#Badia a Coltibuono | Explore Tumblr Posts and Blogs

jaimeariansencespedes · 4 years

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033 –DICCIONARIO DE ENOLOGÍA.

BADENWEILER ROMERBERG SYLVANER. Q.B.A. Vino blanco alemán, producido con cepas Sylvaner, en la región de Baden, en Romerberg, en el municipio de Badenweil. Tiene como características un color: pajizo claro, con reflejos verdosos, aroma: elegante, fresco, distinguido y constante, sabor: seco sin asperezas, base ligera pero consistente, de notable carácter, contenido alcohólico: 9.5 grados, maridaje: acompaña a entremeses a base de quesos y verduras calientes; menestras y sopas, platos de pescado de mar y de agua dulce.

BADIA A COLTIBUONO. Abadía Italiana, ubicada en Toscana. Esta abadía perteneciente a la familia Stucchi desde 1841, posee una viña ubicada cerca del pueblo de Monti. Producen una gran variedad de vinos, el más importante de los cuales es un chianti classico de guarda. El sangiovetto, que es añejado en barricas, procede de vides que datan de la década de los 40. Ficha 1.

BADIA A COLTIBUONO. Buen productor de Chianti en Gaiole. Ficha 2.

BAGA. Uva de vino tinto cultivada ampliamente en Portugal. Produce vinos de buen tenor ácido, tanícos capaces de buen envejecimiento. Ficha 1.

BAGA. Uva tinta de origen portugués, muy popular en la región de Bairrada, de muy buena fragancia. Produce vinos de mucho carácter. Ficha 2.

BAGACEIRA. Denominado también “Aguardiente de bagaco”, es el orujo de vino que se elabora en Portugal. Su contenido alcohólico puede variar entre 36 y 53 grados. Su color transparente o con tonos pajizos, cuándo ha tenido una crianza en barriles de castaño o de roble.

BAGES PAUILLAC. Vino tinto francés, Médoc.

BAGNOLS. Vino tinto francés procedente de Languedoc.

BAGO. Grano de uva.

BAGULLO. Hollejo de la uva.

BAHLINGEN. Vino blanco alemán procedente de Baden.

BAIKEN. Vino blanco alemán procedente de Rauenthal.

BAILEN. Región vitivinícola situada al norte de la provincia de Jaén, en España, donde se siembra las variedades Airen y Cencíbel.

BAIX EBRE-MONTSIA. Comarca vitivinícola situada al sur de Tarragona, España, donde se siembra la cepa blanca Esquitxagos y las tintas Garnacha y Cariñena.

BAJO ARAGON. Comarca vitivinícola situada al norte y noroeste de Teruel, en la provincia de Aragón de España, con una gran extensión sembrada de Garnacha Tinta y Garnacha Blanca. Producen muy buenos vinos rosados jóvenes.

BALADI. Uva española, que tiene varias denominaciones dependiendo de la región, como: Baladí Verdejo, Belledy, Jaén Blanco, Ajen Prieto, Mariouti, Verdeja. Esta cepa es la que representa a la región de Andalulucia y una de las bases de la famosa DO Montilla-Moriles. Sus racimos son grandes, de color amarillo suave y con hollejos gruesos. Los vinos producidos con esta variedad son de elevada graduación alcohólica y de intenso aroma varietal.

BALANCE. Este término denota una armonía entre los elementos del vino, en que ninguna de sus partes individuales domina por sobre otra. Los niveles de acidez, dulzor, alcohol y astringencia se manifiestan en perfecto equilibrio con el sabor, dejando una agradable sensación degustativa.

BALANZA DE MOSTO. Aparato para pesar el zumo de las uvas antes de que éstas sean fermentadas.

BALDUZZI. Viña chilena de propiedad de Jorge Balduzzi. Produjo en 1997, 30,000 cajas de vino, tienen cepas Sauvignon Blanc, Chardonnay y Cabernet Sauvignon. Disponen de barricas de Raulí y tanques de acero.

BALEAU. Vino tinto francés procedente de Saint Emilion.

BALESTARD LA TONNELLE. Vino tinto francés procedente de Graves.

