animosità si imbotta più vergine, sì che bolla parecchi dì nella botte
English translation: crush when still unspoiled and pour into the cask to rest therein and ferment over several days
| GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
|---|---|---|---|---|---|---|
|
| 16:10 Feb 15, 2012 |
| Italian to English translations [PRO] Science - Wine / Oenology / Viticulture / wine history | |||||||
|---|---|---|---|---|---|---|---|
|
| ||||||
|  Selected response from: Mario Ricci Italy Local time: 20:36 | ||||||
Grading comment
| |||||||
| Summary of answers provided | ||||
|---|---|---|---|---|
| 4 | boldness |
| ||
| 3 | The wine... (vedi resto) |
| ||
| 3 | its spiritedness/brio shall, still unspoiled, join the cask and rest therein to ferment over several |
|
| Summary of reference entries provided | |||
|---|---|---|---|
| Correct Quote |
|
| Discussion entries: 7 | |
|---|---|
Answers
51 mins confidence: 
The wine... (vedi resto) Explanation: Una proposta... The wine lacks distinction and spirit without fizz, thus one needs to put it in a barrel when it is still virgin, and here it must stay and ferment for several days. -------------------------------------------------- Note added at 54 min (2012-02-15 17:05:12 GMT) -------------------------------------------------- Il "the" è senz'altro da togliere se il testo si riferisce al vino in generale e non a un particolare tipo o qualità. |
| |
| Login to enter a peer comment (or grade) | ||
58 mins confidence:
boldness Explanation: wowwifeswine.com/winefood.htmlAnother easy rule you can choose to follow is simply to match the boldness of the wine's flavor to the ***boldness*** of the food's flavor. Light wines go best with ... A bold wine is barrelled earlier, so that ..." |
| |
| Login to enter a peer comment (or grade) | ||
51 mins confidence:
its spiritedness/brio shall, still unspoiled, join the cask and rest therein to ferment over several Explanation: Animosità today means rancour, ill will. In old Italian I feel it refers to animoso, that is spirited; today one would say brio instead. "animosità si imbotta più vergine, sì che bolla parecchi dì nella botte”. "its spiritedness/brio shall, still unspoiled, join the cask and rest therein to ferment over several days" -------------------------------------------------- Note added at 2 hrs (2012-02-15 18:21:04 GMT) -------------------------------------------------- If indeed the phrase is "ammosta (e) imbotta più vergine" - it also makes sense - I would say: "crush when still unspoiled and pour into the cask to rest therein and ferment over several days" |
| |
Grading comment
| ||
| Login to enter a peer comment (or grade) | ||
Reference comments
57 mins peer agreement (net): +2 |
| Reference: Correct Quote Reference information: E così, parimenti, un atro trattatista-viticoltore, Bernardo Davanzati (1529-1606), scrisse che “per aver vin dolce vermiglio poni vigne non pancate. E per dargli il frizzante, senza cui non ha garbo, ammosta (e) imbotta più vergine, si che bolla parecchi dì nella botte”. (www.darapri.it/immagini/nuove_mie/enocultura/cronologiapers... Here's another web source where it appears as above, http://books.google.it/books?id=pedHAAAAIAAJ&pg=PA264&dq -------------------------------------------------- Note added at 2 hrs (2012-02-15 18:51:43 GMT) -------------------------------------------------- ... and to make it sparkling, as lacking this, it would be lacking delicacy/elegance, press the grapes and barrel the must immediately, so that it brews/boils inside the barrel for several days. This is another very tentative translation. Up to you to add a seventeenth-century twist to it (Davanzati's treaty was published in 1600). For your information, 'mordente' was also used as a synonym of 'frizzante' in seventeenth-century Italy. -------------------------------------------------- Note added at 13 hrs (2012-02-16 05:47:08 GMT) -------------------------------------------------- The first link - which does not seem to work - is for a .pdf file. I'm posting it again. Let's see if it works now, www.darapri.it/immagini/nuove_mie/enocultura/cronologiapers... -------------------------------------------------- Note added at 13 hrs (2012-02-16 06:02:48 GMT) -------------------------------------------------- Right, that doesn't work either, and I seem unable to locate it from the D'Araprì website... But if you google the correct wording you come up with a page of mostly google book references of anastatic reprints containing it. |
| |
Login or register (free and only takes a few minutes) to participate in this question. You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy. KudoZ™ translation helpThe KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases.
See also: Search millions of term translations Your current localization setting
English
Select a language Close search
| ||
