vigna – Traduction – Dictionnaire Keybot

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Keybot 6 Résultats  cpf.olsztyn.pl
  Sostenibile  
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Questa filosofia non è fra le più facili da seguire, implica numerose sfide e solida pazienza; imboccare il percorso che conduce alla produzione sostenibile richiede inoltre una prospettiva a lungo termine e di grande impegno. Gli intraprendenti che hanno scelto di adottare questi metodi di produzione mirano a creare condizioni in cui torni ad esserci un equilibrio fra vigna e vino.
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Bei einem köstlichen Picknick in den hügeligen Weinbergen am Kalterer See, mit einem wunderbaren Glas Wein in der Hand, taucht man ein in die Natur, und es drängt sich die Frage auf: Was tun wir in diesen prekären Zeiten, um die Umwelt für nachfolgende Generationen zu erhalten? Wie sehr sich manche Produzenten und Weinmacher mit dieser Frage beschäftigen, wurde bei einer internationalen Konferenz zu den Auswirkungen des Klimawandels auf die Weinindustrie 2008 in Barcelona klar. Biologische und biodynamische Produktion und die CO2-Bilanz der Wein-industrie waren zentrale Themen der Konferenz und werden auch für kritische Konsumenten immer wichtiger.
  Attitude  
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Il vitigno cresce solamente in ambienti e posizioni particolari, ma anche in tali condizioni le zone di eccellenza sono molto rare. In vigna è un'autentica primadonna che pretende cure adeguate: i grappoli molto fitti lo rendono estremamente sensibile alle intemperie e ai parassiti.
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in South Tyrol) is one of the world’s most fascinating wines. It can only grow in really specific, tucked-away corners of the world and even there top sites are few and far between. The variety is regarded as a prima donna in the vineyard due to its demanding nature: the thin-skinned, tightly packed berries tend to trap moisture, making them susceptible to fungal infections in warm, humid weather, and can harbour pests. This “king of wines” also poses formidable challenges to the winemaker. However, when the grower and winemaker succeed in coaxing Pinot Noir to its fullest expression the result can be stunning. The greatest sites in Burgundy, France produce some of the world’s most expensive wines which include
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– zählt zu den faszinierendsten Weinen der Welt. Er wächst nur in speziellen Lagen und Gebieten, und selbst dort sind Spitzenlagen sehr selten. Im Weinberg gilt er als „Primadonna“, die nach einer entsprechenden Pflege verlangt: dicht beieinander liegende Beeren machen ihn überaus empfindlich gegenüber Wetter und Schädlingen. Und auch im Keller stellt diese „Königin der Weine“ besondere Ansprüche. Wohl auch deswegen zählen die großen Pinot Noirs zu den teuersten Weinen der Welt. Die edelsten Vertreter stammen nach wie vor aus dem französischen Burgund, Top-Lagen wie z.B.
  Eichhorn  
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Al palato sapido con vibrante acidità minerale, lungo finale con fruttato persistente. – Posizione e terreno: tenuta Lieben Aich a Terlano, vigna Eichhorn: microclima caldo, vigneto esposto a sud-ovest a 300 m slm, con terreno sabbioso, porfirico di origine vulcanica.
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Grape variety: Pinot Blanc. – Colour: bright yellow. – Aroma and flavour: fruity, reminiscent of ripe apple and white blossom, minerally, redolent of wet limestone. Succulent on the palate with tangy, mineral acidity finishing long with lingering fruit on the aftertaste. – Site and soil: the “Lieben Aich” site at Terlan, “Eichhorn” vineyard. A south-west facing slope at an altitude of 300 m above sea level where the micro climate is mild and breezy and soils are porous with a high mineral content consisting of sand and clay mixed with eroded porphyry. – Winemaking: the grapes were de-stemmed, after which the juice and solid parts (minus stalks) were left to macerate in the press for twelve hours in order to leech from the skins a maximum of aroma substances and extract. Fermentation was partially spontaneous and took place in oak using yeasts occurring naturally in the vineyard. The young wine was matured in oak barrels on the fine lees for four months to allow its aromas and flavour to develop. – Serving suggestions: lightly chilled, 51 – 55 °F. – Food recommendations: lightly flavoured fish dishes, seafood, vegetarian dishes, tangy cheeses and makes an excellent aperitif.
  La Manina  
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In bocca sapido con una bevibilità incredibile. – Posizione e terreno: Pinot Bianco e Chardonnay provengono dalla vigna Mareit a Caldaro. Questo vigneto è stato impiantato nel 2010 e le giovani viti nel 2013 hanno dato la prima produzione.
