The grapes come from three famous Premier Cru vineyards : Mont de Milieu, Montée de Tonnerre and Moireins. The pebbly soil derives from Jurassic (mainly Kimmeridgian) clays and limestones. Kimmeridgian is a layer that contains tiny fossil oysters. The soil is ideally suited to the Chardonnay grape, the only permitted variety for Chablis AOCs. At harvest time, the grapes are hand-picked, then carefully pressed. The juice ferments in barrels and stainless steel tanks. After seven-to-eight months of aging, the wine is bottled.