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Soil – the unknown factor. The explanation models range from the nutrition of plants (take out H+ ions, put in potassium) to anthroposophical transformation theories (cosmic rays in the context of the universal striving for light). What really happens? I don't know. However, we can see that the fine, elegant wines grow on sparse soil. We can see that the minerality , which you can also taste, and the saltiness increases after we have done without inorganic fertilizer for more than 20 years. As far as old vines are concerned, we can see that the higher the number of vines per hectare and the lower the yield, the more is the taste of the terroir transported to the grape. And we learned that the fruity, flowery wines grow on light and sandy soils while the wines which are grown on clayish – meaning cooler soils with a higher proportion of water – also taste "cooler" and more mineralic. However, we don't know how the taste of the terroir gets into the wine, we don’t know why the wines from the location Uhlen taste like Uhlen. But do we have to?