The Côtes de Roussillon is most well-known for its vin doux naturels (lightly fortified wines), but the region also has some very fine terroirs suited to the production of red and dry white wines. The vineyards' history goes back to the 8th century BC, when Greek sailors planted the first vines. In the 13th century, Doctor Arnau de Vilanova developed the earliest use of "mutage" (the addition of alcohol to stop fermentation), his methods were recorded in Perpignan in 1299. Wine production flourished during the 19th century with the arrival of the railway line in Rivesaltes, but was then devastated by phylloxera, and the region's 72,000 hectares of vines were not re-established until 1935.
Roussillon's vineyards, bordered by the massifs of the Corbières to the north, Canigou to the west and the Albères to the south, benefit from an exceptionally sunny climate. They form an amphitheatre facing the sea, in which the vines are planted in terraces. The granite, schist and limestone foothills of the mountains were shaped by three rivers that cut through the landscape during various periods in the Quaternary era. The hottest, poorest quality soil is best-suited to the production of grapes for vins doux naturels. The cooler temperatures during the winter remain relatively mild. However, the summer is dry and hot, with summer storms that can have a dramatic impact on the vineyards.
The red wines are made from at least two grape varieties, selected from Carignan, Grenache Noir, Mourvèdre and Syrah. They can be supplemented with Cinsault and Lledoner Pelut. The white wines are made from Grenache Blanc, Maccabeu, Tourbat (or Roussillon Malvasia), Marsanne, Roussane and Vermentino. The appellation also produces some rosé.