Coteaux-d'Aix-en-Provence Wine Region

Coteaux d'Aix-en-Provence is a French wine region surrounded by France's southeastern border with Italy, known for its red wines made from Pinot Noir and Syrah grapes in the northern part of the appellation. Coteaux d'Aix-en-Provence wine region is known for its reds and typically contains more than 12 grape varietals, most notably Syrah, Viognier and Gamay - which account for the biggest portion of the production. This place has a huge selection of wine and it's perfect for those who like wine. You would not regret coming to see the amazing wines and tasty foods we have to offer.

Check out the best wine tastings and tours in Coteaux-d'Aix-en-Provence Wine Region

Where is Coteaux-d'Aix-en-Provence Wine Region

The AOC Coteaux-d'Aix-en-Provence is located in the south-eastern quarter of France, covering nearly 42 square kilometers between Aix en Provence and Marseille. It’s comprised of 49 towns that are positioned strategically throughout the vineyards.

Where to stay in Provence

If you seek the vibrant pulse of the city, consider staying in urban hubs such as Aix-en-Provence or Avignon, offering a blend of cultural heritage and contemporary amenities. Alternatively, for an idyllic countryside retreat, explore quaint villages providing tranquil settings amid rolling vineyards and lavender fields.

Located a stone's throw from museums of the Mazarin district, the Maison du Collector opens an intimate and comfortable break in the heart of Aix en Provence.

A 4-star hotel is located in the small and charming Provencal village of Joucas near Gordes, where you can get a superb view of the whole region.

Garlande Hotel is a charming estate that offers guests a unique experience in a 17th-century Provençal-style mansion in the heart of Avignon.

Located in the Chapelle part of the Couvent des Grands Augustins, built in the 15th century, this hotel provides a stay in a listed historic monument in Aix en Provence.

Discover more places to stay in Provence.

History of Coteaux-d'Aix-en-Provence

Coteaux d'Aix-en-Provence was first introduced in 1956 and obtained status as a VDQS in 1984. The appellation name reflects the geography of the valley's soil type, which is resistant to erosion from acids used for the wine production process. being unofficially known as the Côteaux du Roy René (René d'Anjou being a 15th Century French king famous for his love of wine and vines).Coteaux d'Aix-en-Provence later granted full AOC status in 2005.

Terrior of Coteaux-d'Aix-en-Provence

The climate throughout the Coteaux d’Aix-en-Provence catchment area is decidedly Mediterranean. The appellation's vines are no farther than 30 kilometers from the ocean even though the appellation is mostly on land. A pocket of vines spills over into the Var department, which has a slightly cooler climate. Here the vines are deprived of important warmth from the Mediterranean sea because of a limestone ridge which runs in an east-west direction for 18 kilometers further south-west of Rian. Coteaux d'Aix-en-Provence wines are made using limestone clay and chalk throughout the region, which makes the wine particularly delicate.

Coteaux-d'Aix-en-Provence Characteristics 

The most famous wines from Coteaux d'Aix-en-Provence are the rosés, which account for 84% of total production, with 11% red and 5% white. The rosés (and reds) are produced from several grapes, including: Cinsault, Grenache, Syrah, and Mourvedre, with Cabernet Sauvignon sometimes used in small percentages. White wines are created from Grenache Blanc, Sauvignon Blanc and Ugni Blanco with small amounts of Bourboulenc and Semillon. Aix en Provence is a blend of red and orange hues with strawberry, red currant and other light fruits. It's very delicious and has an amazing smell. You should visit the Coteaux d'Aix-en-Provence wine region and taste its wines, which have their unique style and character.

Food to pair with Coteaux-d'Aix-en-Provence

1. Tête de veau

This traditional French dish consists of a boiled head of a newborn calf. The meat will be more tender and the skin thickened with gelatin when it's cooked for 8 hours. If you want to make sure that you don't leave anything out, roast your meats first. Then add a combination of spices to flavor the meat and boil them separately in different bowls with the vegetables. Serve the two platters together. The dish that’s faked to be a French culinary specialty traces its roots back to the British celebrating the decapitation of a king. It eventually spread across France and led up to the famous decapitations that took place during the French Revolution; these two events are accurately depicted in Gustave Flaubert’s writings. The dish that used to be made from a pig's head had a rather odd recipe and for some reason, the use of pigs' heads started to go away. Calf's head was then used as the replacement as it provided similar taste and texture. It pairs well with Coteaux-d'Aix-en-Provence wines.

2. Galette de Bretagne

Galettes are delicious, and can be filled with anything you like. They're particularly popular in Brittany in northwestern France. Brittany has a lot of crêperies compared to cafés, which is why it’s easier to find crêpes than coffee. People love their galettes dipped in salted butter!

Traditionally, the pancakes are paired with a glass of local cider. Farmers often like to share their stories about how their dishes came about. This is one of them! Legend has it that this delicious galette was accidentially invented by a farmer, who spilled buckwheat porridge on boiling surface and created a sweet treat. Buckwheat is usually associated with a salty taste, as some recipes use no sugar. However, buckwheat crépes are very nutritious and contain plenty of vitamins B1, B2, and fiber that helps in reducing blood pressure.

Brittany became dominant in the 12th century because it was the first to use bread made with buckwheat flour. This type of flour has a unique, moist texture and holds up well after baking. It's flavor is pleasing even to the pickiest of palates. Coteaux-d'Aix-en-Provence's wines pair well with Galette de Bretagne.

3. Vol-au-vent

These pastry dough puffs were first made in 1800 by Antonin Carême, a pastry chef who worked in Paris. They are traditionally filled with sweet or savory fillings like custard or cream cheese.

Carême's signature vol-au-vent was called the financière, with a filling of minced chicken, breadcrumbs and mushrooms. Today, it is typically served as a snack or an appetizer with either chicken or fish fried in flaky pastry dough.

There's also a Belgian variation of vol-au-vent that can be found in most restaurants, generally filled with a mixture of chicken, mushrooms and tiny meatballs and served along with french fries or mashed potatoes. Vol-au-vent goes well with Coteaux-d'Aix-en-Provence's wines.

Places to visit near Coteaux-d'Aix-en-Provence

1. Musee Granet

The Granet Museum in Aix en Provence features paintings, sculptures and archaeological pieces from across the region. The permanent collection encompasses nearly 600 works of art.The art gallery Granet in Aix en Provence illustrates the French School throughout its history. The depth of imagery you can experience goes beyond the pages of books, letting you encounter this culture through a new medium that captures first-hand accounts and memories of people who lived it.

2. The Saint-Sauveur Cathedral

The Saint-Sauveur Cathedral of Aix-en-Provence is a Roman Catholic cathedral in Aix-en-Provence, France. This building has gone through many changes over time, for different purposes. This combined with its old wood frame construction makes it a fascinating site to see. The ancient foundations are equally as noteworthy, which makes this place special.

3. Vieil Aix

Vieil Aix, aka Old Town in Aix-en-Provence, is a historic area which is home to some of the city’s grandest buildings as well as reminders of past eras. It’s also one of the most visited parts of the city by tourists. It is one of the city’s most vibrant quarters with many businesses, restaurants, and museums making it a great place to spend your time.

Frequently asked questions about Coteaux-d'Aix-en-Provence Wine Region