Provence has been producing wine for over 2,600 years, making it one of the oldest wine-producing regions in France. Provence Rosé is typically made from a blend of red grape varieties native to the region, including Grenache, Cinsault, Mourvèdre, and Syrah. The region's warm climate, limestone soils, and coastal influences contribute to the wine's distinctive characteristics.

Provence Rosé wines are known for their pale salmon color, delicate aromas of fresh berries, citrus, and floral notes, and crisp, refreshing acidity. The wines often have a light to medium body, with flavors of strawberry, watermelon, and white peach, along with a subtle minerality and a dry, clean finish.

Provence Rosé wines typically exhibit a balance of fruitiness, acidity, and minerality, with a focus on freshness and elegance. The wines are dry to off-dry, with minimal residual sugar, allowing the natural flavors of the grapes to shine through. Provence Rosé is renowned for its versatility, pairing well with a wide range of cuisines and occasions.

The Provence region of France is the primary growing area for Provence Rosé, with vineyards located throughout the coastal plains and hillsides of the region. The appellations of Côtes de Provence, Coteaux d'Aix-en-Provence, and Coteaux Varois en Provence are known for producing some of the finest examples of Provence Rosé.

Provence Rosé pairs beautifully with a variety of light and fresh dishes, making it an ideal wine for warm-weather dining. It complements seafood, salads, grilled vegetables, and Mediterranean cuisine, as well as picnic fare such as charcuterie, olives, and soft cheeses. Its crisp acidity and subtle fruit flavors also make it a refreshing apéritif or accompaniment to casual gatherings with friends.

While Provence Rosé is typically enjoyed young and fresh for its vibrant fruit flavors and crisp acidity, high-quality examples from top producers and specific vineyard sites can age gracefully for a few years, developing more complexity and depth. However, most Provence Rosé wines are best consumed within one to three years of the vintage to preserve their freshness and vitality.