A.O.C./A.O.P.
the appellation is located in the department of Allier, along the river of the same name and its tributary, the Sioule. It embraces twenty villages spread over a strip five to seven kilometres wide covering south-east facing hillsides. Nowadays, most of the wine is made by the local co-operative winery. The red wines are macerated for varying lengths of time, depending on the varietal: three to six days for Gamay, ten to fourteen days for Pinot noir. The white wines must be blended from at least 90% Chardonnay and Tressallier.
Grape varieties: Vins rouges, rosés : gamay, pinot noir. Vins blancs secs : tressalier, chardonnay
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85
points
86
points
87
points
the reds and rosés are light, supple and fruity with a brilliant hue. Fragrances of red fruit (cherry), plum and liquorice are present. Try with roast chicken, poultry and fish such as pike, carp, eel or tench. The whites are supple, fresh, full, lively, vigorous and pleasing to the palate with a limpid, brilliant colour. They boast a pale golden hue and smell sweetly of apple, lemon, acacia and dried fruit (hazelnut, almond). Serve them with fried freshwater fish (bleak, roach), trout, frogs legs and of course, Auvergne cheeses.
Discovery
07 Sep 2026
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