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Una breve storia del vino

A Brief History of Wine

Voice:
Andy Andy Standard
Andy

Andy

Italian mature, expressive speaker with warm tones and shades

Standard accent

Violetta

Violetta

A warm, clear, and engaging voice with a smooth, natural tone

Standard accent
Giancarlo

Giancarlo

Italian middle aged, warm voice

Standard accent
Manuela

Manuela

Warm, clear and versatile Italian voice

Standard accent
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1 / 25
they exist thousands of types of yeast.
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2 / 25
In summer, the grapes they swell, they soften and they change color.
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3 / 25
he adds a little of yeast and a little of sugar.
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4 / 25
they were planted near Sydney, and the first results they were uncertain.
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5 / 25
If the fermentation it slows down or it stops, they can help the yeast.
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6 / 25
it is early evening.
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7 / 25
The producers they choose the method based on the grape that they have in front of them.
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8 / 25
The bubbles they change also the feeling in the mouth: it seems lighter, sharper and more lively on the tongue.
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9 / 25
Often they diluted it with water, then they talked about taste, good manners and status.
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10 / 25
Then it arrives the aging.
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11 / 25
the sun it is low, the light it becomes golden, and the vines they seem almost endless.
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12 / 25
Most of red wines it ferments with the skins, and over time it takes colour and tannin.
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13 / 25
For this reason sparkling wine it can smell a lot.
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14 / 25
The vineyards they stayed where the climate it allowed reliable harvests.
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15 / 25
First it comes out the free-run wine, that is the wine that it flows naturally.
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16 / 25
It lasted.
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17 / 25
This parasite that it eats the roots it killed the vines and it destroyed the work of many people.
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18 / 25
And Italy it is a perfect example of how the place it gives form to the wine.
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19 / 25
The monasteries often they kept notes on vines, yields and cellar routines.
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20 / 25
Many wines red ferment warmer to build color, structure and texture deeper.
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21 / 25
With time and care, that fruit “normal” it becomes something that people they keep for birthdays, dinners, long conversations—or even for any evening.
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22 / 25
If you pick late, it can turn out heavy and tired.
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23 / 25
It can be clarified or filtered, so it is clear and it stays stable.
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24 / 25
No glass bottles.
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25 / 25
You can smell of fruit, of yeast (almost like bread) and, sometimes, a smell sharp and “fresh” in the air.
Back to Il grande libro dei vini italiani overview Back to all Italian A1 content
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