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Classification: Burgundy

Appears in
Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

Burgundians were also well aware of the considerable variation in quality of the wines produced by different plots of land, or climats, as they are known in Burgundy. In 1855, Dr Lavalle published his influential History and Statistics of the Côte d’Or, which included an informal classification of the best vineyards. This was formalized in 1861 by the Beaune Committee of Agriculture, which, with Lavalle’s assistance, devised three classes. Most climats included in the first class eventually became grands crus when the appellation contrôlée system was introduced in the 1930s. See under burgundy for a full list of Burgundian grands crus, and see under individual village names for details of their premiers crus.

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