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1 | Poggio Antico A combination of people, | 15 | dictate that the minimum aging period in |
love and passion for winemaking in the | wood is two years, after which the wine | ||
beautiful landscape of Tuscany. Brunello, | must spend four months in the bottle | ||
Altero, Madre, Lemartine and Rosso di | before release. Nonetheless we at Poggio | ||
Montalcino are the result of our great | Antico prefer to extend the aging period | ||
care and dedication. | in wood from two to three years for our | ||
2 | The Estate. Poggio Antico is a | “classic” Brunello, keeping it in the | |
boutique winery located in Montalcino, a | traditional large Slavonian oak barrels. | ||
small town in Tuscany, about 50 kilometers | Furthermore, because we strongly believe | ||
South of Siena. The estate includes about | in the importance of releasing a wine that | ||
200 hectares of beautiful woods, fields, | already shows great fragrance and finesse, | ||
vineyards and olive groves. The first | we give our “classic” Brunello at least | ||
wines of Poggio Antico were produced in | twelve months of aging in the bottle | ||
1976. Poggio Antico was bought in 1984 by | (three times the minimum required). Poggio | ||
Giancarlo and Nuccia Gloder. Since the | Antico “classic” Brunello di Montalcino is | ||
beginning, they have made many | available in the following bottle formats: | ||
improvements both in the vineyards and in | 375ml., 750ml., Magnum (1,500 ml.) and | ||
the cellar, thanks to great investments. | Double Magnum (3.000 ml.). Poggio Antico, | ||
Poggio Antico has been managed by their | 53024 Montalcino (Siena) Italy - Phone: | ||
youngest daughter, Paola, since 1987. In | +39 0577 848044 - Fax: +39 0577 846563 - | ||
September 1998 she was joined in this task | Email: mail@poggioantico.com. | ||
by her husband Alberto. Areal view. Poggio | 16 | Brunello di Montalcino “Altero”. | |
Antico, 53024 Montalcino (Siena) Italy - | Persistent and enticing, Altero stands out | ||
Phone: +39 0577 848044 - Fax: +39 0577 | for its complexity and richness, as well | ||
846563 - Email: mail@poggioantico.com. | as its wonderful elegance and | ||
3 | A Family Affair. Ours is a family-run | approachability. Poggio Antico produces | |
winery, and into the family we also like | two styles of Brunello di Montalcino. We | ||
to include all our dedicated staff | refer to one as “classic”, and we call the | ||
members. Passion and respect for nature, | other (more modern) expression “Altero”. | ||
hard manual work in the vineyards, | Altero (which means “self-confident” in | ||
extremely low yields, modern technology in | Italian) was born in 1983 as a “simple” | ||
the cellar as well as a lot of dedication | Tuscan Table Wine (I.G.T.s at that time | ||
and patience come together to produce and | did not yet exist) that was (and remains | ||
offer Brunello di Montalcino, Brunello di | today) identical to Brunello, and | ||
Montalcino “Altero”, Brunello di | conforming to all the requirements for | ||
Montalcino “Riserva”, Madre and Rosso di | Brunello EXCEPT the mandatory aging period | ||
Montalcino. From the start our objective | in wood (at that time three and a half | ||
has been high quality, combined with a | years). This aging process certainly | ||
first class service and great attention to | contributes to Altero’s forward nose and | ||
detail. Paola e Alberto. Poggio Antico, | enveloping mouth-feel. Altero is aged over | ||
53024 Montalcino (Siena) Italy - Phone: | four years, two of which are spent in new | ||
+39 0577 848044 - Fax: +39 0577 846563 - | 500-liter tonneaux of French oak, rather | ||
Email: mail@poggioantico.com. | than in the large oval barrels of | ||
4 | The Grapes. About 32.5 hectares (80 | Slavonian oak used for our “classic” | |
acres) of the estate are under vine. Of | Brunello. Altero is then refined in the | ||
these, 15.5 hectares (38 acres) date from | bottle for at least another 2 years. | ||
the '70s, while another 17 hectares (42 | Starting with the 1995 vintage, the aging | ||
acres) were planted in May 1997 and May | period in wood required for Brunello was | ||
2001. Of the total surface of the | reduced to two years. Because from the | ||
vineyards, 30 hectares (74 acres) are | very first vintage Altero had always | ||
planted with Sangiovese (also called | conformed to these new requirements (and | ||
“Brunello” when planted within the | all the others), it automatically gained | ||
