During the late spring and early autumn, fog can settle on the vineyards making the ripening of grapes a challenge.

[3] The wine region covers 202 hectares (500 acres) along the western bank of the Rhône River near the village of Ampuis.

To maximize the amount of sunshine that the vines receive (especially with the fog that often develops near the grape harvest time), vineyards will more often be planted on the south- or southeast-facing slopes along this part of the river.

The granite and schist soils are vital in retaining heat throughout the day to protect the vines from the chilly temperatures during the mistral seasons.

Some vineyard owners gather the eroded soils and rocks in buckets and carry them back up the slope to the vines.

The fragrant notes of these wines often include green olives, raspberry, violets, and meaty bacon.

The appellation extends to the flatter plateau above the slopes but the wine there is generally of lower quality and is sold with the more generic Côtes du Rhône AOC.

Wines of the iron-rich Côte Brune contain more tannins, are full-bodied and meant to age longer in the bottle prior to being consumed.

Traditionally, most Côte-Rôtie wines are blends of grapes from the two sub-regions, incorporating both sets of distinctive qualities.

While winemaking continued to have a long history in the region, the Côte-Rôtie did not receive much recognition until the 18th century when Parisians began discovering the wines of Beaujolais and Rhône.