An American system implemented in 1978 to identify U.S. wines in a fashion similar to the French APPELLATION D’ORIGINE CONTRÔLÉE (AOC or AC) system. Unlike the French regulations, however, the rules governing American VITICULTURAL AREAS (under the jurisdiction of TAX AND TRADE BUREAU, previously BATF) are very lax. An AVA is defined strictly by a geographic area, whereas in France the parameters are much more precise. A French AOC identifies the grape varieties that may be grown in a geographic area, the maximum production per acre, the minimum level of alcohol required for wines produced in the area, and so forth. The only requirement for wine with an AVA designation on the label is that 85 percent of the grapes must be grown in that viticultural area. Growers must petition the Tax and Trade Bureau to obtain an AVA designation or a region. The Bureau’s decision is based on such characteristics as an area’s topography, soil type, climate, elevation, and, to some extent, historical precedent. AVAs range in size from several hundred acres to several million; some reside within other larger AVAs. For example, California’s NAPA VALLEY is an AVA that encompasses other AVA’s including HOWELL MOUNTAIN, STAGS LEAP DISTRICT, and RUTHERFORD BENCH. It also includes part of the CARNEROS AVA, whose area spills over into SONOMA COUNTY. The first AVA in the United States was the AUGUSTA AVA in MISSOURI, established in 1980.