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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.
All prices include taxes
The Domaine Rabiega cuvées are made with carefully selected grapes to bring out the spirit, strength and quality of our exceptional terroir.
All prices include taxes
Our Expression cuvées express our desire to create unique and daring wines with great personality.
All prices include taxes
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
190 €
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:
IGP Var
Region:
Var hinterland – Triassic Plateau
Soil: Clay and limestone
Alcohol content: 14,5%
Grape variety:
80% Cabernet-Sauvignon,
20% Syra
Volume: 75cl
WINE MAKING
A blend of carefully selected wine from the 2019 and 2020 vintages. The grapes are carefully picked by hand and placed in small crates. Before fermentation the grapes are crushed and de-stemmed. After maceration and fermentation this wine is aged in concrete eggs and new oak barrels for 12 months.
CHARACTERISTICS
Intense red color. On the palate there are notes of red fruit thanks to the Syrah. It is a powerful and aromatic wine that by cellar-keeping will reveal all its elegance.
Aging: 5 – 10 years
Serving temperature: 16°C-18°C
SUGGESTIONS
This wine can be enjoyed with a daube à la niçoise.
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: 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: 12,5%
Grape Variety:
Grenache-Cinsault-Syrah
Volume: 75cl
WINE MAKING
The grapes are carefully picked by hand and then passed through a sorting table and a destemmer. After a pre-fermentation blending and delicate pressing
20% of the juice is fermented in barrels for 21 days and the rest in stainless steel tanks.
CHARACTERISTICS
This is a cuvée with light salmon colour, offering notes of white peaches, wild strawberries and vanilla. The aromatic power and complexity of this wine leaves a beautiful length in taste. This gourmet cuvée is an immediate pleasure and will enhance your summer meals.
Aging : 2 years
Serving temperature: 14°C–15°C
SUGGESTIONS
The Rabiega Rosé can be enjoyed with a « mille-feuille » of aubergines with lamb confit or with an octopus confit with chimichurri sauce and carrot purée.
Appellation:
IGP Var
Region:
Var hinterland – Triassic Plateau
Soil: Clay and limestone
Alcohol content: 13%
Grape Variety:
⅓ Sauvignon Blanc,
⅓ Chardonnay,
⅓ Viognier
Volume: 75cl
WINE MAKING
The grapes are hand-picked and carefully selected on the sorting table. The grapes are then crushed in the traditional way. Fermentation takes place largely in stainless steel tanks but 15% is fermented in new French oak barrels.
CHARACTERISTICS
This wine has a powerful fruity nose. Hints of grilled lemon and apricot comes to mind together with well-balanced acidity.
Aging : 4 – 5 years
Serving temperature: 10°C
SUGGESTIONS
This wine is perfect with crab ravioli with coriander or a fresh goat cheese salad with pine nuts.
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:
Arrière-Pays varois – Plateau triasique.
Soil: Argilo-calcaire
Alcohol content: 11%
Grape variety:
Grenache-Cinsault-Syrah-Viognier-Chardonnay-Sauvignon Blanc
Volume: 75cl
WINE MAKING
This wine is made from the lees of our rosé and white grape must. The must is directly put into cold fermentation for a two week period, with three manual pump-overs every day. This wine has not been filtered.
CHARACTERISTICS
This natural wine is a bold and unique cuvee with strong vegetal and mineral notes.
Aging: 1 year
Serving temperature: 13–14°C
SUGGESTIONS
Bourbe can be enjoyed with a tomato mille-feuille and olive crumble or with grilled fish.
Appellation: Vin de France
Region:
Var Hinterland – Triassic Plateau
Soil: Clay and limestone
Alcohol content: 13%
Grape variety:
⅓ Sauvignon Blanc,
⅓ Chardonnay,
⅓ 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: IGP Var
Region:
Var Hinterland – Triassic Plateau
Soil: Clay and limestone
Alcohol content: 13%
Grape variety:
⅓ Sauvignon Blanc,
⅓ Chardonnay,
⅓ Viognier
Volume: 75cl
WINE MAKING
The grapes are carefully picked by hand very early in the morning in order to preserve their natural acidity and freshness, they are then placed in small crates and transported to the sorting table. Fermentation in stainless steel tanks and ageing in concrete eggs for 6 months, lightly filtered.
CHARACTERISTICS
This wine has a pale golden colour and is well balanced with great freshness to it. A pleasant wine to drink now but can also be kept for a few years in the cellar.
