Côteaux d'Aix-en-Provence is one of the main French appellations in the Provence wine region, located in the extreme southeast of the country. It is the second largest appellation in the region, with about 4,000 hectares North and west of Aix-en-Provence - the town from which it takes its name. The area also bears the tiny title of AOCPalette. The Côteaux d'Aix-en-Provence appellation was first introduced as a VDQS in 1956, having been informally known as Côteaux du Roy René (René d'Anjou being a 15th century French king famous for his love of wine and the Vine).
Full AOC status was granted in December 1985. The wines of Côteaux d'Aix-en-Provence are, in that order of importance, rosé, red and white wines. The rosés and reds are made from a Complex blend of Grenache, Syrah, Mourvèdre, Cinsaut and Counoise, with Carignan and Cabernet Sauvignon making up to 30% of these blends. The white wine of the appellation is made from an equally complex hierarchy of grape varieties, both local and borrowed.
The vermentino grape variety was widespread in Italy, Sardinia and Corsica. Today, Vermentino is grown in the regions bordering the Mediterranean, mainly in Provence (Côtes de Provence, Bellet), Corsica (Corse Calvi), Languedoc (Côtes du Roussillon, Costières de Nîmes) and the Rhône Valley (Côtes du Luberon). Because it ripens late, Vermentino requires a warm climate for its development and can only be grown in regions with good sun exposure. Conversely, cold or temperate climates do not allow it to ripen properly. Vermentino is only susceptible to powdery mildew. When vinified on its own, Vermentino produces a single-variety dry white wine that is light and full-bodied with a pale yellow color. It can also be blended with other grape varieties such as Ugni Blanc, Cinsault and Grenache, in which case its low acidity makes it light and fresh. Vermentino belongs to the grape varieties of Ajaccio, Corsica and Corbières. The aromas released by this variety are multiple. One can detect notes of fresh apple, green almond, sweet spices, hawthorn, ripe pear and fresh pineapple.
wines from the region of Coteaux d'Aix-en-Provence go well with generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of celine's version of moussaka (5th meeting), leg with a spoon or seven o'clock leg or rabbit with beer and mustard.
In the mouth in the region of Coteaux d'Aix-en-Provence is a with a nice freshness.
