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Auvergne, mountainous and volcanic, occupies the greater part of the Massif Central and has been producing wines for centuries. King Louis XIV appreciated Chanturgue wine, a famous cru from Clermont-Ferrand, and the existence of "bougnats" is linked to the trade of these wines in Paris of old. This vineyard almost disappeared after the Second World War, but since 1990 and the natural wine movement, Auvergne wines, whether red (the majority), white or rosé, have been experiencing a renaissance. This region of small estates and volcanoes, with little pollution, is perfectly suited to the production of great natural wines, often obtained biodynamically. Auvergne is attached to the Loire wine region, but in reality its wines have their own particular style and a strong typicity linked to volcanic soils. Most of the Auvergne vineyard is located in the Puy-de-Dôme department, around Clermont-Ferrand, Riom and Issoire. Its main crus are Chanturgue, Madargue, Boudes, Corent and Châteaugay in Puy-de-Dôme, as well as Saint-Pourçain in Allier (located, for its part, on clay-limestone, granitic and sandy-gravelly soils). In addition to Vins de France, there are the AOC Côtes-d’Auvergne and IGP Puy-de-Dôme appellations.
Auvergne red wines (like rosés) are mainly made from Gamay, often blended with Pinot Noir. Auvergne white wines are most often based on Chardonnay and Tressallier. All the Auvergne wines we offer are natural. They are perfect for any occasion, from aperitif to table.
Discover our selection of the best natural vineyards on our website!
What are the specific characteristics of Auvergne wines?
The great Auvergne red wines, whether from Auvergne Gamay or Pinot Noir, are fruity, spicy, peppery, lively and delicious. These vineyards offer fine and complex wines, with beautiful notes of red fruits (sour cherry, blackberry, blackcurrant). The typical black pepper note is linked to volcanic soils. The rosés are also fresh, peppery and fruity, and the whites are fresh and mineral with power and a little richness on the palate.
How do volcanic soils influence the taste of wines in Auvergne?
In the region, the imprint of volcanoes offers very varied soils (basalt, arkose, pozzolan, pumice stone, peperites, various clays, etc.) and wines that reflect this mineral diversity. It is a region where the soil often takes precedence over the grape variety. Volcanism tends to produce very clean and straightforward wines, with spicy notes (black pepper) and beautiful density. This minerality is also transmitted to rosés and whites, to which it gives precision, amplitude and deliciousness. The peppery note is like a memory of the fire that once inhabited these volcanoes.
What makes Gamay special in Auvergne? Black Gamay with white juice has many regional variations, and Auvergne is no exception. Cultivated in this region for centuries, this grape variety has adapted to the soils and climate and constitutes a unique grape variety. Auvergne Gamay expresses a characteristic peppery note, linked to the volcanic nature of the soils. What also makes these wines so special is that they often come from very old vines, often bought back by natural winemakers. This accentuates their depth, complexity and aging qualities.
Which Auvergne wine to pair with a regional cheese?
The wine/cheese pairing is a great classic in France! For this pairing, we recommend a white wine to accompany a cheese: whether it is Saint-Nectaire, Cantal, Bleu d'Auvergne or Fourme d'Ambert, the lively tannins of red wine risk clashing with the casein. Choose an Auvergne wine based on Chardonnay or Tressallier, either a Saint-Pourçain or a white wine from any Auvergne appellation.
Discover our selection of the best natural appellation vineyards on our website!
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22 products
22 products
Crac Rosé 2021
Belly Wine Experiment
Fresh, fruity, and pleasant, Crac is a vin gris, a still rosé wine made entirely or partially from black grapes. It generally undergoes a very short maceration, hence its light color. This is obtained by slow direct pressing (forty-eight hours) of Auvergne Gamays "sur limagne," or on the dark-colored sedimentary and volcanic soils that make up the Auvergne plain. This slow pressing, replacing a short maceration, allows for a gentle extraction of the grape's constituents and gives the wine its color. To these Auvergne Gamays are added a proportion of Pinot Gris from Alsace. Categorized as Vin de France, free from any chemical or sulfite additives in the vineyard or in the cellar, Crac spends a year aging on lees before bottling. This wine is produced using organic farming methods and has received no chemical or sulfite additives, in the vineyard or in the cellar. It will go very well with charcuterie, cured meats, and tapas of all kinds.
To find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as it is a winemaking business. The creative duo has a lot to offer: Claire is the sister of Daniel Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne and Jura grape varieties, readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason and a great winemaker of local Gamays at his Domaine de l'Égrappille. The specificity of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia being able to rub shoulders, for example, with Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semicarbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.
Cailloux Rouge 2022
Patrick Bouju
Cailloux is an organic and natural red wine from Patrick Bouju, with no added sulfites and sourced from the Auvergne terroir. Classified as a Vin de France, it is a wine extremely representative of its terroir and a fine example of the winemaker's refined expertise. The magnum format amplifies its natural character and further accentuates its depth.
Vinification
Cailloux comes from Patrick Bouju's old Pinot Noir vines located in Madargue, near Riom, in Limagne. The terroir is basaltic, clay-limestone, marl-limestone, and sandy. The grapes macerate in whole bunches, and during fermentation, 1% of the estate's Chardonnay press juice is added. The wine is aged for a year in sandstone amphorae and barrels.
Tasting
Cailloux lives up to its name: wild, smoky, long, and stony, with great aromatic persistence. Marked by intensely mineral notes: stone, metal. The fruit is present and juicy. The overall impression is dense and concentrated; the wine can be drunk now but will still have a few years to drink. Serving temperature: 14-16 °C. Open twenty minutes before tasting or decant. You can pair it with charcuterie, salted meats, beef and all kinds of local cuisine.
Learn more about Patrick Bouju and the La Bohème estate
Near Billom, the Auvergne Tuscany, once covered with vines, is the privileged domain of Gamay d'Auvergne, a strain old grape variety. It is there, on these volcanic soils, that Patrick Bouju works, mainly with old vines.
Viticulture and trade
Patrick breathes new life into the often abandoned terroirs of Puy-de-Dôme and its indigenous grape varieties. Under the La Bohème estate, he operates as a wine merchant using purchased organic grapes. His exclusive Culinaries partnerships are famous: with Action Bronson for the series A la Natural, with Jason Ligas in Greece for Sous le Végétal…
A winemaker who lends a helping hand
The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes a lot to Patrick. The fact that he likes to lend a hand to his winemaker friends in France and elsewhere only confirms his image as a role model, a leader. Its noble, chiseled, distinguished, never trivial wines are immediately recognizable in the glass.
