Why Modern Winemakers Are Embracing the Practice of Dry Farming

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It is said that a great wine is made in the grape garden, and it is especially true in the case of alcohol, which is “dry fields” or non -Iry. Many regions of alcohol, especially in Europe, do not allow irrigation of any grapes over the age of three, or except for severe drought, the plants leave to struggle to search for groundwater. Although it seems that it has a negative effect on alcohol, the best grapes comes from grapefruit with highly ferocious flavors that have to reach the hydrated deep. Dry -conjunctivitis with complex root systems are also best prepared to avoid unstable weather patterns, long heat waves and extremely dry summer hardships.

In addition to increasing the health of the bull, it is important to note that this traditional agriculture method also improves the quality of grapes and manufactured alcohol. “We clearly find the real expression of the turn -in -to -beer in wine. We get full complexity, beauty and the structure that grapes can especially give us the mineral and expression of the terrace.” For its red and white wine.

The word “terrace” pops a lot in conversation about grapes and even more when talks about people who are in a dry field. “Non -rye grapefruit wine usually shows more complications and a rich aromatic profile,” says Demilano’s hospitality manager, Marsila Burgess. Since the water is deepened in the soil and can remove more nutrients along the way, “you use the full depth of your terrain,” the owner of the domain of the Chatinovo -Peppipe Andrei bronchiller and the wine maker, for its lacquer lockers, and for the drunk.

The effect on the grapes can be deepened. “Dry cultivators result in less produce, but the fruit that is produced shows more concentration, balance and purity,” said Jerem Ladit, general manager and liquor maker of Napa Valley’s Tisarson State. Rob reports The main reason for the maximum concentration of flavors is to reduce the volume of water in the grapes – but small flags, low flags on the bull, and the lower berry size are also auxiliary wine. In the turn of the Pim Ray in the Leaded State, the cabinets grow souvenon, the cabinets frank, and the merlot, where the height and winter rains increase the need for irrigation. He says, “alcohol shows more minerals and a strong sense of space, which offers a clear and authentic reflection of our terrain.”

Daughters allow them to struggle to help water in their long -term health and help them to throw their way. Rory Williams, director of liquor making and vitality in the leap of the frog, says, “The roots of the irrigation bulls are mainly inside two feet of clay, which depth the water from the irrigation lines.” Meanwhile, “Living a dried bull can put its roots deep into the soil, sometimes more than 30 feet deep.” Williams rains in the Napa Valley Ruder Ford and St. Helena Subs, about 180 180 acres of land in dry farms, including three other types, in which many other types of frog grow grapes for the frog’s leapstate cough. Williams also said that “dry farming is not just about shutting down water in the garden,” because if you do this, the grapes that were not properly prepared will easily die. He says, “The dry farm is about everything we are doing to make sure that the streams do not need any extra water.” “To do this, you need to cultivate a healthy, balanced soil that supports the bull in our long dry weather.”

Since the regular cycle of the weather and the available water resources are less reliable, the wine makers rely on the flexibility of their grapes to produce the standard grape season after the season. “Due to climate change, water shortage is becoming more common,” says Barbara Grass, co -owner of Cooper Mountain Wine Yards in Oregon Vallet Valley. ” Although there are no rules and regulations to ban irrigation, it has a total dry form of all the state streams, where it cultivates a variety of varieties, including its mountain old grape grapes. Grass doesn’t just think that this style of farming is a good choice for alcoholism. They believe that dried farming is “the moral duty of the wine groups to increase the nutritional crops for other farmers.”

Although the dedication for the dried cultivation is a new development in the world of alcohol, which was once surprised by the 20th -century technological developments, but Antonio Railway, a fifth generation owner and alcohol maker at Donfogata in Sicily. Rob reports This is a “thousand -year -old act”, especially on the volcanic slopes of Mount Etna, where she cultivates the Nero Maskalis grapes for Donfogata Civil Walcano Russo. “This is a timely, traditional way to work on ETNA slopes,” says the Railio. “It promotes Bell’s health and allows terrace to fully express itself.” The dry farm on the ETNA depends on the highly unsafe volcano soil that absorbs and maintains deep rain water below the surface, and the rail believes that even if it can irrigate, even if it can be irrigated – a process that is banned here – its wine will lose its role. He says, “The roots will be adapted to the water areas, find less of the soil available, and the wine can lose some severity of their minerals.”

In the frog’s jump, “Dry cultivators are an indispensable source of our vision about the quality of alcohol,” Williams said, “which is the most important factor for those whose only immersion in the wine industry is enjoying the fruits of the bull. This old way of school leads to alcohol, which shows freshness, beauty and balance. It is true that a great wine is made in the garden of the door, and when it comes to your glass, it is a joy and privilege.

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