Centre-Loire > Saint-Pourçain
AOC by decree dated 18th May 2009, amended 7th September 2011.
Location The vineyard area covers 19 communes of the Allier department, on a strip of land 7 km wide and 40 km long. These are: Chemilly, Besson, Bresnay, Meillard, Châtel-de- Neuvre, Monétay-sur- Allier, Contigny,Verneuil-en-Bourbonnel, Deneuille-Les-Chantelle, Bransat, Louchy- Montfand, Saint-Pourçain, Cesset, Montord, Chareil-Cintrat, Fleuriel and Fourilles
Surface Area 550 ha.
History Saint-Pourçain city records dating back to the 15th century tell us that the town’s merchants saw it as a point of honour to offer their best crus to any “notable figures” who happened to pass through the city.
Soil A variety of terroirs make up the rich fabric of the Saint-Pourçain AOC area, from the chalky clay slopes of the Sioule to the high sandy gravel alluvial terraces overlooking the Allier and the granite soils in the western vineyards.
Average annual production over the last 5 years: 20,100 hl.
Whites: 5,700 hl,
Rosé: 3,100 hl,
Reds: 11,300 hl.
Base yield: 42 hl/ha.
White wines: Chardonnay (50% – 80%), Tressalière (or Sacy) (20% – 40%) and Sauvignon (auxiliary only, no more than 10%).
Red wines: Gamay and Pinot Noir
Growing practices Minimum planting density: 4,000 vines per hectare. Pruning: Long cane single guyot to 8 buds.
The area’s white wines are very distinctive, made with a unique blend of Chardonnay, local variety Tresallier and Sauvignon. Tresallier gives an edge of freshness and vitality. Reds made from Gamay and Pinot are light and fruity, with Gamay adding roundness and freshness.
- Pair white Saint-Pourçain with a Chicken Salad Sandwich or a California Roll
- Red and rosé Saint-Pourçain complement Chicken and Black Bean Quesadillas or a Pork Meatloaf