The co-operative makes wines from vineyards in the dramatic, lunar landscape of extinct volcanoes where the degraded volcanic soil adds an individual twist to the varietal flavours of the main grapes grown in the region. Grapes are sourced 53 different communes and 115 producers, over a 200 hectare spread of vineyards. Reds are the largest production element, followed by Rosé. By law, red and rosé Côtes d’Auvergne must be made from Gamay and Pinot Noir.
60% Gamay and 40% Pinot Noir.
The vintage is carried out with a mixture of hand and machine harvesting. Permitted yields for the appellation are 55hl/ha, but the average yields with The Caves are usually around 45hl/ha. Approximately 80% is vinified as Côtes d’Auvergne, with the balance classified as IGP de Puy-de-Dôme. All grapes are destemmed and fermentation is traditional with skin and juice contact – and the Cave ambition is to produce wines which are ready for drinking almost immediately.
Drink now and over next 12 months.
Cave St. Verny was founded in 1950, in the village of Veyre-Monton, but really took off in 1991 when a then 15 million Franc investment transformed production. 37 new stainless steel tanks were installed for fermentation, along with a new destemmer (revolutionary at the time). Since 1999 all production has been overseen by resident oenologist Olivier Mignard. Olivier also works closely with all the members and their vineyards to ensure highest quality standards and consistent practices are adhered to.
Pair with light summer foods – especially salads, crudités and English ham.