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?
Italy extends over 10 latitudes – from continental climate to subtropical climate?
Quite unaware of its origin, people have consumed food that is produced in the northern Italian region, Emilia-Romagna. Who has not become acquainted with Aceto Balsamico, this noble vinegar produced from 12 years stored wine in Modena?
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