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Du Perfectionnement De La Culture De La Vigne
Paperback
Cookbooks GeneralAgricultureBotany & Horticulture
ISBN13: 9781141438754
Publisher: Nabu Press
Published: Jan 1 2010
Pages: 184
Weight: 0.59
Height: 0.39 Width: 6.14 Depth: 9.21
Language: English
Du Perfectionnement De La Culture De La Vigne by Charles Jean Marc Lullin De Châteauvieux, originally published in 1832, delves into the intricacies of grape cultivation and winemaking. This historical text offers a detailed exploration of viticultural practices of the early 19th century. Although originally written in French, this edition aims to make the classic text available to English readers.
Lullin De Châteauvieux's work provides valuable insights into the methods and techniques employed in vineyards of the era. It examines various aspects of grape growing, potentially covering soil management, vine training, and pest control. This work will be of interest to historians of agriculture, wine enthusiasts, and those curious about the evolution of winemaking.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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