{"id":6275,"date":"2020-01-13T00:00:50","date_gmt":"2020-01-12T21:00:50","guid":{"rendered":"http:\/\/vine-nn.ru\/asti\/"},"modified":"2020-01-13T00:00:50","modified_gmt":"2020-01-12T21:00:50","slug":"asti","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/lv\/asti\/","title":{"rendered":"Asti"},"content":{"rendered":"

<\/p>\n

\n Asti<\/strong> \u2013 t\u0101 ir v\u012bna ra\u017eo\u0161anas teritorija (statuss Asti DOCG) It\u0101lijas zieme\u013cos (Pjemontas) un t\u0101ds pats ir salds dzirksto\u0161ais v\u012bns.\n <\/p>\n

V\u012bnogu \u0161\u0137irne: muscat balta 100%<\/p>\n

\nPopul\u0101r\u0101kais dzirksto\u0161ais v\u012bns ar uzrakstu “Asti”<\/strong> , uz eti\u0137etes \u2013 tas Asti spumante (dzirksto\u0161ais). Tiek veikta tikai Pjemontas, galvenok\u0101rt provinc\u0113 Asti, tikai no \u0161\u0137irnes v\u012bnogas moscato \u0431\u0438\u0430\u043d\u043a\u043e (muscat balta), ar zemu alkohola saturu.\n<\/p>\n

Asti spumante at\u013cauts dar\u012bt jebkur\u0101 versiju, saldumi, tostarp extra dry (\u013coti sausa), iz\u0146emot paraugus, kas izdar\u012bti ar klasisko metodi, kuriem ir pie\u013caujamas tikai salds versija. \u0100rpus It\u0101lijas satikt versija at\u0161\u0137iras no saldajiem \u2013 gandr\u012bz nere\u0101li.\n<\/p>\n

\nKop\u0161 1993. gada, kad re\u0123ionam tika pie\u0161\u0137irts augst\u0101kais statuss DOCG, pudeles dzirksto\u0161\u0101 v\u012bna “Asti” p\u0101rtraucis rakst\u012bt v\u0101rdu “spumante” (dzirksto\u0161ais), it k\u0101 uzsverot t\u0101s \u012bpa\u0161o situ\u0101ciju tuvum\u0101 v\u0113l t\u0101das, kas bie\u017ei vien ir “\u0438\u0433\u0440\u0438\u0441\u0442\u043e\u0439 iesp\u0113ju”, lai t\u0101 vai cita v\u012bnogu audz\u0113\u0161anas re\u0123ion\u0101, bet gan Asti DOCG dzirksto\u0161ie v\u012bni \u2013 galven\u0101 t\u0113ma.\n<\/p>\n

\nJa uz eti\u0137etes rakst\u012bts “kaut kas no d ‘Asti”, tad jums rok\u0101s, cits v\u012bnu, bet no t\u0101 pa\u0161a \u0123eogr\u0101fisk\u0101 re\u0123iona. Piem\u0113ram, ne maz\u0101k slavenais v\u012bns \u2013 Moscato d ‘ Asti \u2013 tas ir “viegli dzirksto\u0161ais” (frizzante), baltais (da\u013c\u0113ji)salds v\u012bns, kas ar\u012b no muscat \u0161\u0137irnes. Barbera d ‘ Asti \u2013 klusa sausais sarkanv\u012bns no \u0161\u0137irnes barbera. Dolcetto d ‘ Asti \u2013 klusa sausais sarkanv\u012bns no \u0161\u0137irnes \u0434\u043e\u043b\u044c\u0447\u0435\u0442\u0442\u043e.\n<\/p>\n