BALFOUR. Vino crema de la denominación de origen Jerez que pertenece a la bodega hijos de Agustín Blázquez S.A.

BALIOT. Vino tinto suizo procedente de Valais.

BALOGUES HAUT BAGES. Vino tinto francés procedente de Médoc.

BALSÁMICO. Aroma fresco y penetrante que recuerda a eucalipto o incienso. Ficha 1.

BALSÁMICO. Aroma producido por una crianza en madera acelerada por alta temperatura en zonas cálidas. También se refiere a los aromas de eucaliptos, incienso y alquitrán. Ficha 2.

BALSÁMICO. Aroma que recuerda a eucalipto o incienso. Se aprecia en vinos de crianza de zonas de mucho calor. Ficha 3.

BALSÁMICO. Aroma resinoide que puede deberse a la variedad, la tierra o a la crianza. Es un aroma noble. Recuerda al bálsamo de ciertas resinas finas (incienso, cedro, pino, alcanfor, etc.). Ficha 4.

BALSÁMICO. Expresión utilizada preferentemente en el caso de ciertos vinos blancos que han adquirido un sabor propio de algunas maderas, como el cedro y el abeto. En algunos casos puede considerarse como un defecto. Aroma resinoide que puede deberse a la variedad, la tierra o la crianza. Vino - sobretodo blanco - que ha adquirido un sabor propio de maderas como abeto, cedro, etc. Es parte del bouquet de una gran crianza. Ficha 5.

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dandelionwineshop · 5 years

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THURSDAY NIGHT TASTING 6-8PM: ITALIAN STALLIONS

We’ve been thinking of Italy a lot lately. It has more genetic diversity in terms of wine grapes than any other country by a LOT. And of course there’s what we call “the Italy factor”. We never seem to have enough of these wines on hand (at home) because they go so well with food we always drink them right away. Perhaps you have more self-control. But probably not. So you need a bottle or two. So tonight our old friend Spencer Harrington(!) will be behind the Lions Club Bar, pouring a few of our faves.

As always, we’ll have WINE, BREAD, CHEESE, VINYL & LOVE!

G.D. Vajra is located in Piedmont in Northwest Italy. The winery sits at the highest elevation in the commune of Barolo, in a village called Vergne. The Vajra family has farmed Bricco delle Viole, the highest cru in Comune di Barolo, since the 1880s. Today, the Vajra family continues the vineyard research focusing on the influence of soil and climate change. "Wines that do not need to talk out loud or flex their muscles. We ask them to touch the hearts of all." -- G.D. Vajra

G.D. Vajra, N.S. Della Neve Extra Brut Rosé NV

A champagne-method rosé nature of 50% Nebbiolo, 50% Pinot Noir. Nostra Signora Della Neve is a rosé de saignée. The juice stays in contact with the skins at low temperatures for just a few hours. In the spring following to the harvest begins the second fermentation, followed by a rest on the lees of around 48-60 months. Vajra is trail-blazing the rediscovery of Chiaretto di Nebbiolo and the wines of the 17th century – long before Barolo was created - through “N.S. della Neve” and “Claré JC”, a partial whole-cluster fermentation of pure Nebbiolo. The high elevation vineyards particular to Vajra provide the high acidity needed for this fantastic sparkler. Organic. $40

Vajra Barbera d'Alba Superiore 2016

Wild and brambly, this deep purple beauty is brooding and layered, with red and black forest berries, and a note of plum as well. The tannins are supple but quite present and the finish is quite long. A vibrant wine for sure, with many layers to discover. Attention to detail and a real appreciation of nature are hallmarks at Vajra and it continues to show in the wines. Anyone who thinks this grape can’t be complex needs to try this – seriously deep-end Barbera. Organic. $35

The Estate Coltibuono in Chianti Classico is considered to be one of the most representative wines of the appellation. The "abbey of good harvest" is at least a thousand years old according to the Marchio Storico and the monks of Coltibuono, the Vallombrosan may have been the first to cultivate Sangiovese in Tuscany. The monastery was active from 1000 C.E. to around 1800 C.E. when Napoleon annexed most church property in Tuscany. Some he gave away to friends or as political favors, some he sold. Thus, there were two owners between the time of the annexation and the abbey's purchase by the Stucchi's ancestors in 1841. It is now a hotel and you can stay there!

