Le Saint André Rosé, IGP Méditerranée 2018

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.

Tasting Notes

Le Saint André Rosé is intended to be light, invigorating and easy-to-enjoy. Aromas and flavors of peach, orange skin and white flowers are accented by refreshing acidity and a salty minerality thanks to the influence of the sea.

Food Pairing

The refreshing character of Provençal rosé with its bright acidity and moderate level of alcohol make it the ideal partner to the simply prepared cuisine of the Mediterranean. Serve this wine with crudités and anchovy sauce, marinated red bell peppers and a crudo of sea bass with lemon and peppercorn.

Production Info
Vineyard name
Figuière
Vineyard size
210 acres
Soil composition
Clay
Vines/acre
1780
Average Vine Age
10-15 years
Yield/acre
2.2 tons
First vintage of this wine
2005
Bottles produced of this wine
350,000
Winemaking & Aging
Varietal composition
30% Cinsault, 30% Grenache, 20% Cabernet Sauvignon, 10% Syrah, 10% Mourvèdre
Fermentation container
Stainless steel tanks
Length of alcoholic fermentation
15 days
Fermentation temperature
60 °F
Maceration technique
2-3 hours in the press
Fining agent
Animal based
Analytical Data
Alcohol
12.5 %
pH level
3.5
Residual sugar
0.6 g/L
Acidity
3.2 g/L

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