The only red produced in Alsace is Pinot Noir. Because much of Alsace is north of Chablis (the part of Burgundy that produces only whites), producing quality Pinot Noir has been historically difficult. Alsace enjoys a warmer and drier microclimate, however, and warming temperatures along with improved winemaking have brought a dramatic refinement. Earthy and complex, similar to a Burgundy, this is one of the best value categories in wine. Burgundy style fermentation with eight months of aging in large French oak casks keeps the focus on the fruit.