Different effervescences

This book was born from the desire to discover and understand the so-called ancestral wines, highlighting not only the traditional productions of other countries, but also those of Italy. The transition to sour beers, cider, and mead was almost spontaneous: that terroir understood as a set of elements linked to geology, climate, culture, tradition, knowledge, and the work of people, which often unites the great wines, represented the same guiding thread for the aforementioned products. Hence the idea of exploring those lesser-known fermented beverages, which are no less precious for being less known.