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Rose dry
PRE-SALE OF WINE - PRELIMINARY DATE: MID-SEPTEMBER 2025.
Rosé Wine – ‘Tibouren’90 %, ‘Grenache’ 10 %
An icon among Provence rosés, Clos Cibonne Cuvée Tradition Rosé stands as a singular expression of the region’s heritage and the rare ‘Tibouren’ grape. Revered by collectors and sommeliers alike, this is a textured, complex, and age-worthy rosé that goes far beyond the category’s usual expectations.
This is a rosé of remarkable depth, marked by notes of wild herbs, dried citrus peel, red currant, and sea spray, all woven into a mineral-driven, gastronomic structure. With its balance, salinity, and finesse, Cuvée Tradition not only drinks beautifully today but also matures gracefully for over a decade.
Crafted exclusively from estate-grown, organically farmed vines, the wine is anchored by over 30-year-old goblet-trained ‘Tibouren’ vines, nestled in the sun-drenched foothills of the Maures mountains, overlooking the Mediterranean Sea near Toulon. The vineyard is one of the 18 Cru Classé estates in Côtes de Provence, benefitting from a coastal microclimate with cooling sea breezes and ideal east-west ventilation that ensures balance and vibrancy in the fruit.
After an early morning manual harvest, the grapes are destemmed and gently pressed. Fermentation takes place slowly in temperature-controlled stainless steel tanks using native yeasts, preserving freshness and aromatic purity.
What follows is Clos Cibonne’s signature: 12 months of aging under a delicate veil of yeast (“sous-voile”) in 100-year-old foudres, developing savory complexity, subtle oxidation, and a unique texture rarely seen in rosé.
Serve at 10–12 °C; the wine pairs beautifully with herb-butter roasted sea bass, chicken thighs with olives and rosemary, or aged goat cheese.
Nestled in a hilly landscape between the sea and the mountains, Clos Cibonne stands out for its authentic rosé winemaking philosophy. Although located within the well-known Côtes de Provence region, the estate has followed its own path—crafting age-worthy, expressive rosé wines that transcend the usual perception of the style. Instead of following the trends of mass production, the winery maintains its historical character, works with rare grape varieties, and preserves ancient techniques that have been handed down through generations. This consistent individuality has earned Clos Cibonne a reputation as one of France’s most sought-after cult wineries.
History & Tradition
The roots of Clos Cibonne go back to the 18th century, when in 1793 the estate was purchased by the Roux family. Previously, it belonged to Jean-Baptiste de Cibon, a captain in Louis XVI’s naval forces, who served in the American Revolutionary War. At the outbreak of the French Revolution, Jean-Baptiste moved to Gibraltar, and his land was passed to local farmers—one of them being the Roux family. It was André Roux, in the early 20th century, who decided to dedicate the vineyard exclusively to ‘Tibouren’—a rare but noble Provençal grape. His efforts helped Clos Cibonne become one of the few estates to receive the Cru Classé status in 1955. Today, the winery is run by fifth-generation Roux descendant Olivier Deforges, who is leading the estate toward organic and biodynamic viticulture.
Wine Style
Prestigious Vineyards
Clos Cibonne’s 15-hectare single-block vineyard faces south, just a few hundred meters from the Mediterranean Sea. The vines grow on clay-limestone slopes, benefiting from a perfect balance of sun exposure and maritime influence. Most plantings are over 30 years old, and the dominant grape—‘Tibouren’—accounts for around 90% of production. The remaining surface is planted with small amounts of ‘Grenache’, ‘Syrah’, ‘Clairette’, and ‘Semillon’.
Aging & Drinking Window
What makes Clos Cibonne wines truly exceptional is their ability to age and develop over time—unlike most Provençal rosés that are made for immediate consumption. Thanks to extended aging under voile, the wines gain sherry-like nuances, depth, and gastronomic potential. While enjoyable when young, they reach their peak after 5 to 10 years of cellaring, with the best vintages capable of lasting even longer.
