{"id":2814,"date":"2020-01-09T00:25:29","date_gmt":"2020-01-08T21:25:29","guid":{"rendered":"http:\/\/vine-nn.ru\/magma-bez-sumpora\/"},"modified":"2020-01-09T00:25:29","modified_gmt":"2020-01-08T21:25:29","slug":"magma-bez-sumpora","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/hr\/magma-bez-sumpora\/","title":{"rendered":"&#8220;Magma&#8221; bez sumpora"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/1fc53719def673477f27e888bc32be75.gif\" \/><\/p>\n<p>\n Frank \u041a\u043e\u0440\u043d\u0435\u043b\u0438\u0441\u0441\u0435\u043d (Frank Cornelissen) \u2013 \u0431\u0435\u043b\u044c\u0433\u0438\u0435\u0446, \u043e\u0441\u043d\u043e\u0432\u0430\u0432\u0448\u0438\u0439 vinariju na obroncima vulkana Etna na Siciliji.<br \/>\nSvoje vino \u2013 znati\u017eeljan uzorak \u0438\u0434\u0435\u0439\u043d\u043e\u0433\u043e vinarstva.<\/p>\n<p>A ideja onda u sljede\u0107em. <\/p>\n<p>\nNakon \u0161to je radio neko vrijeme u trgovini, Frank je odlu\u010dio proizvesti vina &#8220;iznimno rasutom stanju&#8221; stilu, bez ikakve intervencije u proces ro\u0111endan vina \u2013 ni u vinograd, niti u procesu \u0432\u0438\u043d\u0438\u0444\u0438\u043a\u0430\u0446\u0438\u0438, ni u fazi \u0431\u0443\u0442\u0438\u043b\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u044f.\n<\/p>\n<p>\nPrema \u041a\u043e\u0440\u043d\u0435\u043b\u0438\u0441\u0441\u0435\u043d\u0430, sjeverne padine planine Etna \u2013 kako je mjesto gdje se takva ideja mo\u017ee biti realizirana.\n<\/p>\n<p>2,5 hektara u svom doma\u0107instvu stavi pod \u043d\u0435\u043f\u0440\u0438\u0432\u0438\u0442\u044b\u0435 loze, kultivirane u klasi\u010dnoj, free-standing na\u010din \u2013 na tzv sustavu \u0430\u043b\u044c\u0431\u0435\u0440\u0435\u043b\u043b\u043e (it. alberello, &#8220;banke&#8221;) ili \u0433\u043e\u0431\u043b\u0435 (fr. gobelet, tj. &#8220;\u010da\u0161u&#8221;). Ostatak 2,5 hektara daleko ispod maslina i vo\u0107aka i raznih grmlje.\n<\/p>\n<p>\n&#8220;Ja poku\u0161ati dr\u017eati sve do \u043c\u043e\u043d\u043e\u043a\u0443\u043b\u044c\u0442\u0443\u0440\u0435, da se izbjegne uobi\u010dajene za takve slu\u010dajeve bolesti&#8221;, ka\u017ee on, &#8220;tako da pobrka sadnju loze s razli\u010ditim drve\u0107a i druge vegetacije&#8221;.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/99888c0898f516edd424fe49d0334d53.gif\" \/><\/p>\n<p>\u0422\u043e\u043f\u043e\u0432\u043e\u0435 vino farme zove <strong>&#8220;Magma&#8221;<\/strong>.<\/p>\n<p>To je proizveden od gro\u017e\u0111a \u041d\u0435\u0440\u0435\u043b\u043b\u043e \u041c\u0430\u0441\u043a\u0430\u043b\u0435\u0437\u0435 (Nerello Mascalese). Dob loze \u2013 50-80 godina, i oni se nalaze na samom vrhu zemlji\u0161tu vinograda.<\/p>\n<p>Osim toga vina, proizvedena je jo\u0161 bijela Magma, osnovno vino (bijelo MunJebel Bianco i crveno MunJebel Rosso), kao i jedan pjenu\u0161ava crvena Campagne metodom, i sli\u010dni s tradicionalnim &#8220;\u0434\u0435\u0434\u043e\u0432\u0441\u043a\u0438\u043c metoda&#8221; francuske komune Lima.