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Terroir connotes a sense of place that imparts a distinctive character to wine. A central component of terroir is the soil and its immediate surroundings. Thus, an understanding of the basic properties of soils and how they function as a "living skin" on the earth's surface is of fundamental importance to grape growers and winemakers. Stripped of scientific jargon, Understanding Vineyard Soils explains to a wide audience how soils form and why they are so variable. Robert White describes essential chemical and physical processes involving nutrients, water, oxygen and carbon dioxide, moderated by the activities of soil organisms, and proposes remedies to alleviate adverse conditions such as soil acidity, compaction, poor drainage and salinity. The pros and cons of organic viticulture are discussed, as are the possible impacts of climate change. The author explains how sustainable wine production requires grape growers and winemakers to take care of the soil and minimize the impact of their activities on the environment. This book is a practical guide for viticulturists and for the lay reader who is seeking general information about soils, but who may also wish to pursue in more depth the influence of different soil types on vine performance and wine character. Understanding Vineyard Soils will discuss new developments, especially in precision viticulture and organic viticulture. The introduction will address new technologies (near and remote sensing, digital soil mapping) as well as traditional soil classification. Following a chapter on site selection are the three core chapters on vineyard and soil management - The Nutrition of Grapevines, Where the Vine Roots Live, and The Living Soil. The book is written from an international perspective - the important points discussed in Chapters 1 through 6 are illustrated with examples drawn from many wine regions around the world.

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Ros Wine by Bravium from Central Coast, California. Rosella's Vineyard is one of the most renowned plantings in the Santa Lucia Highlands. It is owned and farmed by Gary and Rosella Franscioni. Originally planted in 1996, the Pinot Noir block that we are allocated is split between Clone 113 and Pisoni. The estate's close proximity to Monterey Bay makes for a very cool, Region I climate. The growing season here is one of the longest in California, allowing for full flavor development on the vine. In the winery, whole cluster Pinot Noir was gently pressed upon arrival at the winery. Fermentation in a combination of neutral oak vessels and stainless steel fermenters was followed by gravity racking to tank. The 2015 Bravium Rosella's Vineyard Rose of Pinot Noir is an extremely limited production wine with only 48 cases being produced. This wine has a light pink salmon color and very bright berry, citrus, and floral aromas. Mouthwatering and lush fruit flavors are dominated by citrus and strawberry. This wine has a great mid-palate and a refreshing finish.

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Red Wine by Hunt McKay from Napa Valley, California. As with our previous vintages, our 2011 Hunt McKay (KaDieM) Cabernet is a hand-crafted, limited production Napa Valley wine made with grapes farmed and harvested exclusively from Morisoli Vineyards, located just west of Rutherford. Michael works closely with Gary Morisoli and this Rutherford AVA delivers bold, rich red and black fruit. With a little time and patience after opening, you will rewarded with an elegant, sophisticated and well balanced Cabernet Sauvignon brimming with dark fruit aromas of blackberry, black cherry and currants. On the palate, the ripe red fruits weave into a mosaic of flavors including dark cocoa, hints of licorice and sweet tobacco.

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Red Wine by Hunt McKay from Napa Valley, California. As with the previous vintages, the 2012 Hunt McKay (KaDieM) Cabernet is a hand-crafted, limited production Napa Valley wine made with grapes farmed and harvested exclusively from Morisoli Vineyards, located just west of Rutherford. Michael works closely with Gary Morisoli and this Rutherford AVA delivers bold, rich red and black fruit. With a little time and patience after opening, you will rewarded with an elegant, sophisticated and well balanced Cabernet Sauvignon brimming with dark fruit aromas of blackberry, black cherry and currants. On the palate, the ripe red fruits weave into a mosaic of flavors including dark cocoa, hints of licorice and sweet tobacco.

