Domaine Figuière Côtes de Provence Confidentielle (bio) rose 2024

PRESENTATION OF DOMAINE FIGUIERE
+ ALL ITS OTHER CUVEES IN STOCK

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Domaine Figuière Côtes de Provence Confidentielle (organic) rosé 2024

La Revue du Vin de France (K. Valentin, June 2025): The La Londe sector, in Var, is built around schists of the crystalline Provence favorable to the production of this rosé under maritime influence. The slight touch of mourvèdre brings the required elegance to the cuvée and, despite a very pale color, evokes a certain chewiness under a saline fruit highlighted by anise.

Guide Hachette 2026 (Sept. 2025): 2* (remarkable wine). Combining cinsault and grenache in equal parts, complemented by 20% mourvèdre, this cuvée showcases the schist soils of La Londe. They have shaped this very pale rosé, with a delicate nose of passion fruit, sour cherry, candied citrus peels, and pink berries. A clever complexity conveyed by a broad, saline palate, releasing in its long finish nuances of acacia. Elegant and very flavorful, it deserves a place at the table.

Technical sheet written by the domaine:

An exceptional rosé crafted for the passage of time, sculpted for tables of taste: the emotion etched from a great Provençal terroir.

GRAPE VARIETIES: Cinsault, Grenache, Mourvèdre

TERROIR: Parcel of pure schists from La Londe with a flaky appearance veined with white quartz.

VINIFICATION: Each grape variety is harvested and vinified separately, 80% in stainless steel tanks and 20% in 500-liter barrels.
Total destemming and cooling. Pneumatic pressing, direct, low pressure. Selection of the first juices.
Static cold settling. Thermal regulation of alcoholic fermentation in tanks and barrels.
Blending and bottling at the beginning of spring.

THE VINTAGE: A winter marked by frequent rain episodes. A humid and rainy spring,
generating high pressure from downy mildew. The numerous cold snaps during flowering led to a staggered fertilization of the flowers, causing a maturation difference of about 20 days.
By June, fine weather returned. Harvesting began on August 14 with many interruptions due to maturity disparities, thus extending the harvest by an additional week.
Patience was required to harvest at optimal maturity.

FOOD AND WINE PAIRINGS: With shellfish: langoustines in broth, crab or spider crabs; or even more subtly, a sea urchin scramble in shell.

Aging potential: 5 years

Serve between 8° and 10° C