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L’Aspetto IGT  Vines: 50%Sangiovese, 50% Canaiolo  Vineyard: yield per hectare: 50 Q.li  planting density: 2,2 x 0,80 mt.  pruning: Spur pruning cord  Harvest period: Early October  Wine making: The grapes, harvested manually, are wine making separately without selected yeast, the maceration time on the skin is approx. 3 weeks at the temperature of 28-30° C.

L’Aspetto IGT Vines: 50%Sangiovese, 50% Canaiolo Vineyard: yield per hectare: 50 Q.li planting density: 2,2 x 0,80 mt. pruning: Spur pruning cord Harvest period: Early October Wine making: The grapes, harvested manually, are wine making separately without selected yeast, the maceration time on the skin is approx. 3 weeks at the temperature of 28-30° C.

Le Pianette IGT   Vines: 70% Sangiovese, 30% Colorino  Vineyard: yield per hectare: 80 Q.li  planting density: 2,2 x 0,80 mt.  pruning: Spur pruning cord  Harvest period: End of September  Wine making: The grapes harvested manually, are wine making without selected yeast, the maceration time on the skin is approx 2 weeks at the temperature of 25/26° C. along with at least 2 pump

Le Pianette IGT Vines: 70% Sangiovese, 30% Colorino Vineyard: yield per hectare: 80 Q.li planting density: 2,2 x 0,80 mt. pruning: Spur pruning cord Harvest period: End of September Wine making: The grapes harvested manually, are wine making without selected yeast, the maceration time on the skin is approx 2 weeks at the temperature of 25/26° C. along with at least 2 pump

Ceppatella IGT   Vine: 100% Sangiovese  Vineyard:- yield per hectare: 50 Q.li  planting density: 2,2 x 0,80 mt  pruning: Spur pruning cord  Harvest period: Early October  Wine making: The grapes, harvested manually, are wine making separately without selected yeast, the maceration time on the skin is approx. 4 weeks at the temperature of 28/30° C. along with at leas

Ceppatella IGT Vine: 100% Sangiovese Vineyard:- yield per hectare: 50 Q.li planting density: 2,2 x 0,80 mt pruning: Spur pruning cord Harvest period: Early October Wine making: The grapes, harvested manually, are wine making separately without selected yeast, the maceration time on the skin is approx. 4 weeks at the temperature of 28/30° C. along with at leas

Brand: Chianti Superiore D.O.C.G.   Vines: 80% Sangiovese, 20% Canaiolo  Vineyard : yield per hectare: 50 Q.li  planting density: 2,2 x 0,8 mt  pruning: Spur Pruning Cord  Harvest period: End of September/Early October  Wine making: The grapes harvested manually, are wine making without selected yeast, the maceration time on the skin is approx. 3 weeks at the temperature

Brand: Chianti Superiore D.O.C.G. Vines: 80% Sangiovese, 20% Canaiolo Vineyard : yield per hectare: 50 Q.li planting density: 2,2 x 0,8 mt pruning: Spur Pruning Cord Harvest period: End of September/Early October Wine making: The grapes harvested manually, are wine making without selected yeast, the maceration time on the skin is approx. 3 weeks at the temperature

Currently at the Catawiki auctions: Chateau PETRUS, 1947, one bottle. Red wine, Pomerol, cellarwine or drink now.

Chateau PETRUS, 1947, one bottle

Currently at the Catawiki auctions: Chateau PETRUS, one bottle. Red wine, Pomerol, cellarwine or drink now.

Château Haut-Batailley Pauillac 2010

Château Haut-Batailley Pauillac 2010

La uva cabernet franc es una variante de origen francés que se ha adaptado perfectamente al suelo y condiciones climáticas de los viñedos españoles. Se trata de una variedad de uva pequeña y de forma alargada, considerada uno de los padres del famoso cabernet sauvignon. Sin embargo, a diferencia de éste, el cabernet franc es más fino y suave y se puede cultivar en zonas más frías.

La uva cabernet franc es una variante de origen francés que se ha adaptado perfectamente al suelo y condiciones climáticas de los viñedos españoles. Se trata de una variedad de uva pequeña y de forma alargada, considerada uno de los padres del famoso cabernet sauvignon. Sin embargo, a diferencia de éste, el cabernet franc es más fino y suave y se puede cultivar en zonas más frías.

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