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

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The fermentation it is the living heart of the cellar.

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That surprise became a habit, then a job, then a tradition.

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Usually it is fresh and with high acidity, because sparkling wine it needs momentum and energy.

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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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it seems simple, but it changes a lot the wine final.

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In spring, the buds they open and the shoots they grow quickly.

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you stop and you think: how does it become wine this fruit?

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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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No fridges.

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For red wines, the fermentation it concerns also the skins.

Una breve storia del vino e come si produce