Vines were introduced in Provence by the Phoceans, and developed by the Romans. Similarity with a majority of the French vineyard, the viticulture had been maintained in Provence, after the fall of the Roman Empire, by the different monasteries and then by the local aristocracy. Affected by the phylloxera, the vineyard of Provence recovers slowly during the 20th century. Today, the production is protected by diverse appellations, including Côtes de Provence, Coteaux d'Aix-en-Provence and Coteaux Varois, or Bandol, Palette and Bellet.
The vineyard of Provence spreads in the South-East quarter of France, especially around Marseille, Aix-en-Provence and Toulon. The climate is obviously Mediterranean, warm and dry. The Mistral, strong wind coming from the Rhone Valley, brings great benefits to this terroir. In the Summer, it helps cooling the temperature. Being very dry, it protects the vines from diseases linked to humidity.
The varietals used for the production of Provence reds and rosés are mostly : Syrah, Grenache, Mourvèdre, Carignan, and local grapes like Cinsault and Tibouren. The Provence whites are made with grapes originating from Italy such as Rolle (Vermentino), Ugni Blanc or local grapes like Clairette.