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Una breve storia del vino

A Brief History of Wine

Voice:
Andy Andy Standard
Andy

Andy

Italian mature, expressive speaker with warm tones and shades

Standard accent

Violetta

Violetta

A warm, clear, and engaging voice with a smooth, natural tone

Standard accent
Giancarlo

Giancarlo

Italian middle aged, warm voice

Standard accent
Manuela

Manuela

Warm, clear and versatile Italian voice

Standard accent
Listen and fill in the missing words in Italian.
1 / 15
Quando versi __________ le bollicine salgono e portano gli aromi verso l’alto.
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2 / 15
Those notes they helped __________ the techniques in the chaos.
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3 / 15
he adds a little of yeast and a little of sugar.
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4 / 15
__________ può ammorbidirsi dopo la fermentazione principale.
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5 / 15
Può essere chiarificato o filtrato, così è limpido e resta stabile.
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6 / 15
Nell’antichità qualcuno schiacciò l’uva, conservò il succo e aspettò.
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7 / 15
Il contatto con le bucce è la grande differenza __________ e vino bianco.
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8 / 15
A seconda dello stile, l’uva può essere pigiata o pressata intera.
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9 / 15
A gentle pressing usually it gives flavours cleaner than a strong and fast pressing.
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10 / 15
__________ è un fungo vivente minuscolo—così piccolo che non lo vedi, ma abbastanza potente da cambiare tutta una vendemmia.
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11 / 15
For this reason the control of the temperature is so important.
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12 / 15
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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13 / 15
It seems normal—like something that you could eat and then _______
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14 / 15
Molti vini rossi fermentano più caldi per costruire colore, struttura e consistenza più profondi.
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15 / 15
_______ it is fresh and with high acidity, because sparkling wine it needs momentum and energy.
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