The wine of the Park area has a very long tradition, the Etruscans used to make the wine ripen in Orvieto cliff, where it acquired the sugary substances that has distinguished it for centuries.
Today, vineyards cover all the hills of the Park from Alviano, up to Todi and Montecastello di Vibio.
The wine is obtained from alcoholic fermentation, with or without vinasse, which is performed by yeasts (present on the grape skin). The juice contained in the grape is transformed from sugary liquid to alcoholic liquid through chemical reactions.
Wine is a very ancient drink, maybe born by chance, which only with the passing of time has been refined with always better wine-making techniques. It is a product of man and nature, the latter alone could produce only vinegar! It is not only used as a drink, but in several dishes, giving them delicious perfumes and tastes.
Among the several elements making wine, there are some minor elements responsible for the positive functions that a fine glass of wine can carry out in our body.
Reasonable quantities have a stimulating and activating function of the digestion, contrast the onset of gallstones, and stimulate diuresis; the potassium contained in wine invigorates and stimulates muscles, improves circulation, leads "bad" cholesterol to degrade by favoring the production of the so-called "good" cholesterol. Moreover, ethyl alcohol liquefies blood, helps to prevent cardiovascular illnesses, stimulates immune defenses and cell ageing, since some antioxidant substances (contained more in red wines) fight against free radicals, while ethyl alcohol in small quantities can work as a partial antidepressant (never mix real antidepressants with alcohol).