In 1855, naturalist and botanist Jules Lavalle published a detailed classification of Burgundy wines. On the express request of Napoleon III who wanted the wines of France to be classified for the Universal Exhibition of Paris. Bordeaux chose its châteaux, Burgundy its terroirs. This classification is the main source of inspiration of the INAO (National Institute of Appellations of Origin) in 1936, during the drafting of the regulation of controlled labels of origin (AOC) in Burgundy, still used today.