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Una breve storia del vino

A Brief History of Wine

Voice:
Giancarlo Giancarlo 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
it seems simple, but it changes a lot the wine final.
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2 / 25
No fridges.
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3 / 25
Others they harvest with machines, often at night when the air it is cooler.
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4 / 25
Italy it has a huge heritage of grapes: over 350 approved varieties and almost 600 registered cultivars.
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5 / 25
The producers they guide a natural change.
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6 / 25
the wine it can rest in steel (fresh, clean, focused on the fruit), in concrete (stable temperature, soft texture) or in oak (wood / barrel): it adds spices, toasted notes and structure.
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7 / 25
In Georgia, big pots of clay they are used still today.
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8 / 25
In spring, the buds they open and the shoots they grow quickly.
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9 / 25
Modern wine it is not only taste.
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10 / 25
The yeast it uses the sugar as energy and it produces alcohol and carbon dioxide.
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In simple words:
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12 / 25
New climates they were asking for new habits, but the recipe basic it stayed the same: grapes, yeast, containers and time
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13 / 25
Most of white wines it separates the skins immediately and it ferments a juice clearer, to have freshness.
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14 / 25
When you pour a sparkling wine, the bubbles they rise and they bring the aromas up.
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15 / 25
the people understood it long before science gave a name to all this.
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16 / 25
You can smell of fruit, of yeast (almost like bread) and, sometimes, a smell sharp and ā€œfreshā€ in the air.
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17 / 25
they were planted near Sydney, and the first results they were uncertain.
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18 / 25
the sugar it increases, the acidity it goes down, and the flavors they develop slowly.
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19 / 25
Usually it is fresh and with high acidity, because sparkling wine it needs momentum and energy.
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20 / 25
With time and care, that fruit ā€œnormalā€ it becomes something that people they keep for birthdays, dinners, long conversationsā€”or even for any evening.
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21 / 25
the producers they can combine free-run wine and press wine, or keep them separate and decide later.
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22 / 25
Those notes they helped to preserve the techniques in the chaos.
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23 / 25
Fear it spread faster than the solutions.
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24 / 25
you can find cooler vineyards near the Alps, sea winds along the coast and volcanic soils in the south.
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25 / 25
the smell changed.
Back to Il grande libro dei vini italiani overview Back to all Italian A1 content
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