Viticulture

One would think that if there is soil, water and sunshine, anything can grow.  Well, that holds true, but when you want to bring out the maximum qualities in wine, you need to consider more than…’is this a fertile area ?’

Vine stalks will grow almost anywhere, but when planning a vineyard to produce quality wines, winemakers need to take into consideration: regional and seasonal climatic conditions (temperature / rainfall), soil and terrain topology (nutrients / drainage / altitude), plantation systems (density / plant height from ground), harvesting selection and techniques (mechanical/manual) and much more.  It’s also important to remember that the same grape type will act and taste differently depending on where and how it is cultivated.  Aromas, colours and sugar content (therefore, alcohol content) all depend on the relationship of micro/macro air conditions, water availability and terrain types.

ITALY
One quarter of the world’s wine production comes from throughout Italy. Its geographic location is optimal for promising wines.  Its vineyards have good sun exposure and grow in terrains that are well-suited for grape production.  Sixty percent of Italian vineyards are located on hillsides, 32 percent on the plains and 8 percent in mountainous areas.  .  The numerous Italian D.O.C. and D.O.C.G. wines are meant to bring out the characteristics of the land and the climate in each geographical area.  There are dozens of native vines that capture the spirit of the land, flavour of the food and cultural spirit of the people: Aglianico, Aleatico, Ansonica, Barbera, Cannonau, Dolcetto, Fiano, Freisa, Lambrusco, Malvasia, Montepulciano, Nebbiolo, Nero d’Avola, Picolit, Piedirosso, Prosecco, Primitivo, Prugnolo Gentile, Ortrugo, Sangiovese, Tocai Friulano, Trebbiano, Verdicchio, Vermentino, Vernaccia…to name only a few.

TUSCANY
Tuscany occupies 22,993 sq km of the Italian peninsula, where much of the landscape are rolling hills.  There are 64,000 hectares (160,000 acres) of vineyards nestled among these hills, accompanied by medieval towers, separated by Cyprus lined roads and unforgettable beauty.  This is a region of quality wines.  There are currently 7 DOCG and 35 DOC wines in Tuscany alone.  It is home to great wines but red wine prevails with 70% of its production.  The Sangiovese grape also reigns as the most produced grape type in the region. 

The morphological conformation of Tuscany’s territory is varied and complex.  In the northwestern Tuscany there are the Apuane Alps with calcium carbonate and dolomitic origins…famous for marble quarries.  Then you can find the Tuscan-Emilian Apennines that lead into the Chianti area.  The pre-apennine includes the extinguished volcano, Mount Amiata, and neighboring mineral rich hills.  In central Tuscany, from more recent geological deposits, the terrain is made up calcium carbonate rocks, sandstone, limestone and clay.

If you’ve ever been to Tuscany before, as you travel a few kilometres from one area to another, you’ve certainly noticed how the Tuscan soil changes colours: from grey, to yellow to iron rich red.  Take a look at the color differences.  While looking at the pictures you can almost taste the minerals and aromas that any particular grape may acquire from the land.

These colours represent different mineral compounds and soil consistencies.

		Red Iron Rich (Marl) soils are known to give all around quality wines. Iron rich calcium carbonate and Marl earth (a balanced mixture of sand, silt, clay).
		Grey Crete soils are rich in clay. Clay retains water, which allows for a good water supply. When it’s too wet it becomes impermeable, almost plastic-like.  Crete terrain with clay content below 60% and with good drainage gives intense in color and complex grapes.
		Yellow Turf soil is porous rock and earth that was deposited by springs and streams and/or volcanic origins. Yellow terrain brings out grape aromas.