The presence of minerality in wine is beyond a doubt a one of the most controversial and hot issues of the wine world.It stands among topics like climate change, the impact of ”wild yeasts,” biodynamics and natural wines, all of which are capable of generating extensive and sometimes endless discussions. Unfortunately for this specific subject, science has only very limited evidence to present.

The term minerality is very often used — or misused — not only as a wine descriptor but also in connecting a wine directly with the major soil components of a wine region. For instance, in a Chablis wine or a Mosel Riesling some claim they cannot not only taste minerality but they can actually taste limestone or slate respectively. In the ”bible” of every wine lover, The Oxford Companion To Wine, the term minerality is actually missing, while only indirect reference is made through the characteristics of specific wines or grape varieties, e.g., Graves, Franciacorta, Pecorino (the grape, not the cheese), Gavi, Chablis, Assyrtiko and other entries.