Mineralidad not equal to Terroir
Me permito recrear aquí una aportación de un foro extranjero:
Minerality in wines doesn''t have anything to do with the soil. John is right that mineral ions don''t smell of anything much. Getting ''slate'' aromas from a slate vineyard, or chalk aromas from a chalky soiled vineyard is happy coincidence, but there''s no direct connection between the soil type and wine flavour. The soils have their effect by influencing vine physiology, as John points out. It''s an important but poorly understood point.
¿Opiniones? ¿Realmente algún enólogo/químico experto puede confirmar que no existe conexión posible entre el tipo de suelo y los aromas del vino?