Wine has been produced in the region for thousands of years, but viticulture as we know it probably arrived in it with Benedictine monks from Cluny in the Burgundy region of France in the twelfth century. This wine making goes back over 2,000 years as evidenced by the 66-meter mosaic of Bacchus, the god of wine that was unearthed relatively recently at this location.
There are more than 300 wineries that belong to this producer, most of them are in south Europe.
Whereas the wines are quite distinctive as a result of significant differences in terroir, both regions produce wines selected for long aging with highly complex vinification procedures, producing intense, extremely long-lived wines emanating from largely limestone soils.
The aging requirements for this wine are the same used in others. Wines labelled as "A" ust age two years with 12 months in oak. "B" wines must be aged at least three years with at least 12 months in oak. The "C" labelled wines must spend 5 years aging prior to release, two being in oak.