VINEYARDS, WINE & FOOD IN PROVENCE
Cotignac sits at the heart of “Provence wine country”, surrounded by vineyards, olive groves and traditional farms. The region is famous for its elegant rosés, characterful reds, fragrant whites and a cuisine built on sunshine, olive oil and fresh local produce.
POPULAR WINES OF THE REGION
The area around Cotignac sits in the AOP Coteaux Varois en Provence and AOP Côtes de Provence zones — both known especially for rosé wines, but also excellent whites and reds. The local terroir (limestone hillsides, Mediterranean climate) produces wines with fresh acidity, floral aromatics and Provençal herb notes — ideal with local cuisine.
CHÂTEAU CARPE DIEM
A small, organic family-run vineyard just outside Cotignac. Tastings here feel personal and authentic, with a strong focus on sustainable farming.
WINE STYLES: Organic rosé and red wines
PERFECT FOR: Guests looking for a relaxed, local experience
A historic estate dating back to Roman times, Château Roubine produces excellent rosé, red and white wines. Guests can enjoy tastings, stroll through the vineyards and olive groves, or book a guided visit.
WINE STYLES: Elegant rosés, structured reds, aromatic whites
ATMOSPHERE: Prestigious yet welcoming
CHÂTEAU ROUBINE
DOMAINE DE SAINT-JEAN DE VILLECROZE
Located near the charming village of Villecroze, this estate produces refined wines in a peaceful countryside setting.
WINE STYLES: Rosé, red and white
BONUS: Easy to combine with a visit to Villecroze village and caves
CHÂTEAU SAINTE-ROSELINE
A historic Cru Classé de Provence estate, set on a former 12th-century monastery. It’s one of the most renowned vineyards in the region, combining high-end wines, heritage architecture and contemporary art.
GUIDED WINE TASTING: Rosé, red and white wines. Booking strongly recommended, especially in high season.
PERFECT FOR: Guests seeking a luxury wine experience.
MAISON MIRABEAU
Mirabeau is not a vineyard on the doorstep, but its wine boutique in Cotignac makes it a fantastic stop for tasting without even leaving town. This stylish tasting room offers friendly guided tastings of Mirabeau’s acclaimed rosés (including their Pure Provence range), sparkling rosé, and even rosé-based spirits.
WHAT TO TRY: Rosé flights featuring Mirabeau classics — perfect with local Provençal food.
TIPS FOR WINE VISITS
BOOK AHEAD: Many vineyards require reservations for tastings or guided tours, especially in summer.
TIMING: Tastings are usually in the late morning or afternoon — check opening hours seasonally.
TRANSPORT: Some vineyards are spread across the Var wine countryside, so having a car makes it easy to visit several in a day.
Provençal cuisine is all about fresh ingredients, bold flavors, and a deep connection to the land and sea. Olive oil replaces butter, herbs perfume every dish, and meals are meant to be enjoyed slowly—preferably outdoors.
FOOD IN PROVENCE- WHAT TO EAT & SAVOUR
MUST-TRY SAVOURY DISHES
BOUILLABAISSE
Marseille’s iconic seafood stew, made with several types of local fish, saffron, tomatoes, and herbs. Traditionally served with rouille (a garlicky chili sauce) and crusty bread.
RATATOUILLE
A colorful vegetable stew of zucchini, eggplant, tomatoes, peppers, and onions, simmered in olive oil and herbs de Provence. Simple, rustic, and deeply flavorful.
DAUBE PROVENÇALE
A slow-cooked beef stew braised in red wine with garlic, herbs, and sometimes olives or orange peel. Comfort food, Provençal style.
PISSALADIÈRE
A savory onion tart topped with anchovies and olives—think pizza’s elegant French cousin. Common in bakeries and markets.
TAPENADE
A rich olive spread made with capers, anchovies, and olive oil. Usually served with bread or alongside apéritifs.
BAKERY & PASTRIES
CROISSANT
Buttery, flaky French classic
PAIN AU CHOCOLAT
Chocolate-filled pastry favorite
PAIN AUX RAISINS
Pastry cream and raisin swirl
BRIOCHE
Soft, lightly sweet bread, often citrus-scented
CHAUSSON AUX POMMES
Apple-filled pastry
PASTRIES & SWEET TREATS
CALISSONS D’AIX
A signature sweet from Aix-en-Provence made of ground almonds, candied melon, and orange blossom, topped with royal icing.
NAVETTES
Boat-shaped biscuits flavored with orange blossom water, traditionally baked in Marseille. Light, dry, and perfect with coffee.
TARTE TROPÉZIENNE
A brioche filled with creamy vanilla-orange filling, created in Saint-Tropez. Decadent and very much worth it.
FOUGASSE SUCRÉE
A sweet version of the traditional flatbread, often scented with orange blossom and dusted with sugar.
CHEESE, MARKETS & EVERYDAY DELIGHTS
GOAT CHEESE (CHÈVRE)
Often served fresh or lightly aged
OLIVES & OLIVE OIL
Central to nearly every meal
SEASONAL FRUITS
Like apricots, figs, cherries, and melons
LOCAL HONEY
Lavender-infused treats and nougat
Provençal food is best experienced at open-air markets, village bakeries, and long lunches under plane trees. It’s less about fancy presentation and more about fresh ingredients, tradition, and joy.
