Terroirs

Terroir are terms widely used in the wine world to refer to the organoleptic modifications that the wine undergoes, when the fruit is exposed to factors such as climate, geographical conditions, components of the land, and human intervention (such as that of the winegrower and the winemaker). The terroir in wines can vary in the same strain, simply due to the fact that they are found in different regions. That is, a wine produced in Spain will not have the same properties as one made in Chile. This is because each terrain has minerals, nutrients and aromas that make it unique, and it is these same components that are responsible for providing the primary flavors and fragrances of the wine. Wine is the perfect combination between the properties of the land, the type of fruit and human labor. Therefore, it is not surprising that when we taste a wine in different territories, they usually have different characteristics, even if the soils belong to the same region. Terroir in wine refers to the beginning, that is, to the characteristics of vine cultivation. To achieve a quality product, it is necessary to have good raw material and, in this case, this can only be obtained if the soil worked is in optimal conditions. The terroir or terroir is analyzed at more than 15 meters deep, when the roots of the plant capture all the information from the soil, as well as the treatment it has undergone for years to subsequently transfer it to the fruit. This is why each type of grape will achieve a unique wine variety in the world. When we talk about what terroir is, we always refer to the fact that the quality of the wine will depend on the strain and age of the soil.