territory of Montalcino) and 2.5 hectares | the status of Brunello di Montalcino. For | ||
(6.00 acres) are dedicated to Cabernet | these reasons Altero is referred to as the | ||
Sauvignon and Petit Verdot, which were | estate’s more “modern” Brunello. Altero is | ||
planted in 1997 and 2003 respectively, to | available in the following bottle formats: | ||
be blended with Sangiovese for our two | 750ml. and Magnum (1,500 ml.). Poggio | ||
“Supertuscan” wines: Madre (born with the | Antico, 53024 Montalcino (Siena) Italy - | ||
2001 vintage) and Lemartine (born with the | Phone: +39 0577 848044 - Fax: +39 0577 | ||
2010 vintage). Upon arrival. Poggio | 846563 - Email: mail@poggioantico.com. | ||
Antico, 53024 Montalcino (Siena) Italy - | 17 | Madre, I.G.T. Toscana. Madre is a | |
Phone: +39 0577 848044 - Fax: +39 0577 | perfectly balanced wine with a flavorful | ||
846563 - Email: mail@poggioantico.com. | texture that fills the mouth with finesse | ||
5 | The Exposure. Located at an average | but without a hint of aggression. This | |
altitude of approximately 480 meters | rich and powerful red has wonderful aging | ||
(1,500 feet) above sea level, Poggio | potential, as its abundant fruit and well | ||
Antico is one of the highest altitude | integrated tannins soften with additional | ||
producers of Brunello. The steady breezes | time. Born with the 2001 vintage, “Madre” | ||
at this altitude sweep away morning and | is the first IGT wine produced by Poggio | ||
evening fogs and early frosts, and dry the | Antico. It was named from the “Madre” | ||
grapes after every rain, thereby | homestead, which is part of the Poggio | ||
preventing the development of mold and | Antico estate. Due to increasing demand | ||
allowing us to avoid anti-mold chemical | for our wines, new vineyards were planted | ||
treatments. The climate, typically | there in 1997. Poggio Antico received | ||
Mediterranean, is dry with minimum | authorization to produce Brunello di | ||
precipitation - most of which is | Montalcino on all of these new vineyards, | ||
concentrated during late winter and early | but our intention was to produce a new | ||
spring - and a great number of sunny days | wine (Madre), so only part of them were | ||
especially throughout the important | planted with Sangiovese, while a smaller | ||
maturation period of the grapes. A | portion was dedicated to Cabernet | ||
privileged location. Poggio Antico, 53024 | Sauvignon. After harvest these two grape | ||
Montalcino (Siena) Italy - Phone: +39 0577 | varietals are aged separately for eighteen | ||
848044 - Fax: +39 0577 846563 - Email: | months in new 500-liter tonneaux of French | ||
mail@poggioantico.com. | oak. The two batches are then blended and | ||
6 | The Vineyards. This highly privileged | bottled and spend an additional eight | |
position and sunny vineyards facing south | months together in refinement before being | ||
to southwest guarantee optimum growing | released. This unique process for Madre | ||
conditions, particularly during the | has proved to be the perfect “marriage” of | ||
crucial maturation period when the grapes | the musculature and curvature that are | ||
gradually reach a perfect balance between | characteristic of these two grape | ||
sugar and acidity. The grapes are of the | varietals. The unique soil, microclimate, | ||
Sangiovese variety, also called “Brunello” | exposure, and altitude that both varietals | ||
in Montalcino. This clone’s | commonly enjoy, the extremely low yields, | ||
characteristics include low productivity | and the maniacal care that is put into | ||
and a high content of extractive | each step of Madre’s production, have | ||
substances in the skin, thanks to the soil | ensured the production of a quite | ||
and the particularly favorable climate of | distinctive wine. Madre has in fact | ||
Montalcino. Only the best. Poggio Antico, | enjoyed international recognition from its | ||
53024 Montalcino (Siena) Italy - Phone: | very first vintage. Madre is available in | ||
+39 0577 848044 - Fax: +39 0577 846563 - | 750 ml. bottle format. Poggio Antico, | ||
Email: mail@poggioantico.com. | 53024 Montalcino (Siena) Italy - Phone: | ||
7 | Soil & Climate. The calcareous and | +39 0577 848044 - Fax: +39 0577 846563 - | |
rocky soil ensures perfect drainage and is | Email: mail@poggioantico.com. | ||
particularly suited for growing the high | 18 | Lemartine, I.G.T. Toscana. Lemartine | |
