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.

Vineyard

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.

Wine

• 16,850 hl / 445,130 gallons

• 45 hl/ha 

• White: Chardonnay
• Red and Rosé: Gamay, Pinot Noir 

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