La Maison des Vins "Côtes de Provence", Les Arcs, Provence, France.

The grape vine was introduced to France in 600 BC by the Phoenicians, who produced rosé wines. The Romans later divided the region into large domains and, being experienced producers, introduced new grape varieties and improved vinification methods.

The wines of Provence became well known outside France during the Middle Ages. they were taken to the London courts by Eleanor of Provence who became Queen of England. They were among the favorite wines of French kings in the 17th and 18th centuries. The vineyard has been called "Côtes de Provence" since the 19th century, but it was not until the following century that the wines won a special place in the hearts of consumers throughout the world.

In 1977, the Institute National des Appellations d'Origine (INAO) awarded "Côtes de Provence" the Appellation d'Origine Controlée classification. The end of the 20th century marks their rebirth as quality wines closely linked to the region's geography, its climate and the growers' "savoir faire".Côtes de Provence wines have the innate sophistication of all the best wines; they are subtle enough to accompany truffles or lobster, yet they are also robust enough to accompany exotic dishes, or even the diverse range of flavors typical of a Provençal buffet.

The Red Wines

Red Côtes de Provence is vinified in the traditional manner, but using the advantages of modern techniques to develop the aromatic potential of the wine to the full. Depending on the grape variety, soil, climate and the choices made by the winemaker, the wines are either fresh and young or suitable for aging. Choose from a fruity and supple red wine perfumed with soft, red fruits or flower, or a robust, rich red wine that has been aged for several months in oak barrels or casks and can only improved with age as the smoothness and flavor develop. Red wines can be fresh, fruity and young, ideal for accompanying meat grilled with local herbs, or they can be left to mature in the quiet of the cellar until they become the ideal partner for stronger dishes such as game or cheese.

The White Wines

"White Côtes de Provence is by tradition a "blanc de blanc" (while wine vinified from white grapes). As the rosés and the reds, the grower chooses each grape variety according to the nature of the land and the qualities he wants to impart to his wine, such as smoothness, vigor, clarity and balance. Only a limited quantity of white wine is produced, but its golden color and aromatic qualities make it a wine to enjoy over and over again.
The fruity white wines are excellent served young with seafood. Left to age for a few years, they will bring out the flavor of white meats and certain cheeses.

The Rosé Wines

Rosé Côtes de Provence represent the largess volume of wines produced. The color depends on the length of time the colorless grape juice is left in the vat with the skins, which contain all the natural pigments. The longer the time spent in the vat, the more intense the color. The secret of Côtes de Provence rosé lies in these careful mastery of controlled contact between juice and skin. It is a short but delicate phase, and the winemaker's skill lies in giving the wines their bright color, their balance and their fruity flavor, in a word the elegance of Côtes de Provence wines.

Drunk before a meal, the rosé awakens the taste buds without overpowering them, leaving the palate clear for the food. During the meal, the wine discreetly complements delicate flavors such as courgette flowers or sea bass, but will make its presence known when drunk with a red mullet fillet, bringing out is spiciness.

Grape Varieties

When choosing grape varieties, the Côtes de Provence producers aim to meet three criteria: harmony with the local soil and microclimate, respect for the winemaking traditions of the region, and the best combination possible of all the elements that produce a well-balanced wine, such as body, bouquet and color. The main grape varieties used for red wines are Grenache, Syrah, Cinsault, Mourvèdre, Cabernet, Carignan and Tibouren. For the white wines they are Rolle, Semillon, Ugni blanc and Clairette.

Soil and Climate

The Côtes de Provence Appellation does not cover the entire area of Provence. Only the 18,000 hectares (approx. 40,000 acres) of vineyard with the correct natural conditions - the combination of soil, climate and geographical configuration known as "terroir" - are entitled to use the Appellation d'Origine Contrôlée category. These vineyards are carefully selected by the INAO and precisely mapped out by the ministerial decree. The vineyards cover five areas with distinctly different geological and climatic characteristics stretching from the Bouches du Rhône to the Alpes Maritimes.