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The first edition of Understanding Vineyard Soils has been praised for its comprehensive coverage of soil topics relevant to viticulture. However, the industry is dynamic-new developments are occurring, especially with respect to measuring soil variability, managing soil water, possible effects of climate change, rootstock breeding and selection, monitoring sustainability, and improving grape quality and the "typicity" of wines. All this is embodied in an increased focus on the terroir or "sense of place" of vineyard sites, with greater emphasis being placed on wine quality relative to quantity in an increasingly competitive world market. The promotion of organic and biodynamic practices has raised a general awareness of "soil health", which is often associated with a soil's biology, but which to be properly assessed must be focused on a soil's physical, chemical, and biological properties. This edition of White's influential book presents the latest updates on these and other developments in soil management in vineyards. With a minimum of scientific jargon, Understanding Vineyard Soils explains the interaction between soils on a variety of parent materials around the world and grapevine growth and wine typicity. The essential chemical and physical processes involving nutrients, water, oxygen and carbon dioxide, moderated by the activities of soil organisms, are discussed. Methods are proposed for alleviating adverse conditions such as soil acidity, sodicity, compaction, poor drainage, and salinity. The pros and cons of organic viticulture are debated, as are the possible effects of climate change. The author explains how sustainable wine production requires winegrowers to take care of the soil and minimize their impact on the environment. This book is a practical guide for winegrowers and the lay reader who is seeking general information about soils, but who may also wish to pursue in more depth the influence of different soil types on vine performance and wine character.

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Salt Spring, Pender, Galiano, Mayne and Saturna are the best known of the Southern Gulf Islands. Their residents value a rich food and drink heritage, and experiment busily with new foods and approaches to improve diversity and flavour, and support special diets and local sustainability. They celebrate slow foods-and slow islands; and many embrace a 100-mile-or even a 100 yard-diet. Organic Food is prominent in island life-at farmers" markets, farm gate honesty stands, community gardens, potlucks, wine festivals, and the biggest Gulf Island party-the Saturna Lamb Roast. Some growers preserve heritage varieties, others introduce new crops and unfamiliar foods to the Gulf Islands-and the province. Island producers are famous for lamb and cheese, and celebrity chefs open small intimate restaurants, creating with local products for discerning residents and visitors. Recognized experts teach organic gardening and creative cuisine. Hidden in the woods are micro-coffee roasters, organic chocolatiers, wood-fired bakeries, salmon smokers, and rogue cheese and tofu makers. Pender, Saturna, and Salt Spring all boast vineyards, developing new wines to complement local foods. the islands food industry is rich in character, passion and variety. Hostelries range from the 5-star Poets Cove Resort on Pender, to the more modest but equally delicious fare found at La Berengerie on Galiano, Veteran writers and long-time island residents Andrea and David Spalding have explored the highways and byways of the islands, interviewing farmers and chefs, gardeners and artists. They have gathered and created recipes that reflect the variety and abundance of island food year round, that can be enjoyed by locals, visitors and tourists, and carry the islanders" passion for food to distant places. Traditional and experimental recipes from the islands" chefs include Brie and Squash Pizza, Lavender and Lemon Roasted Saturna Lamb and the blackberry pie that won the blue ribbon at the Fall Fair. They capture the flavours of the Gulf Islands for islanders and visitors, and provide a perfect way to escape for those who have yet to enjoy the islands-without even setting foot on BC ferries.

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The first edition of Understanding Vineyard Soils has been praised for its comprehensive coverage of soil topics relevant to viticulture. However, the industry is dynamic-new developments are occurring, especially with respect to measuring soil variability, managing soil water, possible effects of climate change, rootstock breeding and selection, monitoring sustainability, and improving grape quality and the "typicity" of wines. All this is embodied in an increased focus on the terroir or "sense of place" of vineyard sites, with greater emphasis being placed on wine quality relative to quantity in an increasingly competitive world market. The promotion of organic and biodynamic practices has raised a general awareness of "soil health", which is often associated with a soil's biology, but which to be properly assessed must be focused on a soil's physical, chemical, and biological properties. This edition of White's influential book presents the latest updates on these and other developments in soil management in vineyards. With a minimum of scientific jargon, Understanding Vineyard Soils explains the interaction between soils on a variety of parent materials around the world and grapevine growth and wine typicity. The essential chemical and physical processes involving nutrients, water, oxygen and carbon dioxide, moderated by the activities of soil organisms, are discussed. Methods are proposed for alleviating adverse conditions such as soil acidity, sodicity, compaction, poor drainage, and salinity. The pros and cons of organic viticulture are debated, as are the possible effects of climate change. The author explains how sustainable wine production requires winegrowers to take care of the soil and minimize their impact on the environment. This book is a practical guide for winegrowers and the lay reader who is seeking general information about soils, but who may also wish to pursue in more depth the influence of different.

