Provence's appellation wines are divided into three: Côtes de Provence (73%), Coteaux d'Aix-en-Provence (17%) and Coteaux varois (10%). The 89% of the wines produced are rosé and the vineyards are spread over the departments of Var, Bouches-du-Rhône and Alpes-Maritimes.
It is almost possible to say that in the beginning the wine was rosé! Indeed, the Greeks (the Phocaeans to be more exact), imported their "clear wine" on the Mediterranean rim and in Marseille. Their winemaking method ignores the maceration that gives the red colour to the wine, so for 2600 years Provence has been cultivating the vine, producing mainly rosé.

Between the sea and the Alps, the Provençal vineyard is unique in the world thanks to the sun flooding the grapes and the dry wind refreshing and sanitizing them. The soil is, in the North, more calcareous, with its scrubland, while in the South, it is more crystalline and the scrubland is king. These two types of vegetation do not embarrass the soil with humus and humidity, allowing the soil of the vine to be poor, but perfectly drained.

The grape varieties of the Provence appellations are very numerous: more than a dozen, some of which can be found in all the blends, while others are specific to each region.

The best known are Grenache, Cinsault, Mourvèdre, Syrah and Carignan.

Bandol is considered the best vineyard in Provence, producing powerful and exclusive reds. Its village, La Cadière d'Azur, allows you to admire vineyards as far as the eye can see.

The rosé of Provence is renowned for its ease, freshness, fruitiness and beautiful convivial evenings. Notes of pomelo, peach, melon, mango, mandarin and redcurrant are associated with it. Its consumption has tripled in 25 years. In France, out of 3 bottles sold, 1 is rosé. Worldwide, the number of consumers is estimated at 36 million people. Associated with a fusion cuisine, free from the strict culinary codes, Provence rosé goes well with a lobster salad, a veal chop in a hazelnut crust, a goat's cheese terrine or a pan-fried scallop.