Provence rosé is crafted using the saignée method, where red grape juice has minimal contact with the skins, creating that signature pale pink colour. The region's Mediterranean climate and limestone-rich soils contribute to the wine's distinctive minerality and bone-dry character. Unlike sweeter rosés from other regions, Provence rosé maintains crisp acidity and subtle fruit flavours that make it incredibly food-friendly.

Serve this Provence rosé well-chilled at 8-10°C to highlight its fresh, mineralic qualities. The light body and dry profile make it perfect for outdoor dining and pairs beautifully with seafood, particularly grilled prawns or Mediterranean dishes. Pour into a white wine glass to concentrate the delicate red fruit aromas and allow the wine's elegant structure to shine through.

AOP stands for Appellation d'Origine Protégée, France's highest quality classification system that replaced AOC in 2012. For Coteaux d'Aix en Provence, this means the wine must be made from approved grape varieties grown within specific vineyard boundaries and follow strict winemaking regulations. This certification guarantees authenticity and ensures the wine truly represents the terroir and traditional style of this prestigious Provence sub-region.

This style of Provence rosé is designed to be enjoyed young and fresh, ideally within 2-3 years of vintage to preserve its vibrant fruit character and crisp acidity. While some premium Provence rosés can develop interesting complexity with short-term cellaring, the appeal of this wine lies in its immediate freshness and mineral-driven profile. The 2024 vintage is at its peak drinking window right now.

The wine's dry, mineralic character and light body make it exceptionally versatile with food. Beyond the suggested chilli prawns, try it with fresh oysters, goat cheese salads, or Provençal dishes like bouillabaisse. The strawberry and raspberry notes complement tomato-based dishes beautifully, while the clean finish won't compete with delicate fish or herb-crusted chicken.