Badia a Coltibuono, Chianti Classico 2016

This wine is the result of natural production methods using organically-grown Sangiovese and Canaiolo grapes from the estate vineyards. Grapes are hand-harvested and sorted, fermentations are done with indigenous yeasts, and after 3 weeks of maceration on the skins, the wine is moved to French and Austrian oak casks to age for 12 months. This wine is incredibly well-balanced, tightly knit with supple tannins, mineral notes, and a mouth cleansing fresh acidity. Emanuela Stucchi and her siblings are seventh generation stewards of the property. The philosophical approach is to maintain both the integrity of Sangiovese and the unique terroir of Chianti Classico through organic farming practices, clonal diversity, restrained use of new oak barrels and the shunning of dominant varieties such as Cabernet Sauvignon. Organic. $24

#drinkwine #greenpoint #piedmont #barolo #barbera #pinkbubbles #tuscany #chianticlassico #sangiovese

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iltaccuvino · 7 years

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Cosa vi aspettate dal sangiovese?

E’ sulla base di questo interrogativo che ho imbastito una serata di degustazione dedicata a questo vitigno. Sono Romagnolo, e in quanto tale il sangiovese ce l’ho nel DNA. Se mi sono appassionato al vino è partecipando agli eventi vicino a casa mia dedicati a questo vitigno, dal GiovinBacco a I Tre Giorni del Sangiovese.

Ed è lì che man mano è cresciuta in me la curiosità per il liquido odoroso,…

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cloudwine9 · 3 years

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Chianti Classico 2018 Az. Badia a Coltibuono, ottenuto prevalentemente e come da disciplinare con uve di Sangiovese, ed un piccolo saldo di vitigni autoctoni tipici del Chianti, la vinificazione avviene con lieviti spontanei nella cantina di Monti in Chianti, matura per 12 mesi in botti di rovere francese e austriaco da 15 a 25 hl, segue affinamento in bottiglia di qualche mese, a livello…

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haybug1 · 2 years

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6 Wines That Will Transport You to Italy

Bold and powerful, juicy and fresh, crisp and aromatic, earthy and dry, the wines of Italy deliver something for every palate. From the southern tip of the boot to the northern Italian Alps over 300 varieties of grapes grow, crafting wines with authenticity highlighting their Old World character. Each is unique, food-friendly, and flavorful, perfect for summertime toasting. When we think of white…

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#Badia a Coltibuono #banfi #Chianti #Feudi di San Gregorio #Fiano di Avellino #Patagonia #Patagonia Provisions #Pinot Grigio #rosato #San Angelo #Sangiovese #Sicily #wines of italy

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karingudino · 4 years

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In Chianti, Forgotten Land And A Biodistrict

A sustainably farmed winery at Roberto Stucchi Prinetti’s Badia a Coltibuono in Gaiole del … [+] Chianti, Tuscany.

Badia a Coltibuono

Through biodistricts, a few of Italy’s many territories whose boundaries additionally outline the wines which are made inside are including new which means to their map strains by means of organized sustainable practices. In Tuscany, the not too long ago shaped Biodistretto del Chianti is an affiliation of growers throughout the Chianti Classico wine denomination working to make the place they farm, stay, elevate households, welcome guests into environmentally, economically, and culturally lasting locations by eager about native pest administration, natural lunches, unruly forests, and new crops.

At coronary heart financial, ecological, and consumption ecosystems, a biodistretto can are available in a number of fashions, however there are common phrases. It’s a group that advocates for natural rising and consuming inside its territory. For a contemporarily wise restoration of its place’s forgotten elements. All have some facet of training about what was conventional there. All look to some type of tourism as help. And to sustaining the individuals who stay there.

