The minimum required grape maturity is 9.5% potential alcohol for Vin Gris, 10% for white wine, and 10.5% for red wine.

The allowed base yield is 40 hectoliter per hectare, and the minimum grape maturity is 11.5 per cent potential alcohol.

The level of sugar in the grapes determines the final alcohol content of the wine as well as indirect index of grape maturity.

The zones differ in terms of climate and examples of what is regulated by wine growing zone are required grape maturity at harvest and allowed levels of chaptalisation.

The allowed base yield is 35 hectoliter per hectare for red wine and 40 hl/ha for white wine, a minimum planting density of 9,000 vines per hectare is required as well as a minimum grape maturity of 11.5 per cent potential alcohol for red wine and 12.0 per cent for white wine.

For the geographically delimited AOCs, required grape maturity is higher and allowed yield is lower.

The allowed base yield is 37 hectoliter per hectare, a minimum planting density of 9,000 vines per hectare and a minimum grape maturity of 11.5 per cent potential alcohol is required.