Production of the wine from the Middle Ages today

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Production of the wine from the Middle Ages today

After the fall of the roman empire and the domination of Germanic populations, in the territories previously occupied from the Roman the wine production it diminished. Divenne, in some cases, a classified activity to the monasteri, in how much the wine was considered indispensable for the eucaristica celebration. Between the XII and XVI the century, however, the wine production newly returned to diffuse itself and for all this period the wine was the main product from export of France. During XVII the century the production of bottles was developed and returned in auge the use of the cork stopper (forgotten from the time about the Roman) that yields possible one better conservation of the wine. Many between the best ones vitigni of the region of Bordeaux were develop to you between the end of the XVII and the beginning of XVIII the century from i local getlteman; it was then that it was begun to produce the champagne, while English traders parallel developed the cultivation of the lives in go them of the Douro in Portugal. As far as the European territories, in Chile it was begun in XVI the century, in Sudafrica in the XVII, America in the XVIII and Australia in the XIX. From 1863 in then, the European viticoltura endured the devastation of the fillossera, a bug that provokes the disseccamento of the leaves and attacks the roots of the grapevine. The fillossera came from the America, and was just from lì that the solution of the problem reached also: from 1880 in then resistant Americans to the fillossera grafted themselves vitigni on the European vinifera Vitis. During the first half of XX the century the cultivation of the grapevine and the wine production endured a landslide, because of the political conflicts and of the wars, marked also from problems of adulterazioni, swindles and overproduction. The overproduction remains a serious problem, fundamentalally unsolved still today for all Europe, even if, species for products DOC (to controlled denomination of origin) and DOCG (to controlled and guaranteed denomination of origin), come established the maximum amounts of production for hectare. The second half of XX the century has, instead, marked important technical progresses is in the viticoltura, is in the vinificazione and has seen one increasing spread of these activities all over the world.

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