quality grapes necessary for full-bodied | has a definite richness alongside a | ||
wines such as Brunello. The unique | classic elegance. It is an hearty rich and | ||
combination of altitude, exposure, and | elegant wine, with black and red berry | ||
soil quality give Poggio Antico wines | fruits integrated into a beautiful | ||
their special character and elegance. | structure, and firm yet never aggressive | ||
Selected clones. Poggio Antico, 53024 | tannins. Its generosity delivers | ||
Montalcino (Siena) Italy - Phone: +39 0577 | minerality, intense fruit flavors and | ||
848044 - Fax: +39 0577 846563 - Email: | hints of leather, spices and black | ||
mail@poggioantico.com. | licorice. Like Madre, Lemartine - born in | ||
8 | The Yields. To ensure the best | the 2010 vintage - takes its name from one | |
quality, yields are kept intentionally low | of three old family homesteads built over | ||
and may vary - even considerably - from | a century ago on the estate. This | ||
year to year depending on the | beautiful stone house, with breathtaking | ||
characteristics of each vintage. Only the | views over the surrounding countryside, is | ||
very best grapes make it through the | embraced by graceful vineyards, olive | ||
rigorous three-step pruning process during | groves and verdant woodland. Montalcino is | ||
the growing year. The first selection | well known around the world for its | ||
occurs in the spring, when the vines start | Brunello, and this is a fact, but it is | ||
budding. Shoots in excess are sacrificed | without doubt a blessed region for growing | ||
in order to strengthen those that are left | red wines in general too. Out of curiosity | ||
to grow. A second selection, called | we planted two additional varietals | ||
"green harvest," takes place in | generally considered to be more | ||
July, when some of the bunches are removed | “international” and so, several years | ||
so that the remainder can ripen better. | later, we were able to deliver more wines | ||
Rigor and low productivity. Poggio Antico, | with unique complexity, flavor and | ||
53024 Montalcino (Siena) Italy - Phone: | minerality, thanks to the exceptional soil | ||
+39 0577 848044 - Fax: +39 0577 846563 - | composition Poggio Antico enjoys. In | ||
Email: mail@poggioantico.com. | Lemartine, the Brunello grape still plays | ||
9 | All Done by Hand. The third selection | the lead role, as it does in all Poggio | |
takes place about ten days before the | Antico wines, but here it is blended with | ||
harvest: each single bunch is checked by | Cabernet Sauvignon and Petit Verdot | ||
our full-time trained staff who leave only | (planted back in 1997 and 2003 | ||
the best to enjoy the last days of | respectively). These three varietals, | ||
sunshine and concentrated nutrition. | rigorously and exclusively estate grown at | ||
Moreover, this prevents the harvest crew | 420 meters altitude, refine separately in | ||
picking the grapes that would not reach | small French oak barrels of varied toasts. | ||
our quality standards. Harvest is done | On the day they are blended together, they | ||
manually. Plastic crates are used for | become Lemartine. Prior to release, the | ||
transport from the vineyards to the cellar | wine enjoys a further refinement in the | ||
in order to prevent damage to the grapes. | bottle for at least four months. Lemartine | ||
Because the cellar is located in the | is available in 750 ml. bottle format. | ||
geographic center of the property, the | Poggio Antico, 53024 Montalcino (Siena) | ||
grapes travel only a minimum distance | Italy - Phone: +39 0577 848044 - Fax: +39 | ||
before being processed. One bunch per | 0577 846563 - Email: | ||
branch only. Poggio Antico, 53024 | mail@poggioantico.com. | ||
Montalcino (Siena) Italy - Phone: +39 0577 | 19 | Rosso di Montalcino. Poggio Antico’s | |
848044 - Fax: +39 0577 846563 - Email: | Rosso di Montalcino is a broad and yet | ||
mail@poggioantico.com. | vibrant wine with great character and | ||
10 | The Maniacal Care. The use of three | length of flavor for its category. The | |
special vibrant sorting tables follows | rules for the appellation of wines from | ||
this concept logically with their ability | Montalcino include a requirement that | ||
to facilitate a hyper manual selection of | vineyards be registered and certified for | ||
each individual berry. One such table | the category of wine to be produced there. | ||