From exterior, the Chianti space could be regarded as a one-crop land. In Monti in Gaiole, Roberto Stucchi Prinetti whose Badia a Coltibuono wines are among the many zone’s greatest and most responsive, is president and one among 13 founders (see footnote) of the Biodistretto del Chianti. He grows a number of of Tuscany’s native grapes — his “Montebello” is a cellar mix of Sangiovese and eight other historical varieties — as increasingly more Chianti Classico producers lean towards 100% Sangiovese. “I jokingly name it Brunello envy,” he says. “I believe it’s all the time good to have variety, so extra clonal variation, massal choice, different varieties.” To that finish his property, anchored by an abbey based in 1051 by Vallombrosan monks (followers of San Giovanni Gualberto, patron saint of foresters) and round which grapes and different crops have lengthy been mentioned to develop particularly properly, contains Sangiovese planted in 1999, of 600 mom vines massal-selected in 1986 and 1987. I spoke with him not too long ago concerning the Biodistretto, which it seems can also be a narrative about Chianti’s long-changing panorama and his household’s roots within the space’s once-thriving oak-tree enterprise.

“We’re largely wine producers,” says Stucchi Prinetti of this affiliation that now gathers all eight Chianti-Classico–producing comuni (although Tavernelle Barberino, merged in 2019, hasn’t but formalized their settlement to affix). Whereas there are a number of biodistrict fashions, Chianti’s pointers are based mostly on these of AIAB, the Italian Association for Organic Agriculture shaped in 2009 and whose idea is to advertise a territory “based mostly on a elementary pressure that’s the natural producers,” he says.

With natural manufacturing as basis, this biodistretto extends its rules to different elements of life in Chianti, working with comune administrations to transform college lunch applications to native natural merchandise, to cease the usage of plastic in village festivities, to eradicate herbicides on roadsides on public lands: “This was embraced first by the comuni of the Biodistretto and now it’s just about expanded to all of Tuscany,” Stucchi Prinetti says — a paradox, he notes, as herbicides are nonetheless legally allowed on meals however not on roadsides. “Alternatively, over one-third of the Chianti territory is licensed natural.”

It began in 2003, with an insect and a strict regionwide legislation. In response to the arrival of flavescenza dorata (identified additionally by its French identify, flavescence dorée), transmitted by the insect Scaphoideus titanus which began arriving in Tuscany by means of nursery supplies, Stucchi Prinetti explains, the area mandated that winery house owners who discovered any Scaphoideus in any respect spray their websites with insecticide. “So this created a little bit of a backlash, as a result of it actually doesn’t make that a lot sense if there are just a few bugs.” Add that it’s unclear if the insect’s presence infallibly predicts arrival of the illness, and producers in Panzano’s viticulturalist affiliation shaped the Biodistretto del Greve/Panzano (a frazione of the comune of Greve, Panzano “has its personal sturdy identification”) in help of a extra sustainable viticultural response. Agronomist Ruggero Mazzilli and his staff put collectively a monitoring system, Stucchi Prinetti explains, the producers banded collectively to make use of it, and “it expanded all through Chianti with the thought of we will keep away from a ineffective pesticide utility simply because it’s required by legislation if we do correct, common monitoring with pheremone traps and work collectively as a district.” In 2011, got here a unification of Greve associations to battle towards incinerators, in 2012 the Biodistretto of Gaiole in Chianti, and in 2016 the unified Biodistretto del Chianti. Tuscany has not too long ago made its biodistretti formal parts of the area.

Ninety % of the Biodistretto’s members farm organically, and most are wine producers — “and olive oil,” provides Stucchi Prinetti. “Chianti is just not actually a monoculture because it’s additionally very various, there are additionally a number of forests,” however the overwhelming majority of the zone’s agricultural manufacturing is wine. A number of Biodistretto members are sheep herders and cheese producers; a member in San Casciano makes wine and pecorino cheese; some elevate bees.

A handful develop different merchandise: part of Chianti that had been nearly misplaced is being explored by a few grain growers, together with winegrowers working with a aspect venture. “We really feel strongly [that grains growing] ought to come again,” Stucchi Prinetti says. There’s not at the moment a lot grown — “I’d be stunned if there have been 100 hectares.” That features wheat and barley, and farro which “appears to be an excellent choice as a result of it’s simpler to guard from animals. Boars don’t prefer it apparently.” For function fashions, the Biodistretto has turned to grain rising exterior of Chianti, in Tuscan locations the place wine is just not the focal point it’s right here. Within the early twentieth century, Tuscany had fairly a practice of creating and choosing varieties, he says. For instance, round Pisa, the place giant producer Floriddia “does actually good work with natural rising, native, outdated varieties.”

