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Una breve storia del vino e come si produce

(A Brief History of Wine and How It’s Made)

25 cards left
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the smell changed.
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Also red grape often it gives a clear juice at first—because the colour it is in the skins.
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Many producers they try to work with nature in a smarter way.
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the producers they check the wine every day.
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When the cities they grew, the wine it began to travel.
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grape clusters heavy they hang near the your hand—sweet, warm, ready.
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The producers they mix it or they push it down to keep it wet, to extract better and to protect the fermentation.
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When you pour a sparkling wine, the bubbles they rise and they bring the aromas up.
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They look for signs that the fermentation it is well: bubbles steady, aromas clean and a drop gradual of the sugar.
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In Georgia, big pots of clay they are used still today.
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the tools were simple, but the process was already there: to press, to ferment, to store, to serve.
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it is not.
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It is many local identities in one single country.
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First it comes out the free-run wine, that is the wine that it flows naturally.
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The first vines of Australia they arrived with the First Fleet in 1788.
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if it is dirty or confused, other microbes they can bring sour flavours, strange or rotten.
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Depending on the style, the grape it can be crushed or pressed whole.
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you can find cooler vineyards near the Alps, sea winds along the coast and volcanic soils in the south.
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In simple words:
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The monasteries often they kept notes on vines, yields and cellar routines.
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In Georgia, the archaeologists have found residues in clay jars that show wine production around 6000–5800 BC.
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In France, the phylloxera it was recorded in 1863 and it spread quickly.
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Finally, the wine it gets ready for bottling.
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the hard acidity it becomes softer.
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The wine it became a product that it could move, be measured and sold—again and again.
Back to Il grande libro dei vini italiani overview Back to all Italian A1 content
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