Château Aigues-Vives red

PDO Corbières Boutenac

0.00 € 
75 cl

This product is not for sale on our shop

If you are looking for a reseller, please leave us your email below so that we can contact you.

Express home delivery in France (TNT)
Estimated: January 18, 2021
Delivery at a relay point in France (Mondial Relay)
Estimated: January 20, 2021
Express home delivery in Europe (DHL)
Estimated: January 19, 2021
Click & Collect
Estimated : In 2h if order before 5pm
Need some help?

Contact us on +33 (0)4 68 45 27 03,
by email at or via the contact form.

carignan syrah grenache mourvèdre

Château Aigues Vives was built in 1817, on the remains of an ancient Roman thermal baths (AGUA VIVA), whose water quality was highly appreciated for its therapeutic virtues. Hence the origin of the name "AIGUES VIVES". The presence of underground water tables is particularly sought after and beneficial to the cultivation of vines in this type of arid region, with 300 days of sunshine per year. This property was first cultivated with vines by a Roman Consul. Many other owners then worked this marvellous terroir. The vineyard is planted with the traditional grape varieties of the region: Syrah, Mourvèdre, Grenache, Carignan. The average age of the vineyard is about 30 years.


Black cherry


Aromas of sweet spices, red berries in brandy


Deep, ample and elegant. Finale dominated by notes of blackcurrant and blackberry, exquisite, with remarkable length.

Custody and service advice

Serve at 18°C with a rack of lamb, game birds or mature cheeses.


A control of the maturities is carried out thanks to regular tastings of berries at the plot in order to determine the optimal date for harvesting. The grapes are harvested manually with a double sorting system, in the vineyard and in the cellar. The vinification is adapted to each grape variety: Carignan and Syrah are vinified as whole grapes according to the principle of carbonic maceration (lasting 10 to 18 days). Carbonic maceration requires perfectly ripe grapes and their stems. Grenache and Mourvèdre are vinified in traditional maceration after destemming (15 to 20 days). The wine is then put into barrels for a period of 12 months.