Il grande libro dei vini italiani Chapter 1: Una breve storia del vino | Learn Italian A1

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this part often it is softer and more elegant.

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Others they harvest with machines, often at night when the air it is cooler.

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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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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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In Georgia, big pots of clay they are used still today.

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You can smell of fruit, of yeast (almost like bread) and, sometimes, a smell sharp and “fresh” in the air.

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Who works in the vineyard he/she checks heat, rain and diseases, because everything it changes the ripening.

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At Areni, in Armenia, a winery in a cave goes back to about 4100–4000 BC.

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This is the secret: the bubbles they are gas from fermentation trapped.

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No glass bottles.

Una breve storia del vino