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Una breve storia del vino

A Brief History of Wine

Voice:
Violetta Violetta 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
Those notes they helped to preserve the techniques in the chaos.
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2 / 25
After fermentation, the wine it is still young.
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3 / 25
Depending on the style, the grape it can be crushed or pressed whole.
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4 / 25
The producers they guide a natural change.
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5 / 25
Bottling it is like closing a door: it seals the wine, so it can travel, rest and be opened later—at the table, with people.
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6 / 25
It was technology of wine, already then.
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7 / 25
Aging it does not concern only the taste.
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8 / 25
In red wine, the skins they rise and they form a “cap”.
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9 / 25
This means that people did not drink only grape juice—it fermented on purpose.
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10 / 25
First you make a base wine—just like a normal still wine.
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11 / 25
The wine it served for communion, but it served also in everyday life.
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12 / 25
Often there is also a second quiet change, especially in many red wines:
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13 / 25
The fermentation it is the living heart of the cellar.
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14 / 25
That surprise became a habit, then a job, then a tradition.
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15 / 25
it is also in bigger questions: land, climate, water and energy.
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16 / 25
The first vines of Australia they arrived with the First Fleet in 1788.
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17 / 25
it seems simple, but it changes a lot the wine final.
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18 / 25
it is not.
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19 / 25
step by step, you will learn how it is made the wine—and you will do practice of Italian while you read.
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20 / 25
Then the producer he creates a second fermentation.
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21 / 25
Some they were buried: so the temperature it stayed more stable—important for a fermentation more regular and fewer problems.
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22 / 25
If instead it is too cold, fermentation can become slow—or even stop.
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23 / 25
The producers they choose the method based on the grape that they have in front of them.
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24 / 25
It produces also aromatic molecules—very few, but with a big effect.
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25 / 25
The yeast it eats the sugar and it produces again alcohol and carbon dioxide—but this time the space it is closed.
Back to Il grande libro dei vini italiani overview Back to all Italian A1 content
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