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| Wineries of Italy |
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Romans started developing their own vineyards in the second century BC. Roman wine-growing was prolific and well-organised, pioneering
large-scale production and storage techniques like barrel-making and bottling. Two thousand years later, Italy remains one of the world's
foremost producers, responsible for approximately one-fifth of world wine production in 2005.
Wine is a popular drink in Italy. Grapes are grown in almost every part of Italy, with more than 1 million vineyards under cultivation. Each
region is proud of its carefully tended, neatly pruned vines. In some places the vines are trained along low supports. In others they climb as
slender saplings. The people of each region are also proud of the wine they make from their own grapes.
Most winemaking in Italy is done in modern wineries, but villagers, making wine for their own use, sometimes tread the grapes with their bare
feet until the juice is squeezed out. They believe this ancient method still makes the best wine.
As far as generalizations can be made, Italian wines tend to be acidic, dry light-to-medium bodied, and subdued in flavour and aroma. Because of
these characteristics, Italian wines are, in general, a better accompaniment to food than they are beverages to be enjoyed on their own.
Article from www.wikipedia.com.
large-scale production and storage techniques like barrel-making and bottling. Two thousand years later, Italy remains one of the world's
foremost producers, responsible for approximately one-fifth of world wine production in 2005.
Wine is a popular drink in Italy. Grapes are grown in almost every part of Italy, with more than 1 million vineyards under cultivation. Each
region is proud of its carefully tended, neatly pruned vines. In some places the vines are trained along low supports. In others they climb as
slender saplings. The people of each region are also proud of the wine they make from their own grapes.
Most winemaking in Italy is done in modern wineries, but villagers, making wine for their own use, sometimes tread the grapes with their bare
feet until the juice is squeezed out. They believe this ancient method still makes the best wine.
As far as generalizations can be made, Italian wines tend to be acidic, dry light-to-medium bodied, and subdued in flavour and aroma. Because of
these characteristics, Italian wines are, in general, a better accompaniment to food than they are beverages to be enjoyed on their own.
Article from www.wikipedia.com.
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