Provence

Provence wine is built on pale, dry rosé — a style the region has made its own globally, founded on Cinsaut and Grenache Noir blended together. Bandol adds another dimension with Mourvèdre at its core, showing that Provence is more than one trick. Widespread organic viticulture keeps the fruit clean and the vineyards honest, and there is plenty more reason to look closely at what's in the glass.

Why choose Provence wine?

If you want a dry rosé with genuine regional identity rather than a supermarket approximation, Provence is where the category was defined. Côtes de Provence, at 20,000 hectares and with 95% of its output as rosé, sets the reference point: no other appellation in France produces this style at this scale with this consistency. Yes, the wines sit at a premium — tourism and a hedonistic reputation have kept prices firm — but that demand reflects real quality, not marketing alone. For food, pour a Côtes de Provence rosé alongside grilled sea bass or a Niçoise salad and it earns its place at the table. If you want pale, elegant dry rosé or a Bandol red built to age, our Provence selection starts here →

How does Côtes de Provence rosé taste?

Expect a pale pink-orange colour with aromas of raspberry and red plum, lifted by herbal notes. It is dry, fresh, and light-bodied — the definitive expression of Provence rosé.

How significant is Provence for French rosé overall?

Provence AOC wines account for 40–45% of all AOC rosé produced in France, making it the dominant source for the style nationally. Rosé represents around 90% of the region's total AOC output.

Does Provence produce anything other than rosé?

Yes. Cassis produces full, dry, herby white wine worth seeking out, and Bandol is celebrated for deep-flavoured, lush Mourvèdre-dominated reds built for the cellar.