With his vines grown organically at altitude, Didier Simonini offers us stunningly fresh wines that are rising in the hierarchy of Provence year by year.
In this land of holidays, the reputation of Provence wines is along the same lines: easy-going rosés to be drunk sitting by the pool.
However, tourism has given new impetus to the production of wine, most of which is sold locally during the summer season.
With nearly 30,000 hectares of vineyards, the region produces 1,300,000 hl, the majority of which are rosés (40% of national production), followed by reds and the harder-to-find whites.
There are 13 Appellations d’Origine Contrôlée, with different vineyards due to the wide diversity of soils and microclimates influenced by altitude or proximity to the sea.
The rosés are delicate and fruity, while the reds are light and soft, some good for laying down, particularly in Bandol, depending on the years, while the surprising whites offer a largely unexploited potential.
The main grape types used for reds are grenache, syrah, cinsault, mourvèdre and cabernet sauvignon. For whites, there are rolle (or vermentino), ugni blanc and clairette.