Una breve storia del vino e come si produce

(A Brief History of Wine and How It’s Made)

25 cards left
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1 / 25
In red wine, the skins they rise __________ a “cap”.
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2 / 25
Usually _____ fresh and with high acidity, because sparkling wine it needs momentum and energy.
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3 / 25
the hard acidity it becomes _______
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4 / 25
_____ the people they used jars of clay and they sealed the openings to protect the liquid from the air and from going bad.
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5 / 25
The main character it is __________
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6 / 25
the goal it is balance—not only _________ or high alcohol.
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7 / 25
It is many local identities __________
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8 / 25
For red wines, the fermentation it concerns also __________
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9 / 25
In Georgia, big _____ of clay they are used still today.
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10 / 25
In ancient times someone crushed the grapes, _____ the juice and waited.
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11 / 25
In the 1860s, Louis Pasteur he studied __________ of the wine and the problems of fermentation.
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12 / 25
you can find __________ near the Alps, sea winds along the coast and volcanic soils in the south.
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__________ the next step it is the separation.
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14 / 25
The wine it showed hospitality and, sometimes, _________
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15 / 25
Just grapes on the vine, __________
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16 / 25
Most of red wines it ferments with the skins, and over time ________ colour and tannin.
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17 / 25
Then __________ he creates a second fermentation.
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18 / 25
First __________ the free-run wine, that is the wine that it flows naturally.
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19 / 25
__________ they helped to preserve the techniques in the chaos.
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20 / 25
With time and care, that fruit “normal” it becomes something that people they keep for birthdays, dinners, __________ even for any evening.
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21 / 25
Depending on the style, the grape it can be _______ or pressed whole.
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22 / 25
Sparkling wine it adds a trick extra: it traps the gas _______ the bubbles.
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23 / 25
the wine __________
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24 / 25
It went beyond __________ and the hills.
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25 / 25
you imagine to be __________ in Italy.
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