SAINT VERNY VIGNOBLESHistory
The Auvergne vineyards peaked in the late nineteenth century. The Puy de Dôme was then the third French wine region with more than 40,000 hectares of vines (twice more than the actual surface of the Beaujolais).
Geographic Location / Terroir
The Côtes d'Auvergne vineyards are entirely located in the Puy de Dôme Department, spread on sunny slopes overlooking the Limagne plain. Situated on the 45th parallel (the famous wine parallel, of Saint Emilion or Côte Rotie for example), the vineyard grow in ideal conditions to give high quality grapes: the southern climate (sunshine and rainfalls), cool nights to balance the acidity, and an altitude which contributes to a slow ripening of the grapes. Its great wealth are its basaltic soils that are found nowhere else, which gives the wine a typical taste with cassis and cherry hints, a peppery and spicy nose. Varietals
The Auvergne has three grape varieties.
The Gamay, the Beaujolais and Loire Valley grape, is particularly well adapted to the basalt soils. It gives round and slightly spicy red wines, and fresh and fruity pink wines.
The Pinot Noir is the grape of the famous Burgundy wines. Over time, it was replanted on the Auvergne hills. It mostly grown on clay-limestone plots, and gives red wines with intense flavours, elegant tannins and noble structure, with a nice colour and a pleasant aromatic complexity, with a good aging capacity
The Chardonnay, the king of the white Burgundy wines, is mostly cultivated on clay-limestone plots located on the higher altitudes. It gives powerful, generous and full finesse wines.
- 86 winegrowers
- 220 ha of vineyards (40% of the Puy Dôme area)
- 180 ha of AOC Côtes d’Auvergne + 40 ha of IGP Puy de Dôme
- 59 ha of Pinot Noir
- 30 ha of Chardonnay-
- 90 ha of Gamay- 0,7 ha of Syrah
- 7500 hl vinified
- a mastered yield of 40/ 45 hl/ha
Winemaking process & aging
The Chardonnay: - The highest plots are the latest harvested, and give the most nervous juices, which are fermented at low temperature for 20 to 30 days and bottled in the spring. These cuvees are very fresh and very aromatic, ideal for the summer. - The early plots are vinified at low temperature for 2 to 3 months and aged on their fine lees for a year with regular stirring. These cuvees are rich and ample, typed by the variety and soil, and can be aged for 3 to 5 years. The Gamay and Pinot Noir:
The rosé wines are vinified to be drunk young, within one year following the harvest, which does not highlight the typicity of the soil and vines. - Harvested on young vines, the Gamay grapes are pressed at the reception of the harvest for a short vinification (20 to 30 days).Their very pale colour, almost colourless, is linked to the typicality of these traditional alive and fresh rosés wines.- By bleeding of the maceration tanks, we get the first Gamay and Pinot juices for a longer vinification (1 to 2 months). The wines are lively, with good roundness and long length. For red wines, the grapes are vinified according to their origin to give different cuvees depending on the age of the vines, the soil type, altitude and exposure: - The majority of Auvergne Gamay grapes, which have straggly bunches, are de-stemmed to allow a longer vatting time (8 to 15 days) to highlight the finesse of the varietal without losing its delicacy. These wines are fruity and spicy with fine and present tannins. - The Pinot Noir grapes are fermented in the finest Burgudian tradition, with automated treading for each cuvee and a maceration of 2 to 3 weeks long. The floral character of the grape gives a complex, fleshy and manly taste, which suggests the magnificent of the vintages. This Pinot Noir blends very well with the best Gamay d'Auvergne. - After the winemaking process some cuvees of Gamay and/or Pinot Noir are selected to be aged during one year in oak barrels.
SAINT VERNY VIGNOBLES
Producteur de Vins d'Auvergne
63960 VEYRE MONTON
Site Internet et E-Boutique www.saint-verny.com
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SAINT VERNY VIGNOBLES
2 Route d'Issoire