{"id":6269,"date":"2020-01-12T23:58:11","date_gmt":"2020-01-12T20:58:11","guid":{"rendered":"http:\/\/vine-nn.ru\/valpolicella\/"},"modified":"2020-01-12T23:58:11","modified_gmt":"2020-01-12T20:58:11","slug":"valpolicella","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/lv\/valpolicella\/","title":{"rendered":"Valpolicella"},"content":{"rendered":"

Valpolicella<\/strong> \u2013 pati slaven\u0101 apgabals v\u012bnogu audz\u0113\u0161anas re\u0123ion\u0101 Veneto uz It\u0101lijas zieme\u013caustrumos, kuras nosaukums tulkojams k\u0101 “ieleja daudziem pagrabiem”. <\/p>\n

T\u0101s popularit\u0101te nav gr\u016bti saprast, ja jums ir iepazinu\u0161ies ar viegli \u043f\u044c\u044e\u0449\u0438\u043c\u0438\u0441\u044f sarkano v\u012bnu ar uzrakstu Valpolicella un to presti\u017eu kol\u0113\u0123iem par \u2013 bieza, pies\u0101tin\u0101ta Amarone della Valpolicella.\n <\/p>\n

Pamata v\u012bnu re\u0123ions<\/h2>\n

\nStandarta v\u012bna re\u0123iona \u2013 vienk\u0101r\u0161i Valpolicella \u2013 tas ir spilgti sarkano aug\u013cu, ar dz\u012bvu gar\u0161u un arom\u0101tu mellenes, ban\u0101nus un atpaz\u012bstami nots sk\u0101bi \u0137ir\u0161i, kas rakstur\u012bga sarkano v\u012bnu zieme\u013cu It\u0101lij\u0101.\n<\/p>\n

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\n To var dzert ar\u012b istabas temperat\u016br\u0101, un nedaudz atdzes\u0113tu \u2013 ide\u0101ls variants, lai nepiespiest\u0101 silt\u0101 vasaras vakar\u0101. Pavisam cita lieta \u2013 v\u012bna Ripasso, Amarone un \u0420\u0435\u0447\u043e\u0442\u043e no t\u0101 pa\u0161a re\u0123iona.\n<\/p>\n

\nRun\u0101jot par stila b\u0101zes v\u012bni, Valpolicella var saukt it\u0101\u013cu atbilde Beaujolais. Tom\u0113r runa nav tikai stils. Piem\u0113ram, Beaujolais, p\u0113d\u0113jos vair\u0101kus gadu desmitus Valpolicella v\u012bns saboj\u0101t savu reput\u0101ciju, c\u012b\u0146a par apjomiem un nepast\u0101v\u012bgo dabu kvalit\u0101ti.\n<\/p>\n

\nZona ra\u017eo Valpolicella, \u0440\u0430\u0437\u0434\u0443\u043b\u0430\u0441\u044c uz 1960\u0445, kad sa\u0146\u0113mu statuss DOC. Turpm\u0101kajos gados 40 kvalit\u0101ti, ko rada v\u012bna stipri \u043f\u0440\u044b\u0433\u0430\u043b\u043e, k\u0101 skaita (izeja uz vienu hekt\u0101ru) ir t\u0101lu no pamatotas. Cenas ir sasniegu\u0161as zem\u0101ko punktu 1970-1980, kad zemas izmaksas par kilogramu viet\u0113jo v\u012bnogu veda pie t\u0101, ka fokus\u0113ti uz k\u0101 ra\u017eot\u0101ji (\u012bpa\u0161i lab\u0101kaj\u0101s viet\u0101s Valpolicella Classico un Valpantena) zaud\u0113 stimulu darboties ar v\u012bnogul\u0101jiem, kas, savuk\u0101rt, velo v\u0113l lielu daudzumu izlaiduma v\u012bna Valpolicella, un cenas ir nosl\u0113gu\u0161i tailspin. Situ\u0101ciju izgl\u0101ba negaid\u012bti liela interese par v\u012bna Amarone uz 1990\u0445.\n<\/p>\n

