In Provence, the main red grape varieties are Grenache, which gives structure and frame, the cinsault, subtle flavors, syrah, fine tannins, the mourvèdre, richness of polyphenols, the Tibouren, fruity, found on the granite lands of eastern Var, the gear and crazy black, planted on the gravel terraces of Nice. They are complemented by secondary grape varieties such as Carignan, Cabernet Sauvignon, the Castet, the calitor the counoise. The white grape varieties is around the rolle of the Ugni blanc, acid and rustic, the Clairette, making its finesse and very much in range of Grenache Blanc and Marsanne in Cassis. Grapes Bourboulenc secondary, late and high in alcohol, semillon and sauvignon and sparkling wine to Palette. The main appellations are Côtes de Provence, Bellet, Bandol, Coteaux d'Aix-en-Provence, Les Baux de Provence, Cassis, Coteaux Varois and Palette.
In Corsica, the peculiarity is the existence and dominance of local grape varieties, and Niellucio sciacarello. They are dominant in the development of red wine from Ajaccio, the regional appellation Vin de Corse and naming Patrimonio (Niellucio 90%). The whites are mainly from vermentinu and Muscat Petits Grains (Muscat du Cap-Corse).
