Heavy clay
might be expected to yield a
stately, opulent wine. However, the grapes
ripen slowly on this cool, pure clay soil. The
weak acidity of the soil is indicative of a limited
nutrient supply.The resulting wine is less
weighty than the heavy soil would lead to
expect. The wine possesses a tangy acidity
and a reserved aroma of exotic fruits (pink
grapefruit) with hints of apple or orange
peel. The low calcium carbonate content
of the soil means cannot buffer the acidity,
yielding a wine that is straightforward,
direct and pithy. Clay soil wines
are typified by a complex minerality, fine
hint of bitterness and a unique salty,
tangy aroma.
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