Glossary entry (derived from question below)
Italian term or phrase:
ammosta e 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
Added to glossary by
Mario Ricci
Feb 15, 2012 16:10
12 yrs ago
Italian term
United Kingdom
animosità si imbotta più vergine, sì che bolla parecchi dì nella botte
Italian to English
Science
Wine / Oenology / Viticulture
wine history
Bernardo Davanzati (1529-1606) che sostiene come ad un vino “per dargli il frizzante, senza cui non ha garbo, animosità si imbotta più vergine, sì che bolla parecchi dì nella botte”.
old Italian presumably - I am clueless re the meaning
old Italian presumably - I am clueless re the meaning
Proposed translations
(English)
| 3 | its spiritedness/brio shall, still unspoiled, join the cask and rest therein to ferment over several |
Mario Ricci
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| 4 | boldness |
Fiorsam
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| 3 | The wine... (vedi resto) |
Glinda
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References
| Correct Quote |
Barbara Carrara
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Change log
Feb 17, 2012 10:41: Mario Ricci Created KOG entry
Proposed translations
51 mins
Mario Ricci
Italy
Italy
Native in Italian
Italy
A bicultural bilingual at work
Native in: Italian
Works in: English to Italian, Italian to English, French to Italian
Related KudoZ points
:
4
Selected
its spiritedness/brio shall, still unspoiled, join the cask and rest therein to ferment over several
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"
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Note added at 2 hrs (2012-02-15 18:21:04 GMT)
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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"
"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"
4 KudoZ points awarded for this answer.
Comment: "thanks! charles"
51 mins
The wine... (vedi resto)
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.
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Note added at 54 min (2012-02-15 17:05:12 GMT)
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Il "the" è senz'altro da togliere se il testo si riferisce al vino in generale e non a un particolare tipo o qualità.
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.
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Note added at 54 min (2012-02-15 17:05:12 GMT)
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Il "the" è senz'altro da togliere se il testo si riferisce al vino in generale e non a un particolare tipo o qualità.
58 mins
boldness
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 ..."
A bold wine is barrelled earlier, so that ..."
Reference comments
57 mins
Barbara Carrara
Italy
Italy
Native in Italian
Italy
www.theitalianwordshop.com
Native in: Italian 
Works in: English to Italian, French to Italian, Italian
Related KudoZ points
:
28
Reference:
Correct Quote
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
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Note added at 2 hrs (2012-02-15 18:51:43 GMT)
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... 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.
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Note added at 13 hrs (2012-02-16 05:47:08 GMT)
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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...
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Note added at 13 hrs (2012-02-16 06:02:48 GMT)
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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.
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.
Peer comments on this reference comment:
| agree |
Fiorsam
: Barbara, sei un genio! il primo link non funziona, ma il secondo rende tutto chiaro.
5 hrs
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Ciao, tesoro! Ti ringrazio, ma temo ci voglia ben altro per definire un genio! La ricerca, però, può aprire talvolta porte insperate... Il mio inglese non mi consente un'immedesimazione enoica secentesca. Perché non provi tu a elaborare la frase? Bacibaci
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| agree |
Matteo Rizzardi
: great job Barbara!
22 hrs
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Grazie un barone, Matteo!
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Discussion
*animoso* è un termine piuttosto archaico che significa "coraggioso". In inglese, io dire "bold", "daring" - magari "full flavored" . Se trovo la parola giusta la metto come risposta. Nel frattempo, spero che questo possa esserti utile.