Provence is known for its rocky mountains, its lavender-scented fields, but most of all for its wine! It all started 2600 years ago, when the Phoceans founded Marseille and introduced the vine. Four centuries after the Phoceans, with the settlement of the Romans on the land of Provence, the cultivation of grapes became prolific and spread rapidly throughout the country, making Provence the first wine region in France.
Its wine region stretches for nearly 200 km between the Mediterranean and the Alps, in the Var and the Bouches-du-Rhône, as well as a single village in the Alpes-Maritimes. Marked by a varied topography of natural sites, rocky and volcanic mountain ranges and a coastline alternating between fine sandy beaches and steep paths along the azure blue Mediterranean, the landscape of Provence is unique in the world. This landscape includes the restanques: steep terraces on which vineyards are planted, as well as the walls and groves of trees typical of the region. These elements structure the landscape and protect its biodiversity by sheltering all kinds of wild species.
In Provence,wine is not just a product; discovering a wine from Provence means understanding where it comes from, immersing oneself in the terroir and the environment.immersing yourself in the land that gave it its character, as well as meeting the people who made it...
The rosés of Côtes de Provence have a pale pink color. Depending on their origin, these very expressive wines present a palette of flavors that is either fruity (white fruits, citrus, exotic fruits, berries, etc.) or floral, combined with mineral or empyreumatic notes, supported by a balanced structure, between roundness and intensity.The red wines of Côtes de Provence have a dark color and are divided into two types: first, the fruity red wines that spend little time in the cellar and should be enjoyed quickly and, second, the cellar wines that have complex flavors of dark berries, cocoa, spices as well as powerful silky tannins, obtained through longer vatting times.The white wines of Côtes de Provence are dry, have a light yellow color with green reflections. They offer aromas of fruity citrus, floral (white flowers), balsamic or honey.
The rosés of Côtes de Provence have a pale pink color. Depending on their origin, these very expressive wines present a palette of flavors that is either fruity (white fruits, citrus, exotic fruits, berries, etc.) or floral, combined with mineral or empyreumatic notes, supported by a balanced structure, between roundness and intensity.
With an average annual production of 150 million bottles of rosé, Provence is the leading French region for rosé production and supplies about 5% of the world's rosé wines. The region even has a center dedicated to rosé wine; the objective is to improve its quality through research and experimentation.
In Provence, there are two main techniques dedicated exclusively to its production: cold maceration or direct pressing. The choice between one of the two techniques is guided by several factors: the maturity of the harvest, the grape varieties vinified and their sensory potential, the choice of proportions during the blending and the desired flavor. In both cases, making a rosé requires as much meticulousness in order to obtain a color as well as attractive aromas that are both delicate and expressive; peach, melon, mango, grapefruit, tangerine and red currant are the six main colors that a Provence rosé can have.
We shouldn't talk about Provence and forget to mentionits superb red wines. With their power and their robust character, these wines warm us up in winter. Their purple color has purple reflections in their youth while ruby hues appear with the years. They are divided into two types: first, the red wines that emit fruity notes reminding us of red fruits and that spend little time in the cellar and must be tasted quickly and, in the second time, the red wines that emit fruity notes reminding us of red fruits.The second type is the cellar wines, which have complex flavors of dark berries, cocoa, spices and powerful silky tannins, obtained through longer vatting times. With age, the red wines of Provence reveal a whole new character. You will find in Provence red wines that are supple in the mouth but also sometimes rustic and powerful.
The white wines of Provence have long been the darlings of Provençal restaurateurs, going perfectly with Mediterranean cuisine and its fish. The white wines of Provence spoil us with their subtlety and finesse. They offer us a brilliant pale yellow color with green reflections. On the nose, this wine is discreet and sometimes emits aromas of citrus, flowers, and even some spices like pepper. They are structured, fresh and are also suitable for aging. For gastronomy, a white wine of Provence will perfectly accompany a good bouillabaisse!
The white grapes of Provence include: Rolle, Ugni Blanc, Bourboulenc, Clairette, Marsanne, Roussanne and Grenache Blanc. There are also the Bordeaux grapes of Sauvignon Blanc and Semillon (which are sanctioned in some regions.) Regional grapes such as Pascal, Terret Blanc, Spagnol and Pignerol are still used but are rapidly disappearing.
Most of the traditional red grapes used in Provence can be found elsewhere in France, including: Grenache Noir, Syrah, Mourvèdre, Carignan, Cinsault, Counoise, Tannat and Cabernet Sauvignon. There are, however, red varieties unique to Provence, including Tibourne, Braquet, Calitour, Folle Noir and Barbaroux.