{"id":2822,"date":"2020-01-09T00:29:03","date_gmt":"2020-01-08T21:29:03","guid":{"rendered":"http:\/\/vine-nn.ru\/rechoto-della-valpolicella\/"},"modified":"2020-01-09T00:29:03","modified_gmt":"2020-01-08T21:29:03","slug":"rechoto-della-valpolicella","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/hr\/rechoto-della-valpolicella\/","title":{"rendered":"\u0420\u0435\u0447\u043e\u0442\u043e della Valpolicella"},"content":{"rendered":"<p><strong>Recioto della Valpolicella<\/strong> \u2013 vrlo mirisno slatko crveno vino iz \u043f\u043e\u0434\u0441\u0443\u0448\u0435\u043d\u043d\u043e\u0433\u043e gro\u017e\u0111a (metoda passito), proizvedeni u zoni Valpolicella regije Veneto (sjevero-isto\u010dno od Italije).<\/p>\n<p>\nTo je jedan od najupe\u010datljivijih i karakteristika vina u regiji, posebice u svojoj \u0438\u0433\u0440\u0438\u0441\u0442\u043e\u0439 verzije (spumante).\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/5aafb3579d6a11f4f371652bfc3a4b5b.jpg\" \/><\/p>\n<p class=\"remark\">Oznaka \u0420\u0435\u0447\u043e\u0442\u043e iz zone Valpolicella Classico<\/p>\n<p>\nTip vina &#8220;\u0440\u0435\u0447\u043e\u0442\u043e&#8221; (recioto) pojavio se u eksperimente vinara \u0412\u0430\u043b\u044c\u043f\u043e\u043b\u0438\u0447\u0435\u043b\u043b\u044b, \u0438\u0441\u043a\u0430\u0432\u0448\u0438\u0445 na\u010dine kako bi svoje vino vi\u0161e zasi\u0107ena. Stvar je u tome da lokalne popularne vrste \u043a\u043e\u0440\u0432\u0438\u043d\u0430 i \u0440\u043e\u043d\u0434\u0438\u043d\u0435\u043b\u043b\u0430, a posebno \u043c\u043e\u043b\u0438\u043d\u0430\u0440\u0430, imaju te\u0161ko\u0107e u zapo\u0161ljavanju &#8220;te\u017eine&#8221; (boje, \u0161e\u0107era i arome) u hladnom podneblju zapadne Veneto.\n<\/p>\n<p>\nDa biste pove\u0107ali sadr\u017eaj prirodnih \u0161e\u0107era i aromati\u010dnih spojeva u mo\u0161tu, proizvo\u0111a\u010di \u0412\u0430\u043b\u044c\u043f\u043e\u043b\u0438\u0447\u0435\u043b\u043b\u044b uzeli za praksu su\u0161i gro\u017e\u0111e se odmah nakon berbe. Takva manipulacija uklanja iz bobica vlagu, imaju\u0107i miris i slast. Ova tehnika &#8211; <strong>passito <\/strong>&#8211; dokazao svoj uspjeh i kasnije na\u0161la je svoju primjenu u proizvodnji poznatog vina Amarone \u2013 suha i vi\u0161e alkohola verzije vina \u0420\u0435\u0447\u043e\u0442\u043e.\n<\/p>\n<p>\nGro\u017e\u0111e, koristi se u proizvodnji modernih vina \u0420\u0435\u0447\u043e\u0442\u043e della Valpolicella, odnosi se na raznolikost \u043a\u043e\u0440\u0432\u0438\u043d\u0430 i njegove lokalne varijante \u043a\u043e\u0440\u0432\u0438\u043d\u043e\u043d\u0435.\n<\/p>\n<p>\n Ga bere se cijeli \u0433\u0440\u043e\u0437\u0434\u044c\u044f\u043c\u0438 i u takvom obliku se \u010duvaju u \u0441\u0443\u0448\u0438\u043b\u044c\u043d\u044f\u0445, gdje je toplo i suho. Su\u0161enje traje od tri tjedna do tri mjeseca. Ovaj proces nosi naziv <i>appassimento<\/i>.\n <\/p>\n<p>\nKada ne\u0161to gro\u017e\u0111e \u043f\u043e\u0434\u0432\u044f\u043b\u0438\u0432\u0430\u043b\u0438 slame na prostirkama, koji su dali naziv za takav tip vina \u2013 &#8220;slamnati vina&#8221;. Ove podloge imaju u najtoplijem ku\u0107e ili vinarije. Danas \u0441\u043e\u043b\u043e\u043c\u0443 na podu zamijeniti metalne palete i drvene palete u posebnim \u0441\u0443\u0448\u0438\u043b\u044c\u043d\u044f\u0445.