{"id":2828,"date":"2020-01-09T00:31:36","date_gmt":"2020-01-08T21:31:36","guid":{"rendered":"http:\/\/vine-nn.ru\/marsala\/"},"modified":"2020-01-09T00:31:36","modified_gmt":"2020-01-08T21:31:36","slug":"marsala","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/hr\/marsala\/","title":{"rendered":"Marsala"},"content":{"rendered":"<p>\n  <strong>Marsala<\/strong> (Marsala) \u2013 talijanski je utvr\u0111eno vina iz grada Marsala i okolice (Sicilija). <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/ec434c296e2da2fd34c8b92b22cf8194.jpg\" \/><\/p>\n<p>Na izvoz idu u osnovi \u043f\u043e\u043b\u0443\u0441\u043b\u0430\u0434\u043a\u0430\u044f i slatke verzije. Na Siciliji postoje kao poja\u010dana suhe, tako i \u043d\u0435\u043a\u0440\u0435\u043f\u043b\u0435\u043d\u044b\u0435 vina Marsala.\n<\/p>\n<p>Sorte gro\u017e\u0111a: grillo (glavni), \u0438\u043d\u0437\u043e\u043b\u0438\u044f, \u043a\u0430\u0442\u0430\u0440\u0440\u0430\u0442\u0442\u043e (za bijela vina Marsala). \u041f\u0438\u043d\u044c\u044f\u0442\u0435\u043b\u043b\u043e, \u043d\u0435\u0440\u0435\u043b\u043b\u043e \u043c\u0430\u0441\u043a\u0430\u043b\u0435\u0437\u0435, \u0434\u0430\u043c\u0430\u0441\u043a\u0438\u043d\u043e, nero d &#8216; \u0410\u0432\u043e\u043b\u0430 (za Marsala rubino)<\/p>\n<p>Tvr\u0111ava: 15%-20%<\/p>\n<p>Marsala pripada vina sa prepoznatljivim tonovima \u043e\u043a\u0441\u0438\u0434\u0430\u0446\u0438\u0438, nastaju zbog brzine zatvara\u010da nepotpune ba\u010dvama i primjenu sustava &#8220;\u0441\u043e\u043b\u0435\u0440\u0430&#8221; (kao u \u0445\u0435\u0440\u0435\u0441\u0430\u0445).<\/p>\n<p class=\"thesis\">\nU \u0161panjolskom jeziku ova grupa mirisa je dobila naziv \u0440\u0430\u043d\u0441\u044c\u043e (rancio). To nijanse \u0161umskog orasima, toasting kruh, suhih bijelih gljiva, zemlji\u0161ta. Posebno jasno se oni manifestiraju u suhim verzije takvih vina, kao i Marsala vino i Pro\u0161ek.\n<\/p>\n<p>\n<strong>Boja Marsala<\/strong> varira od tamno-zlatno do svijetlo amber. Na etiketi se mo\u017ee nai\u0107i na oznake koje se odnose na svojstva vina, \u043f\u0440\u043e\u044f\u0432\u043b\u044f\u0435\u043c\u043e\u0433\u043e u svojoj boji:\n<\/p>\n<ul>\n<li> <i>Oro<\/i> Zlatni <\/li>\n<li>  <i>Ambra<\/i> Amber <\/li>\n<li>  <i>Rubino<\/i> Rubin \u2013 rezultat kori\u0161tenja crnih sorti gro\u017e\u0111a<\/li>\n<\/ul>\n<h3>Prema trajanju ekspozicije Marsala dijeli se na:<\/h3>\n<ul>\n<li> <i>Fine<\/i> \u2013 najmanje godinu dana<\/li>\n<li>  <i>Superiore<\/i> \u2013 najmanje dvije godine<\/li>\n<li>  <i>Superiore riserva<\/i> \u2013 najmanje \u010detiri godine<\/li>\n<li> <i>Vergine\/soleras <\/i> \u2013 najmanje pet godina<\/li>\n<li>  <i>Vergine \/ Soleras Stravecchio <\/i> \u2013 najmanje 10 godina <\/li>\n<li>  <i>Vergine \/ Soleras Riserva <\/i> \u2013 najmanje 10 godina<\/li>\n<\/ul>\n<h2>Kao \u0161to je utvr\u0111eno vina Marsala<\/h2>\n<p>Gro\u017e\u0111e \u0107e sredinom rujna. Nakon blagog pritiska, \u017eestokih pi\u0107a prolazi sporo \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0430\u0446\u0438\u044e pri kontroliranoj temperaturi 20-25 stupnjeva.<\/p>\n<p>Dobivena osnovno vino ima \u0441\u043e\u043b\u043e\u043c\u0435\u043d\u043d\u044b\u0439 boja, tvr\u0111ava je oko 12% i preostali \u0161e\u0107er ne manje od 20gl.