{"id":7871,"date":"2020-01-14T15:25:56","date_gmt":"2020-01-14T12:25:56","guid":{"rendered":"http:\/\/vine-nn.ru\/valpolicella\/"},"modified":"2020-01-14T15:25:56","modified_gmt":"2020-01-14T12:25:56","slug":"valpolicella","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/ro\/valpolicella\/","title":{"rendered":"Valpolicella"},"content":{"rendered":"<p><strong>Valpolicella<\/strong> \u2013 cea mai faimoasa zona din regiunea viticol\u0103 Veneto din nord-estul Italiei, al c\u0103rui nume se traduce ca &#8222;valea set de pivni\u021b\u0103&#8221;. <\/p>\n<p> Popularitatea sa nu este greu de \u00een\u021beles, dac\u0103 sunte\u021bi familiariza\u021bi cu u\u0219urin\u021b\u0103 \u043f\u044c\u044e\u0449\u0438\u043c\u0438\u0441\u044f vinurile ro\u0219ii cu inscrip\u021bia Valpolicella \u0219i colegul de prestigiu \u2013 gros, bogat Amarone della Valpolicella.\n <\/p>\n<h2>Baz\u0103 de vin din regiune<\/h2>\n<p class=\"thesis\">\nStandard de vin din regiune \u2013 doar Valpolicella este luminos fructiferi ro\u0219u, viu gust \u0219i arome de afine, banane \u0219i u\u0219or de recunoscut not\u0103 acide cire\u0219e, caracteristic\u0103 pentru vinuri ro\u0219ii din Italia.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/414ca0c95906a95f32083b4536a6ecbd.jpg\" \/><\/p>\n<p>\n \u00cel pute\u021bi bea la temperatura camerei, \u0219i u\u0219or rece \u2013 ideal pentru un sejur de cald serile de var\u0103. Destul de un alt lucru \u2013 vin \u0420\u0438\u043f\u0430\u0441\u0441\u043e, \u0410\u043c\u0430\u0440\u043e\u043d\u0435 \u0219i \u0420\u0435\u0447\u043e\u0442\u043e din aceea\u0219i regiune.\n<\/p>\n<p>\nVorbind despre stilul de baz\u0103 de vin Valpolicella poate fi numit italian\u0103 r\u0103spunsul Beaujolais. Cu toate acestea, nu este vorba doar de stil. Ca \u0219i Beaujolais, \u00een ultimele decenii vin Valpolicella \u043f\u043e\u0434\u043f\u043e\u0440\u0442\u0438\u043b\u043e o reputa\u021bie de curs\u0103 pentru volum \u0219i de instabilitatea de calitate.\n<\/p>\n<p>\nZona de produc\u021bie Valpolicella umflate \u00een 1960\u0445, c\u00e2nd a primit statutul de DOC. \u00cen urm\u0103torii 40 de ani, calitatea vinul produs puternic \u043f\u0440\u044b\u0433\u0430\u043b\u043e, iar num\u0103rul de ie\u0219ire (la hectar) au fost departe de rezonabile. Pre\u021burile au ajuns la partea de jos \u00een 1970-1980, c\u00e2nd low-cost, un kilogram de struguri din regiune a condus la faptul c\u0103 zona, axat pe calitate vinificatorii (\u00een special \u00een cele mai bune zone Valpolicella Classico \u0219i Valpantena) au pierdut un stimulent pentru a lucra cu vi\u021b\u0103 de vie, care, la r\u00e2ndul s\u0103u, duce la o \u0219i mai mare volumul de producere de vin Valpolicella, \u0219i pre\u021burile au intrat \u00eentr-o vrie. Situa\u021bia salvat de un nea\u0219teptat val de interes fa\u021b\u0103 de vinurile \u0410\u043c\u0430\u0440\u043e\u043d\u0435 \u00een 1990.\n<\/p>\n<h3>Soiuri de vinuri Valpolicella<\/h3>\n<p>\nVin Valpolicella fac din soiuri corvina, rondinella \u0219i molinara.\n<\/p>\n<p>\n<b>Corvin<\/b> este considerat cel mai valoros dintre cele trei. \u0218i exact este cel mai tradi\u021bional dintre aceste componente. Acest soi de str\u00e2ns se \u021bine favorite de la produc\u0103tori Valpolicella de inalta clasa, mai ales \u0410\u043c\u0430\u0440\u043e\u043d\u0435, \u0420\u0435\u0447\u043e\u0442\u043e \u0219i Valpolicella \u0420\u0438\u043f\u0430\u0441\u0441\u043e. La cald, bine uscate soluri corvin d\u0103 vin mai mult de &#8222;educa\u021bie&#8221; dec\u00e2t se a\u0219tepta de la Valpolicella, ceea ce explic\u0103 de pr\u0103pastia care separ\u0103 &#8222;\u0434\u0435\u0436\u0443\u0440\u043d\u043e\u0435&#8221; vin Valpolicella, cu c\u00e2mpii \u0219i vin \u0410\u043c\u0430\u0440\u043e\u043d\u0435 cu dealurile din zona Classico.\n<\/p>\n<p>\n<b>Rondinella<\/b> a c\u00e2\u0219tigat popularitate \u00een anii 1960- &#8216; 70 datorit\u0103 elegant fertilit\u0103\u021bii.