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Red Wine by Nugan Estate from Australia. Scruffy, Nugan Estate's Shiraz vineyard manager, works hard to keep the Shiraz bunches tight and our berries small and yields very low at around 4 tons per acre. Nugan Estate winemaker insists on bunch sorting at harvest to make sure we only use the very best clusters. Most of the fruit is destemmed and pressed while a small portion is whole bunch pressed. All parcels are kept separate during the winemaking process in our state of the art winery. We use a lot of smaller tanks as a result which is difficult, but necessary for the production of a quality wine. Punch overs and extended maceration times give us color and richness. We work with the best coopers and use a combination of French and American oak to mature this wine - 25% of which is new. Bench blending takes forever - there are so many variables and we return the final cuvee to tank for several months to come together before bottling. It's a lot of work and we really hope you enjoy the result. This wine was sustainable farmed and produced in an effort to reduce our carbon footprint.

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In Umbria, just a few kilometers from Orvieto amongst the charming hills, Griffin's Resort is an exclusive, quaint hotel with a gourmet restaurant. Surrounded by vineyards and olive groves, the original building that is home to the Resort was recently renovated, carefully mixing tradition and modernity. Each dedicated to an Etruscan god, the rooms at the Griffin's Resort in Orvieto are charming and elegant. Each is 'unique' and offer all the comforts of a hotel, even if you are staying for a longer period. Griffin's is also a farm and vineyard with a wine cellar and tasting room where you can buy wines and other local products.

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Jean-Pierre Monier is the third generation of his family to be farming above the village of Saint Désirat in the northern Rhône appellation of Saint Joseph. Wine has only ever been one part of his farm's production. Apricot orchards complement the vineyards, and everything is farmed biodynamically. Heavily influenced by German biodynamic guru Maria Thun, Jean-Pierre earned official certification in 2006. Domaine Monier Perréol is a bijoux estate if ever there was one, with just 5 hectares of vines. The Saint Joseph is 100% Syrah from 30 year old vines and aged in seasoned oak for a year. Full of smooth, rich, velvety black fruit, this is a truly delicious wine. Decant for an hour and serve with beef and red wine casserole or lamb chops.

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Pur Minerals Wine Exfoliating Mask 2.2 oz Farm to Jar antioxidant exfoliator Wine gets better with age. Your skin gets better with Pur. Pur's Wine Exfoliating Mask gently buffs away rough, dull skin with natural peach stones (seeds) as it fights signs of premature aging with red wine antioxidants from Bordeaux's finest vineyards. Watch lines, dark spots and uneven skin fade from sight as Farm to Jar ingredients work to reveal a visibly more youthful glow. Features & Benefits: Vitisin: an antioxidant from the roots of wine-producing grapes shown to brighten the look of dark spots Resveratrox: an antioxidant with smoothing and firming benefits, taken from the skin, shoots and roots of the grape Lactic Acid: a natural alpha hydroxy acid that gently exfoliates the skin for a visibly renewed radiance Peach Stones (Seeds): natural exfoliating beads that manually buff away dead skin and debris Paraben-free. Gluten-free. Pur Minerals does NOT test its products on animals. Directions Gently massage onto wet skin with fingertips to exfoliate. Rinse with warm water and follow with moisturizer. Use 1-2 times a week. Ingredients Aqua, Carica Papaya (Papaya) Fruit Extract, Lactic Acid, Prunus Persica (Peach) Seed Powder, Hydroxyethyl Acrylate/Sodium Acryloyldimethyl Taurate Copolymer, Glycerin, Polysorbate 80, Xanthan Gum, Hydrogenated Polydecene, Phenoxyethanol, Vitis Vinifera (Grape) Seed Powder, Wine Extract, Actinidia Chinensis (Kiwi) Seed, Vitis Vinifera (Grape) Fruit Extract, Ethyhexylglycerin, Inulin, Beta-Glucan, Vitis Vinifera (Grape) Fruit Extract, Rose Extract, Propanediol, Fragrance (Parfum), Mineral Salts, Sucrose, Benzyl Benzoate, Gluconic Acid, Sodium Benzoate

