Una breve storia del vino e come si produce

Finally, the wine is ready for bottling. It can be clarified or filtered, so it stays clear and stable. Bottling is like closing a door: it seals the wine, and the wine can travel, rest, and be opened later—at the table, with people.

Sparkling wine adds one extra trick: it traps gas to make bubbles. First you make a base wine—just like a normal still wine. Usually it is fresh and has high acidity, because sparkling wine needs energy.

Then the producer creates a second fermentation. He adds a little yeast and a little sugar. The yeast eats the sugar and produces alcohol and carbon dioxide again—but this time the space is closed. The gas cannot go out, so it dissolves in the wine. This is the secret: the bubbles are trapped gas from fermentation.

When you pour a sparkling wine, the bubbles rise and bring the aromas up. For this reason, sparkling wine can smell a lot. The bubbles also change the feeling in the mouth: it seems lighter, sharper, and more lively on the tongue.

Modern wine is not only about taste. It is also about bigger questions: land, climate, water, and energy. Many producers try to work with nature in a smarter way. They reduce chemical treatments, plant cover crops between the rows, and support biodiversity—more insects, more birds, and healthier soil.

And Italy is a perfect example of how place shapes wine. The country goes from the Alpine mountains to sunny islands. You can find cooler vineyards near the Alps, sea winds along the coast, and volcanic soils in the south. Italy has a huge grape heritage: over 350 approved varieties and almost 600 registered cultivars. This means Italy is not only “one wine style.” It is many local identities in one single country.