A technique where the recently fermented wine are added dried grapes or must from these to increase the alcohol content, the color, the fullness or fragrance. Some producers mix wine with a bit of carbonic acid, method which produces those tingling dots on the tongue.
Did you know?
That Italy in 2011 was the worlds largest wine producer?
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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