<\/p>\n<p>Nigdje u proizvodnji vina Azienda Agricola <strong>ne koristi sumporni dioksid<\/strong>, a to je zaista izvanredna osobina (mo\u017ee i kontroverzna u smislu upravljanja kvalitetom, ali je svakako izvanredna.\n<\/p>\n<ul>\n<li>Cm. \u010dlanak &#8220;je li to \u0160tetno za vino sa titan sumpora?&#8221;.<\/li>\n<\/ul>\n<p>Sva vina uzgoj ro\u0111eni strogo sami: nema smetnje. Fermentacija i ekstrakt \u2013 prema drevnoj tradiciji \u2013 u terakota amforama, \u0432\u043a\u043e\u043f\u0430\u043d\u043d\u044b\u0445 u zemlju u podrum (po analogiji s \u043a\u0430\u0445\u0435\u0442\u0438\u043d\u0441\u043a\u0438\u043c metoda u Gruziji).\n<\/p>\n<p>Frank nastoji izbje\u0107i bilo kakve posebne tehnike, svojstvena modernom proizvodnji vina. Ali, na primjer, ako u 2001 mu je sasvim uspio, onda je 2002. nije bila bez malog broja \u0431\u043e\u0440\u0434\u043e\u0441\u043a\u043e\u0439 smjese (na\u0161iroko koristi tradicionalne fungicid \u2013 mje\u0161avine bakar sulfat i vapna).<\/p>\n<p>\nMaceracije se odr\u017eava dugo, \u2013 \u043c\u0435\u0437\u0433\u0430 bri\u0161e se ne prije nego \u0161to \u0107e zavr\u0161iti \u043c\u0430\u043b\u043e\u043b\u0430\u043a\u0442\u0438\u0447\u0435\u0441\u043a\u0430\u044f fermentacija.<\/p>\n<p>\nKoristite zemljane amfora \u2013 previ\u0161e svijetle element proizvodnje. \u0410\u043c\u0444\u043e\u0440\u0430 daje krivi disati, ali ne donosi njega drveni tanina i ne mijenja boju vina.\n<\/p>\n<p>\n&#8220;Udio an\u0111ela&#8221; (gubitke od isparavanja) 400-\u043b\u0438\u0442\u0440\u043e\u0432\u043e\u0439 \u0430\u043c\u0444\u043e\u0440\u0435 pribli\u017eno je jednaka gubicima od 2000-3000 litre cisterni, a 100-litarski \u0430\u043c\u0444\u043e\u0440\u0430 usporediti u tom smislu s tradicionalnim \u0431\u0430\u0440\u0440\u0438\u043a\u043e\u043c (hrast cijev na 225 litara).\n<\/p>\n<p>Cijene:<\/p>\n<ul>\n<li>Magma Rosso usp. cijena u internet trgovinama 7000\u0440. (0,75)<\/li>\n<li>Munjebel Rosso usp. cijena u internet trgovinama 1800\u0440. (0,75)<\/li>\n<\/ul>\n<p>\n&#8220;Mo\u017eda \u0107e vas iznenaditi cijene na moje vina i velika je razlika izme\u0111u vina &#8220;Magma&#8221; i osnovnim crveno &#8220;Mongibello&#8221; (Munjebel). Neka, ja \u0107u objasniti. Kad sam napravio jedan mali izra\u010dun Magma, cijena je bila stvarno visoka zbog ogromnih tro\u0161kova za proizvodnju: izbor i ponovni poprsje \u0433\u0440\u043e\u0437\u0434\u0435\u0439 i bobi\u010dastog vo\u0107a, uzgoj gospine trave i tako dalje shvatio Sam da je nakon odabira gro\u017e\u0111a uvijek ne\u0161to ostaje, i ja sam odlu\u010dio da se &#8220;skupiti&#8221; nije tako skupo vino, ali sa istom filozofijom \u2013 Rosso del Mongibello.