Lollo Di Vino

Lettuce

45d to harvest

Velvety, wine-kissed leaves unfurl in a loose rosette, their deep burgundy tones edged with a tender, frilled green—like velvet ribbon caught in a cool-season breeze. Lollo Di Vino delivers a pleasantly crisp bite with a gentle, leafy sweetness, making it a standout for fresh salads and bright garnishes. Grow it for its heirloom charm and its dramatic color that deepens as the weather cools, reaching peak texture in about 45 days.

Crop Dates

Milestone	Date
Start Indoors	Feb 6th
Last Frost	Mar 6th
Transplant / Sow Outdoors	Mar 6th
Harvest Begins	Apr 20th
Harvest Ends	Nov 26th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	35
Harden Off (days)	6

Frequently Asked Questions

What pest or disease is most likely on Lactuca sativa (Lollo di Vino), and how can I prevent and treat it?

Watch for aphids and slugs/snails, which are common on lettuce, especially in warm, humid weather or dense plantings. Rinse aphids off with a strong water jet and spot-treat with insecticidal soap, and hand-pick or use a slug bait/iron-phosphate product around the beds at dusk. If you see leaf spots or downy mildew-like issues, improve airflow by thinning to proper spacing and water at the soil line rather than over the leaves.

How often should I water Lollo di Vino during its main growing phase to keep heads from getting bitter or stressed?

During the main growth period (from when seedlings establish until harvest), keep the soil consistently evenly moist, not soggy. In most home gardens that means watering about 2–3 times per week with enough water to wet the root zone, then adjusting to daily check—only let the top 1 inch dry slightly between waterings. Because Lactuca sativa is shallow-rooted, irregular drying followed by heavy watering often leads to bitterness and leaf toughening.

How do I tell when Lollo di Vino is ready to harvest?

Harvest at about 45 days from sowing when rosettes are full size and the leaves are crisp and tender rather than overly tough. For best texture, cut the outer leaves first if you want a longer picking window, or harvest the whole plant when the rosette is well developed. If leaves taste increasingly bitter as the plant gets heat-stressed, harvest immediately rather than waiting for maximum size.