Additional words/terms on labels are very common. Let's talk about "Klassik", "classic" and "classique"! Mostly they are here used in Austria on labels, but do not show that what the wine really is like.
For me a classic wine is grown in connection to its history and with traditonal winemaking technics. In this case a wine matured and fermented only in stainless steel, including the use of lab yeasts is not "classic". But this is what here in Austria is labeled. It is more a product of modern oenology than traditional methods. The same with malolactic fermentation. MLF is just what a wine does naturally if temperature is right. So I think it is also a part of classic wine and it gives the wine more stability and salubriousness.
Best classic wine examples are white and red Burgundy out of the 228l barrel, original Tokaji, Borolo from big barrels,.... In Austria it's Grüner Veltliner and Blaufränkisch vinified old school also in big barrels. And Styria: there are not so much local grapes grown (Sauvingon blanc - maybe not). Classic would be to choose those which are cultivated here for centuries in big oak as well.
I avoid terms like this on labels, because I think they just confuse.