The works are proceeding in Valpantena in Briago, where we are studying the soils that characterize the area in which we are planting our new vineyards.
In order to understand how the wines, that will produced with Briago grapes, will be characterized, we need to understand the composition of the soil and the influence it will have on the sensorial profile of wine.
The voice of the geologist:
The stratification shows clearly the sedimentary rock of about 145/65 million years ago. The dark layer above is the so-called secondary storage cappellaccio (hat), rich in humus, which is based on the compact segment. There are dendritic concretions of iron oxide and manganese, it is that part of ocher. The compact surface is sedimentary rock, where the biancone Veneto, also called majolica, can be seen.
The voice of the agronomist:
Briago’s soils are composed mainly of limestone, with a good presence of gypsum in the zones designated to Corvina grapes. The highly calcareous soil gives lean and elegant wines, than a clay soil which tends to give more full-bodied wines, but less deep and persistent.
Fundamental is then the implantation of the different grapes varieties according to the suitability of the different soils and we are doing it meticulously in the Briago vineyards.