Bourgogne as a wine making region is a long escarpment of Jurassic lime
mixed with clay, stretching from Dijon in the north to northern Beaujolais
in the south. Separated from it are the vineyards of Yonne, centered on
Chablis. The escarpment is divided in separate subregions due to differences
in soil and climate: From north to south Côte de Nuits and Côte de Beaune
(together forming Côte d'Or), Côte Chalonnaise, and Côte Maconnaise.

Varietals of primary importance are, for red wines Pinot Noire, for white
Chardonnay; secondary varietals are Gamay for reds, and Aligoté for whites.
Other varieties have local importance, such as, Sauvignon Blanc in St Bris,
and Caesar in Irancy.

In terms of quality, the ladder of appellations starts with the region,
Appellation Bourgogne Controllée, with subclassifications due to
geographical provenance and differences in vinification.

Next step would be commune, or village. This level exists in all the
mentioned subregions. Premier cru (first growth) is a subclassification of
superior vineyards in the village appellations. This level does not exist in
Côte Mconnaise. Grand cru (great growth) is the top level growth place of
grapes for the best wines, with prices to match. Grand cru exists only in
Côte d'Or and Chablis.