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Follow along to see how red wine is made, step-by-step, from grapes to glass. Surprisingly, not much has changed since we started making wine 8,000 years ago.

How Red Wine is Made: Follow Along Step by Step

Red winemaking differs from white winemaking in one important way: the juice ferments with grape skins to dye it red.

Of course, there's more to red winemaking than the color. Learning about the process reveals secrets about quality and taste that will improve your palate. So, let's walk through each of the steps of how red wine is made from grapes to glass.

Step 1: Harvest red wine grapes

Red wine is made with black (aka purple) wine grapes. In fact, all the color you see in a glass of red wine comes from anthocyanin (red pigment) found in black grape skins.

During the grape harvest, the most important thing to do is to pick the grapes at perfect ripeness. It's critical because grapes don't continue to ripen after they've been picked.

1. Grapes picked too early may result in tart and thin-tasting wines.

2. Grapes picked too late may result in wines that taste overly ripe and flabby.

For all winemakers, the grape harvest season is the most critical (and very tense) time of year!

Step 2: Prepare grapes for fermentation

After the harvest, grapes head to the winery. The winemaker decides whether or not to remove the stems or to ferment grape bunches as whole clusters.

This is an important choice because leaving stems in the fermentation adds astringency ( aka tannin) but also reduces sourness. As an example, Pinot Noir often ferments with whole clusters, but not Cabernet Sauvignon.

During this step, grapes also receive sulfur dioxide to stop bacterial spoilage before the fermentation starts. Check out this eye-opening article about sulfites and your health.

Step 3: Yeast starts the wine fermentation

What happens is small sugar-eating yeasts consume the grape sugars and make alcohol. The yeasts come either from a commercial packet (just like you might find in bread making), or occur spontaneously in the juice.

Spontaneous fermentation uses yeast found naturally on grapes!

1. Commercial yeasts allow winemakers to produce very consistent wines year-in-and-out.

2. Natural yeasts are more challenging but often result in more complex aromatics.

Step 4: Alcoholic fermentation

Winemakers use many methods to tune the wine during fermentation.

For example, the fermenting juice gets frequently stirred to submerge the skins (they float!). One way to do this is to pump wine over the top. The other way is to punch down the "cap" of floating grape skins with a tool that looks like a giant potato masher.

1. Pumpovers rigorously extract lots of flavor from the grape skins and make for rich reds.

2. Punch downs extract flavors more delicately and thus they tend to produce more subtle red wines.

Step 5: Press the wine

Most wines take 5-21 days to ferment sugar into alcohol. A few rare examples, such as Vin Santo and Amarone, take anywhere from 50 days to up to 4 years to fully ferment!

After the fermentation, vintners drain the freely running wine from the tank and put the remaining skins into a wine press. Pressing the skins gives winemakers about 15% more wine!

Step 6: Malolactic fermentation (aka "second fermentation")

As the red wine settles in tanks or barrels, a second "fermentation" happens. A little microbe feasts on the wine acids and converts sharp-tasting malic acid into creamier, chocolatey lactic acid. (The same acid you find in greek yogurt!)

Nearly all red wines go through Malolactic Fermentation (MLF) but only a few white wines. One white wine we all know is Chardonnay. MLF is responsible for Chardonnay's creamy and buttery flavors.

Step 7: Aging (aka "Elevage")

Red wines age in a variety of storage vessels including wooden barrels, concrete, glass, clay, and stainless steel tanks. Each vessel affects wine differently as it ages.

Wooden barrels affect wine the most noticeably. The oak wood itself flavors the wine with natural compounds that smell like vanilla.

Unlined concrete and clay tanks have a softening effect on wine by reducing acidity.

Of course, the biggest thing that affects flavors in red wine is time. The longer a wine rests, the more chemical reactions happen within the liquid itself. Some describe red wines as tasting smoother and more nutty with age.

Step 8: Blending the wine

Now that the wine is good and rested, it's time to make the final blend. A winemaker blends grape varieties together or different barrels of the same grape to make a finished wine.

Blending wine is a challenge because you have to use your sense of texture on your palate instead of your nose.

The tradition of blending created the many famous wine blends of the world!

Step 9: Clarifying the wine

One of the final steps of how a red wine is made is the clarification process. For this, many winemakers add clarifying or "fining" agents to remove suspended proteins in the wine (proteins make wine cloudy).

It's pretty common to see winemakers use fining agents like casein or egg whites, but there is a growing group of winemakers using bentonite clay because it's vegan.

