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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
Many producers they try to work with nature in a smarter way.
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2 / 25
At dawn it is cool and firm.
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3 / 25
In Georgia, big pots of clay they are used still today.
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4 / 25
If you pick early, the wine it can be acidic, light or “green.”
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5 / 25
For the red wine, the next step it is the separation.
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6 / 25
he adds a little of yeast and a little of sugar.
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7 / 25
The main character it is the yeast.
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8 / 25
The wine it became a product that it could move, be measured and sold—again and again.
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9 / 25
The producers they choose the method based on the grape that they have in front of them.
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10 / 25
the small residues they go down.
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11 / 25
you can find cooler vineyards near the Alps, sea winds along the coast and volcanic soils in the south.
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12 / 25
A wine producer he/she does not create the wine like a machine.
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13 / 25
Often they diluted it with water, then they talked about taste, good manners and status.
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14 / 25
Some vineyards they harvest by hand in small crates, to protect the grapes.
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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
they reduce chemical treatments, they plant cover crops between the rows and they support biodiversity—more insects, more birds, healthier soil.
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17 / 25
If the space it is clean and protected, the yeast it works well.
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18 / 25
The wine it stayed also practical—used for meals, as medicine and for religious communion.
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19 / 25
To understand how you make the wine, you imagine a whole year in the vineyard.
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20 / 25
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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21 / 25
Bottling it is like closing a door: it seals the wine, so it can travel, rest and be opened later—at the table, with people.
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22 / 25
if it is dirty or confused, other microbes they can bring sour flavours, strange or rotten.
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23 / 25
The vineyards they stayed where the climate it allowed reliable harvests.
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24 / 25
The lasting solution it arrived with grafting onto rootstocks resistant—a practice still used all over the world today.
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25 / 25
If instead it is too cold, fermentation can become slow—or even stop.
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