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The hilly region of Provence covers almost 200 km, cradled in a Mediterranean climate drenched in sunlight and freshened by the lively, temperamental mistral. France's leading rosé producer, the region offers full-bodied fruity wines that superbly complement the flavours of Provençale cooking. Provençal dishes go well with the region's red wines, which are increasingly specialised but still underappreciated. Not forgetting the fresh, aromatic whites that only Provence can produce, and that come into their own beside a plate of seafood by the sea – or as an aperitif! Another helping of aïoli?
Listed 600 winemakers
160 million bottles per year (88.5% rosé, 8% red, 3.5% white)
26 000 ha
Soil and subsoil
Crystalline and limestone
Reds and rosés : Syrah, Grenache, Cinsault, Tibouren, Mourvèdre, Carignan, Cabernet Sauvignon for reds and rosés
Whites : Rolle, Ugni Blanc, Clairette, Sémillon, Doillon for the whites
Bellet ou Vin-de-Bellet
IGP Portes de la méditerranée
Vin de Pays de la Principauté d'Orange
Vin de Pays des Coteaux du Verdon
Vin de Pays des Hautes Alpes