Ep. 653 VIA Day 2 Pt. 3 (EN/ITA)| #everybodyneedsabitofscienza

Welcome to another installment of everybody needs a bit of Shenza. Class is in session. Follow the professor, in his advanced wine seminars during the Venetal International Ambassador Certification flagship edition in verona. Seminers were on the ten must known Italian soils, Evini del Foco, Evini del Marre, and Evini del gacho. Just in fire, water, and ice. They game of Thrones, but way more nerdy. And of course, starring our very own superhero, Professor Chienza. Oh, and for all those English speakers only in the house, Chienza's sidekick Francesco Marcio was there to back him up all the way, translating all the material on the spot, ching chin wine nerds. Hi, guys. I'm Joy Living Denon. I am the producer of the Italian wine podcast. Thank you for listening. We are the only wine podcast that has been doing a daily show since the pandemic began. This is a labor of love and we are committed to bringing you free content every day. Of course, this takes time and effort not to mention the cost of equipment, production, and editing. We would be grateful for your donations, suggestions, requests, and ideas. For more information on how to get in touch, go to Italian wine podcast dot com. Now back to the show. Okay. It's here, we still see slide number fourteen. Once again, it's very clear how to show the the the push of, the African plaque, if you see on the on the red, arrow. And the green arrow is that the European plaque was tried to, resist to this push. And that's how the hubs happenings were formed. In that region. It's like fourteen. You can see all the ballet. This is the area Chantee Glasgow, the ballet that goes from north to south. The the professor is explaining why, the information north to south. And let's make an example with the first. The in the past, as we saw the beginning, from the slide, there was the sea here where, then it became they became lakes. And what happened, the the the mountains were much, much higher. But they started with erosion, and the material start to go down and close this lake and fill it up the lake with the the the material from from the erosion. I would say, aeronant. The the erosion, what's happened, that the material slide down to the bottom valley, and, the fish actually came up from the mountains. So, the fish was much older, then, it happened when the the the tuscany was still under the water. So the erosion started, and then now what we can see on the top is the flesh coming up. It's like taking out a layer or something. And then the, you know, the was below, and now you can see the fleece because the erosion, clear all the, all the material, above the fleece. That, recaste, a filiente in Machinaria, so we end up a filiente to distribute the report, the refinese to the material. These are the, the three different types of soil form following the process of, the FlISH And, he was now mentioned in the Machigno, which is made of sandstone, and it's a very hard material. Actually, they make the, they will say that the laporte at the door in Florence are are made of this material. The cholesterol, is a very typical fleech formation with layers, but the layers are very thin. But the the input. Vessel. Okay. The difference between Galestro, Alterreza, it's a it's much harder than Galesto. It's more difficult to to break down because you have a bigger stones. And they they, they are harder than Galesto. It's easy, but easy to break down, and then become sanding. So Andreas is a harder soil. In order to in most of you as you look. Because of the pavement is the only So this is a different soil in candy classical. The first big distinction we have to make is between the blue color, which is the the the majority of the color, it's, more on the mild. Is more on on clay. And, instead of the pinkish, it's, it's more on the happenings, and that is made more of sand. So this is, the first big difference between, the two part of Chantiglassico. So Florence, let's say it's more on the, the part of Florence. There's more on clay, and Mars, and the part of, face and part on the, when when you So there is a lot of energy. Yeah. On the southern part of the yellow part, the Castillo Barabinga, it's more sandy soil. You have a done green colors. Is also the manager's status of the mari in the period. Yeah. Those are a vocal work on that, they were created under the mister in James, he will descript all the phrase go. Yeah. So here, we have the connection between soil, origin, and flavors. And, we are a professionalized three different descriptor. One is a, what we call Italian Frutaseca, which is a moral something like walnut, hazelnut, which kind this kind of fruit. And, then we have a astringency and, the vegetal, the fresh vegetal. They are not equal to people to shore. In a deposit in which are ge language. You can Well, this was the difficult task because the the soils are, heterogeneous in in Chianti classical. But we we we can say that, on, the dried, the dried fruit. So the fruit are safe at the asin and the walnut, are more on, limestone deposit, where the soil is more on limestone. The astringency we found in more on clay soil, while the budget, the fresh vegetal, the vegetal nodes is more on limestone and, sandstone. We've called here Arinaria. So, Frupaseca, so the dry the the walnut hazelnut is more on limestone. And, the stringency is more on clay, and the fresh vegetal is either limestone or sandstone. The sand, the sand, make the the the ripeness more difficult. Up. Yeah. This is a very good point. He he say that, the vegetable note is not because the soil is made of sand, the majority of sandy. It's because during the summer, the ripeness cannot be achieved. So do you have this, more vegetal, do you find more vegetal Sandroveza and when it's able to write? A quindia bienro de vieni that it will be too tonic. We need two tonic c two forty. When we have said that more clay, the wines are more tonic, we because everything, all the, the process for the, for the vines are slow. And everything goes slower and slower. And the timing cannot develop that, that fast and stay like a big, biggest structure. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, email ifm, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donate through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time.