The customer provides a benchmark for an ecological vineyard

As the customer has been with his wishes, the first incentives for ecological wine, he is now the one who pronounces the sentence. Anyone looking for a good wine, is willing to pay slightly more for it. Due to the ecological aspects of the wine will surely not bring the returns that can be achieved in conventional farming. The avoidance of highly bred varieties and the minimization of fertilizer and pesticides have effects that can not be underestimated. Yet that is where the opportunities lie, and the advantage of the ecological cultivation. The cultivation of new and old varieties that have disappeared, perhaps because of their income amount for years of conventional farming also creates the opportunity for new flavor experiences for consumers. A kind of a return to tried and tested, under this aspect, the organic viticulture are also seen. Therefore have to convince the organic wine with taste and quality. The combination of good taste and knowledge of environmental origin, makes the organic wines so special.

Merlot

Merlot grape variety

Merlot and Cabernet Sauvignon that’s like Laurel and Hardy, like Tintin, like salt and pepper, two belong together. In many red wines, both are combined together. Merlot gives these wines suppleness. Merlot wines are rounder, juicier, more powerful and full-bodied, they are the perfect partner for the tannic Cabernet Sauvignon. Merlot wines are, however, likely outside of Bordeaux, and varietal wine produced, particularly in the U.S. these wines are very popular. Merlot wines often have berry-like flavors, while they are usually darker than Cabernet Sauvignon. The fruits go beyond the mere black currant and go up to blackberries, cherries and figs. Also typical of Merlot wine and bay leaves trail of drops, animal odors (leather, fur), and an autumnal forest (withering leaves, undergrowth) are. Occasionally elements of roses are to taste.

Learn more about the famous variety Merlot and the Wines.

As Bordeaux grape is usually called the Cabernet Sauvignon, which speaks twice as large vineyard of Merlot a little against it. As the fruit of the vine are larger in volume results in a still greater preponderance in favor of the Merlot. Only in the Medoc and Graves more Cabernet is grown. Because of the similarities of the two grapes and wines (berry-like flavor, deep color, ripe potential), some experts speculate on the relationship between Merlot and Cabernet Sauvignon. In addition to these classical similarities, but there are big differences, then the more sugar Merlot, the wines are therefore more alcohol and they have less tannin. In addition, the Merlot grapes at least a week before ripe, it will be read before, in a rainy autumn quite a big advantage. The rapid maturation also means that the sticks used to have fruit, which can have with late frosts in the spring of dramatic consequences, as the years 1956 and 1991 show only too well. The Merlot grape is susceptible to mildew and sifting. In addition, there are problems in cooler regions of the flower. This is also the reason why the Merlot in the northern regions, and therefore rarely found in Germany.

The Merlot grape feels very warm and dry in air is also not too well, but if it’s not too hot and not too cold, providing the outstanding Merlot wines. Merlot wines are grown in France, Australia, Bulgaria, Chile, Italy, Moldova, New Zealand, Romania, Spain, South Africa, Switzerland, Hungary and the United States. Other countries with notable Merlot production include Argentina, Brazil, Canada, Israel, Croatia, Mexico, Portugal, Slovenia and Uruguay.

Ecological wine-growing – don’t forget the view for the whole

Seems it almost the impression to be, as would the conventional wine growers against nature with their pests and fungal diseases work. Meanwhile, builds his wine with nature and their mechanisms in the biological wine growers and eventually brings him to maturity. An intact ecosystem with natural nutrients and a healthy micro-climate allow a healthy growth and the formation of healthy, delicious grapes. A pest is due to the effects of weather or other factors but once over, must access not just to the chemical mace. In addition to the production of robust and the site adapted varieties to make itself in organic winegrowing also insect pests to use. Pests naturally are decimated and a biological balance restored, without that massively intervened in the natural processes.

Organic wines – a new approach to a traditional management?

The desire to produce sustainable food does not stop even before tobacco as the wine. As special form of monoculture, the classic wine-growing is not only visually striking for the respective regions. The cultivation is carried out in a big way, taking advantage of every Sun Rodica area on the slopes of river valleys or on the Plains. The wine facilities need to be successful and profitable, just as labour-intensive viticulture is a business from which the wine-growers can live. Spreading of pests or diseases like phylloxera caused by the monoculture or the different fungal infections, approved as a result or fought with aggressive pesticides and fungicides. Schädlingsvernichtungs-and fungicide burden the environment and groundwater, and in addition the people the in the and wine work and live. But also unwanted by growth, so plants that settle in addition to the vines, or many weeds are undesirable and are destroyed mechanically or chemically.

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