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Beautiful Provence stretches across the southeast coast of France, from the Rhône toward Nice and the Italian border. The picturesque rolling hills covered with lavender and herbs are also very hospitable to vines, which thrive in the sunny, breezy Mediterranean climate.

Rosé is the region’s great and most widely produced wine. Delightful dry rosés are made here from Mourvèdre, Grenache, Cinsault, Carignan and Syrah. Served chilled, they’re perfect as aperitifs or to pair with Mediterranean cuisine, from olives and cured meats to seafood of all kinds.

Provence is home to several appellations for wine production. The largest, Côtes de Provence, spans much of the region.

Coteaux d’Aix-en-Provence, in the west, is buffeted by cooling winds from the north. Coteaux Varois, in central Provence, has a more continental climate, with hot summers and harsh, cold winters. In Bandol, a tiny region perched above the coast between Marseille and Toulon, Grenache and Mourvèdre are grown on terraced hillsides to make ripe and age-worthy red wines, in addition to fine rosés.



Recommended food pairings

Olives, cured meats, seafood

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