There are matters where the consensus hits a hard stone

There is great controversy among professionals in the wine sector: some say that minerality does not exist; others claim that minerality refers to the absence of aromas; others point out that minerality is a descriptor for wines. As a descriptor, it is a primary aroma, typical of some white wines. A wine is said to be mineral when it has notes that are reminiscent of wet stone, shaved flint, quartz, schist, flint, limestone; but on the other hand it is also closely associated with maritime influence and salinity. High acidity values can also lead consumers to describe a wine as mineral. In the world of wines, minerality is a much appreciated characteristic, although difficult to explain. It is linked to the characteristics of the soil, more than to the grape varieties used, although, in reality, it is not known for sure what gives rise to the minerality. As research has not yet been able to isolate the components that give the mineral character to some wines, there is no official and consensual definition.