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Provence is France's oldest wine region and the world capital of pale, dry rosé, a sun-drenched land of vineyards, lavender, olive trees and Mediterranean coastline.

Geographic position: Southeastern France, between the Rhône delta and the Italian border, across the Var, Bouches-du-Rhône and Alpes-Maritimes departments, from Marseille and Aix-en-Provence to Saint-Tropez and Nice.

Origin & history: Greek settlers from Phocaea founded Marseille around 600 BC and planted the first vines in France here. The Romans named the region "Provincia", which became Provence. Long known for simple wines, Provence was transformed from the 1980s by producers focused on quality pale rosé, now a worldwide trend.

Main appellations & varieties: Côtes de Provence (including Sainte-Victoire), Coteaux d'Aix-en-Provence, Coteaux Varois, Bandol, Cassis, Bellet and Palette, plus IGP Méditerranée. Main grapes are Grenache, Cinsault, Syrah, Mourvèdre and Tibouren for rosés and reds, and Rolle (Vermentino) for whites.

Food specialties: Bouillabaisse from Marseille, ratatouille, socca and salade niçoise, aioli, tapenade, grilled fish with herbes de Provence, lamb from Sisteron, and calissons from Aix-en-Provence.