The tradition of viniculture in Burgundy can be traced back to the Greeks, who brought the first vines here 600 BC. Through the centuries Burgundy has always been a blooming region. After the Romans, the monasteries of the Dark Ages cultivated and polished the growing methods. The only disaster in the region was at the same time as the rest of France - in the 19th century, when the phylloxera vastratix and mildew ruined nearly the entire stock of vines.
The area spans between Dijon in the north and Lyon in the south as one long stretch, with only the exception of the enclave of Chablis. South of Dijon one can fine the so-call "golden slopes", Côte de Nuits and Côte de Beaune. The southernmost region is Beaujolais, between them lie Mâconnais und Côte Chalonnaise. The rather rough continental climate is better for making white wines. Great importance is put on the microclimate. The limestone soil in Chablis allows for noble white wines. In Côte d'Or the vines grow on porous limestone soil. Also clay, mud, and limestone gravel are also found.
The wines in the north are full with high alcohol content. Mostly red wines are produced. The red wines from the southern Beaujolais are fruity, fresh, and delicious. They should be drunk young. White wines are almost always dry, often concentrated and blunt. In Chablis they can also light and fruity, with much acid. Also the sparkling wines are made after the "champagne method". The Bourgogne Passe-tout-grains, a light, fruity wine from 1/3 Pinot Noir und 2/3 Gamay, and the Bourgogne Aligoté, a bitter and light white wine are among the specialties of the region.
The main vines are Chardonnay, Aligoté for white wines, and Pinot Noir and Gamay for red. Also César, Tressot, Pinot Blanc, Sacy and Melon de Bourgogne. But they are minor
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