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Italian mature, expressive speaker with warm tones and shades

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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
After fermentation, the wine it is still young.
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2 / 25
The craft it survived because the communities they needed it.
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3 / 25
This means that Italy it is not only “a wine style.”
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4 / 25
The producers they guide a natural change.
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5 / 25
he linked the microbes to the problems and he pushed for cleaner practices.
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6 / 25
this part often it is softer and more elegant.
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7 / 25
The monasteries often they kept notes on vines, yields and cellar routines.
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8 / 25
The gas it cannot go out, so it dissolves in the wine.
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9 / 25
And the big surprise: it did not rot, as usual does fruit juice.
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10 / 25
Later, more cleanliness and temperature control they reduced the failures.
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11 / 25
In simple words:
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12 / 25
they were planted near Sydney, and the first results they were uncertain.
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13 / 25
he adds a little of yeast and a little of sugar.
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14 / 25
they keep the grapes safe and clean, so the right microbes they can work.
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15 / 25
If you pick late, it can turn out heavy and tired.
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16 / 25
The skins they rise and they form a layer thick on top—the cap.
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17 / 25
the standard measures they made trade easier: to count, to set prices, to tax, to be more fair.
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18 / 25
The yeast it eats the sugar and it produces again alcohol and carbon dioxide—but this time the space it is closed.
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19 / 25
the smell changed.
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20 / 25
The pressing it separates the juice from skins and seeds—and this choice it changes bitterness, feeling in the mouth and aroma.
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21 / 25
It concerns also time and calm.
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22 / 25
The wine it became also social power.
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23 / 25
Sparkling wine it adds a trick extra: it traps the gas to make the bubbles.
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24 / 25
The wine is not a modern hobby.
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25 / 25
If you pick early, the wine it can be acidic, light or “green.”
Back to Il grande libro dei vini italiani overview Back to all Italian A1 content
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