Terroir (soil and climate)
The Cotes de Provence wine-area is the largest French wine growing region. Its 44000 acres of vineyards are divided into 5 different terroirs:

• The limestone hills North of the AOC, are rich in iron and produce strong bodied and well structured red wines,
• The inland valley is characterized by sandy and clay soils and extends north of the Maures mountains. White and rosé wines from these hillside-planted vineyards are typically fruit bombs,
• vineyards along the coast, which are planted on granite soils,
• The limestone Beausset basin and the Sainte Victoire mountain so famous from Cézanne paintings, are mainly made of clayish sandstone.

The rain season is concentrated in Spring and Fall. In Winter, the weather remains constantly dry and cold thanks to the local wind - called Mistral - and the summer heat always insures highly concentrated crops.

Varietals
Cotes de Provence area is mainly known for its famous rosés, which account for almost 80% of the total wine production, but the diversity of terroirs also enables to grow red (about 20%) and white wines (5%).

The main white grape varieties are Rolle, Ugni Blanc, Clairette and Sémillon. The grape varieties used for red wines are Grenache, Syrah, Carignan, Cinsault and Mourvèdre.

Wines
Rosé wines from Provence typically boast an intensely bright color. They are usually dry and fruity and perfectly match the local way of cooking fish and vegetables.

There are many different white wines produced in Provence: fresh and soft to the palate, they will go well with Mediterranean fish and seafood as well as with goat cheese.

Some red wines produced in Cotes de Provence are bright and fruity, others powerful and concentrated. Those are perfect with barbecues, game or strong cheese fro instance.