Flavors derived from the soil (gout de terroir) in which grapes have been grown. These flavors can be variously characterized as earthy, flinty, pebbly or gravelly. The term is positive.
In France, this is a brandy that has been distilled from the pomace (grape husks which have been already pressed for wine).
Prior to 1971, this term was used in Germany for an especially fine (edel) Beerenauslese.
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