Tibouren

History

French ampelographer Pierre Galet theorizes that Tibouren likely originated in Greece or the Middle East, based on its deeply incised leaf lobes typical of Middle Eastern Vitis families. He suggests the vine's ancestors were brought to Greece and then introduced to France by Ancient Greeks at Marseille. A competing theory holds that the variety arrived in Provence more recently, brought to Saint-Tropez in the 18th century by a naval captain named Antiboul.

Wine regions

Tibouren is permitted in several Provence AOCs, most notably Côtes de Provence, which accounts for over 75% of all Provence wine. In this AOC, yields are limited to 55 hectoliters per hectare and finished wine must reach at least 11% alcohol. The grape is used primarily for rosés but also appears in red blends, often combined with Grenache, Syrah, Cinsault, Mourvedre, Carignan, and Cabernet Sauvignon.

Synonyms

Tibouren has been known under many synonyms, including Antibois, Antiboulen, Antiboulène, Antibouren, Antibourin, Gaysserin, Geysserin, Gueipperim noir, Guesserin, Rosese, Rosese Nero, Rosseis, Rossese, Rossese di Dolceacqua, Rossese di Ventimiglia, Rossese Nericcio, Rossese Nero, Rossese Rossa, Sarreiron, Tiboulen, Tiboulin, Tibouren noir, Tibourin, and Tibourin noir. Clonal variants include a white grape called Tibouren blanc and a female vine called Tibouren gris. A separate white variety, Bicane, shares the synonym Tibouren gris but has no known connection to Tibouren noir.

Did You Know?

• Tibouren is sensitive to coulure, which contributes to highly irregular yields from vintage to vintage.
• The wines produced from Rossese are a local specialty found around Dolceacqua.