Vino. Invecchiato 6.000 anni.

6,000 yr old wine discovered in eastern Macedonia

4.200 a.C.: un'ottima annata!

In the prehistoric settlement of Dikili Tash were discovered the oldest samples of wine that were ever recorded in Europe. The samples date back to 4200 BC and reverse existing data regarding the way of living during the Neolithic period.

Excavations at Dikili Tash [Credit: Ethnos]

The prehistoric site of Dikili Tash is located south east of Drama in Eastern Macedonia, Greece. It lies approximately 2 km from the ruins of the ancient city of Philippi and within the limits of the modern town of Krinides (Municipality of Kavala).

“It is an impressive and important discovery,” the archaeologist of the 17th Ephorate of Prehistoric and Classical Antiquities and co-director of the excavations at Dikili Tash Dimitra Malamidou told dimokratianews.gr. She explained that, “During the excavations that took place in a house on the archaeological site, called House 1, quantities of carbonized grape berries that had been pressed were discovered in pots, a fact which proves the extraction of juice from grapes.”

“So far, we knew that people drank wine in the Bronze Age (from the 12th century B.C. henceforth), but now we learn that the wine-making process was known long before that Age, since 4200 BC,” Malamidou stated. Based on the new findings occur new data regarding the consumption of wine, as well as the social groups of the Neolithic period.

Se conosci il greco, ecco il link:
Click here for more information on the prehistoric settlement of Dikili Tash

Author: Maria Korologou | Source: Greek Reporter [September 21, 2013]

VINO SECONDO VIRGILIO

Virgil and Columella Guide Experimental Winemakers

Friday, August 23, 2013

(Wikimedia Commons)

CATANIA, SICILY—A team of archaeologists has followed techniques outlined in ancient texts to plant a vineyard of local grapes that they hope will produce wines approximating what the Romans drank. They planted the vines with wooden tools, and are supporting them with canes and woven juniper leaves. Eventually, the juice will ferment in large, open terracotta pots that are lined with beeswax and buried up to their necks in the ground. “We will not use fermenting agents, but rely on the fermentation of the grapes themselves, which will make it as hit and miss as it was then—you can call this experimental archaeology,” said project manager Mario Indelilcato. The archaeologists should have some wine to taste in about four years.

Ed ecco l'articolo del link:

Italian archaeologists have grape expectations* of their ancient wine

*(Gioco di parole su: 'great expectations')

Scientists plant vineyards with the aim of making wine using techniques from classical Rome described by Virgil

• 
  

• Tom Kington
• theguardian.com, Thursday 22 August 2013 16.32 BST
• 
  

The University of Catania's vines are secured with canes and woven juniper leaves. Photograph: Mario Indelicato

Archeologists in Italy have set about making red wine exactly as the ancient Romans did, to see what it tastes like.

Based at the University of Catania in Sicily and supported by Italy's national research centre, a team has planted a vineyard near Catania using techniques copied from ancient texts and expects its first vintage within four years.

"We are more used to archeological digs but wanted to make society more aware of our work, otherwise we risk being seen as extraterrestrials," said archaeologist Daniele Malfitana.

At the group's vineyard, which should produce 70 litres at the first harvest, modern chemicals will be banned and vines will be planted using wooden Roman tools and will be fastened with canes and broom, as the Romans did.

Instead of fermenting in barrels, the wine will be placed in large terracotta pots – traditionally big enough to hold a man – which are buried to the neck in the ground, lined inside with beeswax to make them impermeable and left open during fermentation before being sealed shut with clay or resin.

"We will not use fermenting agents, but rely on the fermentation of the grapes themselves, which will make it as hit and miss as it was then – you can call this experimental archaeology," said researcher Mario Indelicato, who is managing the programme.

The team has faithfully followed tips on wine growing given by Virgil in the Georgics, his poem about agriculture, as well as by Columella, a first century AD grower, whose detailed guide to winemaking was relied on until the 17th century.

"We have found that Roman techniques were more or less in use in Sicily up until a few decades ago, showing how advanced the Romans were," said Indelicato. "I discovered a two-pointed hoe at my family house on Mount Etna recently that was identical to one we found during a Roman excavation."

What has changed are the types of grape varieties, which have intermingled over the centuries. "Columella mentions 50 types but we can only speculate on the modern-day equivalents," said Indelicato, who is planting a local variety, Nerello Mascalese.

"To sweeten up their wine, which could be vinegary, the Romans added honey and water to it," he said. "They made better stuff for nobles and cheaper, more vinegary stuff for slaves. We will try and make both types."

The drinking habits of Romans have also changed in two millennia. Whereas Italians today drink moderately with meals, their ancestors were more given to drunken carousing.

