Adjoining a vast amphitheatre of hills, the Bandol area extends over eight communes in the Toulon region. A hot maritime climate combined with skeletal limestone soil creates ideal conditions for Mourvèdre (used to make red and rosé wines, which account for most of the production). One of the oldest properties in the Bandol appellation (the vines were already under production in the reign of Louis XV), Domaine de Tempier owes its success to Léonie Tempier, who replanted the vines at the end of the 19th century after the phylloxera crisis. The property's excellent reputation has been upheld by the Peyraud family since 1940. It currently has 30 hectares of vines spread over the three communes of le Castellet, Le Beausset and La Cadière, and produces wines exclusively in the Bandol appellation, the majority of which are red, with one third rosé and a small quantity of white.

La Migoua is what we might call the most “animal” of all the wines from Domaine Tempier. It offers typical and complex aromas whose character straddles wild and fresh. Its balance comes from masterful traditional winemaking, involving: a total destemming, indigenous yeasts, 15-day temperature-regulated fermentation, maturation in oak foudres and bottling without fining or filtration.