Fine

Although the distillation process has been known in France since the 13th century, distillation did not spread to Burgundy until later. From the 18th century onwards, the quality of Burgundy wine spirits created a demand that could hardly be satisfied due to the lack of distillation wines, Burgundy wines being even more appreciated than spirits. Thus, one takes the habit of distilling marcs but also, because of their aptitude to give brandies-elegant, wines of deposits enriched by the lees resulting from the various rackings.

From the end of the 18th century, Burgundy wine eau-de-vie had a national reputation, explained by its original production method. Thus in 1775, in his book on the art of the distiller liquorist, Demachy proposes to use wine from Upper Burgundy rather than wine from Poitou or Saintonge which he considers as austere and continues: "The brandy produced by healthy and unfiltered lees is of as good quality, and often even more bouquet, than that coming directly from wines", like Cognac.

Then, from the 19th century, the appellation Fine de Bourgogne is clearly mentioned. But the decree recognizing the "Fine de Bourgogne" as a regulated appellation of origin was only signed on April 11, 1946.

The wines are made from white and/or red grapes from the following varieties:

Aligoté, César, Chardonnay, Gamay, Gamay de Bouze, Gamay de Chaudenay, Melon, Pinot noir, Pinot gris, Pinot blanc, Sacy, Sauvignon, Tressot.

The AOC does not specify the grape varieties used but Chardonnay and Pinot Noir are the most represented, blended or separated.