Region: Sicily
Province: Trapani
Zip: 91025
Mileage: 30 from Trapani, Palermo 125, 135 from Agrigento
Prefix: 0923
Elevation: 8 meters above sea level
Population: about 80,000
Accommodation: Several hotels and restaurants
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La Purisima is the most important undertaking of the Appellation of Origin Yecla. It develops nine million liters of annual and most of them are exported to markets in northern Europe and the United States. In 1973, she appeared in the Guinness Book.

end of August, when the first white grape varieties are harvested until almost the beginning of November, where the grapes are harvested later, the CAVE Purisima, the grapes begin to reccueillir of his partners and to develop wines that are the AOC Yecla, Yecla and as a city, the symbol of good wine, whose international reputation crosses borders ever more, and Monastrell, the star of the grapes, is a place in the best shops and restaurants in the world.
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One differentiates between the harvest of hand-picking and machine harvesting with the grape harvester.

Harvest by hand

At the reading of the manual work vintners with one or two buckets. This is used in the vineyard for quality separation.
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Related tradition of wine lovers with “genetic engineering in viticulture” their Difficulties.

Genetic engineering may involve many risks, are not in dispute but also the opportunities it offers. One example is fungus-resistant varieties that are currently imported. While the conventional winemakers the genetically modified vines face expectant, lean the eco-vineyard wine from genetic engineering in principle. With the heterologous gene in the vines could eventually arise new problems for the environment. Their arguments: The experience with GM maize and GM soy have shown that plants with rapid heterologous genes through pollen spread further into the nature.
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Heuwurm be eaten by the numerous empty buds and spun to the Gescheine lumpy clumps.

The worm penetrates the sour grapes. The Beerefleisch falls victim to his work. The infection sites are starting points for the early unwanted Botrytisnester (Sauerfaule).
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Rosé wine is not as you might expect a mixture of white and red wine, but a blue or red wine from grapes. The salmon-up cherry-red color is produced by the method of vinification. During production, the grapes are just a few hours on the skins, the must is then deflated and is fermented without the skins. The red color is more intense, longer stay must and grape skins together. In short, rosé wine is red wine, like a white wine is made. Exception to this is the Roséschaumwein.

This is perfectly normal white wine, which was added up to 20% red wine. For normal rosé this procedure is not allowed. In contrast to red wine, you should drink a rosé as young as possible. While there are wines, a few years of bottle aging to tolerate – for example from the Tavel region in France-but once the color is brown, you should not drink the wine, he is too old then. The range of rosé wine is just as diverse as its quality and taste. It is best to first try out a few, to discover what you like best with which food.

We recommend a cool rosé for light summer cuisine, such as salads, cold soups, vegetables and exotic fruits.

• Baden gold
• Rose wine
• Rotling
• Schilcher

Schiller wine is mixed from red and white grapes, called a rose wine. Sometimes it is also called Rotling. In the name Schillerwein you meet for the first time in the 18 Century, he comes from the regions of Lake Constance, Upper Swabia, Donau-Iller, Franconia, Upper Rhine-Lake Constance, central Upper Rhine, Neckar-Alb region, northern Black Forest, East Württemberg, Schwarzwald-Baar-Heuberg, Stuttgart, southern Upper Rhine and Lower Neckar. It is produced only in Baden-Wuerttemberg. It can be used all varieties from the region.

The percentage of white grapes and must outweigh the grapes must have a statutory must weight. This is controlled with a special scale and is determined individually for each variety and each region.
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“On my daily walks I see trees that have not lost their leaves. How can this be explained? “, Ask yourself this year, probably many ramblers and walkers. What’s wrong with our bushes and trees?

The autumn 2005 has compensated for the rainy summer: the days were pleasant temperatures and high nighttime temperatures rarely really deep. This has got to feel the plant world: the late Flora has been preparing for the winter. Deciduous plants (fruit trees, shrubs, forest trees, etc.) must form in the autumn of a separation layer in the Anwachsstelle of the leaf,
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Not indispensable: Wadenswil Research Station provides for the Swiss-German viticulture important groundwork.

A good glass of wine with friends – who is thinking about how much challenging work is done before we can toast with a good drop? The Research Centre Wadenswil (FAW) is committed to good quality wine and wine growing a profitable one. In the service of farmers, consumers / Interior and of policy and administration, the 150 employees / internal FAW research for the fruit, vegetable and wine growing. Healthy food from a competitive Swiss agriculture are their target.
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GVS is a man of great chess wineries in eastern Switzerland and the canton of Schaffhausen leader. She lives both tradition and innovation. It arose partly from the Shah’s, an old-established wine dynasty, and GVS winery on the other hand, which was founded in 1934 in the crisis to help themselves.

We are in conversation with Michael Fuchs, the cellar master of the chess man GVS:

Michael Fox, how would you characterize the Schaffhauser wine?

Specific microclimatic conditions in individual vineyards as well as love and care of the local winemakers allow for the independent care, characterful wines with plenty of fruit and elegance.
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