The Wine path

2,600 years of history in Provence

The grape wine was introduced in France in the year 600 B.C. by the Phoenicians. At the time, the Romans divided the south of France regions into large estates and, being experienced producers, introduced new grape varieties and improved the viniculture methods. The wines of Provence are well known abroad during the Middle Ages, and were among the favourite wines of the French kings. In 1977, they were awarded the “Appellation d’Origine Controlée” classification. The “Côtes de Provence” wines have the innate sophistication of all the best wines: they are subtle enough to accompany the most delicate dishes such as truffle or lobster, yet they are also robust enough to underline the wide range of the
Provencal cuisine flavours.

Glossary

Discover Wine

THE RED WINE
The red wines can have many aspects, depending on their age: subtle, with red fruit or flower flavour; or strong, after having aged for several months in oak barrels. They are perfect for accompanying red meat and cheese.
THE WHITE WINE
These wines are elaborated with white grapes variety, which production remains limited, but it is the most refinedof all.
The fruity white wine is excellent served with seafood and fish. Left to age for a few years, it is perfect with poultry and cheese.
THE ROSÉ WINE
Rosé are the most popular in Provence. They are also the most delicate to produce, and have a lighter taste. They can be enjoyed on their or during a meal, and go along with many dishes.