1.      In a vineyard the best soil must be chosen  in order to ensure plant growth.

2.      The soil for a vineyard must be both aerated and drained.

3.      Thanks to grafting the damage of phylloxera are   reduced.

4.      Attacks of phylloxera as a result cause deformation of the roots.

5.      Owing to black rot the leaves and the fruit of the plants rot.

6.      The olive tree is an evergreen tree. In addition  it is mainly cultivated in coastal areas of the mediterranean basin. 

7.      Extra virgin oil is used both in the kitchen and in the preservation of food.

8.      The oil must(n’t) contain neither toxic substances nor production residues.

9.      Extra-virgin oil is obtained from the first mechanical pressing, without any further treatment. Moreover  it is an organic product.

10.  The oil is harvested in two ways, either mechanically or manually.

 

11.  Traditional vinegar is much appreciated by the D’Este dukes. In addition it was considered as a “kingly gift”.

12.  Balsamic vinegar is put on both fruit and fish.

13.  The barrels are made either in oak or chestnut. Finally, mulberry is also used.

14.  Balsamic vinegar is highly appreciated moreover  it is also sold at very high prices.

15.  Thanks to fermentation (the) balsamic vinegar acquires its typical aroma and nutritional characteristics.

 

1. Wine is an alcoholic drink, obtained by fermenting the fruit of the vine, grapes, or must. no link word

2.The wines differ from each other in the winemaking system and in the organoleptic properties: color, aroma and taste.

3.   White wine is produced with different techniques that work the white grape, in order to obtain only the juice and therefore eliminate the skins.

4. The red wine is red in appearance in various shades, and is produced from the must macerated on the skins, so as to extract polyphenols and coloring substances naturally present.

5. Special wines are those which, after the vinification process and before being released for consumption, undergo further technical interventions or the addition of other components, such as sparkling wine.
BALSAMIC VINEGAR     
1. The term balsamic vinegar is commonly used to generally indicate some sweet and sour condiments and vinegars. no link word
2. Traditional balsamic vinegard is considered superior to any other vinegards, in particular is matched with meat, fish, cooked vegetables, fruit, ice-cream and dessert.
3. Is originates from natural and spontaneous transformation of grape must, which is cooked and concentrated on the fire and in the opened air.no link word
4. Fermentation takes place in the first barrels or casks at the very beginning of the line, the maturation process occurs in the intermediates ones, whereas ageing takes place in the smallest  barrels at the end of the line.
5. The types of wood which have been used in making the barrels are: oak, chestnut, mulberry and juniper. no link word
OLIVE OIL
1. Olive oil is a product derived from the flesh of the fruit of an evergreen tree, the olive tree. no link word
2. There are different methods of producing olive oil, but only oil obtained from the first mechanical pressing, is called extra-virgin oil.
3. The quality of oil represented the fundamental element for organic consumers, always concerned about food safety, but also for its world-wide marketing.
4. Extra-virgin oil is used in cooking and seasoning food and in the preservation of foods, particularly canned vegetables and fish.
5. Then the best varieties of olives are selected on the spot and placed into large low boxes.

·         Olive oil comes from the fruits of the olive tree, mainly cultivated in the Mediterranean area, in places such as Italy, Greece, Spain and in the North African coast.

·         A special kind of olive oil is the Extra-virgin olive oil, that comes from the first pressing of the fruits and by the law it must be organic. no link word

·         Olive trees can live many centuries but they need to grow few years before they start to produce olives.

·         Extra-virgin olive oil must satisfy 3 principles:  hygienic, nutritional and organoleptic .no link word

·         Olive oil is used in large quantities by people from the Mediterranean area, mostly for seasoning, cooking and preservation of food.

Wine

·         The type of wine depends on the grape used during the production, red, white or mixed (rosé wine). no link word

·         The mainly phases of winemaking are crushing, destemming and fermentation, where the sugars of the grape became alcohol.( no link word)

·         For the production of red wine, the skin and the juice of the grape are put in the tanks together . no link word

·         Grapes grow on a climbing plant called grape vine.

