Burgandy Question

[wondersofwine]

Clive Coates says in his book that chapitalization is allowed up to the level that would increase the alcohol of the wine by 2 degrees (such as from 11.5% to 13.5%). He doesn't say that Grand Cru wines are an exception so I believe they are permitted to use either chapitalization or acidification but not both. He also said the winemaker can now add sugar in stages where formerly they had to add it all at once at the beginning of fermentation.