The allowed base yield is 40 hectoliter per hectare and the grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level wine and 11.0 per cent Premier Cru wine.

A minimum planting density of 9,000 vines per hectare and a minium grape maturity of 11.5 per cent potential alcohol is required.

Red and rosé Mâcon: Pinot noir and Gamay in any proportion, allowed base yield is 55 hectoliter per hectare and the grapes must reach a maturity of at least 10.0 per cent potential alcohol.

Mâcon-Villages: Chardonnay only, allowed base yield is 58 hectoliter per hectare and the grapes must reach a maturity of at least 10.5 per cent potential alcohol.

Red and rosé Mâcon + village name: Gamay only, allowed base yield is 50 hectoliter per hectare and the grapes must reach a maturity of at least 10.5 per cent potential alcohol.

The grape must reach a maturity giving at least 178 g/l sugar in the must (corresponding to 10.5 per cent potential alcohol) and the finished wines must have at least 11.5 per cent alcohol by volume, but no more than 14 per cent after any chaptalisation.

The allowed base yield is 35 hectoliter per hectare, a minimum planting density of 9,000 vines per hectare and a minium grape maturity of 11.5 per cent potential alcohol is required.

The allowed base yield is 40 hectoliter per hectare, and the minimum grape maturity is 11.5 per cent potential alcohol.

The grapes must reach a maturity of at least 10.5 per cent potential alcohol for red wine and 11.0 per cent for white wine.

The allowed base yield is 50 hectoliter per hectare and the grapes must reach a maturity of at least 11.0 per cent potential alcohol.