FAQ

Apart from the peculiarities of certain vineyards in the tropics, the answer is a single harvest. In the northern hemisphere, the harvest period starts in August or September, while in the southern hemisphere it takes place in March.

The grapes are harvested and transported to the winery, where the wine-making process begins. In the vineyard, the life cycle of the vine starts again in the spring, after being dormant during the winter.

The amount of wine that can be produced from a vine depends on many factors, such as the age of the vine, the variety grown, the growing conditions, the style of wine produced and, most importantly, the quality of the wine.

The quantity of grapes harvested is determined by both natural factors and the winemaker's choices. For example, the practice of green harvesting, i.e. removing some bunches during the growing season, allows the vine to concentrate on the remaining fruit, increasing the concentration of its juice. This method is often necessary to produce quality wines.

It takes approximately one kilogram of grapes to produce one bottle of wine, although this may vary depending on the factors above.

The year on the label indicates the year in which the grapes were grown, not the year the wine was released on the market.

Most table wines come from a single vintage. However, the blending of grapes from two or more vintages is common in certain categories of wine, such as Champagne, Sherry, and some more economical wines.

There are also exceptional wines of rare quality, which are the result of blending several vintages. Typical examples are Unico Vega Sicilia and Scoura's Labyrinth.

Tannin is a natural compound found in grape skins, seeds and stems. It is most noticeable in red wines, as the skins remain in the wine for a longer period of time during the vinification process.

The presence of tannin can be enhanced when the wine is aged in new oak barrels, giving it additional structure and complexity.

Depending on the vinification method, tannins, together with other phenolic compounds (such as pigments), are extracted from the grapes and incorporated into the wine.

The tannins influence the flavour, give structure and rich texture to the wine and act as a natural preservative, allowing the wine to age for long periods of time.

As the wine ages, the tannins become softer and more rounded, providing a more refined tasting experience.

Wine "tears" are the small flows that form inside the glass when the wine is swirled.

Many believe that these indicate the level of alcohol and the quality of the wine, but the cleanliness of the glass and the glycerol content can also affect their appearance.

Thus, they are not always a reliable indication of the quality or alcohol content of the wine.

The length of preservation of a wine depends on many factors and there is no general rule.

Most wine varieties are ready for immediate consumption, but can be kept for 1-2 years.

In general, red wines have a longer aging capacity than white wines, with some varieties, such as Cabernet Sauvignon and Port, having an excellent shelf life.

However, ageing does not always mean improvement: some wines may lose their freshness and develop more complex flavours, which may not be to everyone's liking. In addition, many believe that traditional wines, made without technology, have a better ageing capacity.

The right temperature for serving wine is important, but perceptions of what is "cold" or "hot" differ.

Generally, white wines are served cold, but some, such as Burgundy white, are best enjoyed slightly chilled. On the other hand, many red wines, including Beaujolais and more aged ones, can be more palatable if served cool.

Sparkling wines should always be kept at a low temperature.

Rosé wine is made mainly from red grapes, with the process involving limited contact of the juice with the skins.

In Campania, blending red and white wine is allowed to produce rosé, but most rosé wines are simply lighter red wines.

The color comes from the pigments in the grape skins, and if the skins are soaked for a while, the result is a wine with a unique pink color that is neither white nor very red.

The sweetness of a wine can be achieved by various methods.

Some are simple, such as stopping fermentation to retain sugars, or adding sweet juice. Other methods are more complex, such as using the fungus Botrytis cinerea, which creates the "noble rot", providing a sweet and concentrated taste.

In addition, sweet wines can be produced from grapes that have been left to ripen until winter (icewines) or by adding extra alcohol during fermentation. These fortified wines, such as Port and Muscats, are particularly well known.

One "unit " of alcohol is equal to 10 ml of pure alcohol, not a glass of wine as is often believed.

To work out how many units a glass contains, you need to know the alcohol content of the wine and the quantity of liquid. For example, a large 250 ml glass of 14% alcohol wine contains 3.5 units. The calculation is made using the formula: (ml of liquid x % alcohol) / 1000.