Rose wine accounts for the vast majority of Provence’s wine production, ranging from half to almost two thirds of the wine produced in this region. The roses of Provence are often known for their food and wine pairing matches.
The large Cotes du Provence AOC includes 85 communes between the towns of Nice and Marseilles. Grenache is the dominant grape of the region comprising at least 60% of the blend with Syrah, Cinsault, Mouvedre, Tibouren, Carignan, and Cabernet Sauvignon playing supporting roles.
Roses can be produced in a variety of ways with the most common method being early pressing of red grape varieties after a very short period, usually 12-24 hours of skin contact (maceration). Whilst red wines have a maceration lasting from several days to several weeks, the very limited maceration of roses means that these wines will have less colour.
Here are a list of their wines: