Cabernet Sauvignon [ka-behr-NAY soh-vee-NYAWN]
Its atypical characteristic of green pepper and black currant sets this variety apart from most other grapes. This variety adds structure to the wine and is, for the most part, secondary in Provence.
Once a broad variety in Provence, its low yields have made this variety less prevalent. When used, it produces profoundly colored and highly structured wines that serve as a stable base for assemblage.
A slower-maturing variety that fancies hot climates and limestone soil; it thrives near the sea. The small grapes produce smooth, structured wines with assertive tannins and violet and blackberrie bouquets. With age, the wine evolves towards spicier notes of pepper and cinnamon.
These small, black grapes with bluish highlights produce full-bodied Rosés that are capable of aging. Aged wines develop towards vanilla and red berry notes.
This authentic regional variety is delicate, elegant, and aromatic, lending Rosé wines a particularly rich aroma. It blends with other Provence varieties in the assemblage process.