Characteristics and curiosities

Mosto, wine, organic italy

Tasting a good glass of wine often arouses the curiosity to learn something new about this amazing drink that delights the palate and soul of man since thousands of years.  Here we will try to satisfy, step by step, your desire to know more, and we will start by explaining what MUST, MOSTO in Italian, is.

In the past, must was obtained by pressing the grapes with bare feet (grape-treading) in concrete tanks that had an outlet pipe: from the tanks, the crushed grapes passed to a hand-operated press that squeezed them until the last drop of must was extracted.

The must obtained from crushing and pressing is an opaque liquid rich in sugars (and on this will depend the final alcoholic content of the wine), tannins, mineral salts and acid and nitrogenous substances that allow for the transformation into wine.

143_DSC6136Its colour changes depending on the quality of the harvested grapes and its ripening stage. The production of must marks the starting of the wine-making process: the wine that will be obtained depends on how the juice is treated and stored. Must contains no alcohol, and we often find it “cooked”: a perfect ingredient to sweeten pastry products or to accompany cheese.

At Tenuta Santi Giacomo e Filippo, in autumn, must is used in a special massage at our Spa: a … must-do experience, because wine is not only good for the palate but also for our skin!

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