Conventional Chiantian agriculture lasted into the early Sixties, as a gentle emigration from the Fifties by means of the Seventies was leaving the realm to one-quarter of its inhabitants and with greater than 3,000 hectares of its cultivated land forgotten. On the similar time, Stucchi Prinetti explains, on this zone then nearly totally of promiscuous, combined, vineyards, a lot of specialised — vines solely — vineyards have been planted for the primary time, “not on the valley flooring, not on the upper hills, however within the intermediate land that had primarily been planted to grains, legumes, and different crops.” He remembers it as an aggressive transfer, destroying “older ditches and partitions and terraces,” that are vital to the Biodistretto. “This is without doubt one of the large themes for us: many of the valley flooring are underutilized or deserted; generally they’re rising wild. You might have important quantities of higher-elevation terracing which is sort of utterly forested now.”

Deciduous and evergreen forest surrounding the Badia a Coltibuono property vineyard in Gaiole del … [+] Chianti, Tuscany, in 1989. (This picture additionally seems in The Renaissance of Italian Cooking, written by Stucchi Prinetti’s mom, Lorenza De Medici.)

John Ferro Sims (1989)

“Now we have several types of forests,” he explains. Within the 1910s and ‘20s, timber like pines and Douglas firs, launched previously century, have been replanted, “which is what we inherited within the ‘70s and ‘80s, after we began doing selective reducing and permitting the outdated forest to develop again. It’s gone by means of cycles previously 150 years, which aren’t extensively identified even right here.” There may be additionally the extra conventional forest, of oak and chestnut: a century in the past, “an property like Badia made its cash on the forest, not on wine,” says Stucchi Prinetti. “Within the nineteenth century the money crop was the oak timber,” whose wooden was used to make railroad ties as the brand new Italy constructed its nationwide infrastructure. “It was the start of business improvement and so they have been paying very properly for big oaks, and so they wanted a number of them.” Every forest kind comes with its personal points, however leaving to nature what had lengthy been guided units up frequent issues. Reminiscent of ivy infestation, Stucchi Prinetti explains. Conventional forest administration contains periodic reducing — “a cycle of 15, 18, 20 years between cuts; with selective reducing within the oak and chestnut forests” — and animals, “normally sheep,” that will feed on the ivy when the forest was simpler to maneuver round in. Now, a long time because the lack of multicomponent farms, there are complete sections of ivy-filled forest in peril of dropping their oldest timber. “While you let this kind of forest go, biodiversity diminishes as a result of sure species will dominate. It’s not a pure system that has all the time been left to its personal, it’s a system whose administration was deserted.” Deserted forest additionally calls to wild animals, who can add to slope erosion together with different pressures — deer and people boars ignoring the farro are a issues for crops however they in flip have attracted wolves, an issue for Chiantians with herds of sheep and goats. The Biodistretto worries too concerning the fallacious type of response: giant corporations that reduce into troubled forests with out discernment, chipping and eradicating branches and different supplies that will in any other case turn out to be natural forest-building substance over time. Within the 35 years on his property, Stucchi Prinetti has managed the 650 hectares that encompass him — a mixture of native species like chestnut, oak, cherry, maple, European ash, alder, cypress and wild apple with conifers like Douglas fir, silver fir, pink fir, cedar, and pine launched within the late 1800’s — “very conservatively,” hiring native small corporations for periodic reducing and different easy duties, and harvesting small portions of firewood and chestnut posts for his vineyards.

Till the Sixties, “all people ate what was produced right here, so meals manufacturing was actually excessive,” he says. “Gaiole had greater than 30 grain mills. We don’t have one [in the whole of Chianti] now.” Anybody rising grains right here should go away the realm to do their milling, at what Stucchi Prinetti describes as very small-scale mills, in Val di Chianno, in Val d’Arno. As soon as, every creek featured its personal mill, for the homes constructed alongside the water for this very motive, the framework preserved in Tuscany’s many locations whose names start Mulino di. We’re used to considering of Chianti as wine producing, “however Chianti was extra grain producing previously,” he says. “It produced quite a lot of merchandise, however I’d say the massive one was grains. Gaiole had solely like 40 hectares,” of vines. And within the Eighties, most of these specialised vineyards have been replanted for increased densities and higher clonal picks. “So we’re very new at this,” he says. “Very outdated, however very new.”

