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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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1 / 25
At Areni, in Armenia, a winery in a cave goes back to about 4100–4000 BC.
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2 / 25
It was technology of wine, already then.
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3 / 25
For the red wine, the next step it is the separation.
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4 / 25
The lasting solution it arrived with grafting onto rootstocks resistant—a practice still used all over the world today.
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5 / 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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6 / 25
With time and care, that fruit “normal” it becomes something that people they keep for birthdays, dinners, long conversations—or even for any evening.
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7 / 25
the standard measures they made trade easier: to count, to set prices, to tax, to be more fair.
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8 / 25
It concerns also time and calm.
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9 / 25
Later, more cleanliness and temperature control they reduced the failures.
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10 / 25
it is also in bigger questions: land, climate, water and energy.
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11 / 25
Here is the simple definition: the wine it is fermented grapes—that is grape juice fresh or must.
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12 / 25
The wine it showed hospitality and, sometimes, religion.
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13 / 25
the taste it integrates.
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14 / 25
he linked the microbes to the problems and he pushed for cleaner practices.
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15 / 25
And Italy it is a perfect example of how the place it gives form to the wine.
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16 / 25
the tools were simple, but the process was already there: to press, to ferment, to store, to serve.
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17 / 25
The grape “Mission” it spread with the cuttings (pieces of vine), and the vineyards they moved slowly from the missions to farms, towns and companies.
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18 / 25
If the fermentation it slows down or it stops, they can help the yeast.
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19 / 25
A gentle pressing usually it gives flavours cleaner than a strong and fast pressing.
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20 / 25
Usually it is fresh and with high acidity, because sparkling wine it needs momentum and energy.
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21 / 25
This calm beginning it is where it begins your story of wine.
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22 / 25
The vineyards they stayed where the climate it allowed reliable harvests.
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23 / 25
If instead it is too cold, fermentation can become slow—or even stop.
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24 / 25
In any case, the grapes it must arrive at the winery in a hurry, to stay fresh.
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25 / 25
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.
Back to Il grande libro dei vini italiani overview Back to all Italian A1 content
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