During the picking stage of winegrowing, the grains are harvested when looking nice and are later re-sorted. In Burgundy, the maceration process is slow, and natural yeasts are usually preferred to sulfites. The region is home to more than 80 AOC (Controlled Designation of Origin) and accounts for some 1.4 million hectoliters harvested annually on average. Burgundy wines benefit from an international reputation, and more than 90 million bottles are exported to 169 countries.