Le Saint André Rosé, IGP Méditerranée

Le Saint André Rosé, IGP Méditerranée 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 produced Le Saint André wines using meticulously selected wines. The perfecting touches of maturing and blending are carried out in the Domaine’s Cellars.

It is intended as easy-to-enjoy wine with a soft profile made from a blend of Cinsault, Grenache, Syrah, and Cabernet-Sauvignon. A two to three-hour maceration prior to vinification brings a pale melon color to this classic Provençal rosé.

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
“Elegant, with rose water, white peach and white cherry notes that glide through. Shows a slightly creamy feel to the pretty finish.”
— Wine Spectator, Jun 2018
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Vineyard & Production Info
Vineyard name
Figuière
Vineyard size
210 acres
Soil composition
Clay
Vines/acre:
1780
Yield/acre:
2.2 tons
First vintage of this wine:
2005
Bottles produced of this wine:
350,000
Average Vine Age:
10-15 years
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Winemaking & Aging
Prefermentation Technique:
The grapes are destemmed and cooled before pneumatic pressing at a low pressure
Maceration length:
2-3 hours in press machine
Varietal composition:
25% Cabernet Sauvignon, 25% Cinsault, 25% Syrah, 25% Grenache
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15 days
Fermentation temperature:
60 °F
Maceration technique:
Pressing
Fining agent:
Animal based
Total SO2
98
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Analytical Data
pH level:
3.4
Acidity:
3.4 g/L
Alcohol:
13 %
Total SO2
98
Residual sugar:
0.9 g/L