This cuvée comes from soils of kimmeridgian marls, recognizable for clusters of comma shaped small fossilized oyster shells (ostrea virgula) from the slopes of Chavignol. After pressing, the juice is allowed 2 days of natural clarification by sedimentation. Fermentation occurs in both barrel and tank for complexity. The wine is racked and bottled in accordance with the lunar cycle.
Aromatically this wine has notes of lemon balm, lime zest, fresh cut grass and a hint of sea air. On the palate the wine has a smooth midpalate with citrus foreward notes as well as a hint of underripe tropical nuances.