{"id":7858,"date":"2020-01-14T15:20:47","date_gmt":"2020-01-14T12:20:47","guid":{"rendered":"http:\/\/vine-nn.ru\/rechoto-della-valpolicella\/"},"modified":"2020-01-14T15:20:47","modified_gmt":"2020-01-14T12:20:47","slug":"rechoto-della-valpolicella","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/ro\/rechoto-della-valpolicella\/","title":{"rendered":"\u0420\u0435\u0447\u043e\u0442\u043e della Valpolicella"},"content":{"rendered":"<p><strong>Recioto della Valpolicella<\/strong> , foarte aromat dulce vin ro\u0219u din \u043f\u043e\u0434\u0441\u0443\u0448\u0435\u043d\u043d\u043e\u0433\u043e de struguri (metoda passito) produse \u00een zona de Valpolicella din regiunea Veneto (nord-est a Italiei).<\/p>\n<p>\nAceasta este una dintre cele mai importante \u0219i caracteristice de vinuri din regiune, \u00een special \u00een \u0438\u0433\u0440\u0438\u0441\u0442\u043e\u0439 versiune (spumante).\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/7c541eb5283262f1cb375f2539902f32.jpg\" \/><\/p>\n<p class=\"remark\">Eticheta \u0420\u0435\u0447\u043e\u0442\u043e din zona Valpolicella Classico<\/p>\n<p>\nTip de vin &#8222;\u0440\u0435\u0447\u043e\u0442\u043e&#8221; (recioto) a ap\u0103rut \u00een urma experimentelor vinificatorilor \u0412\u0430\u043b\u044c\u043f\u043e\u043b\u0438\u0447\u0435\u043b\u043b\u044b, c\u0103ut\u00e2ndu-modalit\u0103\u021bi de a face propriile lor vin mai saturate. Faptul c\u0103 autorit\u0103\u021bile locale populare soiuri de corvin \u0219i rondinella, dar mai ales molinara, care se confrunt\u0103 cu dificult\u0103\u021bi cu un set de &#8222;greutate&#8221; (culori, zah\u0103r \u0219i arome), \u00eentr-un climat de vest Veneto.\n<\/p>\n<p>\nPentru a cre\u0219te con\u021binutul de zaharuri naturale \u0219i compu\u0219i aromatici \u00een must, produc\u0103torii \u0412\u0430\u043b\u044c\u043f\u043e\u043b\u0438\u0447\u0435\u043b\u043b\u044b a preluat \u00een practica se usuc\u0103 un pic de struguri imediat dup\u0103 recoltare. O astfel de manipulare elimin\u0103 din fructe de padure umezeala, p\u0103str\u00e2nd aroma \u0219i dulcea\u021ba. Aceasta tehnica &#8211; <strong>passito <\/strong>&#8211; a dovedit succesul \u0219i, mai t\u00e2rziu, \u0219i-a g\u0103sit aplicarea \u00een produc\u021bie a celebrului vin \u0410\u043c\u0430\u0440\u043e\u043d\u0435 \u2013 uscat \u0219i mai alcoolice versiune de vinuri \u0420\u0435\u0447\u043e\u0442\u043e.\n<\/p>\n<p>\nDe struguri, utilizate \u00een produc\u021bia modern\u0103 de vin \u0420\u0435\u0447\u043e\u0442\u043e della Valpolicella, se refer\u0103 la un soi corvin \u0219i locale, soiuri \u043a\u043e\u0440\u0432\u0438\u043d\u043e\u043d\u0435.\n<\/p>\n<p>\n Sa culeg ciorchini \u00eentregi \u0219i \u00een aceast\u0103 form\u0103 se p\u0103streaz\u0103 \u00een \u0441\u0443\u0448\u0438\u043b\u044c\u043d\u044f\u0445, \u00een cazul \u00een care este cald \u0219i uscat. Uscarea dureaz\u0103 de la trei s\u0103pt\u0103m\u00e2ni p\u00e2n\u0103 la trei luni. Acest proces poart\u0103 numele de <i>appassimento<\/i>.\n <\/p>\n<p>\nAtunci c\u00e2nd strugurii \u043f\u043e\u0434\u0432\u044f\u043b\u0438\u0432\u0430\u043b\u0438 pe paie \u043f\u043e\u0434\u0441\u0442\u0438\u043b\u043a\u0430\u0445, care a dat numele acestui tip de vin \u2013 &#8222;vin de paie&#8221;. Aceste substrat dispuneau \u00een cea mai cald\u0103 parte a casei sau de podgorie. Ast\u0103zi paie pe podea \u00eenlocuit metalice paleti si paleti din lemn speciale \u0441\u0443\u0448\u0438\u043b\u044c\u043d\u044f\u0445.