In the context of winemaking, the word "acid" refer to weak organic carboxylic acids that are either derived from grapes or formed during the fermentation process. There are several different types of acid in wine, and they are all important structural components, and the presence of them are very important for the quality, taste, aroma, color and durability. Acid is felt in the palate and often mistakenly confused with tannins.
Did you know?
Italy extends over 10 latitudes – from continental climate to subtropical climate?
So let’s just get one thing straight: at Lombardia (or Lombardy), Italy’s most populated and industrialized region, doesn’t exactly prioritize wine production. Actually, the combined output isn’t that significant, and what is produced is normally consumed locally, especially the wines from Oltrepò Pavese.
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