Acqua pazza (; ) is a drink, a type of

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

by-product made by peasants in the

Tuscany Tuscany ( ; it, Toscana ) is a Regions of Italy, region in central Italy with an area of about and a population of about 3.8 million inhabitants. The regional capital is Florence (''Firenze''). Tuscany is known for its landscapes, history, art ...

region of

Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical re ...

from the leftovers of

wine production Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and w ...

. Also called ''acquarello'', ''mezzone'', or ''vinello'', it has been described as "a watered down wine of second choice" by Apergi and Bianco (1991, 87).

Origin

, the ''

mezzadria The metayage ; es, mediería ; it, mezzadria . system is the cultivation of land for a proprietor by one who receives a proportion of the produce, as a kind of sharecropping. Another class of land tenancy in France is named , whereby the rent is ...

'' peasants were involved in wine production, but most of the wine produced went to the landlord. As they were left with little to drink, they would make a kind of wine by mixing the stems, seeds, and

pomace Pomace ( ), or marc (; from French ''marc'' ), is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit. Grape pomace has traditionally been used to prod ...

left over from the wine production with large quantities of water, bringing it to a boil, hermetically sealing it in a

terracotta Terracotta, terra cotta, or terra-cotta (; ; ), in its material sense as an earthenware substrate, is a clay-based ceramic glaze, unglazed or glazed ceramic where the pottery firing, fired body is porous. In applied art, craft, construction, a ...

vase, and letting it

ferment Fermentation is a metabolism, metabolic process that produces chemical changes in organic Substrate (chemistry), substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in ...

for several days. This resulted in a slightly effervescent drink, which was consumed as it was.

References

{{reflist Italian wine

Origin

See also

References