Southeastern France, in the Provence-Alpes-Côte d’Azur region, stretching from the Rhône River to the Mediterranean coast, including areas near Aix-en-Provence, Toulon, and Nice.
It benefits from a Mediterranean climate with hot, dry summers, mild winters, and abundant sunshine, ideal for viticulture.
Wine Style & Grapes:
Famous for rosé: Around 80% of the region’s production is rosé wine, known for its pale pink color, fresh red fruit flavors (strawberry, raspberry), and crisp acidity.
Red wines: Made mainly from Grenache, Syrah, Mourvèdre, Cinsault, and Carignan. They are typically light to medium-bodied, with red and black fruit, spice, and herbal notes.
White wines: Less common, using Rolle (Vermentino), Grenache Blanc, Clairette, and Bourboulenc; often aromatic and fresh with citrus and floral notes.
Subregions / Appellations:
Côtes de Provence AOC: The main appellation, covering a wide area and mostly rosé.
Cassis, Bandol, and Palette: Smaller, more specific AOCs producing premium wines, especially Bandol for robust reds (Mourvèdre-dominant) and Cassis for white wines.
Viticulture & Style:
Soils vary from limestone and clay to schist and sandstone, contributing to subtle differences in flavor.
Wines often emphasize freshness, elegance, and food-friendliness rather than heaviness.
Rosés are usually vinified dry and served chilled, making them iconic summer wines.
Reputation:
Côtes de Provence is internationally recognized for high-quality rosé, often seen as the benchmark for Mediterranean-style rosé wines.
The region balances tradition with modern winemaking techniques, producing wines suitable for casual drinking as well as gastronomy.
