Wine writers use words like “mineral, minerality, mineral rich” in their descriptions, but few explain where minerals in wine originate.
Mount Etna, Sicily, the island of Santorini in the Aegean Sea, Pompeii, and Herculaneum near Mount Vesuvius are famous for their volcanic soils.
They are the result of volcanic eruptions thousands of years before modern annual counting started.
Santorini’s soils are the result of volcanic eruptions on the island two millennia before B.C.
Volcanic soil vineyards yield wines of high minerality, as they contain pumice, tuff or broken down basalt.
Burgundy’s white wines from Chablis and Cotes de Nuits offer minerality from limestone soils.
On the Island of Santotrini each vine is planted in shallow basins to protect the plant from incessant winds and capture moisture from the air.
Assyrtiko grapes grown on Santorini’s volcanic soils taste refreshingly different and pleasing compared to many from other regions.
Greco di tufo from basaltic volcanic soils of Campania, Italy, taste terrific specially those from Terradora and Mastroberardino wineries.
Lacyrma Christi (Tears of Christ) is an excellent wine from the soils surrounding Mount Vesuvius especially if the vineyard is located on the hills and production per hectare is restricted to five to seven tons.