The amount of wine produced annually here is equivalent to 28 million bottles of wine. Three types of soil (red, filler, and sandy) make the wines from this area stand out. Provence has long been famous for wine production, due to a lucky combination of perfect conditions: a sunny, warm, dry climate, limestone-rich and crystalline soils that drain water well, a curving geography, and Mistral winds that help fight against humidity and accompanying vineyard diseases.

It combines 430 vineyards and cooperative wine cellars, all of which are committed to quality. The growing area of the La Londe title is small, making up just a fraction of the overarching Côtes de Provence appellation, yet it’s still an important component.

Come and explore the cellars and vineyards at the La Ferme des Lices. The region favours from the Mediterranean climate, long summers and warm weather. Out of the 27 million bottles produced here from 10,000 acres of vineyards, 12% are reds, 83% are rosé and the rest are whites. In Provence, Vermentino is sometimes called Rolle.

A small amount of red and rose wine is also produced. Domaine de L'Olibaou, at the foot of Sainte-Victoire. Established in 2013, the Pierrefeu sub-appellation includes only rosé and red wines and produces about 125,000 gallons of these annually. And for the beloved rosé wines, grapes allowed include Cinsault, Grenache, Syrah, Mourvedre, Tibouren, Clairette, Semilon, Ugni Blanc, and Rolle. Dense and long-lived red wines are produced, along with full-bodied rosés and white wines.

In this appellation near the coast, Mourvedre dominates.

They also left “The Baths of Constantine”, another very popular attraction in the city. The 25% of red wines under the La Londe title are a blend of Grenache, Mourvedre, and Syrah grapes (known as a GSM).

There are two other appellations in Provence that are small, yet at the same time, characterful. . HISTORY BOX: The history of wine-growing in the Provence wine region starts with the Greek traders who came from Phocaea and found what is now known as Marseilles. It is served warm alongside meat as a main course and occasionally cold as a starter. The Coteaux Varois de Provence appellation accounts for nearly 50,000 acres, and in that land, 77 private wineries and 10 cooperative wineries produce 90% rosé wines, 7% red, and 3% white out of the local calcareous soil. With some crusty baguette and a glass of wine, this soup is Provence in a bowl.

The terroir of the Pierrevert AOC is probably most defined by the appellation’s great elevations — Pierrevert has some of the country’s highest vineyards at 3,000 feet. (556770-1585)

In fact, 80% of the wine made in Provence is rosé.

In the deep red wines of Les Baux-de-Provence, you’ll taste mountain foliage, dark berries, and violets.

Like the Bellet AOC, a small amount of Vermentino grapes (originally from Liguria, Italy) are allowed in Pierrevert wines, of which there are reds, rosés, and whites.

In Provence, around 600 producers (540 individual cellars and 60 co-operative cellars) and 40 wine merchants (négociants) produce 1.2 million hectolitres every year. With an area of 21,100 hectares, Côtes de Provence yields about 130 million bottles of wine every year — 90% of those being rosés. The Côtes de Provence AOC (appellation d’origine contrôlée) is the powerhouse of Provence, producing 73% of all the wine in the region. The higher altitudes of the vineyards mean there’s a slightly cooler breeze in the air. That is how the other Gallic wine regions cropped up after Provence: the Rhône Valley, Beaujolais, Burgundy, Gascony and Bordeaux.

Therefore, the wines of both appellations supply almost exclusively to the local market which means a visit is essential to sample the best. As one of the smallest of the Provence wine regions, the Palette appellation is lead almost entirely by a single producer. The close proximity to Italy is another noteworthy aspect, as the influence from Italian (Liguria and Piedmont) vineyards can be seen in the grape varietals chosen for Bellet wines. Bandol is on the Mediterranean coast between La Ciotat and Toulon, and the rocky limestone vineyards stretch along the sunny southern hillsides. The Côtes de Provence Sainte-Victoire title includes over 5,000 acres and passes through several communes, including Chateauneuf-le-Rouge, Meyreuil, Peynier, Pourcieux, Pourrieres, Puyloubier, Rousset, Le Tholonet and Trets. Bellet is produced by only two vineyards; the wine makers using grapes such as Pignerol and Mayorquin for the white, and Fuella and Braquet for the red and rosé. , you’ll taste mountain foliage, dark berries, and violets. As is the pattern, the majority of La Londe wines are rosés, and these are mostly made from delicate Cinsaut and spicy Grenache grapes.

The growing area of the La Londe title is small, making up just a fraction of the overarching Côtes de Provence appellation, yet it’s still an important component. On the surface, Marseilles is loud and exuberant. In fact, Côtes de Provence is responsible for approximately 75% of Provencal wine.

Indeed, the Mistral not only brings cold air as well as endless hours of sun. It covers territory from west of Rhone Valley to the Sainte Victoire Mountain and descending from the River Durance to the Mediterranean. The Romans left an impressive legacy: the breath-taking amphitheatre, which could hold an audience of 21,000. Chateau Simone controls about half of Palette’s vineyards, with the remaining acres split amongst a few other producers: Chateau Cremade, Chateau Henri Bonnaud, Chateau de Meyreuil, and La Badiane.

Côtes du Rhône: The Côtes du Rhône, the area along the Rhône River from just south of Lyon to near Avignon, produces the king of Provençal wines. Three main appellations produce almost all of Provence’s region’s Appellation d’Origine Protégée (AOP) wines. Provence today produces many kinds of high-quality wines , however, the region is best know for its rosé wines.

Read on to learn more about these three prolific appellations, as well as the other smaller regions adding to the diversity of Provençal viticulture by producing beloved, specialized, and rarer wines. The Provence wine region is best known for its elegant, mineral-tinged rosés from such appellations as Côtes de Provence and Bandol. The red Bandol is made from Mourvèdre grape and is aged a minimum of 18 months in oaken foudres, producing a full, round, rich wine with cinnamon, black fruit and vanilla aromas.

Roman history permeates the region, providing some of the most spectacular tourist attractions on the coast.

But the Greeks are not the only ones to thank for this honed viticulture. However, experts say it is important to cook each vegetable separately and then combine them at the end.

After the Côtes de Provence appellation, the Côteaux d’Aix-en-Provence is the second largest appellation in terms of size.

Unlike some of the dominating appellations above. In fact, red wines coming out of this AOC must be at least half comprised of Mourvedre grapes. Grapes such as Cinsault, Counoise, Grenache and Syrah tend to thrive on the long dry summers.

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