Château Laville BertrouMinervois La Livinière
Red wine
This wine is a blend of 3 varietals which are the Carignan, the Syrah and the Grenache noir.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Minervois La Livinière from the Château Laville Bertrou
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Minervois La Livinière of Château Laville Bertrou in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Minervois La Livinière of Château Laville Bertrou in the region of Languedoc-Roussillon often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, blackberry or blueberry.
Food and wine pairings with Minervois La Livinière
Pairings that work perfectly with Minervois La Livinière
Original food and wine pairings with Minervois La Livinière
The Minervois La Livinière of Château Laville Bertrou matches generally quite well with dishes of beef, veal or pasta such as recipes of beef tongue with pickle sauce, roast veal with caramelized carrots or shrimp marinade.
Details and technical informations about Château Laville Bertrou's Minervois La Livinière.
Discover the grape variety: Carignan
Mainly cultivated in the Languedoc region, carignan originates from Spain. Because of its very resistant branches, it is often called hardwood. Its bunches are quite large. They are compact and winged with a lignified stalk. The berries are spherical in shape and take on a bluish-black colour. Carignan has a total of 25 approved clones, the best known of which are 274, 65 and 9. The carignan buds at the beginning of June and is protected from spring frosts. It does not reach maturity until the third period. Also, this grape variety needs warmth and sunshine. It appreciates dry and not very fertile soils. Carignan vines can live for more than 100 years. Those that are more than 30 years old produce a better wine. This wine is well coloured. It is generous and powerful at the same time. Pepper, cherry, blackberry, banana, raspberry, almond, prune and violet are some of the aromas that this grape variety gives off.
Last vintages of this wine
The best vintages of Minervois La Livinière from Château Laville Bertrou are 2020, 2017, 2019, 2018 and 2016.
Informations about the Château Laville Bertrou
The Château Laville Bertrou is one of of the world's greatest estates. It offers 8 wines for sale in the of Minervois La Livinière to come and discover on site or to buy online.
The wine region of Minervois La Livinière
The wine region of Minervois La Livinière is located in the region of Minervois of Languedoc-Roussillon of France. Wineries and vineyards like the Domaine Gérard Bertrand or the Domaine Gérard Bertrand produce mainly wines red, white and natural sweet. The most planted grape varieties in the region of Minervois La Livinière are Mourvèdre, Cabernet franc and Merlot, they are then used in wines in blends or as a single variety. On the nose of Minervois La Livinière often reveals types of flavors of blackberry, toasty or cedar and sometimes also flavors of vegetal, mushroom or dark chocolate.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