Aging: 3–4 years
Serving temperature: 10 – 12°C
SUGGESTIONS
This wine can be enjoyed with oysters « au gratin » or with saffron scallops
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.
Appellation: Vin de France
Region: Var hinterland – Triassic Plateau
Soil: Clay and limestone
Alcohol: 11,5%
Grape variety:
90% Grenache,
10% Syrah
Volume: 75cl
WINE MAKING
The grapes are carefully picked by hand very early in the morning in order to keep all the aromatic freshness and the fruit. The grapes pass through the sorting table and the de-stemmer. The wine undergoes a short maceration, put part in stainless steel tanks and part in open « demi-muids » for 3 weeks. The wine is then matured in stainless steel tanks and lightly filtered before bottling.
CHARACTERISTICS
Ergo bibamus has a fresh and fruity personality. This wine can be enjoyed immediately or be kept for some years to come.
Aging: 3–5 years
Serving temperature: 14°C-16°C
SUGGESTIONS
This wine can be enjoyed with a beef carpaccio or light summer dishes of veal or proc.
Appellation: IGP Var
Alcohol: 12,5%
Grape variety:
Cinsault,
Grenache,
Rolle
Volume: 75cl
WINE MAKING
Traditional vinification. Direct pressing. Fermentation at low temperature and ageing in stainless steel tanks.
CHARACTERISTICS
A typically Provencal wine with a pale pink colour. Floral nose, fresh and fruity mouth.
Aging: 1 – 2 years
Serving temperature: 10°C-12°C
SUGGESTIONS
This wine can be enjoyed as an aperitif or with summer meals.
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.
The ”r” cuvées are limited editions that are determined by the specific vintage and the bias of our Chief Wine Maker.
All prices include taxes
Côtes de Provence
Var hinterland – Triassic Plateau
Syrah – with a hint of Grenache and Cabernet Sauvignon
Alcohol content: 14%
Côtes de Provence
Var hinterland – Triassic Plateau
Syrah – with a hint of Grenache and Cabernet Sauvignon
Alcohol: 14%
Vin de France
Arrière-Pays varois – Plateau triasique
70% Cabernet Sauvignon,
25% Syrah,
5% Grenache
Alcohol: 13%
Vin de France
Arrière-Pays varois – Plateau triasique
Grenache
Cinsault
Syrah
Alcohol: 12,5%
IGP Var
Arrière-pays varois - Plateau triasique
⅓ Sauvignon Blanc,
⅓ Chardonnay,
⅓ Viognier
Alcohol: 13%
All prices include taxes
Vin de France
Arrière-Pays varois – Plateau triasique
Grenache-Cinsault-Syrah-Viognier-Chardonnay-Sauvignon Blanc
Alcohol: 11%
IGP Var
60% Grenache,
30% Cinsault,
10% Rolle
Alcohol: 12,5%
IGP Var
100% Merlot
Alcohol: 13%
Vin de France
Var hinterland – Triassic plateau.
50% Syrah,
50% Merlot
Alcohol: 13%
Vin de France
Var Hinterland – Triassic Plateau
⅓ Sauvignon Blanc,
⅓ Chardonnay,
⅓ Viognier
Alcohol: 13%
IGP Var
Var Hinterland – Triassic Plateau
⅓ Sauvignon Blanc,
⅓ Chardonnay,
⅓ Viognier
Alcohol: 13%
AOP Côte de Provence
Var hinterland – Triassic Plateau
85% Grenache,
15% Syrah
Alcohol: 12,5%
AOP Côte de Provence
Var hinterland – Triassic Plateau
85% Grenache,
15% Syrah
Alcohol: 12,5%
IGP Var
Cinsault,
Grenache,
Rolle
Alcohol: 12,5%
All prices include taxes
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.
Alcohol: 43%
Volume: 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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Pour réserver, appelez le +33 (0)4 94 68 44 22 et sélectionnez 2,
ou envoyez un e-mail à restaurant@rabiega.com.
Pour les réservations de plus de 8 personnes, veuillez appeler le bistrot.
Vous pouvez également réserver directement ci-dessous :
To make a reservation, please call +33 (0)4 94 68 44 22 and select 2,
or send an email to restaurant@rabiega.com.
You can also book directly below:
For bookings of more than 8 persons please call the bistro.
