These vats labeled Moutarde de Bourgogne, Moutarde de Dijon, and Moutarde en Grains' from the Moutarderie Fallot in Beaune contain the three main categories of mustard produced in France. The main difference between the denominations Burgundy mustard and Dijon mustard is that the former is a PGI (Protected Geographical Indication) made in Burgundy from locally harvested mustard grains and dry white wines made from traditional grape varieties of the region, while half of the grains of Dijon mustard are imported and its production can be completely relocated. These two yellow mustards with a creamy texture are made from crushed and sifted mustard seeds, while grain mustard, milder than the other two, is made from uncrushed mustard seeds that give it a very different texture and taste.