\u0160\u0137irnes v\u012bniem Valpolicella<\/h3>\n

\nValpolicella v\u012bns dara no \u0161\u0137irnes \u043a\u043e\u0440\u0432\u0438\u043d\u0430, \u0440\u043e\u043d\u0434\u0438\u043d\u0435\u043b\u043b\u0430 un \u043c\u043e\u043b\u0438\u043d\u0430\u0440\u0430.\n<\/p>\n

\n\u041a\u043e\u0440\u0432\u0438\u043d\u0430<\/b> tiek uzskat\u012bta par v\u0113rt\u012bg\u0101ko no trim. Un tie\u0161i t\u0101 ir visvair\u0101k tradicion\u0101lo no \u0161\u012bm sast\u0101vda\u013c\u0101m. \u0160\u012b \u0161\u0137irne ir cie\u0161i turas pie favor\u012btiem, ra\u017eot\u0101ju Valpolicella augstas klases, jo \u012bpa\u0161i Amarone, \u0420\u0435\u0447\u043e\u0442\u043e un Valpolicella, Ripasso. Silt\u0101, labi \u0434\u0440\u0435\u043d\u0438\u0440\u0443\u0435\u043c\u044b\u0445 augsn\u0113s \u043a\u043e\u0440\u0432\u0438\u043d\u0430 dod v\u012bnu vair\u0101k “mazs”, nek\u0101 pie\u0146emts gaid\u012bt no Valpolicella, kas izskaidro bezdibenis, dala “\u0434\u0435\u0436\u0443\u0440\u043d\u043e\u0435” v\u012bns Valpolicella, ar l\u012bdzenumiem un v\u012bna Amarone ar pakalniem zonas Classico.\n<\/p>\n

\n\u0420\u043e\u043d\u0434\u0438\u043d\u0435\u043b\u043b\u0430<\/b> iekarojis popularit\u0101ti 1960-70 pateicoties bra\u0161s augl\u012bbu.\n<\/p>\n

\n\u041c\u043e\u043b\u0438\u043d\u0430\u0440\u0430<\/b> pa\u0161u b\u0101la seja, un tam ir p\u0101r\u0101k augstu sk\u0101bumu un noslieci uz \u0101tru oksid\u0101ciju. To izmanto\u0161ana ir nep\u0101rtraukti samazin\u0101s.\n<\/p>\n

\nV\u012bna ra\u017eo\u0161anas teritorija Valpolicella sedz lielu da\u013cu rietumu Veneto, \u043f\u0440\u043e\u0441\u0442\u0438\u0440\u0430\u044f\u0441\u044c uz zieme\u013ciem uz kalniem virs \u0412\u0435\u0440\u043e\u043d\u043e\u0439 (j\u016bdzes uz desmit) un, kur tas ir divreiz vair\u0101k par \u0161o \u2013 no austrumiem uz rietumiem, starp Soave un Bardolino.\n<\/p>\n

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\nLab\u0101kais \u0442\u0435\u0440\u0440\u0443\u0430\u0440\u044b atrodas zieme\u013cu da\u013c\u0101 zonas Classico.\n<\/p>\n