Then, the wine gets passed through a filter for sanitation. This is important because it reduces the likelihood of bacterial spoilage.

Of course, a large group of fine winemakers do not fine or filter because they believe it removes texture and quality. Whether or not that's true is something for you to decide.

Step 10: Bottling and labeling wines

Now, it's time to bottle our wine. It's very important to do this step with as little exposure to oxygen as possible. A small amount of sulfur dioxide is often added to help preserve the wine.

Step 11: Bottle aging

Finally, a few special wines continue to age in the winemaker's cellar for years. In fact, if you look up different types of red wines (like Rioja or Brunello di Montalcino) you'll discover that this step is considered essential for reserve bottlings.

So, the next time you open a bottle try to figure out what went into it!

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How Red Wine is Made Step by Step | Wine Folly

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Follow along to see how red wine is made, step-by-step, from grapes to glass. Surprisingly, not much has changed since we started making wine 8,000 years ago. Red winemaking differs from white winemaking in one important way: the juice ferments with grape skins to dye it red.

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Giovanni Righi Parenti presenta una nuova edizione del suo libro pubblicato per la prima volta nel 1980. A distanza di tanti anni, il libro conserva intatta la sua freschezza narrativa, così come intatto rimane il valore scientifico. La storia del Chianti è storia di uomini e di luoghi, di battaglie e di pacifiche attività, di architettura e di paesaggio, di fatti e di leggende. La storia del Chianti, concepito come una sorta di dizionario, fornisce, in modo agile e chiaro, un quadro completo di un territorio fondamentale per la storia, la cultura e l'economia della Toscana.

Tutto il Chianti è ricco di interesse: non c'è quasi collina, agglomerato di case o corso d'acqua, senza una battaglia o un mito, un avvenimento curioso, un aneddoto contadino; e storie e vicende, quasi sempre curiose o memorabili, scorrono dalla penna del nostro autore, che le descrive sulla sequenza logica della storia concedendosi peraltro quelle digressioni che mirano a coinvolgere il lettore collocandolo nello spazio e nei tempi della storia di questa terra straordinaria
Dalla prefazione di Lorenzo Nepi

Prefazione di Lorenzo Nepi.
Introduzione di Rodolfo Bechelloni.

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Giovanni Righi Parenti presenta una nuova edizione del suo libro pubblicato per la prima volta nel 1980. A distanza di tanti anni, il libro conserva intatta la sua freschezza narrativa, così come intatto rimane il valore scientifico.

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Do you like wine? Do you like italian wine? Do you want to know the most popular italian red wines?

You are in the right place!

Italy is one of the most important and renowned producer of wine in Europe and on the global scale. The production of wine in Italy represents an ancient tradition which dates back to the Etruscan time.

The wide range of producers and wine-making establishments is based on the large variety of grapes and vineyards types in multiple regions of Italy from North to South. In fact, from the Alps to Sicily, amidst the rolling hills and the wonderful sceneries, it is possible to admire the presence of colourful vines and kilometric vineyards. The large production of red wine is also given by the enormous amount of varieties and quantities of grapes present in the territory which amounts to roughly 300 species of different grapes. Mostly each Italian region produces wine and each region boasts its own local wines that cannot be found in the others; every region, in practice, has its own wines and, above all, its typical grapes.

The passion of many wine manufacturers, the awareness of having to change the production systems in favour of quality, the need imposed by the competition with other countries and the increasing domestic demand, have produced a major change in the wine production system that has occurred throughout the territory over the last 50 years.

As part of our cultural heritage, the production of wine is something that characterises the core Italian tradition together with that of food. As such, the taste and the aroma of a good Italian red wine is something we are not willing to renounce.

Let's then see which are the top 5 most popular Italian Red Wines.

Most popular italian red wines: Barolo Brunate Jeroboamin, Ceretto
3L Bottle - Red Wine - Piedmont, Italy
Barolo Brunate Jeroboamin isa silky-smooth Barolo that shows great aromatic complexity. It is characterised by an aroma which revokes the scent of pressed rose, woodland berry and sage. A whiff of exotic spice emerges from this firmly structured wine. This unique Barolo wine is characterised by a tinge of mature black cherry, ground pepper, clove and licorice.

The color of the Barolo is garnet red with orange reflections that accentuate during its evolution.

