In general, for red and rosé wines we distinguish between the main grape varieties (Provence):

Syrah – introduces into the wine characteristic notes of vanilla, light brown and candied red fruit.

Grenache – gives young wines an elegant aroma of small red fruits and then evolves with age into spicier and animal notes. Thereafter, it adds fat, wholeness and potency to the wine.

Cinsault – imparts freshness, finesse and fruitiness to the wine, emphasizing the potency of other grape varieties.

Tibibren – delicate, elegant grapes. The finesse of aromas and richness of bouquet. It is the preferred partner for other grape varieties in Provence.

Mourvèdre – the aroma of violet and blackberry in their initial stage of development. Its velvety and flexibility, together with characteristic notes of spices, pepper and cinnamon, are revealed after several years of ageing in the cellar.

Carignan – cultivated on low yielding slopes, creates firm, abundant wines, which are an excellent base for assembly.

Cabernet Sauvignon – considered by many as a classic, providing the aroma of a barn. The characteristic nose of green pepper and black currant stoutly distinguishes it from other grape varieties.

For white wines:

Rolle – gives wines with citrus and pear aromas, full and balanced, yet all this with tremendous finesse.

Ugni blanc – his Tuscan grape variety, with its round and juicy fruit, results in a clear and fruity wine.

Clairette – a very old variety of grapes from Provence, aromatic and bouquet wines with notes of white fruit flesh.

Semillon – adds roundness and exquisite elegance with nuances of white flowers and honey.

Bourboulenc blanc (lub doillon) – late, robust variety brings a bit of finesse to the wine.