·         The perfect soil for a vineyard should be placed where the sunlight can hit them, protected from frost, well drained and aired.no link word

Balsamic vinegar

·         The balsamic vinegar is a traditional vinegar from Modena. no link word

·        it  Is produced thanks to the natural transformation of grape must, that’s cooked and concentrated in the open air.

·         The fermentation takes place is casks,  at the beginning( in the begging) is used the bigger one, then the intermediates during maturation until the end of the process, where are used the small ones.

·         The grapes used to produce balsamic vinegar is the kind called Trebbiano. no link word

·         The barrels used can be made of different woods, each kind of wood has specific characteristics that modify the flavor of the vinegar no link word

1) Olive oil comes from the pressure of the olives. ( no link word)

2) The olive tree grows in the Mediterranean’s coastals areas where the climate and the environment are favorables. 

3) The olives’ harvest is done by shaking the branches of the olive tree.

4) Extra- virgin oil is obtained from the first pressure, without mechanicals processes. 

5) The producers safeguard the quality controlling the principles hygienics, nutritionals and organoleptics.

WINE

1) Richer white wine is obtained by a short period of maceration of  grapes’ skins.

2) Richer white wines fermenting in barrels.

3) Red grapes are put into the vats to ferment, without crushing.

4) Various techiniques of crushing are used to increase the extraction of colour.

5) Before bottling, the wine is put to fementing in the barrels.

BALSAMIC VINEGAR

1) Traditional balsamic vinegar  was born in Modena on eleventh century.

2) Like tradition, the balsamic vinegar is produced in the “acetaia”.

3) For balsamic vinegar the maturation is essential to the formation of the typical and unique flavours.

4) The types of wood which have always been used are oak, chestnut, mulberry and juniper.

5) The balsamic vinegar is very much appreciated by connoisseurs.

Olive oil

Balsamic vinegar

WINE

1-the manufacture of wine usually follows a standard pattern, different for red or white wines. no link word

2-the richer types wines are contained in a barrel for  fermenting in barrels.

3-richer wines gain in flavour from a short period of maceration with the skins.( no link word)

4-residual sugar, which is grape sugar untransformed by yeasts into alcohol, is required in a sweet wine.

5-maturing white wines may be carried out in tanks or barrels, and the duration as well as the type of ageing will vary according to the type of wine.

OLIVE OIL 

1-olive oil is a product derived from the flesh of the fruit of the olive tree, an evergreen tree.

2-there are different methods of producing olive oil, but only oil obtained from the first mechanical pressing, without further treatment, is called extra-virgin oil.

3-the quality of oil represents the foundamental element for organic consumers, always concerned about food safety.

4-extra-virgin olive oil is mainly used in cooking and seasoning food and in the preservation of foods.

5-oil is filtred to mantain the natural acidity.

BALSAMIC VINEGARD

1-the balsamic vinegar is very much appreciated by connoisseurs who are ready to pay incredible prices for small bottles.

2-balsamic traditional vinegar is considered by far superior to any other ordinary vinegars.

3-the uncooked must is obtained by squeezing overripe Trebbiano grapes gently.

4-fermentation takes place in the first barrels at the very beggining of the line.

5-the types of wood which have always  been used in making the barrels are oak, chestnut, mulberry and juniper.

1.       Wine is an alcoholic beverage obtained through the fermentation of must, which is obtained through the process of pressing grapes and separating them from the stalks.( no link words)

2.       Red and white wine differentiate in colour and taste, the difference between the former one is because in red wine the peels of the grapes are left to macerate in the must meanwhile this doesn’t happen for white wines

3.       To produce wine grapes, have to go through a very complicated process that allows them to become a very tasteful beverage

4.       To produce white wine, one has to either use a specific machine to separate the grape’s pulp from the peels or to let them macerate at a very low temperature

5.        The harvest in a vineyard is complete at the beginning of autumn and then the farmers have to prepare the plants to survive winter

1.       Olive oil is considered very important in Italy due to its cultural weight 

2.       Olive oil is mainly produced in Italy due to its position in the Mediterranean basin and its mild weather

3.       The olive’s flesh is pressed to obtain olive oil

4.       The olive is the fruit of the homonym tree, an evergreen tree that prospers in the Mediterranean basin ( no link word) 

