Although it is believed that, as in many other European wine-producing countries, the vine plant was already present in France in the wild state, the first evidence of vine cultivation in the territory dates back 600 years before the birth of Christ. At that time, with the arrival of the Greeks and the founding of the city of Massalia (present-day Marseille), techniques of winemaking, vinification and wine storage were first introduced on French soil. It was the Romans, around the end of the second century B.C., who decisively developed French oenology and viticulture.
One of the fundamental building blocks of Italian wine production, and one of which we should be proud, is represented by that category commonly referred to as bubbles. Impeccable quality and a variety so wide that Italy is second to none. Whether Prosecco, Asti, Franciacorta, Moscato or TrentoDoc, one never runs the risk of coming across even an average quality product. In recent years the producers of these wines have multiplied their efforts in order to create a product that is not just a sparkling wine, but a different experience every time you taste it.
France is the country whose wine culture has over time had the greatest influence on all other nations where wine is produced. It has understood and been able to implement an unparalleled model of quality, which has provided the foundation for all superior wine production. The quality of the product, from vineyard to cellar, and an ability to communicate that quality to markets, is surely the secret to the success of French winemaking. The individual wine-producing areas of France are considered by all to be the model of reference for the type of wines that characterize them.
According to Etymology Dictionary, this term has been around since 1898 and is probably derived from the union of the words high (to indicate that the drink is served in a tall glass) and ball (drinking whiskey). They are part of a family of long drinks, with a refreshing and thirst-quenching effect, consisting of an alcohol base to which so-called filler is added.
The Italian aperitif, as we know it today, began in Turin and only began to spread in the s e c o n d a m e t y of the eighteenth century. In a liquor store, Antonio Benedetto Carpano gave birth to what later became the aperitif drink par excellence: vermouth, a delicious wine flavored with cinchona. It is no coincidence that, even today, the main drinks we love to drink during aperitif time are mostly bitters, characterized by a classic bitter aftertaste!
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