Information
Containing: The Theory of Tasting, Clarification, Tanning, Secondary Fermentation of Wines, Means of Preventing Their Alterations, and of Restoring Them When They Are Degenerate, or Naturally Defective, of Distinguishing Pure Wines from Mixed, Advanced, or Artificial Wines.
First Italian edition recompiled from the French work and adapted to Italian usage by Pietro Nosetti. Turin, by the Reycend brothers, 1830. 16°, with 2 large copper engraved plates folded several times. Contemporary leather binding, label, gold title on the spine, coloured edges. Preserved in a case.
First Italian edition recompiled from the French work and adapted to Italian usage by Pietro Nosetti. Turin, by the Reycend brothers, 1830. 16°, with 2 large copper engraved plates folded several times. Contemporary leather binding, label, gold title on the spine, coloured edges. Preserved in a case.
Specialist Notes
First Italian edition of the most famous work by André Jullien (1766-1832), considered the father of modern oenology. His "Manuel du Sommelier", received with great success since its first release, is a striking manifestation: it contains a large quantity of observations, advice and recommendations on the art of tasting and on how to take care of wines; it teaches us how to prevent accidents during aging and how to distinguish pure and mixed wines, adulterated or artificial wines, exposing in a single body all the knowledge on wine of the 19th century.
Contact
Condition report
To request a Condition Report, please contact libriestampe@finarte.it
The department will provide you with a general report of the condition of the property described above. Please note that what Finarte declares with respect to the state of conservation of the objects corresponds only to a qualified opinion and that we are not professional conservators or restorers.
We urge you to consult with a restorer or conservator of your choice who will be better able to provide a detailed, professional report. We always suggest prospective buyers to inspect each lot to satisfy themselves as to condition during the exhibition days as indicated in the catalog.
Suggested lots
Caricamento lotti suggeriti...
More Lots
364
Apicio, Celio
Of food and condiments, or the art of cooking., 1852
Estimate € 250 - 300
Starting bid € 250
365
Cavalcanti, Ippolito
Theoretical-practical cooking, 1844
Estimate € 600 - 700
Starting bid € 600
366
Cavalcanti, Ippolito
Theoretical-practical cooking, 1847
Estimate € 1.000 - 1.200
Starting bid € 1.000
367