The Côtes de Provence appellation encompasses more than 20 000 ha across 3 departments: the Var, Bouches du Rhône and a small area of the Alpes Maritimes.

The prevailing climate is broadly the same everywhere: bright sunshine with small amounts of rainfall, but there are important subtle differences. In reality the properties on the Mediterranean coast experience mild winters and reasonable summer temperatures, whilst those inland are subject to icy winters and the searing heat of July and August. Add to this the capricious nature of the wind, the broad selection of grape varieties and the inevitable human factor, and you can well understand why the wines of the Côtes de Provence can be so alluring.

In general the whites are soft when they come from the coast and firmer when produced in the hills. They present a fine accompaniment to sea food and goat’s cheese.

The rosés, which make up 60% of total Provençal production, are highly disparate in hue, aroma and taste.

The reds are well regarded by the vast majority of consumers. They can be light and fresh, as well as “cheeky”, and go well with grilled meats; on the other hand, they are sometimes powerful, hearty with heady aromas which can complement rich food.

The AOC (Appellations d’origine controlée) provide a guarantee of product authenticity and conformity to its geographic region. They are also a guarantee of quality, key product characteristics, provenance, producer knowledge, as well as years of experience of, and respect for, methods of cultivation and production.