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Italian Terroir and Winemaking: How to make wine with a sense of place

Length: 192 pages2 hours


This book is about the factors involved in the production of wine linked to its place of origin.
After a brief description of the Italian wine market and productive system, the concept of terroir is analyzed (part 1), together with the influence of soil and climate upon quality; here, the importance of the living soil is underlined.
In the second part, the techniques in the vineyard and in the cellar are described, with a focus on the sensory quality of wine.
In part 3, the sense of place in wine is put in relationship with the ecological approach in vine growing and winemaking.
The text is enriched with some case-studies that give examples of Italian territories, varieties and wines, in which environment, variety and technique are well balanced, exposing wine to the variability of both the season and the site of production, that is the condition for ‘wine with a sense of place’.

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