"The vine has roots called "pivots", which descend up to 10 or 12 meters to extract salts and trace elements from the chalk. When the rooting is deep, the taste of soil is stronger than that of the the vine. The deeper the root is, the farest it is from fertilizers, and the more nutritive elements from the soil it extracts, which guarantees the quality of the grapes" - Sarl de Sousa