Magali Rosé, Côtes-de-Provence AOP 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 purchases grapes from contracted growers in the Côtes-de-Provence. Magali Rosé is part of the “Signature” series, named after Alain Combard’s three children. The Signature series are produced from a blend of estate-grown grapes and purchased fruit. Magali currently runs the family business and is in charge of selling and promoting Figuière domestically and all over the world.

Magali is made from a blend of Cinsault, Grenache, Syrah, and Cabernet Sauvignon with a two to three-hour maceration on the skins before vinification in stainless-steel tanks.

Tasting Notes

Figuière aims for tight wines that express the unique terroir of coastal Provence. Magali Rosé is a medium-bodied rosé with aromas and flavors of strawberries, orange peel and white flowers. The wine shows bright and refreshing acidity and salty minerality thanks to the influence of the nearby Mediterranean 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
Schist, Clay
Harvest time
Mid August- Mid September
First vintage of this wine
1993
Bottles produced of this wine
500,000
Winemaking & Aging
Varietal composition
20% Cinsault, 20% Grenache, 15% Cabernet Sauvignon, 15% Syrah, 13% Mourvèdre, 2% Rolle
Fermentation container
Stainless steel tanks
Maceration technique
2-3 hours in the press
Fining agent
Animal based
Analytical Data
Alcohol
13 %
pH level
3.5
Residual sugar
0.4 g/L
Acidity
3.2 g/L

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