As part of a research conducted by the Oenological Institute of Champagne and in collaboration with the "Centre des Sciences du Goût et de l'Alimentation," my team and I have been studying the presence of mineral salts in wine since 2009.

Many factors impact the level of mineral concentration: the type of soil used, the rootstock, the grape variety, the vintage, the weather, and the age of the vines... By favoring a deep root system, we allow the vine to draw on the minerals contained in the water that flows through the terroir and distribute them to the leaves and the berries. The sun and wind will then increase the concentration of minerals and maximize their influence on the tannin profile and the aromatic structure. We then discovered the astonishing power of salt in infinitesimal proportions and its effects on the wine's profile.

These salts have a cyclical impact on the taste of the wine in ascending and descending phases. Unlike water, the alcohol contained in the wine intensifies its influence on the balance of the essential antagonistic flavors. Depending on their composition, the minerals will also have a different impact on the chemical balance of the wine, whose effect on the taste is closely correlated with the salinity. This primary flavor is rarely considered in the sensory analysis of wines, as are acidity, bitterness, or sweetness.

The true expression of a terroir is, therefore, not only its soil but also the water that runs through it and, incidentally, the exposure of the plots, which influences the concentration of mineral salts in the grapes.

The observation of mineral salt components year after year on different types of soils and from other agricultural practices allows us to advise the estates accurately and select wines that will bring the perfect finishing touch to a blend because of their salinity.