The Origin of Tibouren is not formally known, but most studies agree that it comes from Anatolia, cradle of the culture of the vine in antiquity. A rare and quite old grape and for sure, since long before the time of the Romans, well over 2500 years ago. Tibouren was introduced in the 18th century by an Italian sea captain named Antiboul that brought the “Antiboul plant” to the port of Saint Tropez and hence planted mainly in Ramatuelle and Gassin. Through this time period of cultivation, the vines adopted the new name Antiboulen, then later Tiboulen and finally Tibouren.

The winemaking team at Ramatuelle carefully harvests old vines (some planted in the early 1900s) from 35 small, unique, sandy-schist parcels. After harvesting in September, the grapes are briefly macerated before the juice undergoes a temperature-controlled fermentation with indigenous yeast. Aged on fine lees in concerete and stainless tanks for a few months before bottling.

Wine Notes

Ramatuelle’s Tibouren pours a highly reflective salmon pink with silver hues. As long as you have a cold bottle (45 degrees) and an all-purpose stem, there’s no need for anything else. That’s the beauty of Provençal rosé: It’s not finicky or demanding—just pop and pour and enjoy one of the greatest refreshments known to mankind.