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Minervois/Minervois Liviniere Red | 15.5°

Ref : 489176

12.10 12, 10

Bottle 75 cL

i.e. 16.10 € / liter

1  product(s) soldsince yesterday

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  • Keeping level 2025
  • Service temperature 16°

Our food and wine pairings

  • Red meats
  • Lamb
  • Strong cheese

Our oenologists' opinion

Powerful bouquet

Black colour with purple highlights. Open nose with notes of plum and blackcurrant coulis, spicy, frank, greedy and typical; supple attack, satiny tannins with tension, fullness and roundness. Character on violet and spices. Notes of thyme. Frank and persistent finish. Nice character


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Domain and appellation


    This extraordinary terroir, acquired by Gérard Bertrand in 1997, allows the production of powerful and typical wines, just like the great wines of Languedoc. Benefiting from a semi-arid Mediterranean climate with a temperate winter variation, the vines face due south on the heights of the village of La Livinière. The soil is made up of a mosaic of scoured marl, associated with calcareous sandstone and compact limestone dating from the Eocene. The high level of sunshine favours the slow ripening of the grapes. The vineyard is carefully tended to obtain grapes of impeccable quality, ripe, healthy and concentrated. The different grape varieties are vinified separately. The Carignan and Syrah are vatted in whole bunches and vinified in carbonic maceration for 15 days. The Grenache is destemmed and its maceration time is 3 weeks.

Your cellarman's advice

Further information