GALESTRO is a soil type described by Tom Stevenson (2011p18) as a rocky, schistous clay soil commonly found in most of Tuscany’s best vineyards. Enzo Tiezzi (of the Tiezzi winery in Montalcino) describes galestro as a rock formation of stone (mudstone or clay but not compact clay) and sand which will become clay, but has not yet reached the full clay stage (Conversation on 09th April 2015). Others call galestro a clay-based shale, a friable shale, and sandstone slate. The Oxford Companion to Wine (2015, p304) describes Galestro as the ‘Italian name for the friable rock of the marl-like soil that characterizes many of the best vineyard sites in Chianti Classico.’

SEBASTIANO CAPPONNI of Villa Calcinaia in Greve in Chianti describes galestro as ‘a clayey schist whose exfoliating structure, crumbly surface, permeability, pebble content and wealth of trace elements ensure the vine’s vegetative balance and characterful wines.’

JAN ERBACH of Pian dell’Orino in Montalcino told me ‘galestro is another type of calcaric sediment and is like schist. The schist in Montalcino was created in a very deep sea which is now the Mediterranean (Formation ligure-P). This sea was deep and so had cool temperatures. There is less life and greater pressure at these depths, and so there was less marine life and a only a very slow sedimentation of the calcareous particles. The base of the sea was a layer of magma, with the sediments on top in this very deep sea. Then the sea emerged as did the galestro which has a slatey appearance. Galestro can decompose easily, so even though it is outwardly hard it is not compact or unyielding. It breaks into little pieces, and so helps aerate soil. Galestro is rich in cations. This allows the vine roots to secrete hydrogen ions, and in return via transpiration they receive sodium and magnesium. It needs these minerals to make leaves, photo-synthesise and create sugars to build the potassium they need to create cells. Galestro is a wonderful soil for vines.’ See also Castelgiocondo in Montalcino.

WINE STYLE / As galestro is able to hold water, it allows Sangiovese to ripen in areas like Montalcino and Chianti Classico without suffering heat stress. Sangiovese from galestro gives darker, richer wines compared to alberese, says Séan O’Callaghan.

BIBLIOGRAPHY

Bill Nesto MW & Frances Di Savino, Chianti Classico, the Search for Tuscany’s Noblest Wine, (University of California Press, 2016).

Oxford Companion to Wine 4th edition ed. Jancis Robinson MW and Julia Harding MW (Oxford University Press, 2015.

Tom Stevenson (2011) The Sotheby’s Wine Encyclopedia 5th Edition by Tom Stevenson (Dorling Kindersley, 2011).