In Gaiole, Badia a Coltibuono’s Terrazze winery that includes Sangiovese

Roberto Stucchi Prinetti

The biodistretto’s give attention to natural agriculture isn’t just about certification. As larger-scale viticulture is labored by migrant groups, new crops on small websites imply new native jobs, sustenance to those that stay right here. “Many youthful Chiantians are considering farming now, says Stucchi Prinetti, however entry to land and lack of start-up assets stay obstacles. Among the many Biodistretto’s options are partnerships with giant winegrowers, who “don’t have a lot curiosity of their extra marginal land, as a result of it’s not very worthwhile.” That unused land on valley flooring or hillsides unsuitable for vineyards could possibly be used for small specialised crops, creating each “a optimistic mannequin for higher administration of these websites,” and a brand new native meals economic system. As we speak, even within the countryside, most individuals flip to supermarkets and meals outlets, however Stucchi Prinetti believes Chianti’s residents — who because of wine and tourism now quantity twice as many as at emigration’s most devastating level, although not a lot of the unique inhabitants stays — are open to smaller-scale, native meals markets, with the caveat that “if you begin one thing like this, you’re going to supply meals that’s dearer, so the preliminary beneficiaries are typically the vacationers,” he says, pointing to eating places, agriturismi, boutiques as early help programs. “You need to re-create an area meals system,” whereas ensuring Chianti stays reasonably priced for many who stay right here now.

To that purpose, with each the European Union and native governments considering Green Deal, the Biodistretto is working to affect the EU’s agricultural spending, most of which, Stucchi Prinetti explains, goes to that large-scale farming, aimed toward import and customarily not sustainable. However with new, stronger networks tying biodistretti to native natural associations, the AIAB, and governmental our bodies, it could be attainable to vary how the EU and and the regione Toscana fund farming. “Hopefully we will divert a major quantity of assets to the place they ought to go, not simply assist a couple of outfits to make some huge cash.” As biodynamic farming, regenerative permaculture, the inclusion of home animals turn out to be extra widespread choices, the Biodistretto sees rising hope and practicality for Chianti’s deserted land. “You need to discover a method to domesticate it once more, and it could’t be only a basic mannequin of business agriculture, simply plow and seed,” Stucchi Prinetti says. “We all know higher than that now.”

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source https://fikiss.net/in-chianti-forgotten-land-and-a-biodistrict/ In Chianti, Forgotten Land And A Biodistrict published first on https://fikiss.net/ from Karin Gudino https://karingudino.blogspot.com/2021/03/in-chianti-forgotten-land-and.html

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baccoperbaccoit · 4 years

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La Cantina Sotterranea di #badiaacoltibuono Si trova esattamente nel sotterraneo, dove si incontra un clima che è perfetto per il #Vino #chianticlassico un bellissimo viaggio nella storia e nella cultura del vino. Congratulazioni a tutto lo Staff dell'azienda Badia a Coltibuono ⬇️⬇️ @badia_coltibuono Quando il vino lo si racconta nei secoli, non può che essere un CAPOLAVORO #CHIANTILOVERS #BpBItalia #ViaggiareinToscana #viaggiareinitalia #Viaggiatoridelgusto #VinidiBacco #wines #winetasting #enoturisme #enoturismo (presso Badia a Coltibuono) https://www.instagram.com/p/CD9ltwPIfoX/?igshid=m6thhjem1jw0

#badiaacoltibuono #vino #chianticlassico #chiantilovers #bpbitalia #viaggiareintoscana #viaggiareinitalia #viaggiatoridelgusto #vinidibacco #wines #winetasting #enoturisme #enoturismo

