All truffles develop underground. Consequently, it becomes clear to see just how important certain variations, even small, of the soil parameters are; they can decide if a truffle species can develop or not, so it becomes important to protect the sites which are suitable.
Each truffle species has precise needs in terms of soil, but there is one characteristic that all soil suited to truffle-growing shares: large quantities of calcium. This aspect takes us back in time to the remote origins of our region. The large quantity of calcium which is present in our soil in the form of carbonate is of marine origin.
Starting approximately 30 million years ago the entire area of the Piedmont lowland, Langhe and Roero and a substantial part of Monferrato were occupied by a large sector of sea called Tertiary Piedmont Basin.
Over millions of years, sand, clay, silt and calcium carbonate, consisting largely of immense quantities of planctonic shells and other marine micro-organisms deposited in layers on the seabed.
Then the zone began to rise as a result of the thrusts due to deep movements of the earth’s crust which, in the meantime, gave origin to the Alps.
The sea then withdrew as far as what is now the Adriatic coast and the hilly landscape of Langhe and Roero arose.
Today we can observe the signs of that ancient sea in the stratifications which can be seen on the hill sides that sometimes give us magnificent fossils of organisms which once populated those waters.
The soils which originate on these layers have inherited the calcium carbonate and not only are they perfect for truffle but also for wine growing demonstrating that carbonate is a key element of our terroir, essential for achieving the excellent quality which characterises our wines.
If we observe the areas suited to truffles we will see how they always overlap with the zones of excellent wine production.