"An edict was issued in the first century AD halting the planting of vineyards because people were not growing wheat any more," said Indelicato.

"The Romans took the concept of getting together for a drink from the Greeks after they conquered the Greek-controlled Italian city of Taranto in the third century BC.

"They drank at festivals to mark the pending harvest, after the harvest. In fact, any occasion was good for a drink."

FRANCIA? Ma l'inizio del vino è MOLTO più antico...

New evidence for 

beginnings of viniculture in France

France is renowned the world over as a leader in the crafts of viticulture and winemaking -- but the beginnings of French viniculture have been largely unknown, until now.

Ancient pressing platform from Lattara, seen from above. Note the spout for drawing off a liquid. It was raised off the courtyard floor by four stones. Masses of grape remains were found nearby [Credit: Michel Py, © UFRAL]

Imported ancient Etruscan amphoras and a limestone press platform, discovered at the ancient port site of Lattara in southern France, have provided the earliest known biomolecular archaeological evidence of grape wine and winemaking -- and point to the beginnings of a Celtic or Gallic vinicultural industry in France circa 500-400 BCE. Details of the discovery are published as "The Beginning of Viniculture in France" in the June 3, 2013 issue of Proceedings of the National Academy of Sciences (PNAS). 

Dr. Patrick McGovern, Director of the Biomolecular Archaeology Laboratory at the University of Pennsylvania Museum of Archaeology and Anthropology and author of Ancient Wine: The Search for the Origins of Viniculture (Princeton University Press, 2006) is the lead author on the paper, which was researched and written in collaboration with colleagues from France and the United States.

Map of the ancient settlement of Lattara (modern Lattes), showing the locations of the analyzed samples [Credit: Lattes excavations, redrawn by Benjamin Luley]

For Dr. McGovern, much of whose career has been spent examining the archaeological data, developing the chemical analyses, and following the trail of the Eurasian grapevine (Vitis vinifera) in the wild and its domestication by humans, this confirmation of the earliest evidence of viniculture in France is a key step in understanding the ongoing development of what he calls the "wine culture" of the world -- one that began in the Turkey's Taurus Mountains, the Caucasus Mountains, and/or the Zagros Mountains of Iran about 9,000 years ago.

"France's rise to world prominence in the wine culture has been well documented, especially since the 12th century, when the Cistercian monks determined by trial-and-error that Chardonnay and Pinot Noir were the best cultivars to grow in Burgundy," Dr. McGovern noted. "What we haven't had is clear chemical evidence, combined with botanical and archaeological data, showing how wine was introduced into France and initiated a native industry.

Remains of the foundations of the Etruscan merchants’ quarters in Zone 27 of Lattara, dated ca. 525-474 B.C. Amphora nos. 4, 5, and 7 came from the concentration of amphoras in Room 15 (top right inset) [Credit: Michel Py, © UFRA]

"Now we know that the ancient Etruscans lured the Gauls into the Mediterranean wine culture by importing wine into southern France. This built up a demand that could only be met by establishing a native industry, likely done by transplanting the domesticated vine from Italy, and enlisting the requisite winemaking expertise from the Etruscans."

Combined Archaeological, Chemical, and Archaeobotanical
Evidence Corroborate Discovery

At the site of Lattara, merchant quarters inside a walled settlement, circa 525-475 BCE, held numerous Etruscan amphoras, three of which were selected for analysis because they were whole, unwashed, found in an undisturbed, sealed context, and showed signs of residue on their interior bases where precipitates of liquids, such as wine, collect. Judging by their shape and other features, they could be assigned to a specific Etruscan amphora type, likely manufactured at the city of Cisra (modern Cerveteri) in central Italy during the same time period.

Representative amphora types from the western Mediterranean (A) Phoenician amphora (Type A-PUN Ch8), ca. 700-600 B.C.; (B) Etruscan amphora (Type A-ETR 4), ca. 626-575 B.C.; (C) Massaliote amphora (Type A-MAS 1), ca 550-475 B.C [Credit: Drawings by Benjamin Luley, after Py M. ed (1993) Dicocer: Dictionnaire des céramiques antiques (VIIème s. av. n. è. – VIIème s. de n. è.) en Méditerranée nord-occidentale (Provence, Languedoc, Ampurdan), Lattara 6]

After sample extraction, ancient organic compounds were identified by a combination of state-of-the-art chemical techniques, including infrared spectrometry, gas chromatography-mass spectrometry, solid phase microextraction, ultrahigh-performance liquid chromatography tandem mass spectrometry, and one of the most sensitive techniques now available, used here for the first time to analyze ancient wine and grape samples, liquid chromatography-Orbitrap mass spectrometry.