The fermentation process takes place in stainless steel and is induced by indigenous yeasts. This process concludes with a maceration period of 10-15 days. Following malolactic conversion, which takes place in December, the wine spends 12 months in barrique followed by at least 12 more months in large casks of 25HL.

Nebbiolois, the grape variety behind the top-quality red wines of Piedmont, a northwestern region of Italy, the most notable of which are Barolo and Barbaresco.

Nebbiolo wines are characterised by strong tannins, high acidity and distinctive scent - often described as "tar and roses". A peculiar characteristic, which can be visible only over time, is their tendency to lose color. After just a few years of vintage, most Nebbiolo wines begin to fade from deep, violet-tinged ruby to a beautiful brick orange.

Nebbiolo is the typical Piedmonts' wine grape - the dominant variety in five of the region's DOCGs and numerous DOCs (Italian Wine Labels). The name derives fromits late-ripening variety, which is harvested later in the year than Piedmont's other key varieties, in foggy, wintry weather conditions.

Powerful, intense Barolo is the most famous and prestigious Nebbiolo-based wine. Nebbiolo wines require good drainage and a long, bright growing season. In Piedmont, it is one of the first varieties to flower and the last to ripen, making it very susceptible to poor weather conditions in spring and autumn. Luckily, given the foggy conditions in which it ripens, most strains of Nebbiolo demonstrate a good resistance to rot and mildew. Despite thedemanding conditions it needs to grow in, Nebbiolo's irresistible allure has led it to become a popular variety in pretty much every of the "New World" wine nations.

Most popular italian red wines: Cabernet Merlot IGT, Torri d'oro
750ml bottle - Cabernet Sauvignon / Merlot blend - Sicily, Italy
Cabernet Sauvignon - Merlot wines are createdby the encounter between two of the world's most famous and most widely grown wine grapes. For centuries, Cabernet Sauvignon and Merlot have been the classic Bordeaux wine grapes, but their fame and popularity have taken them far beyond the banks of the Garonne, Dordogne and Gironde, to the furthest reaches of the wine world.

Cabernet Sauvignon typically provides the blend's structure, in terms of both tannins and acids. It is also characterized by dark-fruit flavors of blackcurrant and bell pepper. Merlot is generally considered the juicer variety; it has less structure, but is generous with its palate weight and fruit flavors. This is visible in the grapes' type which in the Merlot's case are characterized by larger, plumper berries, whose thinner skins give a lighter concentration to the juice ratio. Cabernet's robust structure is fattened out with Merlot's juicy fruit - a marriage with excellent long-term potential when assembled with care.

Cabernet - Merlot blends have an excellent affinity for oak, and the vast majority are barrel-aged. From their time in barrel they take on notes of cedar, smoke and spice (from French oak) as well as sweeter aromas of vanilla and coconut (from American oak). Other varieties sometimes include the other classic Bordeaux varieties, Cabernet Franc, Malbec, Petit Verdot and Carmenere. These are all members of the Bordeaux Blend.

Wines bearing the Cabernet Sauvignon - Merlot label can be lean or generous, austere or fruity and short- or long-lived. They occupy every price bracket imaginable, from cheaper table wines right to some of the most expensive wines on the market.

Most popular italian red wines: Badiolo Chianti, Trambusti
750ml Bottle - Red Wine - Chianti - Abruzzo, Italy
The Badiolo Chianti is produced in a unique, incomparable area which, taken as a whole, represents Italy's largest territory for its top-rated D.O.C.G. The Badiolo Chianti has a distinct bouquet and a smooth, harmonious taste, both dry and fresh.It is characterised bya bright ruby red colour, tending to garnet with ageing, and for its intense and very typical bouquet and balanced structure. The main feature which characterises this wine is the aroma of red fruits, violets, dried herbs and bitter cherries.

Badiolo Chianti is produced exclusively from Sangiovese grapes from the most fitting production areas. The marked characteristics of this Chianti DOCG derive from the ageing processof over one year in oak barrels and then the refinement in bottles for about four months which enhance its bouquet and enrich its body and smoothness.

Chianti is a classic, long-established blend of wine grapes used in the wines of Tuscany. The wine's primary constituent is Tuscany's favorite grape variety, Sangiovese. This is accompanied by small quantities other Tuscan grape varieties such as the Canaiolo, Colorino, Ciliegiolo and Mammolo.

