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Una breve storia del vino

A Brief History of Wine

Voice:
Violetta Violetta 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
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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2 / 25
If the fermentation it slows down or it stops, they can help the yeast.
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3 / 25
the sugar it increases, the acidity it goes down, and the flavors they develop slowly.
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4 / 25
The wine it became also social power.
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5 / 25
they keep the grapes safe and clean, so the right microbes they can work.
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6 / 25
it is also in bigger questions: land, climate, water and energy.
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7 / 25
In those days, the cellar it seems alive.
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8 / 25
they do the sorting: remove the leaves, remove the rotten parts, remove the damaged bunches.
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9 / 25
So the people they used jars of clay and they sealed the openings to protect the liquid from the air and from going bad.
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10 / 25
grape clusters heavy they hang near the your hand—sweet, warm, ready.
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11 / 25
For this reason sparkling wine it can smell a lot.
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12 / 25
In simple words:
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13 / 25
A gentle pressing usually it gives flavours cleaner than a strong and fast pressing.
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14 / 25
the ancient wine it also needed of a basic skill: to keep.
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15 / 25
the taste became stronger.
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16 / 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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17 / 25
it seems simple, but it changes a lot the wine final.
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18 / 25
Today the wineries they measure sugar, acidity and temperature with special tools.
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19 / 25
It went beyond the local gardens and the hills.
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20 / 25
After a few days it made bubbles.
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21 / 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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22 / 25
this part often it is softer and more elegant.
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23 / 25
If you pick late, it can turn out heavy and tired.
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24 / 25
The craft it survived because the communities they needed it.
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25 / 25
The yeast it is a living fungus tiny—so small that you do not see it, but powerful enough to change a whole harvest.
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