Centre-Loire > Saint-Pourçain


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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.

Tasting Notes

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.

Food Pairings

  • 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