Rose was born in Provence

If Provence is a land where roses thrive, it is not by chance. Its climate, soils and grape varieties are indeed perfect for rosé varietals, which were born in Provence and have been produced here for centuries.

France’s first vines were planted by the Greeks who founded Marseille 26 centuries ago (600 BC). Rosé would certainly have been the main wine produced there since the maceration process using skins and juice together was unknown or very seldom practiced. Thus, Provence is not only the first to produce rosé wine, it also is home to the oldest vineyards in France!

This long history does not make for an old fashioned wine, though, nor is it a trendy one. To the contrary, rosés popularity goes far beyond a temporary fashion; rather it is a timeless classic and adapts perfectly to the rise of new culinary habits, such as less formal meals, ethnic cuisine and simpler cooking. Rosé de Provence is uninhibited, living outside of the traditional rules of wine consumption. Provence rosé is the result of a marriage between refined expertise and a long cultural tradition. It is a long-time favourite among casual wine drinkers and enthusiasts alike.


Pairing Rosés with Food

With their beautiful salmon hues, rosés de Provence offer unprecedented flavours: light, fruity, supple, wild and aromatic notes. Rosé compliments Provencal cuisine superbly: for example, ratatouille, barigoule artichokes, zucchini flowers, small Provencal stuffed bass with fennel, fresh fish with thyme, aioli, pistou soup, anchovy, bouillabaisse, the list is endless.

Provence rosés also pair very well with many ethnic cuisines such as Japanese (especially sushi), Thai, Moroccan tagines and Indian curries.

Serve at 8-10 ° C

Did you know?

With an average of 150 million bottles of AOC rosé produced per year, Provence produces about 8% of the world’s rosés (and 38% of France’s total rosé production).