📜 Saint-Pourçain

Saint-Pourçain is a French protected designation of origin (AOC/PDO) in the Allier department, central France. It covers dry still wines only: white, red and rosé.

The main grape varieties are Gamay and Pinot Noir for reds and rosés, and Chardonnay and Sacy (known locally as Tressallier) for whites; Sauvignon Blanc is also permitted. The minimum natural alcohol is 10.5% vol., and enriched wines may not exceed 12.5% total alcohol. At bottling, residual sugar is at most 4 g/l in whites and rosés and 2 g/l in reds. The yield is set at 55 hl/ha.

The grapes are grown and the wine is made in 19 communes of the Allier, around Saint-Pourçain-sur-Sioule. The wine was recognised as a VDQS in 1951 and became an AOC by decree in 2011.

Soils vary across the vineyard: sandy in the north-east, granite in the west and clay-limestone from the Sioule in the centre and south. Most vines face south-east on the left banks of the Allier and the Sioule, in a continental climate. The Bourbonnais zone lies between Vichy and Moulins on slopes and terraces above the Allier. Its wines were as renowned as Beaune or Saint-Émilion from the 13th to the 18th century and were served to kings and popes. Around 60 operations work 600 ha, 40 growers in a cooperative and 20 independents.