In Burgundy, the brown mustard seed - Brassica Juncea, the only one authorized in the recipe for Dijon mustard - is sown in winter, unlike everywhere else in the world where it is a spring crop. The Association Moutarde de Bourgogne and research organizations working on varietal diversity have indeed launched a more productive winter variety to meet the needs of the Moutarde de Bourgogne IGP (Protected Geographical Indication). Since 2009, this process has guaranteed a 100% Burgundy mustard locally processed and made with mustard seeds grown in Burgundy and white wine under Burgundy designation of origin.