\n Ciemati\u0146\u0161 \u0413\u0430\u0440\u0433\u0430\u043d\u044c\u044f\u0433\u043e k\u013cuva m\u0101jvieta v\u012bnogul\u0101jiem, kurus var pieskait\u012bt pie viena no lab\u0101kaj\u0101m re\u0123ion\u0101, bet vair\u0101k paz\u012bstams k\u0101 gar\u012bg\u0101 Dzimtene \u0161\u0137irnes \u0433\u0430\u0440\u0433\u0430\u043d\u0435\u0433\u0430 \u2013 pamati balto v\u012bnu Soave un \u0413\u0430\u043c\u0431\u0435\u043b\u043b\u0430\u0440\u0430. Viet\u0113jie kalni pace\u013cas l\u012bdz 610 m) virs j\u016bras l\u012bme\u0146a, \u0432\u044b\u0440\u044b\u0432\u0430\u044f\u0441\u044c pla\u0161umos svaiga sub-alpu gaisa un veido l\u012bdzenumi, kas v\u0113rsti uz vis\u0101m pus\u0113m gaismas un \u043b\u043e\u0432\u044f\u0449\u0438\u0435 katrs stari\u0146\u0161 zieme\u013caustrumu it\u0101lijas saules.\n<\/p>\n

\u012apa\u0161as v\u012bna re\u0123ions<\/h2>\n

\nSakar\u0101 ar to, ka Valpolicella v\u012bns tradicion\u0101li bija br\u012b\u017eiem p\u0101rvietosies virzien\u0101 ir \u013coti viegli spektra, viet\u0113jie v\u012bndari ieviesa da\u017e\u0101das tehnikas, kas \u013cauj pievienot tai dzi\u013cumu un sare\u017e\u0123\u012bt\u012bbu. Metodes passito un ripasso deva ir tik interesanti rezult\u0101ti, kas galu gal\u0101 vi\u0146iem bija velt\u012btas atsevi\u0161\u0137as DOC (lai \u0412\u0430\u043b\u044c\u043f\u043e\u043b\u0438\u0447\u0435\u043b\u0430 Ripasso) un pat DOCG (lai wing tips “\u043f\u0430\u0441\u0441\u0438\u0442\u043e” – Amarone un \u0420\u0435\u0447\u043e\u0442\u043e).\n<\/p>\n

\nMetode “\u043f\u0430\u0441\u0441\u0438\u0442\u043e”<\/strong> paredz \u043f\u043e\u0434\u0441\u0443\u0448\u0438\u0432\u0430\u043d\u0438\u0435 ogu vair\u0101kas ned\u0113\u013cas vai m\u0113ne\u0161us, pirms pak\u013caut tos \u0441\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u043d\u0438\u044e. Pa \u0161o laiku koncentr\u0101cija cukura un \u0432\u043a\u0443\u0441\u043e\u0430\u0440\u043e\u043c\u0430\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0445 vielu vi\u0146iem palielin\u0101s tik daudz, ka ar to pietiek, lai ra\u017eotu \u013coti pies\u0101tin\u0101ti v\u012bni ar augst\u0101ku alkohola saturu. Cm. Amarone della Valpolicella <\/p>\n

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\nMetode “ripasso”<\/strong> (burtiski “v\u0113lreiz pass”), ir izmantot jau \u0441\u0431\u0440\u043e\u0436\u0435\u043d\u043d\u043e\u0433\u043e rau\u0161u “\u043f\u0430\u0441\u0441\u0438\u0442\u043e”, lai kop\u012bgi ferment\u0101cijas ar \u0441\u0443\u0441\u043b\u043e\u043c b\u0101zes Valpolicella, lai dotu p\u0113d\u0113jo raksturu un sare\u017e\u0123\u012bt\u012bbu. \u0160\u012b prakse tika nostiprin\u0101ta 2007. gad\u0101 k\u0101 neatkar\u012bga kategorija Valpolicella Ripasso. <\/p>\n","protected":false},"excerpt":{"rendered":"

Valpolicella \u2013 pati slaven\u0101 apgabals v\u012bnogu audz\u0113\u0161anas re\u0123ion\u0101 Veneto uz It\u0101lijas zieme\u013caustrumos, kuras nosaukums tulkojams k\u0101 “ieleja daudziem pagrabiem”. T\u0101s popularit\u0101te nav gr\u016bti…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-6269","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saistita-informacija"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/comments?post=6269"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6269\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/media?parent=6269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}