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The major reason for the success of winemaking in the Bordeaux region is the excellent environment for growing vines. The geological foundation of the region is limestone, leading to a soil structure that is heavy in calcium. With the natural paths of the Garonne and the Dordogne rivers to irrigate the land, and an oceanic climate that provides humidity to the atmosphere, an almost perfect environment is created in which grapes can, and do, flourish. Red Bordeaux, which is traditionally known as claret is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec, and Carmenere although the Malbec is very seldom used and Carmenere is now virtually absent in Bordeaux. White Bordeaux is made from Sauvignon Blanc, Semillon, and Muscadelle.The Bordeaux wine region is divided into subregions including Saint-Émilion, Pomerol, Médoc, and Graves. In 1855, a classification system, known as The Bordeaux Wine Official Classification of 1855, ranked the wines into five categories according to price. The first growth red wines (four from Médoc and one, Château Haut-Brion, from Graves), are among the most expensive wines in the world. The first growths are: Château Lafite-Rothschild Château Margaux Château Latour Château Haut-Brion Château Mouton Rothschild