Una breve storia del vino

A Brief History of Wine

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Those notes they helped to preserve the techniques in the chaos.
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After fermentation, the wine it is still young.
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Depending on the style, the grape it can be crushed or pressed whole.
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The producers they guide a natural change.
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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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It was technology of wine, already then.
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Aging it does not concern only the taste.
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In red wine, the skins they rise and they form a “cap”.
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This means that people did not drink only grape juice—it fermented on purpose.
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First you make a base wine—just like a normal still wine.
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The wine it served for communion, but it served also in everyday life.
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Often there is also a second quiet change, especially in many red wines:
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The fermentation it is the living heart of the cellar.
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That surprise became a habit, then a job, then a tradition.
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it is also in bigger questions: land, climate, water and energy.
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The first vines of Australia they arrived with the First Fleet in 1788.
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it seems simple, but it changes a lot the wine final.
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it is not.
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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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Then the producer he creates a second fermentation.
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Some they were buried: so the temperature it stayed more stable—important for a fermentation more regular and fewer problems.
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If instead it is too cold, fermentation can become slow—or even stop.
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The producers they choose the method based on the grape that they have in front of them.
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It produces also aromatic molecules—very few, but with a big effect.
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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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