The soil for the Joseph Mellot La Chatellenie Sancerre is composed of geological formations dating back to the Cretaceous Period. The flint-rich siliceous clay soil gives the Sauvignon Blanc varietal its taste of gunflint. Following a cold static settling, fermentation takes place at low temperatures in temperature-controlled stainless steel tanks. The wine is aged on its fine lees until bottling to preserve all of the wine’s freshness and is filtered only one.