Provençal winemakers make rosé from the red grape varieties traditionally grown in the region – grapes best suited to the local soil and climate. Grapes are first made into single-variety wines in small batches. These wines are then blended, in a process called assemblage, to achieve what the producer perceives as the best combination of body, bouquet, and color. The final blend, called the cuvée, is typically made from one main grape variety and various secondary varieties.
The grape varieties typically used in Provence rosés are, in order of prevalence: