Gastronomy and Wine
The St Chinian Registered Designation of Origin
Twenty villages … One designation of origin.
In the North, the vines cling onto shale slopes (Berlou, Mezeilles, ….), while in the south, they spread over clay and limestone plateaus. The following grape varieties are present: Grenache, Cinsault, Syrha, Mourvèdre and of course, the Carignan.
A cool rosé, a light and tender red and a deep and full-bodied red – there is always a St Chinian for all meals throughout the year.
Le muscat de St Jean de Minervois
On an arid land, where the vines seem to be planted in fields of white pebbles, the winegrowers of St Jean produce a real nectar designated as « Muscat de St Jean de Minervois ».
A real nectar, served with foie gras, Roquefort, the dessert, or even to stimulate the appetite at the beginning of the meal.
The Oulibo, Olive growing cooperative at Bize Minervois
1956 was a terrible winter. The olive trees in the South of France froze, harming the cooperative olive growing organisations. Through the miracle of selection and through perseverance, the most resistant olive trees appeared and revived local production. The olive growing cooperative. The « Oulibo », which was an industrial wasteland in the 1970s, has since been relaunched.
It is now the only olive growing corporative in the Aude which receives olives from the entire region. Do not miss the « Olive tree Odyssey », which shows you the history and secrets of manufacturing olive oil.
You can visit the mill and, above all, spend some time in the shop. Other than the high-quality olive oils, you will find olives there such as the « Luques de Bize ». You will also find gift ideas in the range of regional products (wine, honey, cheese, …) and craft objects (pottery, olive wood, woven Angora wool, …).
Open every day from 08:00 to 12:00 and from 14:00 to 19:00
In summer, there are free guided visits. BIZE MINERVOIS
Navet de Parhailhan
The Navet de Pardailhan is a traditional product very local to the villages of Pardailhan, Rieussec and Cauduro. Several producers have brought this culture back into being and are working to obtain a registered designation of origin.
The « navarin de mouton aux navets de Pardailhan » is always a fine experience