Swiss wine is produced from nearly 15 000 hectares of vineyards, and the wines are mainly produced in the west and in the south of Switzerland, in the cantons of Geneva, Neuchâtel, Ticino, Valais and Vaud. White grapes varieties are grown on 42% of the country's vineyard surface, and red grape varieties on 58%. Nearly all the national production is drunk within the national boundaries; less than 2% of the wine is exported (mainly to Germany). Swiss wines must be labeled to show their geographic origin. The regions include: the Vaud, Valais, Neuchatel, Ticino and Thurgau. The two most common grape varieties in Switzerland are the red Pinot noir at around 30% and the white Chasselas at around 27%. A large number of grape varieties are cultivated in Switzerland, many of them indigenous or regional specialties.