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This book draws on an eight-year study carried out in the DOCG Prosecco area of Italy, a wine region known worldwide. It is unique in the sense that it is based on one of the most comprehensive investigations into terroir zoning ever performed in Italy. By drawing attention to the complex interrelations between environmental and human factors that influence the growth and production of the Glera grape, the study illustrates the distinct correlation between a wine and its 'terroir'. It shows that the morphology of the sites, the meso and microclimate, the soil, the grapevine planting density, the trellising system, the yield of the vineyard, and the vine water status in the summer lead to unique combinations of grape maturity, acidity, and aroma that ultimately influence the sensory properties of the wines produced. Furthermore, the book details numerous technical and agronomic considerations, specific to the "Glera" grape variety, for different production strategies, including a section on the impact of climate change on cv "Glera" phenology. "The Power of the Terroir: the Case Study of Prosecco Wine" represents a valuable resource for anyone involved in studies or research activities in the fields of viticulture, climatology, agronomic sciences or soil sciences, but is also of interest to vine growers, professionals in the wine industry, and wine enthusiasts in general.

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In recent years, viticulture has seen phenomenal growth, particularly in such countries as Australia, New Zealand, the United States, Chile, and South Africa. The surge in production of quality wines in these countries has been built largely on the practice of good enology and investment inhigh technology in the winery, enabling vintners to produce consistently good, even fine wines. Yet less attention has been paid to the influence of vineyard conditions on wines and their distinctiveness-an influence that is embodied in the French concept of terroir. An essential component ofterroir is soil and the interaction between it, local climate, vineyard practices, and grape variety on the quality of grapes and distinctiveness of their flavor. This book considers that component, providing basic information on soil properties and behavior in the context of site selection for newvineyards and on the demands placed on soils for grape growth and production of wines. Soils for Fine Wines will be of interest to professors and upper-level students in enology, viticulture, soils and agronomy as well as wine enthusiasts and professionals in the wine industry.

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Intensive and extensive cultivation of grapes (Vitis vinifera L.) leads to serious pest problem in vineyards in major grape growing areas of the world. Climatic conditions in India are favorable for high production of table and wine grapes, and thus also for incidence of variety of pests. These include the sucking insect pests namely thrips, hoppers, mealybugs etc, and beetle pests like stem borer, stem girdler, flea beetles, chafer beetles, shot hole borer and several lepidopteron, mites, nematodes and vertebrate pests. Pests of grapes in other countries relevant to Indian conditions are also dealt herewith since they may get introduced in India in future. Up to date information on biology, damage, seasonal development, management practices of the pests are covered in this book. Some of the pest management practices followed in other countries are also given, which will be useful to Indian conditions. Pesticide residue is a serious problem both for export and internal market in grapes. Guideline for pesticide residue management in grapes is also given in this book. The authors have tried to accommodate almost all the important information generated on the grape pests up to 2012. A complete list of grape pests (except disease) occurring in different grape growing regions of the world is also covered in this book which will be ready reckoner for the grape workers. The authors sincerely hope that this book will provide useful information to many entomologists, students working on grapes and the grape growers in the country. It is a pleasure to thank all those people who gave help, suggestions and encouragement in the preparation of our book "The Grape Entomology".

