Definition: Saint-Pourçain AOC

Area under production: just over 530 hectares. Produced as white, rosé and red wines. White grape varieties: Chardonnay (minimum 50%) and Sacyou Tressallier (minimum 20% and maximum 40%); Sauvignon as a secondary variety. The two main grape varieties must together represent at least 90%. Blending of their grapes or white wines is mandatory; black varieties: Gamay (minimum 40%) and Pinot Noir (minimum 25%) for the production of red wines made exclusively from a blend of their grapes or wines. Only Gamay is used for the production of rosé wines. It can be kept: ages very well in bottles, from 2 to 5 years. Ideal serving temperature: between 8 and 10°C for whites and rosés; between 15 and 16°C for reds. Pairings: white wines with shellfish and oysters; rosé wines with charcuterie or grilled meats; red wines with poultry.

Ficelle in Saint-Pourçain is the equivalent of Beaujolais Nouveau, but less well known. Here is the legend:

In 1487, Gaultier, a tavern owner in Saint-Pourçain, was the originator of La Ficelle. In his smoky and very dark tavern, Gaultier served wine in earthenware and pewter jugs. But these did not allow him to accurately gauge his customers' consumption, which always led to endless discussions. That's when he had the idea of dipping a piece of string into the jugs, tying a knot corresponding to the measurements of the time, half a pint and a pint.

Thus was born the legend of La Ficelle.

Every year, at harvest time, a new illustration, created by a group of cheerful artists, decorates all the bottles with humour. Cevin, produced by the winegrowers of Saint-Pourçain on specific terroirs, is a wine to be drunk young and fresh.