You’d never guess what’s inside this kitchen window. An additional room with a view? A finished basement perhaps?
A 9-11 bunker house during a tornado or hurricane? An escape hatch for a fire emergency?
Wow, it is the most uniquely designed wine cellar emerging in modern home designs of the wealthiest to buy in the real estate industry.
Featuring a “Voyage to The Bottom of the Sea” spiral staircase through an assortment of imported wines chilled and aged to perfection.
With enough room for you to easily view your wide assortments from Marchesi Antinori Florentine vineyards, and to contemplate which red or white wine you need for just the right touch for your special holiday meal.
See a stunning array of extraordinarily designed wine cellars, like this one, starting at about $40,000 here.
Highly influential in the Italian winery and vineyard industry, Marchesi Antinori, a firm run by the Antinori family, has managed vineyards in Italy since 1385. Their deep roots in the business date back to Giovanni di Piero Antinori, who founded the business in Florence.
The Antinori Family history is about devotion to the art of viticulture or wine-making, involving in-depth studies of winery processing, leading to new and innovative wine flavors, including many varieties of Villa Antinori Toscana wines.
The firm has woven through 625 years and 26 generations and stretches from the family’s legendary vineyards in Tuscany and Umbria to their family estate, Antica Napa Valley, in California, alongside their joint-ventures in Washington State with Col Solare, and in California with Stag’s Leap Wine Cellars.
Today a system of vineyards located in Italy, United States, Hungary, Malta and Chile is under control of Marchese (Count) Piero Antinori and his 3 daughters. Since 1506, the firm has been located in a Florentine palazzo.
Art of Viticulture or Wine-Making
Wines are fermented product of grape juice. The fermented juices of other fruits or plants, such as dates ginger, plums, to name a few, may also be used to flavor wine quality. However, the best wines derived their substance and body from grapes.
The ancient art of viticulture or wine-making dates back in the historical culture of the East. In ancient Egyptian and classical Greek cultures, wine-making was attributed to gods and disciples, more specifically to Noah in ancient Hebrew society.
In early Roman times, little was known of the art of viticulture, but gradually Rome and Italy became great makers of wine, largely due to the ease of growing successful vintages in the Italian temperate climate. Much of this stature was gained through later years, as Roman prohibitions of alcoholic drinking was imposed upon the colonies of the Roman empire, thus creating an exclusive monopolistic market for the great wines of Italy.
Inside these ancient society, the cultivation of vines was a maturation of a settled and stable civilized life, as appreciated through the considerable maturation period of the well-cared for vineyard and wine thereof, including the passionately artful cellar storage of the liquid asset.
For the quality of the modern wineries is far superior to ancient manufacturing of wines, primarily resulting from added resin, salts, and spices to wines of the highest quality, body, strength and style in the wet perimeter of the wine glass.
Notwithstanding, it was the accidental discovery of the intoxicating pleasure of the winery beverage derived from grape juices that drew our deepest passions into the distinctiveness of the art of viticulture of crushed or bruised wild grapes.
Analogously, the intoxicating pleasure we derive from beer through its rudimentary food ingredient of mead is traced back to an accidental fermentation of wild honey.
By and large, the ancient practices of viticulture have been passed down through centuries. The first wine receptacles were made of skins and hides, treated with oil and resin to ensure they were impervious.
Later generations employed earthenware vessels. And, the wooden and steel cask and the resulting glass bottle and wine glass were a natural outgrowth of progress, passion, and taste.
Although wine is cultivated in just about every part of the world — from California in the West to Persia in the East — where a temperate climate and appropriate soil yields a successful vintage, it is the extraordinary wines of Italy, Greece, and the Cape that hold great body and strength.
However, their wine characteristics do not compare to the eloquent flavor and bouquet of the great wines of France and Germany – once exceptional insurance and care is taken against partial or complete vintage failure from the harshness of the northern European climate.
The character of wine depends upon three factors: (1) the nature of the soil, (2) the temperate nature of the climate, and (3) the variety of the vine cultivated. Distinct from the wine character is its quality, which hinges entirely upon the vintage, that is, on the weather conditions preceding and during the gathering of the grapes and the subsequent fermentation.
Above all, the soil in which the vintage is spawned is king. All other factors considered equal, a wines quality and character markedly differ depending on the nature of the soil in which the vine has grown.
Inside great influential Italian winery and vineyards, like Marchesi Antinori, a firm run by the Antinori family, the art of viticulture is relatively simple, compared to the manufacture of beer, spirits and other beverages.
When the grapes have matured, they are picked by hand and transferred in baskets or carts to the press house. Once the stalks are removed either by hand or by a simple apparatus, the grape juice is expressed by trampling under foot or by means of a simple lever or screw press or by rollers. altogether depending upon what kind of wine quality and characteristic or passion is achieved. With red wines the skin is not removed to achieve the wine color. The expressed grape juice or must is then fermented, which converts the sugar of the grape juice or must into alcohol and other supplemental products.
Unlike in the manufacturing of beer, spirits and other beverages, where yeast is added, fermentation of the grape juice or must into alcohol, starting out extremely slow compared to beer and spirits, is achieved spontaneously faster over time by the yeast cells, which are always present in large numbers in the grape itself. The character of the wine depends substantially upon the nature of the yeast cells in the grape.
By the growth of pure cultures from some of the finest French and German wines, some of their character has been used to supplement the character of inferior wines out of the growth of California and Australia.
Upon a secondary fermentation process at which carbonic acid formed is allowed to escape the cask, the wine gradually releases a deposit which forms a coherent crust of the wine. This wine crust is a cream of tartar or lime, yeast cells, and various coloring matter.
After about 4-5 months, this depository process is completed and the wine is considered more or less bright. At this point, the wine receives its first racking, which is merely separating the bright wine from the deposit.
Here, the wine is racked into extremely clean casks purified from micro-organisms. And then the wine is re-racked some 3-4 times over numerous months in order for the wine to eventually achieve its optimum brightness.
To achieve an absolute wine brightness, an additional process, known as fining, is required. This involves adding to the wine gelatin or in the case of highly eloquent red wine, egg white matter.
After the wine is adequately racked and fined, and has achieved a desired maturation, which varies from 2-4 years depending on the type of wine, the liquid asset is ready for bottling, and eventual storage inside a wine cellar, such like the ones so uniquely designed deep inside the kitchen window, as featured in this article.
Extremely expensive highest quality wines, however, such as some of the winery and vineyard varieties of port, are not bottled, but are kept in what is known as the wood, sometimes up to 10-20 years. Such wines so finely preserved and patiently matured develop an extremely unusual eloquence of character in contrast from those wines placed in the bottle and nicely matured inside a wine cellar in your home.
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