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/7a80b0b045a4a5442e26a42cc7337c60.jpg\" \/><\/p>\n<p class=\"remark\">Uscarea strugurilor &#8211; appassimento<\/p>\n<p>\nC\u00e2nd &#8222;\u0430\u043f\u043f\u0430\u0441\u0441\u0438\u043c\u0435\u043d\u0442\u043e&#8221; completat, struguri presat cu grij\u0103, \u0219i trebuie s\u0103 r\u0103t\u0103ceasc\u0103 p\u00e2n\u0103 la a atinge dorit de echilibru alcoolice cet\u0103\u021bii \u0219i dulciuri.\n<\/p>\n<p>\nApoi vin p\u0103strate \u00een butoaie de stejar cel pu\u021bin doi ani. Tradi\u021bionale uria\u0219e italiene \u0431\u043e\u0442\u0442\u0438 (mai mult de o mie de litri) de ast\u0103zi a cedat locul \u0431\u0430\u0440\u0440\u0438\u043a\u0430\u043c (225 litri) din \u0441\u043b\u0430\u0432\u043e\u043d\u0441\u043a\u043e\u0433\u043e de stejar.\n<\/p>\n<p>\nStandard vin \u0420\u0435\u0447\u043e\u0442\u043e della Valpolicella poate fi f\u0103cut din struguri din orice parte a vinicole a regiunii Valpolicella. Cu toate acestea, dac\u0103 acest lucru struguri de prestigiu din sub-zona Classico sau \u0412\u0430\u043b\u044c\u043f\u0430\u043d\u0442\u0435\u043d\u0430, atunci acest lucru va fi indicat pe etichet\u0103.\n<\/p>\n<p>\nTehnologia de producere a vinului de tip \u0420\u0435\u0447\u043e\u0442\u043e se aplic\u0103 \u0219i \u00een alte regiuni, de exemplu \u00een dulce alb \u0420\u0435\u0447\u043e\u0442\u043e di Soave. \u0218i, de obicei, un produs secundar al unei astfel de tehnologii \u2013 tort \u043f\u043e\u0434\u0432\u044f\u043b\u0435\u043d\u043d\u043e\u0433\u043e de struguri \u2013 merge la produc\u021bia de grappa (distilat de struguri). Cu toate acestea, plin vinificatorii \u0412\u0430\u043b\u044c\u043f\u043e\u043b\u0438\u0447\u0435\u043b\u043b\u044b lovit repetat s\u0103-l utiliza\u021bi \u00een produc\u021bia de vin, \u00eencerc\u00e2nd un maxim de beneficii \u0219i de a beneficia de laborios \u0219i de scump procesului de passito.\n<\/p>\n<p>\nAd\u0103ugarea acestui tort &#8222;\u043f\u0430\u0441\u0441\u0438\u0442\u043e&#8221; \u00een mustul obi\u0219nuit de vin Valpolicella pentru a le co-fermentare \u00een scopul de a \u00eembog\u0103\u021bi limitate de taninuri \u0219i \u0444\u0435\u043d\u043e\u043b\u044c\u043d\u044b\u043c\u0438 compu\u0219i, a primit pe scar\u0103 larg\u0103. Obtinuta prin urmare, vinul este cunoscut acum ca Valpolicella \u0420\u0438\u043f\u0430\u0441\u0441\u043e.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recioto della Valpolicella , foarte aromat dulce vin ro\u0219u din \u043f\u043e\u0434\u0441\u0443\u0448\u0435\u043d\u043d\u043e\u0433\u043e de struguri (metoda passito) produse \u00een zona de Valpolicella din regiunea Veneto&#8230;<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43],"tags":[],"class_list":["post-7858","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informatii-conexe"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7858","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/comments?post=7858"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7858\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/media?parent=7858"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7858"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}