grape seeds, the remains of grape juice, dried vine shoots, press a crude clay in a vat for fermentation, shards of clay impregnated with wine, a cup and a bowl to drink: a complete unit for the production of wine 6,100 years ago, the oldest known so far,
was discovered in a cave in Armenia. This was announced by an international team of archaeologists, led Areshian Gregory, Director Cotsen Institute of Archaeology, University of California. Beyond the value of the discovery, this is just the latest success of 'archaeo-wine ", which even in Italy some manufacturers have begun to investigate, from Feudi di San Gregorio, and before that by Caprai, who studied "patriarchs" of their main grape, Aglianico and Sagrantino, or as Podere Forte, with studies on the origin of wild grape. Why this interest in the past? "Meanwhile, there are much more sophisticated analytical tools and precise - said Attilio Scienza, among the highest authorities of world enology and guidance of many of these projects - before you had to use literary sources and documents, but no chemical or biological findings. Today spettografie between tracks that are also small amounts of material, molecular biology and DNA, opening prospects incredible. Because what is left of the most important are not the containers or the cellars, but the vines, true witnesses of the history of viticulture. And then the producer wants to give her a dignity
wine other than commercial, looking for its origin. The fallout is enormous, consumers need different stimuli from the past, when the wine was a tradition and daily habit. These cultural stimuli call into play the wine, that product becomes "mythical" special ".
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