The silver-white, soft light metal (Ca = calcium) is the third most common metal or fifth element of the earth's crust after iron and aluminum. Due to its reactivity, it is only chemically bound in over 700 minerals, mostly as carbonate, fluorite or sulfate. Minerals containing calcium such as basalt, dionite, calcite, chalk, gypsum, granite, marble and marl are available in large quantities, the Alps consist mainly of limestone. As an essential part of the animate matter, it plays a key role in building up leaves, shells, bones and teeth. Due to the frequency, deficiency symptoms are rare. The carbonates are predominantly the remains of marine life (corals, shells, snails) that have accumulated over millions of years.
Calcium is one of the most important nutrient for the growth of the vine of great importance. It strengthens the cell wall structure, activates numerous enzymes and prevents the penetration of harmful substances into the berry shells microorganisms, In the vineyard, calcium has a positive effect water discharge or the discharge of excess water. It also improves the availability of other nutrients for the vine. An excess of calcium favors the appearance of chlorosis, to an extreme extent, it is negative for viticulture. Too little of it causes acidic soils with low PH value, This mainly comes in high rainfall Areas and impairs root growth. At pH values below 5.9 is one fertilization (Calcification) recommended. Calcium and magnesium partly have the same functions in the supply of nutrients to plants and can replace each other to a certain extent. In wine it can be formed by Weinstein calcium clouding. See also for lime or limestone soil type,