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shiftdrinkspdx · 4 years

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Sense of Place, Affordable Italian, 12 Wines [Six White, Six Red] One Package to Sell $99 PURCHASE HERE please visit our website to purchase from our vault to your front door PORTLAND ONLY⁣ ⁣ The glass is a snapshot to the vineyard or the region, wines of typicity: we love these wines. Think Sancerre, Mosel Riesling, Chablis, Chinon, Austrian Grüner Veltliner, Châteauneuf-du-Pape, Côte de Nuits. Occasionally, we find examples of wines that showcase their sense of place and are also affordable. These two are legit & the good news is: yeah, can analyze these for their benchmark attributes and discuss, or you can just knock ‘em back. In many ways, that’s the true mark of excellent wine.⁣ *Badia a Coltibuono 'Cetamura' Chianti 2018⁣ *Vignamato ‘Valle Delle Lame’ Verdicchio dei Castelli di Jesi Classico 2017 Impeccably stored in our vault & ready to impress. Thank you for your support!⁣ ⁣

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rcquiems · 7 years

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👀 Hadrian (((even tho it is me who owes u replies /: ))

harry and adrian:

01. the first fight that harry and adrian had came during the time when they weren’t exactly friends, but they weren’t dating either. a few weeks after paris, they’d started bickering about something stupid but it soon escalated into a much bigger fight that revolved around everything that the two of them refused to address out loud. harry ended up walking out and adrian didn’t try to stop him, and in a way they were both waiting for the end to come. neither of them wanted whatever they had to end, but they were both expecting it from the very beginning so neither of them did anything to stop it. it was the inevitable because leaving was the only thing they both knew how to do. in their heads, that was the end of that: adrian was staying in chicago and harry was taking the next flight back to london. what they didn’t calculate however was how quickly things between them would turn so intense and that even after a few weeks in, being away from each other for a mere few hours was insufferable. and so he ended up purposely missing his flight and going back to adrian’s apartment the next morning and everything they’d fought over dissolved and dwindled into oblivion the second she opened the door for him because they could both breathe normally again. they held each other more brazenly and kissed each other harder and more shamelessly that night because they expected so many things when it came to one another, but they couldn’t anticipate the tremendous effect being without the other person would leave on them.

02. harry and adrian didn’t go on average ‘dates’. you wouldn’t catch them going out for a regular dinner date even if their lives depended on it, but they were very good at doing the absolute MOST when it came to wasting days and nights away with each other. adrian would say she was in the mood for wine one night and you’d find them roaming around italian vineyards the next day, sampling the finest wines fro the best vineyards the italian republic could offer from librandi in sicily to badia a coltibuono in tuscany. harry would mention he’s bored one afternoon and they’re in the grandest room the palms in vegas has to offer a few hours later, gambling their fortunes away only to spend the remainder of the night on their california king bed rolling around together (literally, physically rolling around) in all the money they earned after tearing off the lavish fabrics that adorned each other’s bodies, dissolving into one another in a crime of passion. helicopter rides around the city were another thing they were accustomed to, especially in chicago. but they also loved playing things down just as much as they loved playing them up. a lot of their time in london would be spent lounging around parks in the summer, sprawled out on the grass with a couple of books and some conspiracy theories to pick each other’s minds apart with. or they’d be cooped up in adrian’s chicago flat, trying their hand at cooking with a record playing faintly in the background from another room. they did everything in extremes. they were unfamiliar with the ‘in between’ of anything

03. they LOVED making fun of other couples for the copious amounts of pda, but if anything, they were guiltier than any other couple out there. they always had to have their hands on each other in any shape or form and at any given time, like they were physically tethered to one another. it didn’t matter how obscene the sight or how uncomfortable they made people around them feel. it was a habit they could never shake off. if an impromptu make out session came about, they’ll go about it as if no one was watching. but it was more in the little things, like harry tracing light circles against adrian’s bare knee under the table or adrian having her arms latched around his waist from behind and her head leaned against his back while they were waiting in a queue. he’d have his hands placed on her shoulders while his thumbs rubbed her skin gently as they walked or she’d let her fingers toy with his absentmindedly as they spoke. it wasn’t something they did intentionally. it just came as naturally to them as breathing did.

send me 👀 + a ship ( platonic / romantic / hate ) & i’ll give you 3 headcanons

#the first one's kinda meh but there's a point in there i pro mise #otp: love will tear us apart #rip the ship from hell #i had a few more ideas bUT this is already too long #whts new tho

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