Première rosé

A powerful, finely tangy aroma punctuated by elegant flavors. Underlying harmony, always. Pure Figuière style!


Cinsault, Grenache, Mourvèdre





Between 8 and 10°


3 years


A blend of two of our three terroirs: La Londe, on micaceous schist with a flaky, quartz-veined appearance, and Barbeiranne, on hard, smoky-gray clay-limestone mixed with pink or yellow dolomitic layers, marl-limestone and marl of the same color.


2023: A year punctuated by unforeseen climatic events. Winter was marked by an exceptional drought. In the end, however, this prevented the premature budburst that above-average temperatures seemed to promise, by eliminating any risk of exposure to a late frost. The rains of May and June reassured us by reducing the risk of water stress. On the other hand, the pace of rainfall increased sanitary pressure, with differences from one sector to another, forcing winegrowers to react quickly to protect their vines.

Although the harvest was looking promising, a week of 40°C temperatures in early August, combined with warm nights, reversed the trend! Then came a strong mistral wind, which tore off bunches of grapes, and contributed to a 10°C drop in the temperature. The consequences? Slower photosynthesis caused ripening to be delayed by up to 15 days in some plots. In some cases, harvesting had to be halted for 5 consecutive days. Losses were also recorded, so that volumes are lower than in 2022. Fortunately, later-ripening grape varieties such as Mourvèdre and Cinsault fared very well!


Each variety is harvested and vinified seperately. The harvest is carried out respecting technical criteria to determine the perfect balance between the PH, total acidity and the phenolic maturity in the must.
Destemmed and cooled before pneumatic pressing at low pressure. The first juices are selected and racked at 15° C. The alcoholic fermentation is regulated at 17° in stainless steel vats. Fining and blending is followed by a cooling technique which prevents any sediment forming. It is then filtered and bottled in mid-February.For 50% of the juice, fermentation takes place in 300 liters French oak barrels (oak from the forest of Tronçais in the Allier region, Nièvre and the Vosges).
The wine is then racked and matured for 6-8 months with regular ‘bâtonnage’ or stirring of the lees. Finally it is blended, fined and filtered and is ready for bottling in April.

A powerful, finely tangy aroma punctuated by elegant flavors. Underlying harmony, always. Pure Figuière style!


Draped in a luminous light melon-pink robe


This wine offers an intense aromatic bouquet of elegant notes between tropical fruits reminiscent of pineapple and warmer notes such as orange blossom, vanilla and perfectly ripe yellow peach.


The palate is built on finesse. It is smooth and silky. It shows both generosity and delicacy. It develops volume, a fleshy consistency punctuated by impressions of acidic freshness, citrus and minerality.


Evokes a smooth, fuzzy texture


An intimate one-on-one evening by the sea. Lulled by the sound of the waves, hearts open up. Gradually, delicately…


On shellfish: such as sea urchin brouillade or, more simply, lightly seared scallops. Raw fish: tartare, sushi, sashimi, or salmon gravlax.

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A pioneer in Côtes de Provence, Figuière has been creating balanced, naturally elegant wines for over 30 years. A sincere ode to the generosity of our vineyards and the sensorial qualities of our terroirs.

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