Three Seasons in European Vineyards

acid acre action alcohol allowed American appear applied attacked bear become beginning better bottle brought called cause cellars cent close comes cost course covered cultivation cured disease drink early effect eight experience eyes fact feet fermentation four France French fruit gallons give grapes ground grow half hand heat important inches Italy keep kind Languedoc late leaves less look manure means Médoc mixed mycelium natural needed never observed obtained oïdium pass plants plow portion practice present produced pruning quantity rain reason received remain ripening seemed seen shoots showed side soil soon souche strong sugar sulphur sure surface taste thing tion true usually varieties vegetation vines vineyards vintage whole wine yield young