Vinification is the process that transforms the grapes into wine. The process of vinification differ from region to region, financial state of the winery and the grape types. The harvesting time and the type of oak used for aging are based on the region in which the wine grapes are grown.

Wine making process involves the following stages:

  • The first step in wine making process is Harvesting or Picking. Grapes should be harvested at the right time in order to make good wine. Harvesting can be done either mechanically or by hand.
  • The process of separating the grapes from the stems and cluster parts is called Destemming. Some of the wine makers keep some fragments of the stem to increase the wine tannin.
  • After destemming the grapes are crushed to extract the juice from the skin. This is done before the fermentation process begins. In the olden days bare feet is used to extract the grape juice, now a day machines like crushers are used.
  • Separation of grape juice and the skin is named as pressing. After crushing the grape juice will flow freely, selected wineries use pressers to make sure maximum juice is released.
  • Once the grapes are pressed they are introduced into the process of fermentation. During this process the grape juice are converted into alcoholic beverage. The yeast interacts with the sugar in the grape juice and converts them into ethanol and carbon dioxide.
  • Once the wine is purified and refined, they are preserved with sulfur dioxide or potassium sorbate. During the natural process of fermentation a minimum amount of sulfites are produced, but more is added for the use of commercial preservation.
  • Wines are aged for a particular amount of time to get more welcoming wine. Once after purification, the wines are moved to wooden barrels for aging. Metal vats, concrete vats and glass carboys are also used in some cases to increase the flavor.
  • After aging, the wines are bottled. During the process of bottling a final dose of sulfite is added to the wine to prevent it from uninvited fermentation in the bottle. The bottles are then sealed with cork and screw caps.
Essenziale restaurant, Florence
Essenziale restaurant, Florence

Essenziale, Florence Rating: 8/10 A new restaurant opened in the centre of Florence last October, promising to revitalise Tuscan tradition. …Continue reading »

The post Essenziale restaurant, Florence appeared first on Decanter.


Essenziale restaurant, Florence
Essenziale restaurant, Florence

Essenziale, Florence Rating: 8/10 A new restaurant opened in the centre of Florence last October, promising to revitalise Tuscan tradition. …Continue reading »

The post Essenziale restaurant, Florence appeared first on Decanter.

Essenziale restaurant, Florence
Essenziale restaurant, Florence

Essenziale, Florence

Rating: 8/10

A new restaurant opened in the centre of Florence last October, promising to revitalise Tuscan tradition. It has created quite a buzz.

Because of the high level of tourism in this city, and thus the guarantee of walk-in trade, many restaurants have settled on formulaic menus revolving around typical Tuscan dishes such as ribolita, crostini with chicken livers and bistecca alla Fiorentina. These comfort the tourists but do not challenge the locals and, if you are staying for longer than the weekend, it can become rather repetitive.

Essenziale is no typical Tuscan trattoria. Though relaxed and informal in ambience, it is unusually spacious, with high ceilings and plenty of room between tables. You can either dine à la carte or choose from two tasting menus, at €35 for three courses or €55 for five.

Essenziale restaurant, Florence

Essenziale restaurant, Florence

It is carnival season during my visit and head chef, 32-year-old Simone Cipriani explains that the appetiser of warm cenci – deep-fried pastry puffs – is a typical speciality of the month. The baccala carbonara and spaghetti con pomodori and prosciutto that follow were outstanding. Baccala and carbonara feature on every menu in the city, yet never have I seen them together. They entirely complement each other: sweet, juicy, salty flakes of cod are served in a bright yellow, glossy sauce of egg yolk and parmesan with slivers of crunchy pancetta. Rich, intense and heavenly.

The spaghetti does not come as expected, in a tomato sauce with pieces of ham; rather the pasta is boiled in water previously used to boil a shoulder of jamon Iberico, and then fresh tomatoes are squeezed over the top. Cipriani says he uses the famous Spanish ham for its depth of flavour and unique sweetness and nuttiness; Italian hams he finds ‘too porky’.

Essenziale restaurant, Florence

Essenziale restaurant, Florence

The wine list comprises a mix of French and Italian wines – neat and clear on vintage, producer and variety, and extremely fairly priced. There are some really exciting choices from tiny producers and lesser-known regions, such as Cave de Morgex et la Salle’s Glacier, a sparkling Prié Blanc from Valle dAosta (€35); Pierre Gerbais’ Cuvée de Reserve Extra Brut Champagne (€65); Damiano Ciolli’s Cesanese from Lazio (€24); and Domaine de la Borde’s Ploussard from Jura (€50). For those with a less adventurous palate, there is also a good selection of wines from big names that are safe bets.

Revitalising Tuscan traditional cooking is exactly what Cipriani is doing at Essenziale, and the buzz he has created is well deserved.

Essenziale, Piazza di Cestello 3R, 50124 Florence, Italy

Tel: +39 (0)55 24 76 956

essenziale.me

Open Tuesday- Saturday for dinner 7pm-10pm, and Sunday for brunch 11am-4pm.

Emily O’Hare is a freelance wine writer based in Florence, who runs a wine and yoga retreat at www.potentino.com


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Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.