Mineral &
Cold Marble, Salt Air

Mineral wines come from soils where ancient seabeds, shells, and volcanic strata feed the vines.

High malic and tartaric acid keep the wine taut — the cathedral coolness of true mineral whites.

Many flinty notes come not from the soil but from low-oxygen winemaking — a controlled struck-match aroma.

The best mineral wines come from places at the edge of viability — where ripening is a small miracle.

Serve at 7–9°C in tulip glasses. Pair with anything from the sea, including the silence.

Chablis rests on fossilised oyster shells from a Jurassic sea · Sancerre's 'silex' soil contains 90% silica · Galicia gets 1,800mm of rain a year.