IGP Var wines awarded at the Gilbert & Gaillard International Challenge

I.G.P.

The Var Protected Geographical Indication covers the entire Var department in Provence-Alpes-Côte d'Azur, bordered by the Bouches-du-Rhône, Alpes-de-Haute-Provence and Alpes-Maritimes departments and by the Mediterranean Sea. The vineyard spans two distinct geological areas: limestone soils west of an axis running from Toulon to Draguignan, covered in garrigue scrubland, and crystalline soils to the east, under maquis and pine and oak forest. These generally poor, well-drained soils favor vine growing. The Mediterranean climate brings hot, dry summers and mild winters, with two rainy periods in autumn and spring; the Mistral, the dominant north wind, dries the air and protects the vines from humidity. The grape varieties combine traditional Provençal varieties - grenache, cinsault, carignan, syrah, mourvèdre, vermentino, ugni blanc - with varieties from other French vineyards such as cabernet sauvignon, merlot, chardonnay and viognier, a wider range than that of the neighboring controlled appellations. Four smaller geographical units - Argens, Coteaux du Verdon, Sainte Baume and Correns - may complete the name of the indication.

The wines of this appellation

IGP Var mainly produces rosé wines, most often made by direct pressing, which gives them a pale color, freshness and fruity aromas; some, made using the saignée method or brief skin maceration, show a deeper color and a fuller structure. Red wines, based on grenache, syrah and cabernet sauvignon supplemented with merlot and cinsault, display a ruby to garnet robe with violet hues; they are fleshy and well structured, sometimes powerful in the most concentrated cuvées. White wines, made from rolle (vermentino), viognier and chardonnay, combine finesse, fruit and freshness, with a pale yellow robe showing green or golden hues. The department also produces quality sparkling wines, mostly rosé, with floral and fruity profiles close to their still counterparts. Rosés pair with grilled dishes, fish and Provençal cuisine; reds suit red meats and slow-cooked dishes; whites go well with seafood and fish.