“…For instance, Chablis wines are often associated with 'flinty' characters, but it is difficult to imagine how a material as insoluble in groundwater as flint could contribute to the flavour of any wine, let alone what the flavour of anything so hard and insoluble could be (Huggett, 2006). The same author advances that only rarely, as in the Coonawarra (Australia) and the Douro (Portugal), the geological bedrock is an important factor in wine quality (Hancock and Huggett, 2004;Huggett, 2006). High-quality wines can be produced on a diversity of geological outcrops: schists (Porto, Mosel), chalk, limestone, marl or sandstone containing different amounts of active calcium carbonate (Champagne, Bourgueil, Chinon, Chablis, Saint-Emilion, Burgundy, Jerez, Rioja, Barolo, Barbaresco, Chianti, Marsala, Rheingau etc.…”