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-18521852, Levasseur Map of the Department Correze, France, Straw Wine Region.、クレジット：Ｕｎｉｖｅｒｓａｌ Ｉｍａｇｅｓ Ｇｒｏｕｐ／共同通信イメージズ ※エディトリアル使用のみ。広告、プロモーション、商業目的での利用に関してはお問合せください。
商品コード: 2020021703850
2023年01月24日straw wineEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012505820
2023年01月24日straw wine, refractometerEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. Pictured refractometer measuring the sugar content of grape juice. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012505832
2023年01月24日David Stastny, straw wineEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. Pictured Director of Chateau Valtice Winery David Stastny. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012506746
2023年01月24日straw wine, refractometerEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. Pictured refractometer measuring the sugar content of grape juice. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012505838
2023年01月24日straw wineEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012505823
2023年01月24日straw wineEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012505824
2023年01月24日David Stastny, straw wineEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. Pictured Director of Chateau Valtice Winery David Stastny. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012506745
2023年01月24日straw wineEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012505829
2023年01月24日David Stastny, straw wineEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. Pictured Director of Chateau Valtice Winery David Stastny. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012506749
2023年01月24日straw wineEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012505819
2023年01月24日straw wineEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012505822
2023年01月24日straw wine, bottle, bottles, glassesEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. Pictured bottles with straw wine. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012506751
2023年01月24日straw wine, refractometerEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. Pictured refractometer measuring the sugar content of grape juice. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012505830
2023年01月24日David Stastny, straw wine, refractometerEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. Pictured Director of Chateau Valtice Winery David Stastny uses refractometer measuring the sugar content of grape juice. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012505831
2023年01月24日David Stastny, straw wine, refractometerEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. Pictured Director of Chateau Valtice Winery David Stastny uses refractometer measuring the sugar content of grape juice. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012505828
2023年01月24日straw wineEmployees of Chateau Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012505821
2023年01月24日straw wineEmployees of Valtice Winery start the process of straw wine pressing in Valtice, Czech Republic, January 24, 2023. A selection of healthy, unbruised grapes designated for the production of this wine must be dried for a minimum of three months on straw or cane, or, eventually, hung in well-aired area. The slow evaporation of water should result in a minimum of 27 percent of sugar in the final grape juice. (CTK Photo/Patrik Uhlir)、クレジット：ＣＴＫ／共同通信イメージズ
商品コード: 2023012505818
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