Wine is much more than a drink; it is an expression of the landscape, the climate and the history of the land from which it comes. Each bottle encapsulates the unique character of its origin, and that distinctive seal is what the French have defined as terroir.
From the composition of the soil to the altitude and orientation of the vineyards, each factor influences the structure, aromatic profile and longevity of the wine.
In this article, we explore how terroir shapes a wine’s identity and characteristics.
What is Terroir?
The terroir refers to the combination of natural and human factors that influence the characteristics of a wine. It is not only about the type of soil where the vines grow, but also the climate, altitude, orientation of the vineyard and the agricultural practices of the region.
Terroir is a concept that goes beyond geography. It is the union of natural factors — soil, climate, altitude and sun exposure — combined with human influence over time. It is the reason why an Albariño from Rías Baixas is radically different from a Verdejo from Rueda, even though both are white and fresh. It is the soul of each wine and its connection to the land from which it comes.
The world’s great wines are not only the result of the grape variety, but also of the environment in which they have grown and the hand of the winegrower who has known how to interpret that environment to reveal its maximum expression.
Key factors of terroir and their impact on wine
Soil: The Basis of Wine Character
Soil is much more than a physical support for the vine; it is a complex ecosystem that influences the nutrition of the plant, the absorption of water and the expression of the aromas and flavours of the wine. Different types of soil provide distinctive characteristics:
- Calcareous soils: Rich in calcium carbonate, they favour freshness and acidity, giving the wines elegance and longevity. They are characteristic of regions such as Jerez and Ribera del Duero.
- Volcanic soils: The minerality translates into vibrant, complex wines with a distinctive saline character. They are mainly found in the Canary Islands, where varieties such as Listán Negro and volcanic Malvasía stand out for their freshness.
- Clay soils: They retain more water, allowing the grapes to ripen slowly. They produce structured wines, with silky tannins, such as those of Rioja and La Mancha.
- Sandy soils: They favour lighter and more aromatic wines, with softer tannins and less susceptibility to pests. They are common in Toro and in some areas of Rueda.
- Alluvial soils: Formed by sediments deposited by rivers, they produce wines with great fruit expression and balance. They are characteristic of the Penedès and Somontano regions.
Climate: the key to balance
The climate determines the evolution of the chemical compounds in the grape, directly affecting its sugar level, acidity and aromatic profile.
- Warm climates: Higher solar radiation and high temperatures favour the complete ripening of the fruit, resulting in wines with higher alcohol content, intensely fruity aromas and lower acidity. Example: Syrah in the Rhône Valley or Malbec in Mendoza.
- Cold climates: Allow for slower ripening, preserving acidity and producing elegant wines with fresher profiles and notes of citrus or red fruits. Example: Riesling in Moselle or Pinot Noir in Oregon.
- Continental climates: With marked seasons and large daily temperature variations, they produce wines with good structure and balanced acidity. Example: Burgundy reds and Ribera del Duero whites.
- Maritime climates: The influence of seas and oceans regulates temperatures, favouring freshness and salinity in wines. Example: Albariño in Rías Baixas or Sauvignon Blanc in Sancerre.
Altitude
Altitude plays a fundamental role in the freshness of wine. As you ascend, temperatures drop and the temperature range between day and night increases. This slows down the ripening of the grapes, favouring a greater concentration of aromas and a more vibrant acidity.
Examples:
- Sierra de Gredos: Garnacha vineyards located at over 1,000 metres, producing fresh wines with great fruit expression.
- Sil Valley (Ribeira Sacra): Vineyards terraced above the river Sil, which produce wines with vibrant acidity and minerality.
- Somontano: Located at the foot of the Pyrenees, its vineyards produce wines with a characteristic freshness due to the altitude.
Orientation and Solar Exposure: Capturing the Sun’s Energy
The inclination of the vineyard in relation to the sun determines the light intensity received by the grapes and, therefore, their capacity for ripening.
- Slopes facing south (northern hemisphere) or north (southern hemisphere): Greater exposure to the sun, riper grapes and more intense wines.
- Slopes facing east: Exposure to morning light, favouring fresher and more elegant wines.
- Slope vineyards: Better drainage and lower risk of fungal diseases, which improves the quality of the grapes.
Influence of water
The proximity to bodies of water acts as a thermal moderator, softening extreme temperatures.
Examples:
- River Duero (Ribera del Duero): Its presence helps to regulate the extreme temperatures of the continental climate, favouring a balanced ripening of the Tempranillo grape and allowing the production of wines with great structure and longevity.
- River Ebro (Rioja): Acts as a thermal moderator in the region, providing ideal conditions for the slow and balanced ripening of varieties such as Tempranillo, Garnacha and Graciano.
- Atlantic (Rías Baixas): Its influence provides a cool, humid climate, key to the production of Albariño, which stands out for its vibrant acidity and characteristic saline notes.
- Mediterranean Sea (Penedès and Valencia): The sea breeze moderates the temperatures and prevents heat strokes, favouring the freshness and aromatic complexity of varieties such as Xarel·lo and Moscatel.
- Río Sil (Ribeira Sacra): Its canyons and meanders protect the vineyards from the cold winds, creating a microclimate that allows for the optimal ripening of the Mencía grape and enhancing its mineral character.
Types of terroir in Spain
Spain is a country with enormous geological and climatic diversity, which gives rise to a wide variety of terroirs that influence the identity of its wines. Here are some of the most representative:
- Calcareous terroir in Jerez: Albariza, a white soil rich in calcium carbonate, retains moisture and brings freshness to the Palomino Fino grapes, essential for Sherry wines.
- Slate terroir in Priorat: The ‘llicorella’, a dark and fractured slate, retains the heat and provides a unique minerality to the Grenache and Carignan reds.
- Volcanic terroir in the Canary Islands: Soils formed by volcanic ash and rocks give rise to wines with a marked minerality and freshness, such as the Malvasia of Lanzarote.
- Clayey terroir in Rioja: The clay mixed with limestone favours water retention, allowing the production of structured red wines with great ageing potential.
- Sandy terroir in Ribera del Duero: Sand and pebble soils provide good drainage, allowing the production of wines with great concentration and structure, such as those of the Tempranillo variety.
- Granitic terroir in Rías Baixas: Decomposed granite soils favour the production of fresh Albariños with high acidity.
Terroir as Wine Identity
The terroir is the signature of the wine, its DNA. It is the reason why two wines made from the same grape can have such different profiles depending on their origin. Understanding the terroir is like travelling through time and space, it is connecting with the history and wine culture of each region.
The next time you open a bottle, take a moment to think about the soil, the climate, the altitude and the human influence that have shaped each drop. Because in wine, the terroir is not only drunk, it is felt.