placed before destemming allows to | Poggio Antico has no Sangiovese vineyards | ||
automatically discard - thanks to two | registered and certified to produce “Rosso | ||
grills – impurities (such as small pieces | di Montalcino”, but has many certified for | ||
of leaves, bugs, etc.) as well as to | the higher category of “Brunello di | ||
manually check each single bunch to | Montalcino”. For this reason Rosso di | ||
eventually remove those not complying with | Montalcino can be produced only by | ||
our quality standards. A second sort after | choosing to sacrifice the right to make | ||
destemming automatically removes all | some Brunello, making Poggio Antico Rosso | ||
berries below a certain caliber and | in effect a younger Brunello. In fact the | ||
consequently allows only those of a | two wines have much in common, including | ||
certain size to proceed further. The third | the same low yield at harvest, the same | ||
sorting table provides an ultimate | vinification process, and a long period of | ||
opportunity to manually pick out green or | refinement in the bottle prior to release. | ||
overripe berries, if any. Poggio Antico’s | To earn the appellation of “Rosso di | ||
entire crop goes through all the above | Montalcino” the rules require neither | ||
steps. In fact, all our wines are made | aging in wood nor refinement in the bottle | ||
with the highest quality fruit possible. | before release. Nonetheless we at Poggio | ||
Eighteen people are kept busy with the | Antico prefer to take these additional | ||
sorting tables only. Poggio Antico, 53024 | steps to help the wine to better express | ||
Montalcino (Siena) Italy - Phone: +39 0577 | its complexity and depth. Our Rosso di | ||
848044 - Fax: +39 0577 846563 - Email: | Montalcino is aged sixteen months in | ||
mail@poggioantico.com. | total, ten of which in 500-liter tonneaux | ||
11 | Pumps? No Thanks! Fermentation takes | of French oak. Rosso di Montalcino is | |
place in truncated cone-shaped stainless | available in 750 ml. bottles. Poggio | ||
steel tanks with removable lids. Their | Antico, 53024 Montalcino (Siena) Italy - | ||
unique features are their relatively small | Phone: +39 0577 848044 - Fax: +39 0577 | ||
size and a skin "punch-down" | 846563 - Email: mail@poggioantico.com. | ||
system, operated semi-mechanically thereby | 20 | The Extra Virgin Olive Oil & the | |
substituting the more common – yet not as | Grappa di Brunello. Beside the wines, we | ||
delicate - process of | also produce: An excellent Extra Virgin | ||
"pump-over". The result is a | Olive Oil A very fine Grappa di Brunello. | ||
better and more efficient extraction of | Another manual harvest. Poggio Antico, | ||
color, fruit and sweet tannins by entirely | 53024 Montalcino (Siena) Italy - Phone: | ||
avoiding the use of pumps while | +39 0577 848044 - Fax: +39 0577 846563 - | ||
thoroughly, but gently breaking up the | Email: mail@poggioantico.com. | ||
entire surface of the cap. All steel tanks | 21 | Extra Virgin Olive Oil. Our Extra | |
are computer controlled to ensure that the | Virgin Olive Oil is made exclusively with | ||
fermentation temperature - decided on a | olives grown on the estate (60% Frantoio, | ||
daily basis - does not in any event exceed | 30% Leccino, and 10% Moraiolo) at 450-480 | ||
32° C (90° F). A delicate extraction. | meters (1,476-1,500 feet) above sea level. | ||
Poggio Antico, 53024 Montalcino (Siena) | The olive groves cover a total of four | ||
Italy - Phone: +39 0577 848044 - Fax: +39 | dedicated hectares (ten acres) of land. | ||
0577 846563 - Email: | The olives at Poggio Antico are picked by | ||
mail@poggioantico.com. | hand. The harvest occurs early in order to | ||
12 | The Cellar. Downstairs, in the natural | prevent the fully ripe olives from falling | |
cool of the underground cellar, there are | to the ground and being bruised in the | ||
both large Slavonian oak barrels and | process. Gathering the olives from the | ||
500-liter French tonneaux. The two sizes | ground would allow for a more rapid | ||
of barrels and their different | harvest but would interfere with the | ||
repercussions in terms of bouquet and | quality of the final product. The pickers | ||
tannins are used and alternated to | use a comb-like tool to sweep the olives | ||
differentiate the range of our wines. To | off each branch. The olives are placed | ||
increase space for bottle aging before | directly into a reed basket that each | ||
