: Simple Guyot pruning is used. 

Tasting Notes

  • 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 

Food Pairings

  • 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