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By Susan Brewer; University of Illinois at Urbana-Champaign. Office of Agricultural Communications & Education

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Even before the arrival of the Greeks, the mysterious civilization of the Etruscans had sophisticated and well-developed viticulture in place across Etruria, much of what is now central Italy, extending across present-day Tuscany, Umbria and Latium. Vines were cultivated alongside other crops, and it is probable that the system of training vines up trees and other living supports (an agricultural practice still seen in parts of Tuscany today) was undertaken by the Etruscans. The craft of winemaking was well established.

As early man emerged from a nomadic hunter-gatherer way of life and began to embark on one of settled domestication, it would seem that the practice of gathering grapes for the making of a fermented beverage, wine, developed – perhaps as early as 8,000 years ago. From its earliest origins, most probably in the Transcaucasus, the grape vine quickly spread across Asia Minor and the Mediterranean, and wine became something of a symbol of civilization itself. Indeed, almost from the earliest days of its discovery and creation, wine was considered something special, almost divine.

The resulting wines flowed into the capital city to slake the thirst of a population of wealthy citizens eager to enjoy the finer things in life. Everyday beverages made from the fermentation of grapes may have been enjoyed by the masses, but the finest wines were prized and earmarked for those with more patrician tastes – and the money to indulge in them. Indeed, early on, the Romans established the essential link between provenance and quality, the all-encompassing concept of terroir that remains a feature of European viticulture today.

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