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Andy

Andy

Italian mature, expressive speaker with warm tones and shades

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Giancarlo

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Manuela

Manuela

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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
The skins they rise and they form a layer thick on top—the cap.
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Then it arrives a routine calm but serious.
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The wine is not a modern hobby.
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This is the secret: the bubbles they are gas from fermentation trapped.
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5 / 25
In Greek and Roman life, it appeared at banquets and in meetings.
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If the wine gets warm too much, the yeast can get stressed, the aromas can disappear and the wine can taste “cooked.”
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7 / 25
In a tank or in a vat, the yeast it wakes up and it starts to work.
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Fermentation it can be complete or partial, depending on the style.
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9 / 25
It can be clarified or filtered, so it is clear and it stays stable.
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It went beyond the local gardens and the hills.
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For the red wine, the next step it is the separation.
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12 / 25
Also red grape often it gives a clear juice at first—because the colour it is in the skins.
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13 / 25
grape clusters heavy they hang near the your hand—sweet, warm, ready.
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14 / 25
Sparkling wine it adds a trick extra: it traps the gas to make the bubbles.
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15 / 25
the standard measures they made trade easier: to count, to set prices, to tax, to be more fair.
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16 / 25
the wine it can rest in steel (fresh, clean, focused on the fruit), in concrete (stable temperature, soft texture) or in oak (wood / barrel): it adds spices, toasted notes and structure.
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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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After a few days it made bubbles.
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Then the producer he creates a second fermentation.
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The grape “Mission” it spread with the cuttings (pieces of vine), and the vineyards they moved slowly from the missions to farms, towns and companies.
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the young wine it can soften after the main fermentation.
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The history of wine it has also disasters.
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23 / 25
It seems normal—like something that you could eat and then forget.
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For this reason sparkling wine it can smell a lot.
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The wine it became a product that it could move, be measured and sold—again and again.
Back to Il grande libro dei vini italiani overview Back to all Italian A1 content
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