\nTaisn\u012bbas labad j\u0101atz\u012bm\u0113, ka augst\u0101k\u0101 kategorija p\u0113c it\u0101\u013cu v\u012bnu klasifik\u0101cija pie\u0161\u0137irta vainu Asti nav, jo t\u0101 izcilu \u012bpa\u0161\u012bbu (k\u0101, piem\u0113ram, k\u016bs\u0101jo\u0161s v\u012bna Franciacorta no Lombardijas), bet ir milz\u012bgs ieguld\u012bjums valsts ekonomik\u0101, t\u0101d\u0113\u013c ra\u017eot \u0161o v\u012bna \u0146emts kontroli no valsts instit\u016bciju puses, jo faktiski ir valsts z\u012bmolu It\u0101lij\u0101. Viegli dzirksto\u0161\u0101 Asti, protams, nek\u0101d\u0101 veid\u0101 nemazina vi\u0146a nopelnus k\u0101 vieglu, gar\u0161\u012bgu un arom\u0101tisku dz\u0113rienu ar miljoniem armiju faniem vis\u0101 pasaul\u0113.\n<\/p>\n

At\u0161\u0137ir\u012bbas Asti spumante no \u0161ampanie\u0161a<\/h2>\n
  • V\u012bnogu \u0161\u0137irne.
    \nMuscat netiek izmantots, lai ra\u017eotu \u0161ampanieti Francij\u0101. Toties tas ir ide\u0101ls, lai viegli lietojams Asti, pateicoties \u0443\u0437\u043d\u0430\u0432\u0430\u0435\u043c\u043e\u043c\u0443, spilgti medus \u0446\u0432\u0435\u0442\u043e\u0447\u043d\u043e\u043c\u0443 arom\u0101tam, kas ir tik p\u0113c gar\u0161as sievie\u0161u pus\u0113 dzirksto\u0161o v\u012bnu cien\u012bt\u0101jiem. <\/p>\n<\/li>\n
  • Ra\u017eo\u0161anas tehnolo\u0123ija.
    \nAt\u0161\u0137ir\u012bb\u0101 no klasisk\u0101 (\u0161ampanie\u0161a) tehnolo\u0123ijas, otrreiz\u0113jo ferment\u0101ciju (kuru rezult\u0101t\u0101 veidojas burbul\u012b\u0161i) notiek nevis pudel\u0113s, bet herm\u0113tiski t\u0113rauda vai emalj\u0113tus tvertnes. \u0160\u012b metode It\u0101lij\u0101 dots nosaukums Metodo Charmat-Martinotti \u2013 v\u0101rd\u0101 izgudrot\u0101jiem, vai vienk\u0101r\u0161i \u0160armu. Tas ir l\u0113t\u0101k un viegl\u0101k klasisk\u0101s (\u0161ampanie\u0161a) metodi, bet sp\u0113k\u0101 da\u017eas funkcijas nav piem\u0113rots sare\u017e\u0123\u012btu dzirksto\u0161o v\u012bnu. Asti uz tiem neattiecas, t\u0101p\u0113c ne kripati\u0146u no t\u0101 necie\u0161. Liel\u0101k\u0101 da\u013ca dzirksto\u0161o v\u012bnu Asti izmanto modific\u0113tu tehnolo\u0123ija \u0160arma (skat\u012bt zem\u0101k). Likums \u013cauj ra\u017eot \u0161is v\u012bns ir klasisks “\u0161ampanie\u0161a” tehnolo\u0123ijas, bet daudz ir t\u0101du v\u012bnu niec\u012bgs. <\/p>\n<\/li>\n
  • Pak\u0101pe saldumi.
    \nAsti \u2013 tas ir salds dzirksto\u0161ais v\u012bns, kas ir piln\u012bgi pamatoti muscat \u0161\u0137irnes un to tirgus ni\u0161u, ko aiz\u0146em att\u0113ls. \u0160ampanietis ir uzskat\u0101mi par piln\u012bgi citas nianses gar\u0161as un arom\u0101ta, \u0440\u043e\u0436\u0434\u0430\u0435\u043c\u044b\u0435 \u0161\u0137irne chardonnay un pinot noir ka\u013c\u0137akmens augsn\u0113s Champagne. T\u0101p\u0113c \u0161ampanietis ir gandr\u012bz tikai sausas un \u013coti sausas dzirksto\u0161ais. <\/p>\n<\/li>\n
  • Cena.
    \nAsti \u2013 ir diezgan pieejamu prieku sal\u012bdzinot ar \u0161ampanieti. Lai gan vi\u0146a popularit\u0101te ir novedusi pie t\u0101, ka pudele Asti bie\u017ei vien maks\u0101 d\u0101rg\u0101k par dzirksto\u0161o v\u012bnu no cit\u0101m valst\u012bm, jo \u012bpa\u0161i, ja runa ir par t\u0101diem brendiem, k\u0101 Asti Martini Asti \u0427\u0438\u043d\u0437\u0430\u043d\u043e un Asti \u041c\u043e\u043d\u0434\u043e\u0440\u043e.\n<\/li>\n

