The second component that affects the taste of wine is the terroir. The terroir is a region’s climate, soil and terrain which affect the natural attributes of the grape and alters the taste of the wine.

• Wine grapes from warmer climates generate higher sugar levels (which produce higher alcohol wines). • Cooler climate wine grapes generally have lower sugar levels and retain more acidity. • Seasonal attributes: rainfall, day/night temperatures, natural pollen in the air, damp fog and wind conditions. Growing season: April to mid-September.

Wine grapes grow best in well drained sandy soils, rich in minerals • Clay: Rich, structured wines - Muscular wines with high extract and color • Sand: Aromatic / Light colored wines - Elegant wines with high aromatics, pale color and low tannin • Silt: In the middle - Smooth and round wines with slightly less acidity • Loam: Too fertile unless blended results in thinner wines • Rocky: Retains heat and creates sweet wines • Gravel: Located in shallow soil that is prone to heat . Leads to earlier ripening of grapes, which is advantageous in cool climate. Gravel also drains well, absorbing and radiating heat from the wines. • Calcaire: retains moisture (in dry vintages), adds minerals to the soil, Good drainage. Allows vines to develop deep roots (with heat, clay drys and forms cracks). Favorable soils: • Alluvial soil; combination of clay, sand, gravel and silt • Calcareous soil; composed of calcium carbonate, chalk or limestone • Loam soil; mixture of clay, silt and sand

• Elevation: oxygen levels & air temperature changes with elevation • Valleys: water is collected by surrounding hills. Rainwater being filtered through the valley bed soil. • Hillside Vineyards: Sun exposition creates stronger and faster growth. Also affects terroir characteristics.

Appellation d’Origine contrôlée - Rules of production that regulate the naming of wines. • Grape type used • Location • Growing technics • Harvesting methods • Vinification