Comparable to Tuscany, Provence is one of the most longing landscapes in Europe and without question one of the most beautiful and important wine-growing regions in the world. The history, the romantic towns and villages, the cuisine and, of course, the wine seem to merge here into a unique synthesis of the arts. Wine has probably been cultivated in Provence since before 600 BC, long before the Roman conquests. The wine-growing region of Provence includes not only the large, approximately 19,000-hectare Côtes de Provence, but also the famous small coastal region of Bandol or the mini-appellations of Cassis and Palette, also located on the coast. After all, 13 grape varieties are permitted for the production of Provence wines, the best known being Grenache, Mourvèdre, Syrah, Cinsault and Carignan. All varieties find excellent conditions in the warm Mediterranean climate with around 3,000 hours of sunshine and a maximum of 700 ml of precipitation; the only problem is the sharp north wind of the Rhone, the Mistral. The warm, dry climate has also made Provence a centre of organic viticulture. A good three-quarters of wine production is rosé wine, which is a favourite not only of tourists but also of the locals. This very well-known rosé has grown considerably in quality in recent years. However, some dedicated producers are now also producing very respectable red wines, even if these only make up a small part of the total production here.