    Martini Asti<\/h2>\n

    \n Iez\u012bme ra\u017eo\u0161anas daudziem dzirksto\u0161ais v\u012bns Asti \u2013 ieskaitot Asti Martini \u2013 ir modific\u0113ta tehnolo\u0123ija. Izmanto, lai liel\u0101k\u0101 da\u013ca it\u0101lijas dzirksto\u0161ie v\u012bni (piem\u0113ram, Prosecco) tehnolo\u0123ija “\u0160armu” ietver otrreiz\u0113jo ferment\u0101ciju v\u012bna liel\u0101s t\u0113rauda muc\u0101s.\n<\/p>\n

    \n Asti Martini<\/strong> veikta bez ferment\u0101ciju visp\u0101r. T\u0101 jau ir pirm\u0101 ferment\u0101cija notiek herm\u0113tiski iepakojumos, apkopojot vainas burbu\u013ci. <\/p>\n

    Un, raugi, ir atsij\u0101ti l\u012bdz t\u0101 piln\u012bb\u0101 pabeidzis savu darbu, pateicoties kam v\u012bn\u0101 saglab\u0101jas pietiekami daudz cukuru, bet cietoksnis nepasp\u0113j pacelties augst\u0101k par 7-9%
    \n\u0160\u012bs izmai\u0146as tehnolo\u0123ijas \u013cauj piln\u012bg\u0101k atkl\u0101t potenci\u0101lu Muscat \u0161\u0137irnes, kas \u0438\u0433\u0440\u0438\u0441\u0442\u043e\u043c vainas d\u0113\u013c, saglab\u0101jot t\u0101 s\u0101kotn\u0113jo \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0443. <\/p>\n

    \nIr v\u0113rts atz\u012bm\u0113t, ka dzirksto\u0161o v\u012bna Asti no slavenu z\u012bmolu neatpaliek kvalit\u0101tes zi\u0146\u0101 daudzi maz\u0101k paz\u012bstami z\u012bmoli, un maz ir no\u0161\u0137irami no t\u0101m p\u0113c gar\u0161as. Tom\u0113r, psiholo\u0123ija pirc\u0113jam ir t\u0101da, ka, piem\u0113ram, pa ce\u013cam ciemos cilv\u0113ki m\u0113dz \u0146emt no plauktiem to, ka sant\u012bmiem. Un slavu, k\u0101 zin\u0101ms, maks\u0101 d\u0101rgi…\n<\/p>\n

    Moscato d ‘ Asti<\/h2>\n

    \nMoscato d ‘Asti<\/strong> (Moscato d’ Asti) ir pussaldais, viegli dzirksto\u0161ais (\u0444\u0440\u0438\u0437\u0430\u043d\u0442\u0435) \u0441\u043b\u0430\u0431\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u043e\u0435 v\u012bns no Pjemonta. K\u0101 izriet no nosaukuma \u2013 tas ir v\u012bns no muscat \u0161\u0137irnes balta.\n<\/p>\n

    <\/p>\n

    \nMuscat balts audz\u0113 Pjemontas jau gadsimtiem ilgi. \u0160\u012b ir \u013coti popul\u0101ra \u0161\u0137irne vis\u0101 vidusj\u016bras re\u0123ion\u0101, kas paz\u012bstams ar\u012b ar savu fran\u010du nosaukumu muscat blanc \u00e0 petits grains. No t\u0101 ra\u017eo un sausa, un saldie v\u012bni, arom\u0101ts, kas parasti ir aprakst\u012bts k\u0101 svaigu apels\u012bnu ziedu. “Nopietnas” v\u012bna, no t\u0101 dara, bet diezgan veiksm\u012bgi pielieto ra\u017eo\u0161anas plau\u0161u, god\u012bgu, da\u017ek\u0101rt diezgan spilgti v\u012bnu, kuru vid\u016b ir viena no pirmaj\u0101m viet\u0101m ie\u0146em Moscato d ‘ Asti.\n<\/p>\n

