100% Sauvign Blanc from terroir called "Marnes Kimmeridgiennes" dating back more than 160 million years. These soils are composed of layers of clay, fossilized shells (small oysters) with limestone sediments. Direct pressing with cold static settling for 48 hours. Fermentation takes place in stainless steel vats for two to three weeks. Aged on lees for 6 to 9 months.