Burgundy

Wheat, barley, rapeseed and sugar beet are cultivated in the plains, like in many areas.

On the steep and sunny hills of Burgundy, where phylloxera once killed many vine plants, farmers first planted blackcurrant shrubs to diversify their activities, next to raspberries and gooseberries. They didn’t realise they were starting an industry that was to become part of  the local identity !

The Charolais breed originated in southern Burgundy. It is now the first beef breed in France, representing 50% of the national herd. With an average of 57 suckling cows per herd, Burgundy ranks first for the size of cattle herd. Rearing systems remain extensive, based on grazing and the production of young stock.

In Franche Comté, farms specialize in dairy farming. 9 out of 10 cows in the area are Montbeliarde cows. This hardy breed adapts well to the cold and snowy winters, and feeds in steep pastures in spring and summer, to produce a high protein-content milk.

From the 18th century, Beaune is considered the capital of Burgundy wines. Commercial hub of the wine trade, it is mostly famous thanks to the Hospices de Beaune. Perfectly preserved since their foundation in 1443, these late hospices display colourful tile roofs. Their prestigious wine production is auctioned every year to finance its operations.

Burgundy preserves an important religious heritage. Fontenay Abbaye, Cluny and Vézelay are admirable Christian sites.