The geological formations that make up the substratum are essentially composed of calcareous, they high because of  the regional structure.
These very permeable soils can easily absorb all the rain. Therefore the soils have a low agronomic potential (not very deep and dry). That’s why the Haute Provence farmers tries to take advantages of the poor natural local resources thanks to goat and cheese making.

This region is under Mediterranean influence. The lack of water is usual in this area. The underground waters are deeply buried and the superficial waters depend on exceptionnal and irregular rains, mostly in autumn and spring, with almost nothing in summer.
The temperature range is important because of Mediterranean and mountainous influences. It also depends on differences of altitude. The strongest winds are cold and dry, they blow from North and North West (Mistral).
Therefore it is a Provençal climate of average altitude, dry and sunny.
The best grounds for the Banon are characterized by poor soils, with a forest vegetation of low density with Alep pines, oaks, thorny brooms, box trees and sweet-smelling plants, or moors with groves and bushes, offering free spaces for herds.