Château Villerambert


AOP Minervois

Grape varieties

Grenache Noir, Carignan, Syrah

Barrel ageing




Spicy, Fruity


The grapes are night harvested, lightly crushed and passed into vats for a maceration period of 4 weeks, and up to 6 weeks for the most mature Syrah and Grenache. Made in the traditional manner, with the grape varieties being vinified separately, pumping over and racking . The wine is aired and the lees regularly stirred during the whole post fermentation maceration period for greater richness and to soften the tannins.

The Grenache is vinified in stainless steel tanks protected from the air, whilst the Syrah and the Carignan benefit from micro-oxygenation to preserve all the fruit aromas. The final blending takes place in June.

Food & Wine Pairings

Opera delights the eye with its glimmering ruby robe. Complex fruity notes of strawberry, raspberry and blackberry lifted by a hint of spice reveal this to be a wine of immense character.

Wine and food pairing: grilled lamb chops, fruit or almond dessert, Thai-style vegetable rice with soya beans and peppers.

Tips from the sommelier

Serving temperature



5/6 years

AOP Minervois

The climate here is Mediterranean-dominant with Atlantic influences in the western part (Clamoux and Côtes Noires). Winters can be quite harsh on the limestone plateau located 300 m above sea level.

A series of terraces home to pebbles, sandstone, schist or limestone. The terraces alternate with areas of limestone marl and sandstone. To the north-west, near Caunes-Minervois, veins of schist and pink marble are a distinctive feature of the landscape. The high altitude area is formed of limestone plateaux.