Côtes du Roussillon Villages

Combining Catalan traditions with unique terroirs, the wines of Roussillon are part of a long history marked by the production of both iconic natural sweet wines and powerful dry red wines, which are currently experiencing a resurgence.

The vineyard enjoys an ideal Mediterranean climate: hot, dry summers; rainy fall; and stormy spring—perfect conditions for grapevines and fruit (plums, peaches, cherries, and grapes).

The richness of the Roussillon region stems from a true mosaic of terroirs. The soils are extremely diverse—including schist, gneiss, limestone, alluvial terraces, granite, and clay-limestone—giving rise to wines with very distinct characteristics.

A historic specialty of the region, naturally sweet wines (VDN) are what make Roussillon famous. The most famous of these, Banyuls Grand Cru, is made from Grenache and aged in barrels or demijohns exposed to the sun—sometimes under the rafters—to capturethe fullsolar essence of the terroir.

Through oxidative aging, some Banyuls wines develop the famous “rancio” flavor, with notes of raisins, hazelnuts, and a characteristic hint of rancidity. These wines pair remarkably well with chocolate.

Long underrated, dry wines from the Roussillon region are now enjoying a real resurgence in popularity. Old vines, schist soils, and a warm climate produce intense, structured, and aromatic red wines.

Roussillon also produces intense and elegant white wines— mineral-driven and well-defined—that pair perfectly with Mediterranean cuisine: anchovies, oysters, fish, and sun-ripened fruits and vegetables.

Major AOCs in Roussillon:
– Côtes-du-Roussillon: mostly red and white wines
– Côtes-du-Roussillon-Villages: in the northern part of the wine region
– Côtes-du-Roussillon Les Aspres: premium wines from the south

Located between the sea and the mountains—between the Canigou, the Corbières, the Albères, and the Mediterranean—the vineyard benefits from a varied landscape that combines alluvial plains, terraces, and foothills.

To discover all that the Roussillon has to offer, go meet the winemakers—such as Res Fortes Wines in the Agly Valley (biodynamic) or Domaine Lafage in Perpignan—who are true ambassadors of these terroirs.

When it comes to fine dining, Roussillon red wines are just as enjoyable asan aperitif as they are with a nice cut of red meat, while the white wines pair perfectly with oysters, Collioure anchovies, an apricot salad, or traditional Catalan dishes.