A.O.C./A.O.P.
the Côtes de Provence appellation area covers a vast swathe of land, stretching from Marseilles across to the Alpes-Maritimes department and embracing 84 towns and villages (68 in Var, 15 in Bouches-du-Rhône, and just one in Alpes Maritimes, Villars-sur-Var). Such an extensive area is naturally home to a comprehensive range of ‘terroirs’. The Maures mountain range and coastal region share highly similar characteristics, primarily granite and shale soils. Between Toulon and Saint-Raphaël, the soil is clayey sand, whilst the plateau and hills of Provence are mostly formed of limestone. As a whole, the region is fragmented and made up of individual parts. The vines grow chiefly on terraced sites and the climate throughout the region is Mediterranean, with long, hot, dry summers and rainfall in the spring and autumn. 2005 saw the advent of two site-specific appellations: Côtes de Provence Sainte-Victoire, east of Aix-en-Provence, and Côtes de Provence Fréjus, on the far side of the area, between Saint-Raphaël and Trans en Provence.
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Rosé wines are the predominant style (80%) though red wines (15%) are on the increase. The varietal range comprises Cinsault, Grenache, Mourvedre, Syrah and Tibouren, augmented with Cabernet-Sauvignon and Carignan. The rosés are made primarily using the ‘bleeding’ process. The initial stages of fermentation lift the pomace and when the right colour has been achieved after 12 to 24 hours of skin contact, part of the juice is run off and then continues to ferment off the pomace. The wines vary in hue from pale pink to very light red. Their defining characteristic is a clean, vigorous attack, a relatively steady body combined with mineral, exotic (mango, passion fruit, pomegranate) and floral fragrances. Pairings include grilled lamb chops. The reds are vinted traditionally and exhibit fine tannic structure. They are often matured in wooden tuns. On the palate, they display complex aromas of ripe fruit, bay, thyme, tobacco, cinnamon and venison. They are becoming increasingly popular. Try with local specialities or grilled ribsteak. The whites are vinted using the direct to press method. They are delicate, gracious, dry and vigorous and depending on the style can display floral, fruity or balsamic fragrances. The ideal partner for grilled red mullet or Bouillabaisse fish stew.
Discovery
07 Sep 2026
Wine Terroirs
01 Sep 2026
Discovery
21 Aug 2026