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DIFFERENT EFFERVESCENCES

This book was born from the desire to discover and understand the so-called “ancestral” wines, highlighting not only the traditional (and often older) productions of other countries, but also and above all the Italian ones. The transition to sour beers, to cider and mead was almost spontaneous: that ‘terroir’ as a set of elements linked to geology, climate, culture, tradition, knowledge and human work that often unites great wines represented the same linking thread for the products just mentioned.

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Description

THE BOOK
This book was born from the desire to discover and understand the so-called “ancestral” wines, highlighting not only the traditional (and often older) productions of other countries, but also and above all the Italian ones. The transition to sour beers, to cider and mead was almost spontaneous: that ‘terroir’ as a set of elements linked to geology, climate, culture, tradition, knowledge and human work that often unites great wines represented the same linking thread for the products just mentioned.
So here is the idea of ​​going to discover those lesser-known, but no less precious fermented drinks: a picture of territories and stories that intersect, millenary traditions ,raw materials treated with love and selected with attention to the smallest details. In short, a vision of the world of true craftsmen who also nourishes our spirit, as well as revealing to us products that certainly deserve the little research and effort they require to be found, offering an unusual alternative in many times of the day.

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Weight 1,00 kg

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