Aldo BoveAs water evaporates from the berries, everything else becomes more intense. The result is a dense, rich must that can produce wines ranging from lusciously sweet to surprisingly structured and even dry (if fermentation converts all sugars to alcohol). This technique is ancient — older than most modern winemaking technologies — and rooted in craftsmanship rather than manipulation.
Aldo BoveIt is always difficult to tell the story of a wine or a grape and confine it to one territory. Wines are born from geography — yes — but even more from history. Over centuries, human hands reshaped landscapes. Monasteries cultivated vineyards. Trade routes moved vines across hills and coasts. Culture shifted, evolved, adapted. Wine is culture. And culture is alive. Take Sangiovese — one of Italy’s most important grapes. Historical research by scholars such as Beppe Sangiorgi and Giordano Zinzani suggests its presence dates back to at least the 17th century in Romagna, with roots possibly connected to medieval monastic networks along the Apennines.
