The history of Provence rosé started 2,600 years ago when the Greeks planted the first grapes in this southeast French region. Provence borders Rhone on the west, Italy to the east, and the Mediterranean Sea to the south. In these ancient times, the maceration of red grapes which gives red colour to the wine was still an unfamiliar method to the Greeks, so the wine they produced had a characteristic rosé colour. This regards rosé wine as the oldest wine in Provence, whereas Provence is the oldest wine region in France.
Provence has a Mediterranean climate and the neighbouring Alps make the perfect terroir for producing high-class rosé wines. In Provence, almost 90 per cent of the wine production is dedicated to rosé wines. With slight variations, the most common grape varieties of rosé wine include Grenache, Cinsault, Mourvedre and Rolle. Provence`s wine-makers pay special attention to each wine-making step, including vineyard management, special vintage management, careful selection of grape varieties and many other further procedures.
In the last 25 years, there has been a significant increase in rosé consumption and exportation. According to recent statistics, one in three wine consumers orders a bottle of rosé. Moreover, in 2020 Vins de Provence exported over 60 million bottles in the middle of the pandemic, 40% of which found their way to the USA.
As a matter of fact, in the 20th century, the reputation of Provence was not enviable. However, several enthusiastic Provence wine-makers made a revolutionary change in the wine-production technique and vinification methods to adapt the wine to the new 21 century and the change in demands the new times were embracing. They used gentler grape pressing and methods of controlling the high temperatures which resulted in excellent and high-class rosé wine production.
The rosé renaissance started in the late 1980s and was quickly adopted by other winemakers in Provence. This new style was highly welcomed by wine lovers worldwide.
To secure and preserve quality and progress, Provencal wine producers created a rosé Research Center, a unique scientific centre of that kind dedicated to rosé wine production. This special institution was created to monitor, and preserve the quality of the wine, along with improvement of harvest and vintage techniques, fermentation and cellaring, and the final product.
The sustainability of the new rosé style was the focus of attention of all rosé wine producers and researchers from Centre du rosé. They have been particularly concentrated on the climate change modifications which strongly affect the quality of grapes and wine production. Due to global warming, there is a change in the temperature rates expected to continue growing in the next 80 years.
The climate changes require appropriate vinification management to preserve the popular and highly-demanded rosé wine quality and taste, including grape varietals, seasonal vine cycle, time and date of harvest etc.
Typically, a Provence rosé is a blend of two or more grape varieties. Each grape variety has a characteristic impact on the taste and colour of the rosé wine, which implies that terroir is a key factor in producing a value rosé wine.
Nevertheless, maybe the most important part of the winemaking process occurs in the cellars. The elegant light pink colour, and the light and fresh style of the dry rosé are all a product of the work in the cellar.
In the cellar, temperature control is the top standard following each step of the wine-making process. Soft grape pressing is used to preserve elegant aromas, along with colour and tannin control. Normally, the fermentation method starts naturally, but due to cold grape juice temperatures sometimes the winemakers use specially chosen yeast to keep the essential aroma antecedent. Moreover, yeasts are also added to extract certain floral notes and fruit flavours.
Colour oxidation and fading of aroma are controlled with the use of lees and sulphur, a process which is closely observed. Sulphur and lees are required to preserve the freshness and aromatics characteristic of Provence rosé.
Characteristics of Provence Rosé
Provence rosé is a dry and aromatic pink wine, with bursting fruit flavours of ripe strawberries, watermelon, berries and honeydew melon. A touch of mineral stones combined with elegant freshness and light, crisp complexity makes this wine a perfect summer choice for various dishes, or be enjoyed on their own. Crisp and refreshing acidity and vibrant youthfulness are what makes them unique in the world of wine.
The Best Rosé Wines Right Now
Chateau Saint-Maur L’Excellence rosé 2021
Currently, this is an excellent value wine according to customer reviews. The seductive pale pink colour and silky notes of strawberry, ripe peach, and watermelon are complemented with a mineral, vibrant finish. On the nose, you can smell the Mediterranean sea breeze which makes an exceptional experience. It pairs perfectly with light vegetables, tuna, pasta salads, or fresh seafood.
Mirabeau Etoile Provence rosé 2020
As soon as you open the bottle, you will feel the enchanting smell of white peach, pear and pink grapefruit, while the first sip will bring you into a world of vibrant freshness, bursting red cherry and strawberry flavours, leaving a sense of purity and cleanliness in the mouth. Premium gastronomic wine, perfectly paired with seafood, vegetarian salads or fruit desserts.
Chateau Sainte Marguerite Symphonie rosé 2021
Cuvée Symphonie with enticing fruit aromas of cassis and raspberries. On the palate it gives a slightly tart sensation, complemented with peach, citrus peel and exotic fruit flavours. Light and subtle, this rosé wine can be served as an aperitif, or with seafood, tuna dishes, as well as veggie tarts. Serve chilled.
For the best taste of the pure Provence rosé, try Premium rosé Tasting Case which will bring you to the marvellous world of wine, and help you experience the unique French Mediterranean terroir, the enchanting smells of nature and wine.
