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The ”r” cuvées are limited editions that are determined by the specific vintage and the bias of our Chief Wine Maker
The Domaine Rabiega cuvées are made with carefully selected grapes to bring out the spirit, strength and quality of our exceptional terroir.
The distilled alcohol, called ‘Marc’ in Provence, is aged in new oak barrels first to extract the colour, and then in older oak barrels to soften the alcohol.
The diversity of its flavours shows finesse and the long storage, 18 years, of which 12 years in small French oak barrels, gives this Marc varied, intense and aromatic tones of gingerbread, caramelised almonds and dried fruit.
Over the years, this Marc will evolve towards deeper and sweeter flavours such as candied fruit
43% Vol
70 cl
Appellation:
AOP Côte de Provence
Region:
Var hinterland – Triassic Plateau
Soil:
Clay and limestone
Alcohol content: 14%
Grape variety: Secret
Volume: 75cl
WINE MAKING
This rosé is the result of meticulous work that begins in the heart of the vineyard with low-yielding vines. It allows the grapes to express all their best qualities.
The grapes are carefully picked by hand and placed in small crates. Fermentation is then carried out in young barrels and the rest of the vinification process is a secret of the wine gods…
CHARACTERISTICS
A rosé that will surprise you with its red berry roundness, its length and its toffee notes. It is a structured aromatic wine with vibrant acidity. This rosé will reveal its elegance further by aging in cellar.
Aging: 4-10 years
Serving temperature: 10°C–12°C
SUGGESTIONS
This gastronomic rosé will be appreciated with lamb confit and honey, or lobster roasted in white butter.
Appellation:
AOP Côte de Provence
Region:
Var hinterland – Triassic Plateau
Soil: Clay and limestone
Alcohol content: 14,5%
Grape variety:
70% Syrah, 30% Cabernet Sauvignon
Volume: 75cl
WINE MAKING
The grapes are carefully picked by hand and placed in small crates. Maceration is carried out in stainless steel tanks and maceration is carried out with manual pumping over and punching down. The wine is then aged in new oak barrels for 9 months.
CHARACTERISTICS
This cuvée has a powerful nose with a beautiful balance and noticeable fine oak. Without doubt this 2019 vintage will benefit from aging a few years before drinking.
Aging: 10 years
Serving temperature: 16°C-18°C
SUGGESTIONS
This wine can be enjoyed with a venison stew or even a tournedos.
Appellation: Vin de France
Région:
Arrière-Pays varois – Plateau triasique
Soil: Clay and limestone
Alcohol: 13%
Grape Variety: 70% Cabernet Sauvignon, 25% Syrah, 5% Grenache
Serving temperature: 16°C–18°C
Volume: 75cl
VINIFICATION
The grapes are carefully picked by hand and placed in small crates. After fermentation in stainless steel vats and then in open oak barrels, this wine is aged partly in concrete eggs and partly in new oak barrels.
SENSORY CHARACTERISTICS
Very young, this wine has a powerful nose dominated by red and black fruits with subtle notes of spices. Its deep red color with violet reflections reveals lightly woody notes. This new vintage will undoubtedly benefit from being aged for a few years.
Aging: 10 years and more
FOOD PAIRING
This wine will be appreciated with a fillet of Beef Wellington in a morel sauce, or with duck confit and prunes.
Appellation: Côtes de Provence
Région:
Var hinterland – Triassic Plateau
Soil: Clay and limestone
Alcohol: 14%
Grape Variety:
Syrah – with a hint of Grenache and Cabernet Sauvignon
Serving temperature: 16°C–18°C
Volume: 75cl
WINE MAKING
The grapes are carefully picked by hand, selected at a sorting table and destemmed. Part of the harvest was put in vats as whole berries, the other part was crushed and fermented in stainless steel tanks. Maceration for more than three weeks at a temperature of 24-28°C without human intervention, only some gentle pumping over. This cuvée is neither filtered nor fined.
