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The grapes are picked when they are ripe, usually as determined by taste and sugar content..

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This removes the stems from the grape bunches, and crushes the grapes (but does not press them) so they are exposed to the yeast for fermenting, and so the skins can better impart colour to the wine.

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The must (juice and grape solids) is allowed to sit, picking up flavour, colour and tannin. Too long and the wine is bitter, too short and it is thin.

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Yeasts turn the sugar in the wine primarily into carbon dioxide and alcohol (ethanol) producing heat in the process

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Organic wine is the result of sustainable agriculture with grapes growed without chemicals fertilizers.  The use of chemicals damages the ground and the water, reducing the quality of grapes.
Organic wines are better than tradizional wines because they not contain chemical substances and are more healthy.

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Grape skins and other solids float to the top, and need to be pushed back down to stay in contact with the must. This "cap" can be punched down with a tool, or must is pumped from the bottom of the tank over the cap submerging it again.

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To remove pests are used natural techniques such as organic manure and sexual attraction traps; to fertilize the soil are used natural products such as organic manure; the soil should be selected according to the variety of vine. chemicals used in conventional agriculture may remain in wine after the fermentation altering taste and safety.

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The best quality wine is made just from the juice portion of the must. It is removed and the rest of the drier must (now called pomace) is sent to the press.

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The process of organic wine making allow the use of additives under a limit of 100mg/l of sulphur dioxide and following the natural fermentation processes. The low levels of chemicals in organic wine can reduce allergic reactions in consumers.

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This squeezes the remaining juice out of the pomace. If the pomace is pressed too hard, or too many times, the result is low quality wine.

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The juice, now wine, needs to settle after this ordeal.

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Organic wine can be identified by the green bio product logo of the European union. This logo is applied after quality controls and certifies the quality of the wine.

Organic wine have an excellent quality and are also cheaper than conventional wine.

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Moving the wine from one tank to another tank allows solids and anything else that might cloud the wine to be left behind.

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This secondary fermentation can turn the tart malic acid (of green apples) into the softer lactic acid (of milk). Many, but not all red wines go through this step.

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We usually age our reds in barrel for 6 months

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A process that helps to remove anything that may be making the wine cloudy.

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A process that removes any fining agents, or other undesirable elements, in the wine.

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Italy  has a rich and diverse wine heritage dating back more than two thousand years. Famous for its bewildering diversity of both grape varieties and wine styles, Italy is also significant for the sheer volume of wine

The Italian government's system of wine is classificated in three titles: DOCG, DOC and IGT. The most significant regions, when both quality and quantity are taken into consideration, are Tuscany, Piedmont and Veneto.

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This is done carefully so that the wine does not come in contact with air.

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The most famous wines in north Italy are:
Aosta Valley: Around three-quarters of Aosta Valley wine is produced by several cooperative wineries. The most important wines are:

·         Nebbiolo: it is a red wine, it is formed by strong tannins and high acidity;that wine is the most expensive.

·         Petit rouge: it is a dark wine

·         Petit arvine:it is a white wine it has a grapefruit aroma

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Piedmont: it is the home of more DOCG wines

·         Barbera d’Asti:  it is one of the most famous wines from the Piedmont, it’s the favourite wine by consumers.

·         Barolo :  it is fragrant, tannic and it has a docg title

·         Moscato d'Asti : it is a semi-sweet, lightly sparkling, low-alcohol wine.

·         Dolcetto : it is intensely fruity, high in alcohol and generally overpowering.

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Lombardy: has only two wine styles of particular note:

·         Red  Valtellina: Today it is known for its bright, cherry-scented wines made from the Nebbiolo grape variety.

·         Franciacorta : It is famous for its high-quality sparkling wines, which are made very much in the image of Champagne. It’s very expensive.

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It’s dominated by the local varieties:

·         Schiava

·         Pinot grigio: The term Pinot Grigio has become strongly associated with lighter wines produced in great quantities

Chardonnay :it  is a green-skinned grape  variety used in the production of white wine

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The region's wines are made using mostly non-traditional grape varieties:

·         Friulano: it is fruit-driven with notes of citrus and almond,

·         Verduzzo: it can be sweet or dry

·         Cabernet sauvignon: it is the most famous red wine in this region

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t’s an important wine region of north Italy; its wines are dry and there are some famous wines:

·         Glera (Prosecco) Wine: it’s a green-skinned variety; It has high acidity and a fairly neutral palate, making it ideal for sparkling wine production. Glera’s aromatic profile is characterized by white peaches, with an occasional soapy note. The wine is light-bodied and low in alcohol, suggesting it as a refreshing summer beverage or as an aperitif.

·         Valpolicella: Valpolicella wine is a bright, tangy fruity red with aromas of blueberries and banana, and the distinctive "sour cherry" note found in so many northern Italian reds.

·         Soave: it’s a dry, crisp, fruity white wine (DOC)

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It is a rich, fertile region of northern Italy, and one of the country's most prolific wine regions:

·         Lambrusco: it is a brightly colored grape variety used to make sparkling red wines. Lambrusco is made through a second fermentation with Charmat method.

·         Sangiovese: it’s a dark-berried vine, it’s the most widely planted grape variety in Italy. Sangiovese is an high acid, firm tannins and balanced wine. Savory flavors of dark cherries and black stonefruit are characteristic, and may be backed by secondary notes of tomato leaf and dried herbs.

·         Trebbiano: it’s a white wine

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In this region viticulture plays an essential role in the prevention of soil erosion and landslides; the most famous area for wines is Cinque Terre:

·         Vermentino: Vermentino (Pigato) is the principal variety in white wines from the Colli di Luni.