release, three air-conditioned and | picker wears around his/her waist. Picking | ||
humidity-controlled rooms have been built, | before the olives fully mature - generally | ||
bringing the total storage capacity to | mid or end of November - results in the | ||
450,000 bottles. All wines produced by | production of less oil but what is | ||
Poggio Antico are exclusively made with | obtained is of a much higher quality. This | ||
the property’s own grapes. Time for the | process ensures the deep green color and | ||
wines to relax. Poggio Antico, 53024 | magnificent artichoke bouquet of the oil. | ||
Montalcino (Siena) Italy - Phone: +39 0577 | During picking season the day's harvest is | ||
848044 - Fax: +39 0577 846563 - Email: | taken to the press each evening, where the | ||
mail@poggioantico.com. | olives are cold pressed. The olive oil is | ||
13 | The Wines. Poggio Antico produces and | then filtered by gravity with natural | |
proposes: Brunello di Montalcino “Riserva” | cotton before being bottled. Dark green | ||
D.O.C.G. Brunello di Montalcino D.O.C.G. | bottles protect the oil from light and | ||
Brunello di Montalcino “Altero” D.O.C.G. | help to preserve its fragrance and | ||
Madre I.G.T. Toscana Lemartine I.G.T. | beautiful color. Production is very | ||
Toscana Rosso di Montalcino D.O.C. All | limited. The average yield we usually | ||
wines are bottled in a single lot only. | obtain is of only 12.5-13.00 kilos (27-28 | ||
The best foods to combine with our wine | pounds) of oil for every 100 kilos (220 | ||
are game, red meats, and strong cheeses. | pounds) of olives... all hand picked! | ||
However, ours are wines that can be | Poggio Antico’s Extra Virgin Olive Oil is | ||
greatly enjoyed alone as well. All should | available in two different bottle formats: | ||
be served at a temperature of 18° C (62° | 500ml and 750ml. Poggio Antico, 53024 | ||
F). The full range of our wines. Poggio | Montalcino (Siena) Italy - Phone: +39 0577 | ||
Antico, 53024 Montalcino (Siena) Italy - | 848044 - Fax: +39 0577 846563 - Email: | ||
Phone: +39 0577 848044 - Fax: +39 0577 | mail@poggioantico.com. | ||
846563 - Email: mail@poggioantico.com. | 22 | What They Say about Us. Poggio Antico | |
14 | Brunello di Montalcino Riserva. Poggio | enjoys a very good reputation in the | |
Antico’s Riserva is an expressive wine | marketplace. Our wines have been highly | ||
with crisp clean fruit, generous in its | rated for many years by the most important | ||
youth and with a lively density that | international wine magazines. Ratings and | ||
ensures the perfect structure and | awards are always quite significant, as | ||
integrity necessary for longer aging. We | they provide regular feedback about the | ||
produce the Riserva only from exceptional | quality of our work. Because it is very | ||
vintages, when a specific and limited | important that this feedback be | ||
selection of grapes - from the oldest and | independent, we at Poggio Antico have | ||
lowest altitude vineyard - shows an | never advertised nor sponsored any | ||
outstanding complexity. After having been | magazine or wine guide. Therefore you can | ||
selected as candidates to become Riserva, | be confident that all ratings, awards or | ||
these grapes are treated separately. Later | comments given to our wines come from | ||
during the vinification process, if the | totally independent sources. We love what | ||
initial qualities of intriguing richness | we do. Poggio Antico, 53024 Montalcino | ||
and structure are “confirmed” the wine | (Siena) Italy - Phone: +39 0577 848044 - | ||
then will be allowed to continue its | Fax: +39 0577 846563 - Email: | ||
unique journey of refinement to become | mail@poggioantico.com. | ||
Riserva. Following D.O.C.G. regulations, | 23 | Fine Dining at The Ristorante di | |
to earn “Riserva” status Brunello di | Poggio Antico. Poggio Antico also offers a | ||
Montalcino must be aged a minimum of five | fine-dining restaurant on the premises | ||
years, one more than required for | independently run by the Chef. The | ||
classification as “regular” Brunello. Both | restaurant proposes a cuisine steeped in | ||
types of wine must be aged at least two | local tradition and reliant on the | ||
years in wood, so it is noteworthy that | availability of the highest quality fresh | ||
Poggio Antico’s Riserva spends three and a | ingredients. The splendid revisiting of | ||
half years in wood. The first year is | regional dishes and the wonderful array of | ||
