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Una breve storia del vino

A Brief History of Wine

Voice:
Manuela Manuela 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
For the red wine, the next step it is the separation.
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2 / 25
For this reason sparkling wine it can smell a lot.
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3 / 25
That gas it can make bubbles or foam on the surface, like a quiet boil.
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4 / 25
the tools were simple, but the process was already there: to press, to ferment, to store, to serve.
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5 / 25
New climates they were asking for new habits, but the recipe basic it stayed the same: grapes, yeast, containers and time
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6 / 25
They can cool or heat the tank, mix gently or add nutrients, so the yeast it stays strong.
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7 / 25
it is also in bigger questions: land, climate, water and energy.
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8 / 25
The fermentation it is the living heart of the cellar.
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9 / 25
In the afternoon it softens in the heat.
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10 / 25
The wine it showed hospitality and, sometimes, religion.
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11 / 25
Then the skins they are pressed, and it comes out the press wine.
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12 / 25
Modern wine it is not only taste.
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13 / 25
Later, more cleanliness and temperature control they reduced the failures.
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14 / 25
another ancient place shows wine production as a complete process, not as a simple case.
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15 / 25
When the cities they grew, the wine it began to travel.
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16 / 25
Then it arrives the aging.
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17 / 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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18 / 25
Most of red wines it ferments with the skins, and over time it takes colour and tannin.
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19 / 25
At Areni, in Armenia, a winery in a cave goes back to about 4100–4000 BC.
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20 / 25
the standard measures they made trade easier: to count, to set prices, to tax, to be more fair.
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21 / 25
the wine it settles.
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22 / 25
Usually it is fresh and with high acidity, because sparkling wine it needs momentum and energy.
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23 / 25
it eats the sugar and it turns it into alcohol and gas.
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24 / 25
It produces also aromatic molecules—very few, but with a big effect.
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25 / 25
the ancient wine it also needed of a basic skill: to keep.
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