Provence rosés share some common characteristics: On the palate they tend to be fresh, crisp, bright and dry. The reds tend to be more rich, lively and fruity.
The region is known predominantly for its rosé wines, which corresponds to almost three quarters of wine production. The red is most famous from Bandol and the only area in Provence known for its white wines is Cassis, although both are produced only in very small quantities.
There are three main appellations in the region:
• The Côte de Provence appellation (Côtes de Provence Sainte-Victoire, Côtes de Provence Fréjus and Côtes de Provence La Londe)
• The Coteaux d’Aix-en-Provence appellation
• The Coteaux Varois en Provence appellation
The wines of Provence are grown under demanding conditions: a hot, sunny and dry climate with little rain, and the mistral, which ripens the grapes quickly.
There are different soil types throughout the region: In the northwest there are rocky hogbacks sculpted by erosion. In the east there is crystalline rock near the sea.