Wine is a beverage obtained from the alcoholic fermentation of grape must. It originates from the pressing of grapes, through a natural process that transforms sugars into alcohol. According to European regulations, to be defined as wine, it must contain at least 8% alcohol.
The maximum alcohol content for standard wine is set at 15%.
When the alcohol content exceeds 16% and reaches up to 21%, it is referred to as fortified or liqueur wine. These are wines to which alcohol (such as grape brandy) has been added to increase their strength.
Above 22% alcohol, it is no longer considered wine but a liqueur.
Wine is a unique product: it comes from a plant but carries culture, emotion, and memory. In the Italian language, the words vite (vine), vita (life), and vino (wine) are strikingly similar. This assonance reflects the deep connection between humans and wine, from soil to table.
The vine is an ancient plant, a symbol of civilization, labor, and conviviality. Through wine, grapes are transformed, gaining character and becoming a messenger of their land. Every bottle holds the result of a season, an agricultural gesture, and ancient knowledge.
Wine is more than just a drink: it is the liquid story of a millenary culture. And in every glass, nature, technique, and human passion come together.
Wine Making
The winemaking process transforms grapes into wine. According to the typologies the winemaking can be:
- All vinifications can be made from different grapes, or different colors
- The winemaking process turns grape juice into wine.
- The word vilification refers to the technique by which wine is produced
Vinification can be done in: white, rose', red.
1) White vinification: means the immediate separation after pressing from the solid to the liquid part.
2) Rosè vinification: means the partial contact between the solid parts and the liquid part.
3) Red vinification: means contact between the solid part and the liquid part.
Special Wines
Special wines are divided into three categories:
- Sparkling wines
- Fortified wines:
- Aromatised wines
Sparkling wines in Europe:
- Italy: sparkling wines (Franciacorta and Saten D.O.C.G., Trento D.O.C., Alta langa D.O.C.G.)
- Champagne: Only in the Champagne area
- Cremant: Throughout the rest of France .
- Cava: Spain.
- Sekt: Germany and Austria.
Fortified wines:
fortified wines are divided by the presence of:
sugar: dry, semi-dry, semi-sweet, sweet.
colour: white, rosé and red according to the type of grape.
- Porto, from Portugal.
- Marsala from Sicily, Trapani.
- Madeira, Madeira islands.
- Sherry ( Jerez/ Xeres) from Andalusia, Spain
Aromatised wines:
- Aromatised wines are composed of 75% wine and 25% alcohol, flavourings and sugar.
- Aromatised wines by law must have a minimum of 14.5% vol. and a maximum of 22% vol.
- The best known categories are: Vermouth, Barolo Chinato, Retsina
Succession of Wines
- Sparkling wines
- Charmat method (short, long, reserve),
- Classic method (s.a., millesimato, reserve)
- White wines: young, aromatic, wood-aged, matured
- Rosé wines: young, aromatic, wood-aged, matured
- Red wines: young, aromatic, wood-aged, matured
- Sweet wines: young, aromatic, wood-aged, matured
- Wines from raisined grapes
- Liqueur wines,
- Liqueurs,
- Spirits