Centre-Loire > Reuilly


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AOP/AOC by decree dated 9th September 1937 (whites)

AOP/AOC by decree date 24th August 1961 (rosés and reds) amended 8th September 2011



Location: The Reuilly vineyards lie south east of Bourges, across two departments.The production area encompasses the communes of Reuilly and Diou in the Indre department and Cerbois, Lury sur Arnon, Chéry, Lazenay and Preuilly in Cher.

Vineyard Area:

  • Whites: 128
  • Reds: 74 ha.
  • Rosés : 57 ha


History: The Reuilly vineyards date back to the beginning of the 7th century, when King Dagobert made a gift of Reuilly and its vines to the monks at the Abbey of Saint-Denis. The Abbey already supplied mediaeval Bourges, and thereafter also supplied Vierzon. Wines were shipped along the Cher towards the Loire, and were then transported to England and Flanders. In 1365, the Duke of Berry, son of the King of France, issued a charter covering the sale of Reuilly wines. This charter defined  harvest dates and granted the right to levy taxes on the sale of wine. As the vineyards were being replanted at the end of the 19th century following the phylloxera crisis, new wine industry unions were also being established; their aim was to protect wine producers. A dormant period followed, and the Reuilly vineyards came to life again in the 1980s.

Soil: Vines are planted on limestone slopes and high sand and gravel terraces.

Climate: The Reuilly vineyards enjoy a semi-oceanic climate with average annual precipitation of 632 mm; this makes it the driest vineyard area of Centre-Loire. Spring frosts can be a threat in the eastern parts of the vineyard, but the biggest danger is drought. Vintage has a significant part to play, but whatever the year, Reuilly, with its early-ripening Pinot Gris, is the first appellation to start harvesting.



Average Annual Production over the last 5 years: 11,960 hl.
  • White: 5,900 hl
  • Red: 2,800 hl
  • Rosé: 2,500 hl
Base Yield: 65 hl/ha for whites, 63 hl/ha for rosés and 59 hl/ha for reds
  • Whites: Sauvignon Blanc
  • Reds: Pinot Noir
  • Rosés: Pinot Gris and Pinoit Noir
Growing Practices: Minimum planting density: 5,700 vines per hectare.
Pruning: Single guyot to 8 buds, double guyot or cordon de royat.


Tasting Notes


Fresh and fruity with herbacious, floral aromas, melding together to give a rounded mouthfeel.

Serve at: 8 – 12°C.

Food/wine pairings: On its own  as an aperitif, or serve with shellfish or a goat’s cheese such as Pouligny St-Pierre.

Aging potential: 2 – 3 years.



Full, smooth and light with a distinctly fruity flavor. Serve at 13°C.

Food/wine pairings: Reuilly reds pair beautifully with fruity, sweet-and-savoury flavors: duck in cherry sauce for example, or Texan spare ribs.

Aging potential: 4 – 5 years.



Pinot Gris rosés are delicate, with a very pale pink colour. Serve at  8° – 12° C.

Food/wine pairings: These rosés pair well with all types of world cuisine, Japanese or Greek for example. Try with tabbouleh, coconut pancakes with marinated chicken or beef tataki (see  photo).

Aging potential: 2 years.