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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
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1 / 25
they do not replace the tasting—but they avoid unnecessary mistakes.
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2 / 25
grape clusters heavy they hang near the your hand—sweet, warm, ready.
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3 / 25
The people they shipped it in amphorae—jars tall of clay with handles, made for the boats and for the warehouses.
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4 / 25
Finally, the wine it gets ready for bottling.
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5 / 25
Aging it does not concern only the taste.
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6 / 25
Others they harvest with machines, often at night when the air it is cooler.
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7 / 25
But inside there is something that it waits: sugar, acidity, water and scent.
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8 / 25
The wine it spread in the world.
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9 / 25
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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10 / 25
the hard acidity it becomes softer.
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11 / 25
If you pick early, the wine it can be acidic, light or “green.”
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12 / 25
That surprise became a habit, then a job, then a tradition.
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13 / 25
In Georgia, big pots of clay they are used still today.
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14 / 25
And Italy it is a perfect example of how the place it gives form to the wine.
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15 / 25
In those days, the cellar it seems alive.
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16 / 25
In red wine, the skins they rise and they form a “cap”.
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17 / 25
the taste became stronger.
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18 / 25
The wine it became also social power.
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19 / 25
Many producers they try to work with nature in a smarter way.
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20 / 25
Then the skins they are pressed, and it comes out the press wine.
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21 / 25
The history of wine it has also disasters.
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22 / 25
In the afternoon it softens in the heat.
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23 / 25
The wine it served for communion, but it served also in everyday life.
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24 / 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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25 / 25
If the wine gets warm too much, the yeast can get stressed, the aromas can disappear and the wine can taste “cooked.”
Back to Il grande libro dei vini italiani overview Back to all Italian A1 content
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