Vinification – The fruit for this cuvée is grown by vigneron neighbors with whom Clos Cibonne has long-standing relationships. The Tibouren comes from the fruit of young vines at Clos Cibonne that does not make it into the estate wine. Grapes are direct-pressed, and the must is fermented at low temperature in stainless steel tanks and aged on the lees for two months.
Site: La Crau and Carqueiranne
Grapes: 40% Grenache / 40% Cinsault / 10% Syrah / 10% Tibouren
Soil: Schist
Vinification: Fermented in temperature-controlled stainless steel
Aging: Two months on the lees in stainless steel