Two analyzed Lattara samples, according to their representative archaeological types: no. 4 (top) and 8 (bottom) [Credit: Benjamin Luley]

All the samples were positive for tartaric acid/tartrate (the biomarker or fingerprint compound for the Eurasian grape and wine in the Middle East and Mediterranean), as well as compounds deriving from pine tree resin. Herbal additives to the wine were also identified, including rosemary, basil and/or thyme, which are native to central Italy where the wine was likely made. (Alcoholic beverages, in which resinous and herbal compounds are more easily put into solution, were the principle medications of antiquity.)

One of six resinated wine jars (no. 68-205, University of Pennsylvania Museum 69-12-15), from a "kitchen" of a Neolithic residence at Hajji Firuz Tepe (Iran), dating to 5400-5000 BC. These jars provide the earliest chemical evidence for grape wine and the beginning of the Near Eastern “wine culture.” [Credit: Hasanlu Project, University of Pennsylvania Museum]

Nearby, an ancient pressing platform, made of limestone and dated circa 425 BCE, was discovered. Its function had previously been uncertain. Tartaric acid/tartrate was detected in the limestone, demonstrating that the installation was indeed a winepress. Masses of several thousand domesticated grape seeds, pedicels, and even skin, excavated from an earlier context near the press, further attest to its use for crushing transplanted, domesticated grapes and local wine production. Olives were extremely rare in the archaeobotanical corpus at Lattara until Roman times. This is the first clear evidence of winemaking on French soil.

The Broader Picture

For nearly two decades, Dr. McGovern has been following the story of the origin and expansion of a worldwide "wine culture" -- one that has its earliest known roots in the ancient Near East, circa 7000-6000 BCE, with chemical evidence for the earliest wine at the site of Hajji Firiz in what is now northern Iran, circa 5400-5000 BCE. Special pottery types for making, storing, serving and drinking wine were all early indicators of a nascent "wine culture."

Black-figured vase by the Amasis Painter of 6th c. B.C. Athens, recovered from the Etruscan site of Vulci, shows a busy winemaking scene in the vineyard. A hairy satyr merrily stomps away inside an open basket, filled with grapes, from which yellowish juice runs out through the spout of a flat basin, shaped like the Lattara winepress, into a large jar or pithos buried up to its shoulders in the floor. Note the grapevine, supported on poles in a vertically-trained row–this trellis method is useful in opening the grapes up to greater air flow and more sunlight for ripening and easy care and harvesting. The yellowish juice points to a white wine and grape, rare in the pre-Roman ancient world. This ceramic masterpiece is the earliest depiction in the Greek world that shows a sequence of vinicultural activities (picking, treading, fermentation) and highlights the close connection of winemaking to music, dance, religion, and celebration [Credit: Martin von Wagner Museum, University of Würzburg, photograph: P. Neckermann; redrawn and adapted by Benjamin Luley]

Viniculture -- viticulture and winemaking -- gradually expanded throughout the Near East. From the beginning, promiscuous domesticated grapevines crossed with wild vines, producing new cultivars. Dr. McGovern observes a common pattern for the spreading of the new wine culture: "First entice the rulers, who could afford to import and ostentatiously consume wine. Next, foreign specialists are commissioned to transplant vines and establish local industries," he noted. "Over time, wine spreads to the larger population, and is integrated into social and religious life."

Wine was first imported into Egypt from the Levant by the earliest rulers there, forerunners of the pharaohs, in Dynasty 0 (circa 3150 BCE). By 3000 BCE the Nile Delta was being planted with vines by Canaanite viniculturalists. As the earliest merchant seafarers, the Canaanites were also able to take the wine culture out across the Mediterranean Sea. Biomolecular archaeological evidence attests to a locally produced, resinated wine on the island of Crete by 2200 BCE.

Patrick McGovern, the Scientific Director of the Biomolecular Archaeology Laboratory at the University of Pennsylvania Museum in Philadelphia, stands in the Museum’s Egypt (Sphinx) Gallery [Credit: Alison Dunlap of Philly Beer Scene magazine]

"As the larger Greek world was drawn into the wine culture, " McGovern noted, "the stage was set for commercial maritime enterprises in the western Mediterranean. Greeks and the Phoenicians -- the Levantine successors to the Canaanites -- vied for influence by establishing colonies on islands and along the coasts of North Africa, Italy, France, and Spain. The wine culture continued to take root in foreign soil -- and the story continues today."

Where wine went, so other cultural elements eventually followed -- including technologies of all kinds and social and religious customs -- even where another fermented beverage made from different natural products had long held sway. In the case of Celtic Europe, grape wine displaced a hybrid drink of honey, wheat/barley, and native wild fruits (e.g., lingonberry and apple) and herbs (such as bog myrtle, yarrow, and heather).

Source: University of Pennsylvania [June 03, 2013]