<br \/>\nNa toj na taj na\u010din osnovnom srami se dodaju \u043c\u0438\u0441\u0442\u0435\u043b\u044c (ina\u010de zove <i>sifone<\/i> \u2013 mje\u0161avina svje\u017eeg gro\u017e\u0111a gospine trave i alkohola) i <i>mosto cotto<\/i> (\u0443\u0432\u0430\u0440\u0435\u043d\u043d\u044b\u0439 otprilike tre\u0107inu volumena svje\u017ei sok od gro\u017e\u0111a), koji daju krivi Marsala \u017eeljeni sadr\u017eaj \u0161e\u0107era, alkohola i tradicionalni za Marsala okus.<\/p>\n<h3>Marsala Vergine<\/h3>\n<p>Ovaj tip Marsala \u2013 je rijedak. Njegova proizvodnja je oko 3% od ukupnog broja. Za razliku od &#8220;standardnih&#8221; vina Marsala, u proizvodnji Marsala Vergine ne koriste ni \u043c\u0438\u0441\u0442\u0435\u043b\u044c, ni mosto cotto. Nakon ugradnje osnovnog vina gro\u017e\u0111a alkohol, vr\u0161i izvod najmanje u roku od 5 godina po metodi &#8220;\u0441\u043e\u043b\u0435\u0440\u0430&#8221; \u2013 kako u proizvodnji \u0161panjolski \u0425\u0435\u0440\u0435\u0441\u043e\u0432. <\/p>\n<p>To je najtanji, najlak\u0161i &#8220;\u010dist&#8221; izbor za Mar\u0161ala. Posebno su zanimljivi uzorci, izra\u0111ene su 100% od sorte Grillo.\n<\/p>\n<h2>Povijest vina Marsala<\/h2>\n<p>Moderan stil \u043a\u0440\u0435\u043f\u043b\u0435\u043d\u043e\u0433\u043e vina Marsala je stvoren engleskog trgovca Ivanom \u0412\u0443\u0434\u0445\u0430\u0443\u0437\u043e\u043c, \u0442\u043e\u0440\u0433\u043e\u0432\u0430\u0432\u0448\u0438\u043c \u043f\u043e\u0440\u0442\u0432\u0435\u0439\u043d\u0430\u043c\u0438, \u0445\u0435\u0440\u0435\u0441\u0430\u043c\u0438 i \u043c\u0430\u0434\u0435\u0439\u0440\u043e\u0439.<\/p>\n<p>U 1770\u0445 je stigao na Siciliju, u port Marsala, gdje je poku\u0161ao lokalne suha i polu-suha vina, vrlo \u043d\u0430\u043f\u043e\u043c\u0438\u043d\u0430\u0432\u0448\u0438\u0435 po ukusu popularni onda u Engleskoj \u0161panjolska i portugalska vina, kojima se trguje. \u0160to i ne \u010dudi: u proizvodnji onih vina primijenjena metoda, sli\u010dno sa \u0161panjolskim metoda <i>Criaderas y Solera<\/i> (&#8220;\u043a\u0440\u0438\u0430\u0434\u0435\u0440\u0430\u0441 i \u0441\u043e\u043b\u0435\u0440\u0430&#8221;), koja se zvala ovdje <i>perpetuum <\/i>i sastojao se u \u0434\u043e\u043b\u0438\u0432\u0435 vina nove berbe u ba\u010dve sa starim vinom.<\/p>\n<p>Da \u0434\u043e\u0432\u0435\u0437\u0442\u0438 ugodan vino do rodnoj Engleskoj, \u0412\u0443\u0434\u0445\u0430\u0443\u0437 dodao u njega rakije. Tako je ro\u0111en Marsala vino, kako mi ga znamo danas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Marsala (Marsala) \u2013 talijanski je utvr\u0111eno vina iz grada Marsala i okolice (Sicilija). Na izvoz idu u osnovi \u043f\u043e\u043b\u0443\u0441\u043b\u0430\u0434\u043a\u0430\u044f i slatke verzije. Na&#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-2828","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\/2828","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=2828"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/posts\/2828\/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=2828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/categories?post=2828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/tags?post=2828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}