AOC Coteaux d'aix-en-provence Wine

History of the AOC Coteaux d’Aix-en-Provence

The AOC Coteaux d’Aix-en-Provence is deeply rooted in a rich viticultural history that dates back to antiquity. Viticulture in Provence began with the Phoceans, Greek sailors, who introduced the vine to this region as early as the 6th century BC. Today, the Coteaux d’Aix-en-Provence appellation is celebrated for its diverse wines that evoke the sunshine and Mediterranean identity.

Climate and Terroir of the AOC Coteaux d’Aix-en-Provence

Climate: The AOC Coteaux d’Aix-en-Provence benefits from a warm and sunny Mediterranean climate, punctuated by the Mistral wind, which brings freshness to the wines and protects the vines from diseases.

Soils: The vines of the AOC Coteaux d’Aix-en-Provence are cultivated on soils mainly composed of limestone, clay, and gravel.

Key Grape Varieties of the AOC Coteaux d’Aix-en-Provence

The AOC Coteaux d’Aix-en-Provence produces white, rosé, and red wines from a diverse array of grape varieties, the most important of which are:

• Red and Rosé Wines: Grenache, Syrah, Cinsault, Cabernet Sauvignon, Carignan
• White Wines: Vermentino (Rolle), Ugni Blanc, Clairette, Sauvignon, Sémillon

Style of AOC Coteaux d’Aix-en-Provence Wines

White: These wines have a pale yellow color with green highlights. The nose reveals fruity (citrus, pear) and floral (acacia flower, broom) aromas, balanced by a lovely freshness on the palate.

Rosé: These wines feature a brilliant pale pink color. The nose reveals notes of red fruits, peach, flowers (linden, peony), and pine resin. AOC Coteaux d’Aix-en-Provence rosés are fresh and round on the palate.

Red: The wines have a deep ruby red color. The nose expresses aromas of ripe red and black fruits, garrigue (bay leaf, wild mint), and spices. On the palate, these red wines display velvety tannins that soften with age.

Best Food and Wine Pairings with AOC Coteaux d’Aix-en-Provence

White Wine:

• Salad: Octopus salad
• Fish: Grilled sea bream
• Cheese: Goat cheese (Crottin de Chavignol, Cabécou)

Rosé Wine:

• Seafood: Aioli
• Stew: Bouillabaisse
• Vegetables: Ratatouille

Red Wine:

• Meat: Grilled lamb chops
• Rice Dish: Paella
• Tapenade: Black olive tapenade