Situated in the east of France, adjacent to the borders with Switzerland, the wine region of Burgundy stretches from Auxerre to Macon, linking the Parisian Bassin to the Saône River. The capital city of the Burgundy region, Dijon, 300km from Paris, is located in the heart of the Burgundy wine region. Chablis, the region’s northmost subregion, is situated to the north of the Natural Park of Morvan, northwest to Dijon. Starting from Dijon, from the north to the south, there lies the rest of the subregions: Côte-de-Nuits, Côte-de-Beaune, Côte Chalonnaise and Mâconnais.

Globally speaking, the climate of Burgundy is continental, with cold, rigorous winter and hot, dry summer. In the spring, the spring frost has a significant impact on the year’s harvest. However, each subregion in Burgundy falls under different climatic influences, the continental from the north, the Mediterranean from the south, the oceanic from the west. Moreover, micro-climate varies from vineyard to vineyard.

Burgundy is known as “the mosaic of terroirs”. 250 million years ago, the current Burgundy vineyard was covered by an emerald lagoon with a subsoil of marls and limestones. After millions of years of the geographic movement, the soil of Burgundy developed to a composition of clay, limestone and marl, with layers formed in the different historic eras, resulting in the wine with finesse, richness, minerality and complexity.

The history of Burgundy wine dates back to the Roman Empire. After the conquest of Gaul, the Romans introduced vines and viticulture in the Burgundian territory. Over time, the Celtic beer was dethroned by the wines made by Gallo-Romans, wine and viticulture became an important part of the economy and culture at that time. The earliest written proof of the Côte d'Or vineyards was found in AD 312, by Eumenes, an illustrious orator, in a speech dedicated to the glory of the emperor Constantine Augustus.

In the middle age, the vineyards of Burgundy were cultivated and managed by monks. From the 14th century, the dukes of Burgundy owned the majority of Burgundian vineyards. Wine becomes a symbol of taste and social status. To preserve the prestigious reputation of wine, Philippe le Hardi, the Duke of Burgundy, issued the first ordinance regarding wine and the viticulture of Burgundy in 1395.

From the French Revolution, the Burgundy wines welcomed a golden period: Napoleon’s fondness of Chambertin, Thomas Jefferson took Burgundy wines to the White House, the development of trade and logistics in the wine industry. Hit by the phylloxera and the two world wars, the development of Burgundy wines slowed down until the post-war era. Today, Burgundy wines enjoyed a world-class reputation with the names like Romanee Conti, Leroy, Rousseau and many other treasures of the region.

As the most diversified wine region in France, Burgundy is composed of 84 AOCs, with 33 Grands Crus, 44 Villages appellations, and 7 regional appellations.

The wines of Burgundy are divided into four levels: Regional:7 appellations, including the complementary geographic denominations (e.g.: Bourgogne Hautes Côtes de Beaune)

Communal, also known as “Villages”: 44 appellations, produced inside a certain village. (e.g. Pommard AOC)

Premier Cru, produced in the designated vineyard inside of a village, known as “climats”, there are around 640 climats classified as “premier cru”. On the label, the name of the village is followed by the designated vineyard parcel as the premier cru status is a complementary geographic denomination of AOC Villages (e.g.: Gevrey-Chambertin Premier cru “Clos Saint-Jacques”).

Grand Cru, 33 appellations, produced in the best vineyard sites. On the label, only the name of the vineyard site is written (e.g.: Echezeaux Grand Cru) as it enjoyed AOC status by itself. However, Chablis Grand Cru and Corton Grand Cru have complementary geographic denominations, the climats often appear on the label (e.g. Chablis Grand Cru Blanchot)