Aged for nine months in a concrete egg.
CHARACTERISTICS
Violet, red color alongside a very fruity nose, offering notes of ripe dark and red berries. The aromatic power of the Syrah leaves a beautiful length in taste. This is a wine to cellar for a few years to develop its full potential.
Aging: 10 years and more
SUGGESTIONS
The Clos Dière l’Œuf can be enjoyed with Lièvre à la Royale as well as with a roasted duck breast.
Appellation:
Côtes de Provence
Region:
Var hinterland – Triassic Plateau
Soil: Clay and limestone
Alcohol content: 14%
Grape Variety:
Syrah – with a hint of Grenache and Cabernet Sauvignon
Volume: 75cl
WINE MAKING
The grapes are carefully picked by hand, selected at a sorting table and destemmed. Part of the harvest was put in vats as whole berries, the other part was crushed and fermented in stainless steel tanks. Maceration for more than three weeks at a temperature of 24-28°C without human intervention, only some gentle pumping over. This cuvée is neither filtered nor fined. Aged for nine months in new French oak barrels.
CHARACTERISTICS
Violet, red color alongside a very fruity nose, offering notes of ripe dark and red berries. The aromatic power of the Syrah leaves a beautiful length in taste together with well-integrated oak.
This is a wine to cellar for a few years to develop its full potential.
Aging : 10 years and more
Serving temperature: 16°C–18°C
SUGGESTIONS
The Clos Dière Barrique can be enjoyed with roast venison with cranberries or with Tournedos Rossini.
Appellation: Vin de France
Region:
Var Hinterland – Triassic Plateau
Soil: Clay and limestone
Alcohol content: 13%
Grape variety: 1/3 Sauvignon Blanc, 1/3 Chardonnay, 1/3 Viognier
Volume: 75cl
WINE MAKING
The grapes are carefully picked by hand very early in the morning to maintain good natural acidity and freshness. After passing the sorting table the grapes were pressed by feet. Fermentation and maturation on concrete egg with no clarification or filtration.
CHARACTERISTICS
This atypical wine with a golden color reveals a structured wine with a beautiful length and finesse. A gourmet wine to drink now that can also be kept for several years to gain further maturity.
Aging: 3–4 years
Serving temperature: 10°C
SUGGESTIONS
This wine will be appreciated with a sea bream ceviche as well as with monkfish medallions in saffron sauce.
Appellation: AOP Côte de Provence
Alcohol: 13%
Grape Variety: Cinsault, Grenache, Syrah
Volume:
75cl
VINIFICATION
Harvested during night time. Maceration for only a couple of hours at lowtemperature.
CHARACTERISTICS
A pale salmon pink color. Very aromatic on the nose with hints of vine leaves, citrus ad flowers. A long finish comes with the beautiful mouth feel.
Aging: 1–2 years
Serving temperature: 10°C-12°C
SUGGESTIONS
This wine can be enjoyed with a ceviche of sea bream or a bouillabaisse
Appellation: IGP Var
Alcohol: 12,5%
Grape Variety: 60% Grenache, 30% Cinsault, 10% Rolle
Volume: 75cl
WINE MAKING
Traditional vinification using direct pressing. Fermentation and maturation in stainless steel tanks.
CHARACTERISTICS
Beautiful pale peach color. A rosé that is very vibrant and fresh on the palate. Most certain a wine to enjoy with friends on the terrasse.
Aging: 1–2 years
Serving temperature: 8°C–10°C
SUGGESTIONS
This wine can be enjoyed as an aperitif or with a goat cheese salad.
Appellation:
Vin de France
Region:
Var hinterland – Triassic plateau
Soil: Clay and limestone
Alcohol content: 13%
Grape variety:
50% Syrah, 50% Merlot
Volume: 75 cl
VINIFICATION
The grapes are carefully picked by hand and then passed through a sorting table and a de-stemmed. Part of the harvest was put in open barrels as whole berries, the rest was gently crushed and put in stainless steel tanks. Maceration for more than three weeks at 24-28°C without human intervention apart from some careful pumping over. Aged for 6 to 9 months on new French oak barrels.