spent in new 500-liter French tonneaux, | desserts will not disappoint guests. The | ||
and the remaining two and a half in the | menu changes regularly and never fails to | ||
traditional larger Slavonian oak barrels. | surprise. The Ristorante di Poggio Antico | ||
Prior to release, the wine is refined | offers a creative fine-dining experience, | ||
eighteen months in bottles, which greatly | in elegant surroundings, with a stunning | ||
exceeds the six month minimum required for | view over the estate vineyards across to | ||
the D.O.C.G. appellation. The Riserva is | Monte Amiata. A unique setting. Ristorante | ||
available in the following bottle formats: | di Poggio Antico, 53024 Montalcino (Siena) | ||
750ml, Magnum (1.500 ml.) and Double | Italy - Phone: +39 0577 848.044 - | ||
Magnum (3.000 ml.). Poggio Antico, 53024 | ristorante@poggioantico.com. | ||
Montalcino (Siena) Italy - Phone: +39 0577 | 24 | Fine Cuisine Surrounded by Nature. In | |
848044 - Fax: +39 0577 846563 - Email: | the good season it is also possible to | ||
mail@poggioantico.com. | dine outside. Guests can look across the | ||
15 | Brunello di Montalcino. The special | vines to the charming hamlet of | |
microclimate and terroir, the low yields, | Sant’Angelo in Colle and, on extremely | ||
the exceptional quality of the fruit that | clear days, the sparkle of the sea can be | ||
is manually picked and rigorously | made out in the far distance. There is no | ||
selected, and the meticulous care given | dress code at the restaurant therefore | ||
during vinification and aging all render | casual attire is just fine. Children are | ||
Poggio Antico’s Brunello intricately | warmly welcomed and can run or play safely | ||
elegant and brooding. It is a wine that | in the ample space outside the restaurant | ||
shows even more of its generosity with | and the cellar. The restaurant’s serving | ||
time. Poggio Antico produces two styles of | times are: lunch from 12:00 to 2:30 pm, | ||
Brunello di Montalcino. We refer to one as | dinner from 7:30 pm to 10:00 pm. | ||
“classic”, and we call the other (more | Reservations are recommended. Atmosphere | ||
modern) expression “Altero”. This section | and flavors you will not forget. | ||
describes our "classic" | Ristorante di Poggio Antico, 53024 | ||
Brunello. The rules and laws for obtaining | Montalcino (Siena) Italy - Phone: +39 0577 | ||
the appellation of Brunello di Montalcino | 848.044 - ristorante@poggioantico.com. | ||
Poggio Antico A combination of people, love and passion for winemaking in the beautiful landscape of Tuscany.ppt |
«The english-speaking countries» - Scotland. Great Britain. Disneyland. The English-speaking countries. USA. Australia.
«Женщина the woman» - Пословицы. «Un homme»- франц. « A man »- англ. Значение понятия «женщина» в семье. Пути пополнения лексической группы «женщина» в английском языке. A good wife makes a good husband. Холостому помогай боже, а женатому хозяйка поможет. Наименование молодой девушки в современном английском языке. Chicken’s mind- Куриные мозги.
«The green movement» - National offices Green Peace are opened in 43 countries of the world as the independent units working over achievement of the purposes of the national projects. The main objective — to achieve the decision of global environmental problems, including by attraction to them of attention of the public and the authorities.
«English for you» - Артикль Множественное число Предлоги. Грамматика станет твоим другом. Слова и выражения по темам. Может ли компьютер заменить учителя? Ты научишься правильно строить предложение. Все слова и выражения озвучены носителями языка. Ты сможешь совершенствовать своё произношение. Ты убедишься насколько интересным и захватывающим может быть обучение языку.
«The animals» - LIZARD. GRIFFIN. SQUIRREL. TIGER. DOLPHIN. SCORPIO. The animals which live in the polar regions. GIRAFFE. FOX. The ANIMALS of our planet. PARROT. STARFISH. PANDA. WHALE. REINDEER. BISON. The animals which live in Australia. SEA-HORSE. The animals which live in the desert. POLAR BEAR. BOBCAT. The animals which live in the rainforest and tropics.
«Курс обучения в Language Link» - Методика обучения. Бизнес-английский для специальных целей. Основные программы обучения. Преимущества обучения в Language Link. Организационные преимущества. Преимущества документооборота. Профессионализм Language Link вполне оправдал наши ожидания. Международные экзамены. Переводы. Бизнес-английский для специалистов.