\n<\/p>\n<p>\nMagma \u2013 to je skupo \u0442\u043e\u043f\u043e\u0432\u043e\u0435 vino, pristupa\u010dne samo za bogate kupce. Ali moj drugi Rosso je tako\u0111er djelovalo \u043d\u0435\u0434\u0435\u0448\u0435\u0432\u044b\u043c. A ja nisam \u017eelio napraviti vino samo za materijalno bogati ljudi, pa je podigao cijenu na vino Magma i spustio ga na Rosso, izjedna\u010diti ravnote\u017eu i pokriti tro\u0161kove. U kraju imam vrhunski vino, odgovara karakter podru\u010dja i imaju pristupa\u010dne gotovo svaki ljubitelj vina, koje je &#8220;pod pokroviteljstvom&#8221; \u043f\u043e\u0447\u0438\u0442\u0430\u0442\u0435\u043b\u044f\u043c\u0438 Magme. Socijalne cijene, ako \u017eelite.&#8221; <\/p>\n<p class=\"remark\">Frank Cornelissen<\/p>\n<h3>\u0160to se okus vina Frank Cornelissen?<\/h3>\n<p>Jamie Prija (Jamie Goode, poznati istra\u017eiva\u010d vina) ih opisuje kao &#8220;Fantasti\u010dan. Neobi\u010dna, ali uzbudljiv&#8221;.<\/p>\n<p class=\"cite\"><i>&#8220;Mislim, vinski svijet treba takve \u0432\u0438\u043d\u043e\u0434\u0435\u043b\u0430\u0445, kako je Frank \u041a\u043e\u0440\u043d\u0435\u043b\u0438\u0441\u0441\u0435\u043d, \u2013 \u0440\u0430\u0437\u0434\u0432\u0438\u0433\u0430\u044e\u0449\u0438\u0445 granice percepcije o mogu\u0107em. Ja ne o\u010dekujem da \u0107e mnogi vinari \u0107e odustati od SO2 i druge prakse modernog vinarstva, ne. Ali ono \u0161to \u041a\u043e\u0440\u043d\u0435\u043b\u0438\u0441\u0441\u0435\u043d pokazuje svoje \u041c\u0430\u0433\u043c\u043e\u0439, pomo\u0107i \u0107e mnogi razmi\u0161ljati o svojim vinima i njihovim mogu\u0107nostima. A to je definitivan plus.&#8221; \/Jamie Goode<\/i><\/p>\n<p>Valja re\u0107i da je Haciendu Agricola Frank \u041a\u043e\u0440\u043d\u0435\u043b\u0438\u0441\u0441\u0435\u043d\u0430 \u2013 nije jedina takve vrste. Takvi pristupi su se bavili i u Francuskoj i u drugim zemljama.\n<\/p>\n<p>\nAko vam je zanimljiva tema <strong>vina bez sumpornog dioksida<\/strong>, mo\u017eete istra\u017eiti popis proizvo\u0111a\u010da, sastavio je, na primjer evo organizacijom. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Frank \u041a\u043e\u0440\u043d\u0435\u043b\u0438\u0441\u0441\u0435\u043d (Frank Cornelissen) \u2013 \u0431\u0435\u043b\u044c\u0433\u0438\u0435\u0446, \u043e\u0441\u043d\u043e\u0432\u0430\u0432\u0448\u0438\u0439 vinariju na obroncima vulkana Etna na Siciliji. Svoje vino \u2013 znati\u017eeljan uzorak \u0438\u0434\u0435\u0439\u043d\u043e\u0433\u043e vinarstva. A ideja&#8230;<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[],"class_list":["post-2814","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacije"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/posts\/2814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/comments?post=2814"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/posts\/2814\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/media?parent=2814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/categories?post=2814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/tags?post=2814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}