I filtrati dolci

This monograph explores the craft of producing sweet filtered wines—known in Italy as filtrati dolci or lambiccati—tracing their development from the early experiments of Pasteur to the regional traditions that flourished at the turn of the twentieth century. Written by the director of a pioneering experimental cellar, it blends scientific insight with know‑how, explaining how microscopic yeasts transform grape juice and how filtration can halt that process to preserve natural sweetness. Readers will discover the delicate balance between chemistry and technique that defines these unique beverages.

The book is organized into sections covering everything from the selection of grapes and raw must to the various regional methods of red and white filtrati, including the famed Neapolitan, Brindisi, and Barletta styles. Diagrams illustrate the different filters—cappuccio, telaio, sacchi—while later chapters discuss storage, transport, market pricing, and the ways the product is used, from correcting flawed wines to creating sparkling specialties. A chemical analysis rounds out the study, offering data on density, alcohol, acidity, and mineral content, making it an indispensable reference for winemakers, historians, and curious listeners alike.