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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
Then the skins they are pressed, and it comes out the press wine.
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2 / 25
The right moment it changes everything.
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3 / 25
The wine it became a product that it could move, be measured and sold—again and again.
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4 / 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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5 / 25
grape clusters heavy they hang near the your hand—sweet, warm, ready.
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6 / 25
the wine it settles.
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7 / 25
The pressing it separates the juice from skins and seeds—and this choice it changes bitterness, feeling in the mouth and aroma.
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8 / 25
The monasteries often they kept notes on vines, yields and cellar routines.
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9 / 25
Usually it is fresh and with high acidity, because sparkling wine it needs momentum and energy.
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10 / 25
they exist thousands of types of yeast.
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11 / 25
Aging it does not concern only the taste.
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12 / 25
they do the sorting: remove the leaves, remove the rotten parts, remove the damaged bunches.
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13 / 25
The wine it spread in the world.
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14 / 25
Many producers they try to work with nature in a smarter way.
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15 / 25
In Georgia, the archaeologists have found residues in clay jars that show wine production around 6000–5800 BC.
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16 / 25
the hard acidity it becomes softer.
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17 / 25
Most of red wines it ferments with the skins, and over time it takes colour and tannin.
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18 / 25
Because the people they valued it, they built vineyards, presses and cellars.
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19 / 25
This is the secret: the bubbles they are gas from fermentation trapped.
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20 / 25
they keep the grapes safe and clean, so the right microbes they can work.
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21 / 25
Many wines red ferment warmer to build color, structure and texture deeper.
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22 / 25
If you pick late, it can turn out heavy and tired.
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23 / 25
When the cities they grew, the wine it began to travel.
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24 / 25
And Italy it is a perfect example of how the place it gives form to the wine.
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25 / 25
Fermentation it can be complete or partial, depending on the style.
Back to Il grande libro dei vini italiani overview Back to all Italian A1 content
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