CHARACTERISTICS
This wine has purple color and offers notes of red and black fruit on the nose. The aromatic strength of the Syrah leaves a beautiful length on the palate. A wine with powerful character to enjoy now but it will certainly gain in roundness and maturity with age.
Aging: 10 years
Serving temperature: 16°C–18°C
SUGGESTIONS
This wine can be enjoyed with roast venison or Iberian pork with herbs and chorizo.
Appellation : IGP Var
Region: Var hinterland
Soil: Clay and limestone
Alcohol: 13%
Grape variety: 100% Merlot
Volume: 75cl
WINE MAKING
The grapes are picked when they are ripe in September. The de-stemming process is then initiated. Then comes the time of fermentation in concrete tanks and vinification in stainless steel tanks.
CHARACTERISTICS
This terroir driven wine surprises with its ruby color and its strength of character. The result is a powerful wine that will last several years to come.
Aging: 3-5 years
Serving temperature: 16°C-18°C
SUGGESTIONS
This wine can be enjoyed as well with aubergine tian as with a nice rib of beef grilled with thyme.
Appellation: AOP Côte de Provence
Region: Var hinterland – Triassic Plateau
Soil: Clay and limestone
Alcohol: 12,5%
Grape variety: 85% Grenache,
15% Syrah
Volume: 75cl
WINE MAKING
The grapes are carefully picked by hand early in the morning to maintain aromatic freshness. After passing the selection table and beeing de-stemmed the grapes are gently crushed and put in open barrels to ferment during manual punching down. Finally the wine is racked into stainless steel tanks.
CHARACTERISTICS
This is a wine that comes with fresh primary fruit and intriguing personality. It can be enjoyed immediately and will last for several years to come.
Aging: 3-5 years
Serving temperature: 14°C-16°C
SUGGESTIONS
This wine can be enjoyed with beef tartar as well as with delicate Chavignol crottins.
Domaine Rabiega is fully committed to producing quality wines that express all aspects of our terroir and identity. We do so with the most humble respect for the environment and carry knowledge and experience, along with attention to detail, from grape to bottle.
Côtes de Provence
Var hinterland – Triassic Plateau
Syrah – with a hint of Grenache and Cabernet Sauvignon
Alcohol: 14%
Côtes de Provence
Var hinterland – Triassic Plateau
Grape Variety: Syrah – with a hint of Grenache and Cabernet Sauvignon
Alcohol content: 14%
Vin de France
Arrière-Pays varois – Plateau triasique
70% Cabernet Sauvignon, 25% Syrah, 5% Grenache
Alcohol: 13%
Vin de France
Var Hinterland – Triassic Plateau
Alcohol content: 13%
1/3 Sauvignon Blanc, 1/3 Chardonnay, 1/3 Viognier
AOP Côte de Provence
Cinsault, Grenache, Syrah
Alcohol: 13%
IGP Var
60% Grenache, 30% Cinsault, 10% Rolle
Alcohol: 12,5%
Vin de France
Var hinterland – Triassic plateau
50% Syrah, 50% Merlot
Alcohol: 13%
IGP Var
100% Merlot
Alcohol: 13%
AOP Côte de Provence
Var hinterland – Triassic Plateau
85% Grenache,
15% Syrah
Alcohol: 12,5%
The distilled alcohol, called 'Marc' in Provence, is aged in new oak barrels first to extract the colour, and then in older oak barrels to soften the alcohol.
43% Vol
70 cl
The diversity of its flavours shows finesse and the long storage, 18 years, of which 12 years in small French oak barrels, gives this Marc varied, intense and aromatic tones of gingerbread, caramelised almonds and dried fruit.
Over the years, this Marc will evolve towards deeper and sweeter flavours such as candied fruit
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