·         Rossese: it is a mildly aromatic red wine

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It is the most famous of all Italian wine regions:

·         Chianti: A tasting of Chianti is characterized by red and black cherry characters, along with savory notes, wild herbs and spice, supported by racy acidity and well-structured tannins.

·         Morellino di Scansano: The wines are dry and reds.

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Umbria : it’s the best known for its white wines

·         Sagrantino: it’s famous for its red and tannic wines

·         Malvasia Bianca: it’s a white wine

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It’s famous for its wines

·         Malvasia: it’s a red dry and sparkling wine

·         Merlot: it’s a red and famous wine

·         Cesanese: it’s a red wine with fruit characters

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It is best known as a white-wine region, but it has some good red wines too

·         Bianchello: pale yellow in color, dry and aromatic

·         Pinot Blanc: it’s a white, sparkling and white wine

·         Montepulciano: it’s a red and good wine with food

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It’s perfect for grape growing

·         Montepulciano d’Abruzzo: it is one of Italy's most famous red wines

·         Trebbiano d'Abruzzo: it’s a dry white wine

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Molise: wines are produced in the province of Campobasso and include reds, whites and roses.

·         Bombino Bianco: it is a white wine

·         Falanghina: it is a white wine, it has an orange aroma

·         Aglianico is a red wine with a fruity aroma

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Viticulture is important thanks to a lot of sunshine, dry hot summers, mild winters

·         Fiano: is a high-quality, white-wine

·         Greco Bianco: it is a white wine associated with desserts

·         Falanghina: it is a white wine, it has an orange aroma

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he total wine production in Basilicata is very small

·         Moscato: it’s red and it has small berries and seeds

·         Bombino Nero: it’s a mutation of Bombino Bianco

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It has highly alcoholic wines

·         Primitivo di Manduria: it is a red wine DOC and sweet

·         Verdeca: it is a rare white wine

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Wine production is expensive because there is a mountainous landscape

·         Gaglioppo: it’s a soft red wine

·         Bivongi is a DOC white wine

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Its Mediterranean climate is ideal to the production of wine grapes

·         Nero d'Avola: it is the most important red wine in Sicily

·         Grillo: it is a Sicilian white wine

·         Nerello Mascalese: it’s a red and fruity wine

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·         Malvasia: It is an aromatic, red, dry, sparkling and sweet wine

·         Vermentino: it is a white wine

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The white wines derive from the fermentation of the only grape juice. The extraction and clarification of the musts of the white wines always precede alcoholic fermentation: the colour of the wine does not derive from the colour of the grapes, but from the absence of maceration of the grapes soaked during the alcoholic phase. The processing of grapes and must, are decisive for the final quality of the product: During these phases, it is necessary to limit the leakage of liquid, to extract and clarify the juice, but at the same time, it is necessary to promote the diffusion of some aromatic elements of Skins. A good extraction must also limit the phenomena of oxidation and the dissolution of the phenolic compounds of the skins, the seeds and the stems.

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The transformation of the must into wine, is a chemical-biological process, and it is the alcoholic fermentation; determines the transformation of sugars into ethyl alcohol and carbon dioxide by yeasts. The yeasts are present on the peel and on the grape stalks.

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The main products of alcoholic fermentation are: - ethyl alcohol: it is the most important compound for the fermentation of the must. If it is combined with acids, originating the esters, they give aroma to the wine; - carbon dioxide: it is the gas that is released in the fermentation way. Give freshness and vivacity to the wine.

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The maceration is also used for some white wines and in the production of rose wines. It is a short contact of the skin with the must (24-36 hours), after which separation (draining) takes place. This technique allows to obtain the characteristic colors.

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White wines derive from the fermentation of grape juice. The extraction and clarification of the must of white wines precede the alcoholic fermentation: the color of the wine does not derive from the color of the grapes, but from the absence of maceration of the grapes soaked during the alcoholic phase. The processing of grapes and must is crucial for the final quality of the product: during these phases, it is necessary to limit the loss of liquid, extract and clarify the juice and promote the diffusion of some aromatic elements of the skins.

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After being transferred to the cellar, the grapes are de-stemmed and crushed; then the must is extracted, separating it from the solid phase. The defecation allows to reduce the content in coarse lees before fermentation. A clarification can be performed on the must, to remove further unwanted components. Fermentation is the key process in the production of wine: here it is the transformation of sugars into alcohol by yeasts, ... to fruity aromas and the browning of color. Selected yeasts are used; the temperatures for fermentation with good quality results are between 18 and 22 ° C; After the alcoholic fermentation, the wine is stabilized, eliminating the yeasts by filtration and adding sulfur dioxide.

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The clarification of the wine is carried out through physical techniques, such as centrifugation and filtration. The stabilizing treatments allow to

keep the wine for long periods of time: a good conservation of the wine is obtained at a controlled temperature of 15 ° C, both before and after packaging. The packaging takes place in an aseptic environment: the bottling plants are able to inert gases inside the bottles, thus making the oxygen present; subsequently the bottle is filled.

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Spring awakening: it is characterized by the progressive hydration of woody tissues.

Swollen bud: the swelling of the buds caused by the growth of the basal leaflets and the bud.
Cotton bud: where a thick hair is visible to protect the meristematic tips.
Green tips: the tip of the first leaflet is visible.

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Opening gems: occurs in mid-March and the basal leaflets appear.

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Flowering: occurs from mid-May onwards. it begins when about 16 leaves that have separated from the apex after 10 days the flowering takes place.
Allegation concludes flowering after fertilization.
Grape enlargement: with the growth of the bunch the berries are classified according to their size. further growth causes the cluster to close.
Veraison: it corresponds to the color change of the epicarp.

Maturation: where the grapes ripen.
Harvesting: which can be mechanical or manual.
Transfer: grapes are moved to the cellar.