This part of the domaine is on the soils of the Paris Basin. People here call these soils loams as opposed to shales. The Cenomanian oyster marls (Cretaceous, Secondary Era) have what is called a buffer effect with clay-limestone soils giving a regular supply of water during dry periods. The soil replenishes the vine with water stored during the winter’s dormant vegetative period.

Cabernet Franc, which does not tolerate any water stress (it needs ‘feet cool and head in the sun’ as our ancestors said), flourishes wonderfully well on this site. This is where Petra Alba comes from.