The Chianti blend has evolved over time, adapting to shifts in consumer preference and advances in vineyard technology. Prior to 2006, white-wine grapes (most often Trebbiano and Malvasia) were routinely used as part of the Chianti Blend. This is now forbidden in all Chianti wines except those made in the Colli Senesi hills, where they may still be used until 2015. By law, modern-day Chianti wines must be made from at least 70 percent Sangiovese. For the region's most prestigious wines it is minimum rises to 80 percent.

Most popular italian red wines: Primitivo di Manduria, Matteo Rocca
750ml Bottle - Red Wine - Puglia, Italy
Primitivo is a dark-skinned grape which produces an inky, tannic kind of wine such as Primitivo di Manduria and its sweet Dolce Naturale variant. A classic Primitivo wine is high in both alcohol and tannins, intensely flavored and deeply colored. In Manduria, the fortified liquoroso variants often reach an ABV of 18%, which is dulled to 14% in the table wines. Primitivo is characterized by a certain bitterness which, combined with its mouth-puckering tannins, means that it needs a few years to age in either bottle or barrel.

The name Primitivocan be translated as "the early one" and refers to the variety's early-ripening nature. Although there have been controversial and long-running debates about the geographical origins of this vine variety, it is ascertained that Primitivo's modern-day home is in southern Italy, especially theregion of Puglia

In the last decades the production of Primitivo has been going through an animated period. In the 1990s, the variety reached its lowest pick ever. The EU's vine schemes had seen thousands of acres of Primitivo vines ripped out of the ground.

Because of the relatively complexity to manage in the vineyard, Primitivo suffered worse times than many other vine varieties. But across the Atlantic the Zinfandel was booming, which unquestionably has contributed to Primitivo's new lease of life. The new-look Primitivo that began to emerge was no longer just a blending variety, it was now the historic grape behind southern Italy's flagship wines.

Most popular italian red wines: Passolo Salento Rosso, Rocca
750ml Bottle - Red Wine - Puglia, Italy
Passolo Salento Rosso is produced from lightly "over-ripened" grapes. It is characterized by a rich and complex range of aromas featuring cherry, black currants and licorice. The concentration is well balanced with very soft tannins and a full, round taste. The name "Passolo" comes from the Italian word "Passola" which is the way in which some producers call the over-ripened grapes.

Negroamaro - Primitivo blends are a typical kind of red wine produced in Puglia, southern Italy. Both Negroamaro and Primitivo have been used in the region's wines for many centuries. Both remain popular and are widely used grape varieties in the region, so it is not unusual that they came together in blends.

Dark-skinned Negroamaro is a distinguished for its deep color, good tannins and dark berryfruit flavors, which are sometimes complemented by earthy notes. Its wines are medium-bodied, mildly aromatic and can produce complex wines that express the typical characteristics of brown spices such as clove, cinnamon and allspice.

The name " Negroamaro" can be translated in "black bitter" - a reference to the variety's dark coloring and savory flavors. The word "bitter" should not be taken too literally. It is more a local term indicating dark, deeply savory flavors than anything particularly bitter per se.

As with Negroamaro, a slight pleasant bitterness is often found in Primitivo which, combined with its mouth-puckering tannins, means that it has to be left aging for few years in either bottle or barrel. Often, the reason why grapes varieties are blended together is that one lacks color, tannin, or perhaps potential alcohol. In the case of Negroamaro and Primitivo, none of the two varieties lacks any of these properties to any significant extent, although Primitivo is undoubtedly the more powerful of the two. The reason why those varieties are blended together, then, is not to compensate for any specific failing, but to bring together their relative merits.

Negroamaro wines tend to be slightly lighter and age less confidently; Primitivo boosts the bodyweight and increases the wines' structure and lifespan. Primitivo wines tend to require time in barrel and bottle before releasing their potential.

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Most Popular Italian Red Wines: top 5 | The Italian Community

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Do you like wine? Do you like italian wine? Do you want to know the most popular italian red wines? You are in the right place! Italy is one of the most important and renowned producer of wine in Europe and on the global scale.

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This is a book about Lambrusco. I can't found any summary but there is a little description at the bottom of the page

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Lambrusco. Cultura e tradizione di Modena

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Con la tua recensione raccogli punti Premium In commercio dal: 19 agosto 2011 Pagine: 119 p., ill. , Brossura Salvato in 2 liste dei desideri Disponibile in 3 gg lavorativi Aggiungi al carrello PRENOTA E RITIRA Caro cliente IBS, grazie alla nuova collaborazione con laFeltrinelli oggi puoi ritirare il tuo prodotto presso la libreria Feltrinelli a te più vicina.

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