Ep. 663 VIA DAY 2 Pt. 5 | #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 course flagship edition in verona. Seminers were on the ten must known Italian soils, Evinid el Foco, Evinid elmare, and Evinid el gacho. Just in fire, water, and ice. Very 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. Chinchin wine nerds. Hi, guys. I'm Joy Livingston, and 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. Let's look at the slide number thirty four, and the professor is displaying the morphology of Barolla. Okay. The deposits have a different the the highest part, and here is the, the younger parts. And then when you go down, it becomes older in terms of soil, age. Looking at the altitude, the highest part is the younger, and here we have more, we have more, we have more miles which gives wine with, you know, more more structure. And then when you go down, you have the vision part and the, and the more sandy part at the very bottom. The reason is these are older part. And here, the sea influence was higher. So we have much more sand in in this part of, in the bottom part and then on the middle part of the vision. Geological. It says very difficult to to make I just want to see is it also the erosion play pendant. In fact, what we're looking now, you have slopes. But at the beginning, it was, it was just one big. It was not a slope. It was just all the same. And the layers with erosion start to create the slopes. So on the top, you you left what you have left is the marl, and you are more sand and and going down with because of the erosion. The the sand is only not just only because, the different geological time, also because the erosion, you have more sand on on the bottom part. It's like a take. It's like a If you cut yeah. You you cut the cake, like, make a note. It's a small process. The here I say that the layers, as actually now, we have the the marine origins, and we also have the flesh, but they they, you know, they alternate each other as a often, they actually, they are, on the same layer. So it's, that's why it's so difficult to define, barolo area. Every village and also every hills, it's it's different. You should study every single slope to, to give a a perfect idea what is barolo. The We this map is, again, it's oversimplified the Barolo area. So they divided Western parts. It's more torn turtonial, and clay and marsh soil. And the eastern part instead is more the elbation and Saravallian soil. But inside the Vision Sarvalian, we have some difference as well. Two opposites are, for example, as a addition soil. It's a very sandy soil, but if you go to La Mora on the tortonian soil, it's the very opposite. So you have the least sand in La Mora. The oversimplify is, you know, it's not sure it's the right way, but it's a good way to give an idea of a parole of, of course, then you need to study in details if you want to know. Okay. The same for slide thirty six. You know, the party, for the decided Yes. This is, again, it's, a very, you know, simplified the the, you know, barolo characteristic, but they they they they try to to they made this study to explain how actually the wine is affected by the soil. And, every wine responds slightly different. And they are, the, but once again, the professor mentioned that the key role is the quantity of sand or clay present in the soil. So the clay and the sand makes the, the different. He said that you need to to understand Barolo, you need to visit Barolo with your feet. So you need to walk in the vineyards, and that's how you understand, Barolo. It's difficult to describe. You need to see with your own eyes. I mean, to really understand. The difference. Yeah. Here we have, a key factors. You can have a quick read this, but we all know about this, but it's to summarize them, to understand the quality in, in Barolo. I'll I'll want to move to the next and last, a part that we are we talk about today, which is next slide. It's slide thirty eight. They are brusso. So this is abruso. It also include, part of market and part of pulling. And, this is at the same origin of the happenings. So I once again, it all comes from that African, African push. Okay. So no, it's a positive sort of, simple positive marini. Yeah. We have a different type of deposit as you can see from the slide. And now it's, explaining why those on brown, are, always in the sediment, marine sediments with more clay. And why is that is this explaining? Okay. If we are more collectible for a few for a few now at all, the green part is the Aluvian Frullia Lake deposit. In this case, the valleys are east west because of the the rivers. The rivers that form actually this valley, bringing all the deposit to create this call conglomerate. The movie store. Okay. So this is, we're looking at the part of now as we're talking about the Viticulture part. Marina. So the white part is where the the the the sea was, but, where we're looking at the Viticulture part is the, the red one, orange one. It's more, sand, and, Sabia, and, Sabia, and Marl, the sand and marl, the the orange parts. You can see here the rivers how they create actually the ballet. And instead in the the lights the lights brown is our soil of dolomitic origins. So Yes. Because here, we just to remind you, we will use to add the seed. When the seed retreated left is the soil of limestone chalky soil of dolomitic origin, But they are much older. These are still marine sediments as origin, but they are much older. These are still marine sediments as origin, but they are much much older. Two hundred and fifty million years ago. Orange color are still same as the parole. Forty fifty million years ago. So we have, more than two hundred million the year's difference. And this is the time when it was raining for a million years. And that's how the fish were created. Once again, the region's origin. The next one is forty two. We're talking about these are the the stability of this part of Italy. And these are, much recent, formation place to change. We'll talk to Guumio and the other one. Sure. I mean, I came in. Around less than two million years. That's the only one million years ago. So much more recent. The Calan key is a a clay material with the absorbed salt. The salt the the way they were formed is the salt consume the clay and form the Calan key. So it's the salt you are playing a a key role. A consumer. The salt to make the clay unstable. So when it's it starts to rain, the the clay just dissolved, and, it leave behind this particular shape. The the vineyards are up on the So, no, So the this picture on the right side closer to the sea, we find more compact sand soil. We call sabia Shementata, a cemented sand. Cristiano de molasse. Shame, and also called molasses. And, on the left side, instead, we are more stones. And the these are a typical example of, conglomerate conglomerates. The So these are form a senior to to flish because this material arrived to the sea, but they're not flish because there is not, alternates of clay and sand. And, is it just this, mixed course material just put it together? As you can see, there are still a lot of sand, a lot of the stones. So these are the previous soils looks like when they are completely demolished and from from the, from the erosion. So on the right side, until that's From the right side is that the clay, the, also that comes from the kalanchi, where the salt is a very present. And on the left side, these are more breakdown on marine marine deposits. Yes. Chemi molasses or conglomerates. Is the map of a brusso. Origin were actually six different area, but we define only only free, the major one. And now, professor was mentioned the number six, which is in the highest part, and made of alluvial River Lake deposit. Which what I which one is the oldest one? So is the oldest? And the most recent one is the clay one, the the dark brown color one. The and the wines are very different. On the clay soil, we are more structure, more persist persistence, also finesse. On the sandy soil, we are more spicy, more body. And, although, alluvial deposit, they are more thinner wide, thinner wine with more spicy. And it's all, post the multiple channel. Listen to the Italian wine podcast wherever you get your podcasts. We're on some cloud, Apple podcasts, Spotify, email ifm, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, and publication costs. Until next time.