Pierrick Harang
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Originally named Pagus Minerbensis by the Romans in 843, this region is a formation of gently sloping vineyards that form an amphitheater around the southern edge of the Montagne Noire. The clay/stony soils of the area make it prone to producing deep and bold reds. While the region's whites and rosés remain more of a local affair, the reds offer a variety of styles and patterns that make them an excellent choice, especially given their relatively low retail prices.

White wines are mainly made from Grenache Banc, Maccabeu and Vermentino. Reds and rosés should mainly contain the typical Languedoc red varieties Grenache, Syrah, Mourvèdre and Carignan, but other grapes can also be added to the blends. In general, the red wines have a deep, inky black color with violet reflections and expressive aromas of ripe dark berries, along with light spices, toast and violet notes. The wines are also full and powerfully structured. Altogether, these elements ensure that the wines are an archetypal, cultured and polished Languedoc red.