5.       Even though there are different techniques to obtain olive oil only the one from the first mechanical pressing can be assessed as virgin olive oil

1.       To buy a small bottle of balsamic vinegar sometimes people pay a lot of money, that is because it is far superior to any other vinegar regarding quality

2.       Balsamic vinegar can be used on both fruits and fish

3.       The barrels in which the vinegar ages are either of chestnut or oak

4.       The vinegar’s fermentation process is essential for it to acquire its particular aroma

5.       The balance between the flavour depends on the kind of barrel used ( no link word)

1)from the crushing and destemming of the pips and skins we obtain the white wine;in addition, for the richer wines the period of maceration with skins is short (with the skins )

2)the maturation of the wine takesplace in tanks, vats, or wooden barrels too

3)the juice and the skins (moreover )go into tanks, together and fermentation begins through the action of yeasts

4)in order to delay the beginning of fermentation and allow a partial and controlled absorption of the sostances contained in the skins,we can keep the juice in stainless steel tanks at a temperature between -5°C and +3°

5)vintage is one of the most important steps in the process of winemaking ,for having a great harvest 

 

OLIVE OIL

1)the olive tree is an evergreen tree and is also mainly cultivated in the coastal areas of the Mediterrean basin in oreder to obtain oil for food and soap

2) we can obtain(ed) extra virgin olive oil  from the first pressing of olives ,while from the follower??? one we can have less good oil because the most of the material that is rich in monounsaturated fattyacids is in the first pressing

3)to obtain olive oil there are several techniques  following which the first mechanical pressing can be obtained with virgin olive oil.

4)the oil is harvested in two ways,either mechanically or manually but always by pressure or centrifugal methods

5) after the natural sedimentation oil is filtered to maintain the natural acidity,in order to the laws for human nutrition no link word

BALSAMIC VINEGAR

1)traditional balsamic vinegar is the best of all other vinegars ;in addition to be used on salade;it’s great on fruit ,fish ,meat and ice cream.

2)you can give a small bottle of this balsamic vinegar like a present because it’s so appreciated that it’s considered the liquid gold

3) although it is very expensive, the balsamic vinegar is very much appreciated by connoisseurs who can pay incredible prize money for bottles

4)the vineyards fermentation is not only to obtain balsamic vinegar but also to acquire a particular aroma

5)also the types of wood which are used in making the barrels are very important to give a delicate balance between sweet and sour to the balsamic vinegar

OLIVE OIL

1) The production of olive oil starts with the harvesting of the olives and theirs consequently pressure.

2) The olive tree grows in the Mediterranean coastal areas because there are the ideal climate and the environment conditions.

3) The olive’s harvest is done by shaking the branches of the olive trees as a result a selection of the best variety of olives.

4) Extra- virgin oil is obtained from the first pressure besides this oil hasn’t been subject to mechanical process. 

5) The producers safeguard the quality and also  control the hygienic, nutritional and organoleptic.

WINE

1) Richer white wine is obtained by a short period of maceration of skins while for light white wines the skins are discared.

2)Furthermore richer white wines is divided in two type sweet wines and great sweet wines.

3) The best soil in a vineyard is well drained, well aerated and also isn’t necessary that is fertily.

4) Various techiniques are used to increase the extraction of colour unless for white wines.

5) Lastly before bottling the wine, it is femented in the barrels.

BALSAMIC VINEGAR

1) Traditional balsamic vinegar  was born in Modena on eleventh century besides is considered superior to any other.

2) Like tradition, the balsamic vinegar is produced in the acetaia, these are a series of small barrels moveover the grape must is cooked in the open air.

3) During maturation the grape must is cooked so there are the formation of the typical and unique flavours.  

4) The types of wood which have always been used are oak, chestnut, mulberry and juniper as a result influence the aroma of the flavour.

5) The balsamic vinegar is very much appreciated by connoisseurs therefore they pay a lot of little bottles.