    \nMoscato d ‘ Asti bie\u017ei jauc ar Asti spumante.
    \nBet starp t\u0101m ir da\u017eas at\u0161\u0137ir\u012bbas.
    \nMoscato d ‘ Asti vair\u0101k salds, maz\u0101k dzirksto\u0161ais un maz\u0101k alkohola (4-6%), nek\u0101 Asti spumante (l\u012bdz 9% alk.). B\u016btisk\u0101kais at\u0161\u0137ir\u012bba ir pak\u0101pe, \u0448\u0438\u043f\u0443\u0447\u0435\u0441\u0442\u0438: Moscato d ‘ Asti \u2013 tas ir stils frizzante (spiediens pudel\u0113 l\u012bdz 1,5 atm.), bet dzirksto\u0161ais Asti \u2013 tas ir spumante (3,5 atm.)\n<\/p>\n

    Barbera d ‘ Asti<\/h2>\n

    \nBarbera d ‘Asti”<\/strong> \u2013 viens no slaven\u0101kajiem v\u012bnu degust\u0101cija Pjemontas re\u0123iona uz zieme\u013crietumiem no It\u0101lijas. 2008. to ir sa\u0146\u0113musi DOCG statusu. <\/p>\n

    T\u0101 ir klusa (nav dzirksto\u0161ais) sausais sarkanv\u012bns no \u0161\u0137irnes barbera, kas liel\u0101ko da\u013cu izkrau\u0161anu no Pjemontas. Saska\u0146\u0101 ar noteikumiem re\u0123iona, \u0161\u012b \u0161\u0137irne ir j\u0101b\u016bt vismaz 85% ir pie vainas ar eti\u0137eti “Barbera d ‘Asti”, un vi\u0146a cietoksnis ir j\u0101b\u016bt ne maz\u0101k k\u0101 11,5%.
    \nRa\u017eo\u0161ana \u0161o v\u012bnu koncentr\u0113jas apk\u0101rt pils\u0113tas Asti.\n<\/p>\n

    <\/p>\n

    \nBarbera ir maig\u0101ks un “pieejams” (p\u0113c uztverei) agr\u0101k\u0101 vecum\u0101, nek\u0101 nebbiolo, no kura dara izcili v\u012bni Pjemonta (skat\u012bt Barolo), par ko m\u012blam lielu skaitu pat\u0113r\u0113t\u0101ju.
    \n Tom\u0113r vi\u0146\u0161 ir sp\u0113j\u012bgs uz \u0101trums ir l\u012bdz 8 gadu vecumam.\n<\/p>\n

    \nV\u012bna kategorija Barbera d ‘ Asti \u0441\u0443\u043f\u0435\u0440\u0438\u043e\u0440\u0435 pieejami ne maz\u0101k k\u0101 gadu, no kuriem ne maz\u0101k k\u0101 se\u0161us m\u0113ne\u0161us \u2013 muc\u0101. P\u0101r\u0113jie v\u012bni ir j\u0101iet uz p\u0101rdo\u0161anu ne agr\u0101k k\u0101 1. martam n\u0101kamaj\u0101 gad\u0101 p\u0113c ra\u017eas gada.\n<\/p>\n

    Autors: P\u0101rvaldnieks “V\u012bna Klases”<\/p>\n","protected":false},"excerpt":{"rendered":"

    Asti \u2013 t\u0101 ir v\u012bna ra\u017eo\u0161anas teritorija (statuss Asti DOCG) It\u0101lijas zieme\u013cos (Pjemontas) un t\u0101ds pats ir salds dzirksto\u0161ais v\u012bns. V\u012bnogu \u0161\u0137irne: muscat…<\/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-6275","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\/6275","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=6275"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6275\/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=6275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}