DOCG DOC IGT: Understanding Wine Classifications

Wine classifications such as DOCG DOC IGT matter for fine wine experts. They shape decisions on what to buy at auction and hold. Systems like DOCG, DOC, and IGT exist, but their specific details vary by region. International standards for wine labelling, as set by the OIV, ensure certain compulsory information is present. That information covers appellation of origin or geographical indication, alcoholic strength, net contents, and country of origin. Beyond these general requirements, specific regions develop their own hierarchies. For instance, France's Burgundy region employs a system ranging from regional appellations to Grand Cru vineyards. Jancis Robinson describes it in the Oxford Companion to Wine. Similarly, the Bordeaux Wine Official Classification of 1855 established a ranking system for châteaux based on reputation and trading price. It covered mainly red wines from Médoc and sweet white wines from Sauternes and Barsac. These systems highlight the importance of geographical origin and historical context in defining wine quality and value.

What are the international standards for wine labelling?

International standards for wine labelling ensure consumers receive consistent and clear information about the wine they purchase. The International Standard for the Labelling of Wines, as outlined by the OIV, mandates certain compulsory information on wine labels. This includes the use of the word "wine", the appellation of origin or geographical indication, and information on alcoholic strength. It also covers net contents, the country of origin, the name and address of the person responsible for pre-packages, and batch identification, according to the OIV.

Beyond these compulsory details, the OIV also lists optional information that may appear on labels. This optional information can include trademarks, other terms, and parties participating in the marketing process. It also covers the name of the viticultural holding, varietal name, vintage or harvest year, type of wine, the ageing of wine, traditional terms of quality, and medals and distinctions. The OIV standard also addresses the presentation of these indications. It covers field of vision, language, and legibility. Understanding these labelling principles helps you assess a wine's provenance and quality. That is a key aspect of fine wine investment.

How does the Bordeaux classification system work?

The Bordeaux Wine Official Classification of 1855 established a ranking system for Bordeaux's best wines. That system remains influential today. Emperor Napoleon III requested this classification for the 1855 Exposition Universelle de Paris. Brokers from the wine industry then ranked wines on a château's reputation and trading price. The system ranked red wines from the Médoc region from first to fifth growths (crus). Château Haut-Brion from Graves was the sole exception outside Médoc. White wines came mainly from the sweet varieties of Sauternes and Barsac. They were ranked from superior first growth to second growth.

There have been only two changes to the classification since 1855. Cantemerle joined as a fifth growth in 1856. Château Mouton Rothschild rose from a second growth to a first growth in 1973. Château Dubignon, a third growth from Margaux, was removed. Château Malescot St. Exupéry had absorbed it. Critics have argued that the 1855 Classification is outdated. Vineyards have expanded, shrunk, and been divided without reclassification. Considerable plots of valued terroir have also changed ownership. Several proposals for revision have come and gone, including efforts by Alexis Lichine and Robert Parker. The classification largely remains unchanged. We cite two reasons: the likely negative impact on prices for downgraded châteaux, and the 1855 establishment's political muscle. Want to understand the market dynamics of these wines? Our live fine wine market index provides current data.

What defines Burgundy's wine classification?

Burgundy's wine classification is highly terroir-oriented. Immense attention goes to the area of origin and the specific soil types where grapes are grown. In Bordeaux, classifications are producer-driven. Burgundy classifications are geographically focused instead. A specific vineyard or region bears a given classification regardless of the producer. Wine labels reflect this focus. Appellations are most prominent, and producers' names often appear in smaller text at the bottom.

The main levels in the Burgundy classification run in descending order of quality. They are Grand Cru, Premier Cru, village appellations, and regional appellations, as noted by Jancis Robinson in the Oxford Companion to Wine.

• Grand Cru wines come from a small number of the best vineyard sites in the Côte d'Or region. AOC laws define those sites strictly. These wines make up 2% of production at 35 hectoliters per hectare (hl/ha). They are generally meant for cellaring. They typically need a minimum of five to seven years of aging. The best examples keep for more than 15 years. Grand Cru wines list only the vineyard name as the appellation, plus the "Grand Cru" term. They do not list the village name.
• Premier Cru wines come from specific vineyard sites of high quality. They are not as highly regarded as Grand Cru sites. They make up 12% of production at 45 hl/ha. They often should be aged three to five years. The best keep much longer. Premier Cru labels carry the village name, Premier Cru status, and usually the vineyard name. One example is "Volnay 1er Cru Les Caillerets".
• Village appellation wines come from a blend of wines from lesser vineyard sites within one of 42 villages. They can also come from an individual unclassified vineyard. These wines make up 36% of production at 50 hl/ha. They can be consumed two to four years after release. Some keep longer.
• Regional appellation wines come from the entire region, or from an area much larger than a single village. AOC Bourgogne, the standard appellation, allows production at 55 hl/ha. Those wines are typically for immediate consumption within three years. Subregional appellations like Bourgogne Hautes-Côtes de Beaune cover parts of Burgundy larger than a village.

Producers can declassify their wine to a lower-ranked AOC if they wish. The aim is often to maintain quality or prestige for higher-tier wines. They do it by using younger vines for a lower classification. In total, around 150 separate AOCs are used in Burgundy, including Chablis and Beaujolais. That count excludes the several hundred named vineyards (lieux-dits) at the Village and Premier Cru level, which may be displayed on the label. With them, the total number of vineyard-differentiated AOCs runs to well over 500.