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The most tannic of all grape varieties. Harsh, but ample


Also known as Monastrell in its country of origin Spain, where it is mainly planted, this variety is drought resistant and prefers soils of gravel, rolled pebbles and limestone. It requires heat and sunshine. In France, it is present in the South where it has become one of the oldest grape varieties grown in Provence. Its bluish berries reveal a melting and juicy pulp under a thick skin. It gives a velvety, deep red wine with a strong bouquet, a lot of body and a harshness corrected in blending with Grenache and Cinsault. Most often blended, it is nevertheless a delight for lovers of tannic and full-bodied wines evoking the harshness of hot countries when vinified alone. It gives the wine a dark colour and power, often with a fairly high alcohol content. It gives red and rosé wines, wines full of personality, like the Bandols, which establish themselves among the great wines for ageing and gastronomy.

In France and all over the world

Vin français marsanne


Provence, Languedoc-Roussillon, Rhone Valley

Vins du monde marsanne


Chile, Argentina, Australia, Morocco, South Africa, Spain, USA

By type of wine: Red and rosé

Vins rouges mourvèdre

Bandol, Pays d’Oc IGP, Collioures, Côtes de Provence, Châteauneuf-du-Pape, Jumilla and Murcia (Spain)


In the glass

Vin rouge mourvèdre


Vinified alone or as a majority grape, it gives dark wines, sometimes with a deep inky colour. Blended with Grenache and Cinsault, it brings velvety smoothness and tannic structure. A distinctive wine, with spicy notes (pepper), stewed black fruits (prune, blackberry, blueberry), scrubland, truffle and musky notes. Velvety on the palate, it becomes more mellow at maturity, revealing all its elegance and complexity.


A deep salmon colour typical of winey rosés. Delivers intense floral and fruity aromas: citrus fruits, red fruits (strawberry) with stones (peach), dried fruits. Very present spicy aromas. On the palate, it brings roundness and body which allows a potential for ageing and in wine makes real gastronomic rosés.

Mourvèdre at the table

Vin rouge mourvèdre


Furry game (deer, roe deer, wild boar, doe, hare), red meat (prime rib, roast, stewed stew, daube provençale), lamb sautéd, carpaccio...


Cold cuts (coppa, dry sausage). Fish (grilled tuna, swordfish, sardine, mackerel...). Provençal cuisine: Tian, bouillabaisse, little stuffed vegetables. Spicy cuisine: Couscous, Tajine.



A little background: After the destruction of the Bandol vineyard by phylloxera, the cultivation of Mourvèdre was totally abandoned. This variety did not fare well on most racks, having little affinity with the other plants. But thanks to the efforts of certain winegrowers committed to tradition, Mourvèdre has regained its importance and is present in varietal associations, and even vinified alone.

Thus in Bandol, where the vineyard is laid out in estanques (small terraces), Mourvèdre goes down towards the sea and soaks up the sun's rays in this region where the sunshine is the most prolonged in France (3000 hours per year). The summer heat is tempered by Mediterranean air ensuring a light humidity at night. Ideal for a progressive ripening of the grapes. Over time, Mourvèdre has managed to regain its preferred terrain in Provence. As with many southern red wines, it has now even become irreplaceable in providing structure and warm notes.

Also called Mataro, Monastrell, Morastell (Catalonia Spain), Estrangle Chien, Espar (Languedoc), Damas Noir, Balzac, Macalu and Rossola (Corsica), Matterou Fin (Algeria)...