The Côtes de Provence appellation covers more than 20,000 hectares, spread over 3 departments: the Var, the Bouches-du-Rhône and a commune in the Alpes-Maritimes that unites 84 communes. The terroir of the Côtes de Provence appellation is as beautiful in the vines as in the roots. The subsoil is true of complex geology, particularly suitable for wine. Two major geological groups coexist in the Côtes de Provence: one limestone in the north and west and the other crystalline in the south and east. The entire western and northern part of the Côtes de Provence consists of alternating hills and limestone elements formed by erosion. Further east, facing the sea, emerge the crystal clear massifs of the Moors and Estérel. This crystalline set is partly formed by rocks of eruptive origin.

The appellation is especially famous for its (light-colored) roses. Their nose offers aromas of fresh flowers (rose), yellow fruit (melon, peach), and red fruit (strawberry, raspberry, cherry), combined with notes of citrus zest, tropical fruit, and marshmallow. Their taste exudes a smooth, round feel, offset by a fresh feeling to varying degrees depending on the vineyard. The wines show a balanced generosity and slightly spicy freshness with a lingering finish often infused with abundant fruitiness.

Unfortunately, at the moment the color has become more of a trademark than the taste and you can see that other appellatie/regions/countries are also making light roses because the market demands this. The wines don't always get better with it. The color is determined by the dyes in the skins, and a rosé made from a Cabernet Sauvignon can only be made light by hardly soaking the skins, resulting in a light wine without any taste at all.