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quaffability. – Site and soil: Our Pinot Blanc and Chardonnay come from Kaltern-Mareit. The site was planted in 2010 and the first yield from the young vines was in 2013. The Sauvignon Blanc is from Siebeneich-Datumhof, where we have been using the part of the site with a slightly loamy soil for “La Manina” instead of the “Réserve della Contessa” since 2013. – Winemaking: Grapes were de-stemmed and left to macerate in the press for six hours to leach out aroma substances and body from the skins. Fermentation was done in stainless steel tanks with yeasts naturally occurring in the vineyard. The young wine was subsequently matured on the fine lees for six months to enable the aromas and flavour to evolve. – Serving suggestions: enjoy lightly chilled (50 – 54 °F) – Food recommendations: first courses, vegetarian dishes, fish and white meat dishes.
  Castel Campan  
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I vigorosi tannini conferiscono al vino una struttura consistente, sono ancora un po’ invadenti quando è giovane, ma se ne intuiscono le potenzialità evolutive; il suo sapore vellutato persiste gradevolmente in bocca. – Posizione e terreno: località Tatzenschrot nel cuore della tenuta Manincor, vigna collinare esposta verso sud-est, impiantata con le nostre più vecchie viti di Merlot e Cabernet Franc.
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Grape varieties: Merlot 70 %, Cabernet Franc 30 % . – Colour: bright, dark purple. – Aroma and flavour: a many-faceted aroma, reminiscent of red and black berry fruits, oriental spices, leather and tobacco. Its formidable, assertive tannins and concentration provide the wine with tightly-knit concentration and structure; while these qualities may mask some of the wine’s charms in its youth, it is already mellowing and promises to develop into a truly satisfying wine. – Site and soil: the “Tatzenschrot” site in the Manincor estate, a south-east facing slope at an altitude of 250 m above sea level, is planted with our oldest Merlot vines and is one of the warmest sites in the whole of South Tyrol, predestined for the production of top red wines. The Cabernet Franc comes from the Seehof vineyard where the soils consisting of clay, lime and gravel yield wines with power and finesse. – Winemaking: spontaneous fermentation with the skins took place in upright open-top oak vats. The grapes were so healthy that we were able to prolong the skin contact including post fermentation maceration to four weeks in order to extract as many assertive but supple tannins as possible. The wine matured in barriques for twenty months, half of which were new. – Serving suggestions: enjoy cool, at 60 – 64 °F, in its youth it will benefit from decanting; serve in large Bordeaux glasses. – Delicious as the climax of a festive dinner or savoured on its own as festive dinner or savoured on its own as a “wine for meditiation”.
  Rubatsch  
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I tannini sono vigorosi, ma si armonizzano al palato morbidi e vellutati. – Posizione e terreno: due terzi dell’uva provengono dalla vigna “Rubatsch” a Terlano, l’altro terzo dal podere “Seehof” nei pressi del Lago di Caldaro.
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Grape variety: Lagrein. – Colour: very intense, purple, almost black with violet reflexes in its youth. – Aroma and flavour: its complex aromas of blackberry and bilberry mingled with hints of plum, elderflower syrup and liquorice provide an early indication of the complexity this wine will develop with maturity. On the palate the tannins are assertive but the overall mouthfeel is velvety with deep, mellow fruit and impressive length. – Site and soil: two-thirds of the total come from the “Rubatsch” site at Terlan and one third of the grapes are grown in the “Seehof” site at Kaltern. Rubatsch is a south-west facing site at an altitude of 250 m above sea level where the soils consist of sand mixed with eroded porphyry rock, while the Seehof site overlooking the Lake of Kaltern is likewise situated at an altitude of 250 m with soils comprising sand and clay mixed with limestone gravel. Rubatsch yields wines of subtlety and elegance, while the body and structure derives from the Seehof soils. – Winemaking: the fermentation with the skins took place in open-top oak vats started by yeasts naturally occurring on the grapes. Over two weeks the skins were pushed down into the fermenting wine daily as they rose to the surface, enabling us to gently extract colour and tannins. The young wine matured for fourteen months in barriques, of which one in ten was new, during which time it developed mellowness and harmony. – Serving suggestions: cool, just below room temperature, 60 – 64 °F; will benefit from decanting in its youth; serve in large Bordeaux glasses. – Food recommendations: braised and quickly-fried meat; also an excellent match for venison, game and mature cheeses.