BOOK I. 15

Chart. Ed. XIII. [ 869. ] Bas. Ed. II. (425.)

...sharpness original: [δρι]μύτης (drimytēs); this is the conclusion of the word "sharpness" or "pungency" from the previous page.. This quality is clearly accompanied by heat. Later, it changes into a state of bitterness. One can sometimes observe this happening even to watery wines, provided they have not already turned sour within the first three or four years. However, for strong wines that are white, thick, and harsh, it sometimes happens that they turn sour even after ten years if they have not been stored well.

These same wines may also happen to age over a very long period of time. In Italy, such wines include the Tiburtine, the Signine, the Marsian, and the Surrentine. The Tiburtine and Marsian wines are harsh. They turn sour easily if they are stored without proper care. The Signine wine is stronger than these. It is less likely to turn sour and becomes excellent once it has aged.

What even needs to be said about Surrentine wine? Everyone already knows that for nearly twenty years it remains undigested original: ἄπεπτος (apeptos); a Galenic term meaning the wine has not yet reached its mature, balanced state through internal heat.. It reaches its peak after that many years. It remains drinkable for a long time and does not easily become spoiled. In its quality, it rivals Falernian wine Falernian was considered the highest quality wine in the Roman Empire, produced in Campania.. Watery wines, such as the Sabine and Alban varieties, behave in the opposite way to these...

Afterwards, however, there is a bitterness into which it transforms. Sometimes it is possible to see even watery wines persist, provided they have not turned sour in the first three or four years. But for wines that are strong, harsh, white, and thick, it sometimes happens that they turn sour even after a decade if they have not been well stored.

It also happens that these same wines age over a long span of time. In Italy, wines of this sort are the Tiburtinum, Signinum, Marsum, and Surrentinum. Indeed, the Tiburtinum and the Marsum are harsh. They turn sour easily if they are stored rather carelessly. The Signinum is stronger than these and turns sour less often. When aged, it is rendered excellent.

What need is there to speak of the Surrentinum? It is already well known to everyone that before nearly twenty years it is still raw original: crudum; the Latin equivalent of the Greek "apeptos," indicating the wine is immature or unrefined.. It flourishes when it has reached that many years. It remains drinkable for a long time and does not quickly turn bitter. It is very similar in strength to Falernian wine. It happens differently for watery wines, such as the Sabino and the Albano...