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We constantly notice when we are out talking to winemakers in different wine regions that more and more producers pay attention to how what they do in the vineyard affects the environment. Many winemakers that we meet start the process of 'converting' to organic farming. There are rules for what that means - what an organic farmer can do and what is forbidden - rules that come both from public or government organisations and from private organisations. In addition, people also talk more and more about other related approaches: biodynamic winemaking, natural wines, sustainable farming. In this book we explain them all." Organic farming, biodynamic wine, natural wines, sustainable winemaking: what do all these concepts really mean, and what benefits can they bring to winemakers? This comprehensive book by two renowned wine experts explains the rules, the do's and don't's of organic, biodynamic and natural wine production, both outside in the vineyard and in the wine cellar. It sets out clearly what a winemaker is allowed to do, including processes, additives and chemicals, and looks at the potential long-term benefits of going organic or biodynamic. This is an invaluable introduction to sustainable winemaking for all wine professionals and enthusiasts. Winner of the 'Best Wine Book for Professionals 2012' in Sweden and the 'World's Best Drinks (wine) Education Book', runner-up, 2012.

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The Ontario Table is more than a cookbook, it is an agricultural journey designed to introduce you to the people, food and culture of Ontario's local food. Join Lynn Ogryzlo on a culinary adventure to 20 delicious culinary destinations throughout Ontario. A journey filled with amazing scenery, people, animals fields, gardens, orchards, vineyards and of course, food. With extraordinary simplicity and depth, The Ontario Table offer more than 100 recipes that fit snugly into anyone's kitchen, with mouthwatering pictures of each that will seduce everyone from culinary novice to great home cook. The recipes reflect the flavours of the province, whether it be a plate of simple salad greens kissed with extra virgin canola oil; a slow cooked, aromatic winter wine roast; or the perfect mushroom bread pudding. Eating locally is about more than food; it's about knowing the people who grow it. Throughout these pages you'll be introduced to more than 100 Ontario farmers and food producers. The personalities of each is captured in recipes like Smith Hawberry Leg of Lamb featuring the delicious combination of Ted Smith's hawberry preserves and a leg of lamb from an Ontario farmer like Montana Jones at Wholearth Farmstudio; or grilled cheese and asparagus sandwich that marries cheese from Thunder Oak Cheese Farm with Tim Barrie's fresh asparagus from the Barrie Brothers farm. Recipes also feature Ontario wines from across the province along with Ontario products for your pantry.

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White Wine by Big Table Farm from Willamette Valley, Oregon. As in past vintages we took a traditionally white grape and left it on it's skins to add color and texture to the wine, and then pressed and finished fermenting to dryness in neutral french oak barrels to soften and round out the wine. This is an 'orange wine.' Tannins are firm and present and the acidity makes this wine a perfect seafood wine. This wine is pretty and has great fruit now but will cellar well.

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This hangable wine rack is built with 4 planks of aged wood featuring a vineyard label. The rack holds 2 bottles of wine simultaneously, while stemware racks beneath the bottles also hold up to 3 glasses at a time, for any spur of the moment get together. But it's rustic look also makes for a useable and unique decorative to hang. Materials: Wood and metal Quantity: Set of 2 Colors: White, Burgundy Dimensions: 8 inches wide x 5 inches deep x 30 inches high (each) The digital images we display have the most accurate color possible. However, due to differences in computer monitors, we cannot be responsible for variations in color between the actual product and your screen.

