In viticulture, this term can have two meanings:
In meteorology, the usual term for water that either falls to earth in the liquid form of rain or thunderstorms and/or in the solid form of hail, sleet, drizzle or snow from clouds, or settles as surface precipitation directly on objects such as the earth's surface through condensation (as with dew) or resublimation, i.e. the immediate transition of a substance from a gaseous to a solid state of aggregation (as with hoarfrost). The amount of precipitation required in viticulture also depends on the respective soil conditions, such as water drainage and water storage capacity. The annual lower limit is at least 200 mm of precipitation, for quality viticulture an average of 500 mm is required, in warmer climates with high evaporation 750 mm.
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