Figuière Signature Valerie White

Valérie White, Côtes-de-Provence AOP bottle image

Wine Description

Figuière is located in La Londe-les-Maures between Marseille and Nice with vineyards that lie just a few hundred meters from the Mediterranean Sea. “There’s a five-degree difference in temperature from our vineyards to those of the interior,” says Magali, “the freshness found in our wines is very singular to the La Londe region.”

Alain Combard purchased the property in 1992 after discovering its cool coastal climate and unique schist soils. “The schist in La Londe seduced my father,” says Alain’s daughter Magali, “schist and the sea make our style”. Over a period of 25 years, the Combard Family grew Figuière to its current size of 210 acres. Additionally, Figuière purchases grapes from contracted growers to produce their Côtes-de-Provence Signature series. The Signature series is produced from a blend of estate grown grapes and purchased fruit.

Valérie White is part of the “Signature” series, named after Alain Combard’s three children. Valérie is Alain’s youngest daughter.  Valérie is made from a blend of 60% Ugni Blanc, 25% Rolle, 15% Sémillon, vinified entirely in stainless-steel tanks.

stacks of barrels
bottling of rose wine
Combard Family walking through vineyard
Combard Family in Vineyard Poising for Photo
Figuère White Building on property
Landscaping by white building
Figuère Inside Building with cabinets and wine
Figuière Vineyard and tree
Figuière Vineyard with rows of grapes
Magali Combard with rose wine bottle
Out in the Vineyard  harvesting grapes with a machine
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Acclaim
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Vineyard & Production Info
Production area/appellation:
Côtes-de-Provence AOP
Vineyard name
Figuiére
Vineyard size
213 acres
Soil composition
Schist
Vines/acre:
1780
Yield/acre:
2.2 tons
First vintage of this wine:
1993
Average Vine Age:
10-15 years
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Winemaking & Aging
Varietal composition:
60% Ugni Blanc, 25% Rolle (Vermentino), 15% Sémillon
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15 days
Fermentation temperature:
60 °F
Malolactic fermentation:
no
Fining agent:
kieselguhr
Total SO2
73
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Analytical Data
pH level:
3.2
Acidity:
3.3 g/L
Alcohol:
12.5 %
Dry extract:
16.4 g/L
Total SO2
73
Residual sugar:
0.6 g/L