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Wines of France provides a comprehensive account of the vineyards and wines of France today. Offering unparalleled range, France has been the world's most important wine-producing country for more than a hundred years, and is the source of the major grape varieties now grown all over the world. Extensively illustrated with photographs and maps of each area, Wines of France reviews wine production in all regions of France, from the top appellation wines to discoveries in Vins de France. Selected wines are suggested as an introduction to each area. From the classics of Burgundy and Bordeaux, to the sparkling wines of Champagne, and the challenging climates of Alsace and the Loire, from the Rhône to the Languedoc and Provence, all of France's wine regions are included. Each chapter ends with detailed vintage information. France's wines are better than ever, but have never been so challenged by competition. Considering the tension between tradition and modernism, Wines of France asks whether France is still the essential reference point for grape varieties and wine styles, explains how production is changing in established regions, and identifies new emerging regions. Leading vineyards and winemakers are profiled in detail, with suggestions for wines to try and vineyards to visit. With comprehensive coverage of the wine-producing regions, and reviews of 500 wine producers, this is the indispensable guide to the wines of France. Contents: The State of France; Burgundy & Beaujolais; Bordeaux & the Southwest; Champagne & Crémant; Alsace; The Loire; The Rhône; Languedoc & Provence; The Challenge to France.

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White 4-slice toaster oven. Operates at 1200 watts. 450-degree maximum temperature. Bake and toast signal bell. Power indicator. Dimensions: 20L x 14W x 12H inches. The Black & Decker TRO420 Toast-R-Oven Classic Toaster Oven is the ideal appliance for conveniently heating up lunch and snacks. This white toaster oven operates at 1200 watts and is perfect for roasting chicken, baking fish fillets, or even cooking a casserole. The toaster also features a signal bell and a power indicator. Includes a one-year warranty. Weight: 10 pounds. Dimensions: 20L x 14W x 12H inches. Black and Decker/ApplicaA household name with the reputation for quality and innovation, Black & Decker is a leader in small home appliances and number one in a wide range of products for the home. As the exclusive licensee of Black & Decker household products in North, South, and Central America (excluding Brazil), Applica offers household solutions in award-wining designs to help make life easier and more comfortable at home. From irons, toaster ovens, and can openers to cooking appliances and food steamers, Applica is dedicated to bringing you the cutting-edge Black and Decker products that streamline your daily life and make being at home more enjoyable.

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Treat stains as they happen with the power of Clorox bleach in an easy-to-hold, portable stain removal tool. The Clorox Bleach Pen Gel is your best friend in the laundry room and on the go. Its dual-tipped applicator has a fine point for precise jobs and a scrub brush for larger ones - no more stains on white, white-and-color striped, floral and patterned clothes. Handy outside the laundry room too: it can wipe out even the toughest of bathroom and kitchen stains, like mold and mildew, coffee, tea, berry juice and red wine. Handy precision stain fighter pen. Includes a narrow point for precise.

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Thick durable polyethylene resin is weather-resistant65 gallon capacity for a large water supply Flat back design optimizes space with barrel against wall Measures 25L x 26W x 35H inches. Able to conserve water house flowers and look stylish all at once the Rain Wizard 65 Gallon Rain Barrel Urn is a smart choice for your backyard. It's constructed from thick durable polyethylene resin which holds up to the harshest elements. This barrel won't fade crack or splinter. It has a natural-looking terra cotta finish to make it look right at home in its outdoor setting. A graceful shape and attractive details on the exterior make it an accent piece in addition to something that's working hard for you. This rain barrel has a flat back design to optimize space. It will sit flush against walls giving you greater flexibility on where to place it. It's the only one of its kind. There is also a channel built into the rim to divert overflowing water to the front away from the barrel and your home's foundation. About Good Ideas Inc. Based in Lake City Penn. Good Ideas Inc. was founded in 2001 and has been promoting green living ever since. Many of their innovative products have been featured in magazines newspapers TV shows and news stories. Good Ideas' products focus on sustainability and are developed from practical common-sense ideas generated from consumer needs. Good Ideas' great products include the Rain Wizard Big Blue Rain Saver Compost Wizard and many more. Please note this product does not ship to Pennsylvania. This innovative and practical rain barrel lets you save for a sunny day. Thanks to the barrel's unique design you can enjoy a store of fresh rainfall with no effort on your part. Every time it rains the durable barrel will efficiently collect the water so that you can later use it to nurture growing plants. When it isn't in use the urn is also a cute planter inviting you to show off your green thumb. The bright terra cotta finish and weather-resistant construction keep this barrel looking great. Color: Red.

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