\n<\/p>\n<p>\n<b>Molinara<\/b> la fel de palid de o persoan\u0103 \u0219i are prea mare aciditate \u0219i o \u00eenclina\u021bie pentru rapid\u0103 de oxidare. Utilizarea sa este \u00een mod constant \u00een sc\u0103dere.\n<\/p>\n<p>\nVinicol\u0103 teritoriul Valpolicella acoper\u0103 o parte din vest Veneto, \u00eentinz\u00e2ndu-se de la nord la dealuri peste Verona (mile pe zece) \u0219i \u00een cazul \u00een care ceva este de dou\u0103 ori mai mult acest lucru \u2013 de la est la vest, \u00eentre Soave \u0219i Bardolino.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/8e4697f4f7751aa311f6977e53138457.jpg\" \/><\/p>\n<p class=\"thesis\">\nCele mai bune \u0442\u0435\u0440\u0440\u0443\u0430\u0440\u044b sunt situate \u00een partea de nord a zonei Classico.\n<\/p>\n<p>\n Hamlet \u0413\u0430\u0440\u0433\u0430\u043d\u044c\u044f\u0433\u043e a devenit casa pentru vi\u021b\u0103 de vie, care poate fi \u00eencadrat \u00een una dintre cele mai bune \u00een regiune, dar este mai cunoscut sub numele spiritual\u0103 Patria soiului \u0433\u0430\u0440\u0433\u0430\u043d\u0435\u0433\u0430 de baz\u0103 \u2013 vinuri albe Soave \u0219i \u0413\u0430\u043c\u0431\u0435\u043b\u043b\u0430\u0440\u0430. Locale dealurile se \u00eenal\u021b\u0103 p\u00e2n\u0103 la 610 m altitudine, \u0432\u044b\u0440\u044b\u0432\u0430\u044f\u0441\u044c pe \u00eentinderi proasp\u0103t sub-alpin de aer \u0219i formeaz\u0103 zone dinspre toate p\u0103r\u021bile de lumin\u0103 \u0219i \u043b\u043e\u0432\u044f\u0449\u0438\u0435 fiecare raz\u0103 de nord-italiene de soare.\n<\/p>\n<h2>Speciale de vin din regiune<\/h2>\n<p>\nDin cauza faptului c\u0103 vin Valpolicella \u00een mod tradi\u021bional a fost dispus\u0103 s\u0103 pluteasc\u0103 spre foarte u\u0219or de spectru, locale, vinificatorii au implementat diferite tehnici, care permit s\u0103-l ad\u0103uga profunzime \u0219i complexitate. Metode de passito \u0219i ripasso s-au dat at\u00e2t de interesante rezultate, care \u00een cele din urm\u0103 le-au fost dedicate separate DOC (pentru \u0412\u0430\u043b\u044c\u043f\u043e\u043b\u0438\u0447\u0435\u043b\u0430 \u0420\u0438\u043f\u0430\u0441\u0441\u043e) \u0219i chiar DOCG (pentru vinuri de tip &#8222;\u043f\u0430\u0441\u0441\u0438\u0442\u043e&#8221; &#8211; \u0410\u043c\u0430\u0440\u043e\u043d\u0435 \u0219i \u0420\u0435\u0447\u043e\u0442\u043e).\n<\/p>\n<p>\n<strong>Metoda &#8222;\u043f\u0430\u0441\u0441\u0438\u0442\u043e&#8221;<\/strong> presupune uscare de fructe de padure timp de c\u00e2teva s\u0103pt\u0103m\u00e2ni, \u0219i chiar luni \u00eenainte de a le pune in \u0441\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u043d\u0438\u044e. \u00cen acest timp, concentra\u021bia de zah\u0103r \u0219i substan\u021be aromatizante \u00een ele cre\u0219te at\u00e2t de mult \u00eenc\u00e2t le este suficient pentru a produce o foarte saturate de vinuri cu un con\u021binut mai mare de alcool. Cm. Amarone della Valpolicella <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/aef062e119d540ffaa95c09784ac567a.jpg\" \/><\/p>\n<p>\n<strong>Metoda &#8222;\u0440\u0438\u043f\u0430\u0441\u0441\u043e&#8221;<\/strong> (literal &#8222;re-trecere&#8221;) este utilizat deja fermentat tort &#8222;\u043f\u0430\u0441\u0441\u0438\u0442\u043e&#8221; pentru colaborare de fermentare cu must de baz\u0103 Valpolicella pentru a da ultimul natura \u0219i complexitatea. Aceast\u0103 practic\u0103 a fost stabilit \u00een 2007, ca o categorie independent\u0103 de Valpolicella Ripasso. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Valpolicella \u2013 cea mai faimoasa zona din regiunea viticol\u0103 Veneto din nord-estul Italiei, al c\u0103rui nume se traduce ca &#8222;valea set de pivni\u021b\u0103&#8221;&#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-7871","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\/7871","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=7871"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7871\/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=7871"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7871"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}