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Una breve storia del vino e come si produce

(A Brief History of Wine and How Itā€™s Made)

25 cards left
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1 / 25
the press wine usually it is darker, harder and more tannic.
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the smell changed.
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it is also in bigger questions: land, climate, water and energy.
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If you pick early, the wine it can be acidic, light or ā€œgreen.ā€
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Because it traveled well, it connected the farms to the cities.
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6 / 25
After fermentation, the wine it is still young.
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7 / 25
the tools were simple, but the process was already there: to press, to ferment, to store, to serve.
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Then the producer he creates a second fermentation.
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That gas it can make bubbles or foam on the surface, like a quiet boil.
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In Greek and Roman life, it appeared at banquets and in meetings.
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If the fermentation it slows down or it stops, they can help the yeast.
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you walk slowly in a vineyard, and the air it becomes cooler.
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you can find cooler vineyards near the Alps, sea winds along the coast and volcanic soils in the south.
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Most of red wines it ferments with the skins, and over time it takes colour and tannin.
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Later, the vines they moved with empires, migrations and new settlements.
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In simple words:
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A wine producer he/she does not create the wine like a machine.
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It can be clarified or filtered, so it is clear and it stays stable.
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it is the moment when the juice of grapes it stops to be ā€œjust juiceā€ and it starts to become wine.
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No glass bottles.
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the producers they can combine free-run wine and press wine, or keep them separate and decide later.
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22 / 25
step by step, you will learn how it is made the wineā€”and you will do practice of Italian while you read.
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23 / 25
The yeast it eats the sugar and it produces again alcohol and carbon dioxideā€”but this time the space it is closed.
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24 / 25
The lasting solution it arrived with grafting onto rootstocks resistantā€”a practice still used all over the world today.
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25 / 25
The wine it showed hospitality and, sometimes, religion.
Back to Il grande libro dei vini italiani overview Back to all Italian A1 content
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