The designation La Londe : a singular terroir

 

The La Londe designation was attributed by the INAO in May 2008. This acknowledgement of the particularity of the soil and its productivity would not have happened without the association of winemakers that started in 2001. This geographical title added to those of two other PGI’s (Protected Geographical Indication) : Sainte-Victoire and Fréjus. In 2013, Pierrefeu joined this list. This vineyard is situated in the south-west of the Maures massifs. It covers four Var communes : La Londe les Maures, Bormes les Mimosas, Hyères (including Porquerolles Island) and la Crau.

 

The Land

The proximity of the Mediterranean Sea conditions the specific climate of this region. Indeed, the winter and summer temperatures are reduced. The annual rainfall is very low and sunshine high (3000 hours a year). There is a constant ventilation thanks to strong maritime air. There are 4 kinds of soils on these lands :  phyllite soil, sloping colluvial soil on phylite land, colluvial soil on collapsed land and ancient alluvion soil.

These lands cover 154 hectares, but upto 411 hectares can be used by the winemakers.

 

The Wines

 

Only the rosé and the red wines benefit, for the time being, this labelling. However, the winemakers are mobilising together so as to obtain from the INAO the same designation for their white wine. 6600 hectolitres per year of wine is produced under this label.

The main grapes used for the rosé are : Grenache and Cinsault to which can be added Carignan, Clairette, Mourvèdre, Sémillon, Syrah, Tibouren, white Ugni, and Rolle (Vermentino).

For the reds the main grapes are : Grenache, Mourvèdre, and Syrah to which can be added Cabernet Sauvignon and Carignan. The Côtes de Provence reds have to age for a minimum of 11 months.

 

Our La Londe wine

We produce under the designation La Londe a rosé wine named Isaure. This wine is produced from vines on shist land situated on the higher levels of our vineyards. The grapes are Cinsault and Grenache. The Grenache grapes are first destemmed then sent to the wine press for its first juices known as free-run juice. As for the Cinsault grapesit starts first with skin maceration. The grapes are then pressed and the must is vinified.

This wine is remarkable for its exotic fruit and rosewater aromas. There is an aromatic finesse and a balance in the mouth both dense and fresh, leaving a long presence on the palate.

This wine received the Médaille d’Or at the Concours Générale Agricole de Paris in 2017.