These oysters are produced at a very low density, a maximum of 5 per m² in the “claires” where they stay for 4 to 8 months, after that period the oysters have reached a very high flesh rate with a crisp firmness, as well as a pronounce terroir taste and an exceptional long lasting taste in the mouth.
The Pousse en claire Label Rouge is the most typical oyster of the Marennes-Oleron range.