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/8fd341424d832a5ff8c3118d8eabd2d8.jpg\" \/><\/p>\n<p class=\"remark\">Su\u0161enje gro\u017e\u0111a &#8211; appassimento<\/p>\n<p>\nKada je &#8220;\u0430\u043f\u043f\u0430\u0441\u0441\u0438\u043c\u0435\u043d\u0442\u043e&#8221; je zavr\u0161en, gro\u017e\u0111e, bri\u017eno vr\u0161e pritisak, i \u017eestokih pi\u0107a luta do \u017eeljene ravnote\u017ee alkohola tvr\u0111ave i slastice.\n<\/p>\n<p>\nZatim mlado vino mo\u017ee izdr\u017eati u hrastovim ba\u010dvama najmanje dvije godine. Tradicionalni veliki talijanski \u0431\u043e\u0442\u0442\u0438 (vi\u0161e od tisu\u0107u litara) danas ustupila mjesto \u0431\u0430\u0440\u0440\u0438\u043a\u0430\u043c (225 litara) od slavonskog hrasta.\n<\/p>\n<p>\nStandardno vino \u0420\u0435\u0447\u043e\u0442\u043e della Valpolicella mo\u017ee biti napravljen od gro\u017e\u0111a iz bilo kojeg dijela vinogradarsko podru\u010dje Valpolicella. Me\u0111utim, ako je gro\u017e\u0111e u presti\u017enoj pod-zone Classico ili \u0412\u0430\u043b\u044c\u043f\u0430\u043d\u0442\u0435\u043d\u0430, to \u0107e biti nazna\u010deno na etiketi.\n<\/p>\n<p>\nTehnologija proizvodnje vina tipa \u0420\u0435\u0447\u043e\u0442\u043e se primjenjuje i u drugim podru\u010djima, na primjer u slatko bijelo \u0420\u0435\u0447\u043e\u0442\u043e di Soave. I obi\u010dno nusproizvod takve tehnologije \u2013 torta \u043f\u043e\u0434\u0432\u044f\u043b\u0435\u043d\u043d\u043e\u0433\u043e gro\u017e\u0111a \u2013 ide na proizvodnju rakija (sok od destilata). Me\u0111utim, snala\u017eljiv vinari \u0412\u0430\u043b\u044c\u043f\u043e\u043b\u0438\u0447\u0435\u043b\u043b\u044b dovoljno pametni da se ponovno koristiti u proizvodnji vina, \u0432\u044b\u0436\u0438\u043c\u0430\u044f najvi\u0161e koristi i koristi od mukotrpnog i skupog procesa passito.\n<\/p>\n<p>\nDodavanje ovog \u0436\u043c\u044b\u0445\u0430 &#8220;\u043f\u0430\u0441\u0441\u0438\u0442\u043e&#8221; u wort obi\u010dnog vina Valpolicella za zajedni\u010dke fermentacije u cilju oboga\u0107ivanja rijetki taninima i \u0444\u0435\u043d\u043e\u043b\u044c\u043d\u044b\u043c\u0438 vezama, postala \u0161iroko rasprostranjena. Proizlazi dakle vino je poznato sada su Valpolicella \u0420\u0438\u043f\u0430\u0441\u0441\u043e.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recioto della Valpolicella \u2013 vrlo mirisno slatko crveno vino iz \u043f\u043e\u0434\u0441\u0443\u0448\u0435\u043d\u043d\u043e\u0433\u043e gro\u017e\u0111a (metoda passito), proizvedeni u zoni Valpolicella regije Veneto (sjevero-isto\u010dno od Italije)&#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-2822","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\/2822","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=2822"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/posts\/2822\/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=2822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/categories?post=2822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/tags?post=2822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}