Definition: Reuilly

This appellation in the centre of the Loire produces relatively full-bodied wines, which are sometimes surprisingly good given their high acidity due to the high lime content of the soil. The production area is located halfway between Vierzon and Issoudun, more precisely within the communes of Diou and Reuilly in the Indre department; Chéry, Lazenay, Lury sur Arnon and Preuilly in the Cher department. Classified as an AOC in 1961. Area under production: just over 150 hectares. The total area covered is 600 hectares. White grape varieties: Sauvignon Blanc; grey: Pinot Beurot; black: Pinot Noir. Vinified as: white, grey, rosé for the most part and red. Can be kept: 2 to 4 years for whites, greys and rosés; 2 to 6 years for reds. Ideal serving temperature: between 10 and 12°C for whites, greys and rosés; between 16 and 17°C for reds. Pair with: white or grey wines with trout meunière or shellfish; rosé wines with charcuterie or grilled meats; red wines with roast poultry.