{"id":7876,"date":"2020-01-14T15:28:01","date_gmt":"2020-01-14T12:28:01","guid":{"rendered":"http:\/\/vine-nn.ru\/barolo\/"},"modified":"2020-01-14T15:28:01","modified_gmt":"2020-01-14T12:28:01","slug":"barolo","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/ro\/barolo\/","title":{"rendered":"Barolo"},"content":{"rendered":"

Barolo<\/strong> (Barolo) \u2013 vin rosu sec, dup\u0103 numele ora\u0219ului \u0219i comunei \u00een partea de nord a Italiei, \u00een regiunea Piemont.\n<\/p>\n

Soi de struguri: nebbiolo 100% <\/p>\n

\nEste de remarcat faptul c\u0103 Barolo este primul vin italian, a primit cel mai prestigios statutul DOCG.\n<\/p>\n

<\/p>\n

\nPia\u021ba vinului dicteaz\u0103 propriile reguli. La moda acum plina de \u0440\u0430\u043d\u043e\u0441\u043e\u0437\u0440\u0435\u0432\u0430\u044e\u0449\u0435\u0435 vin de fructe, pe care exist\u0103 o cerere. \u0218i dac\u0103 exist\u0103 o cerere, \u00eenseamn\u0103 c\u0103 trebuie s\u0103 fie \u0219i ofert\u0103. \u00cen goana dup\u0103 profit moderne, produc\u0103torii \u00eencearc\u0103 prin procedee tehnologice de a produce doar un astfel de vin.\n<\/p>\n

\nConsumatorul nu este dispus s\u0103 a\u0219tepte ani de zile \u0219i zeci de ani p\u00e2n\u0103 c\u00e2nd vinul va fi la v\u00e2rf de maturitate. \u0218i, ca un bun Barolo \u00een mod tradi\u021bional ar trebui s\u0103 se coac\u0103 \u00eentr-o sticl\u0103 de o duzin\u0103 de ani, mul\u021bi vinificatori dornici de a crea vin \u00een favoarea consumatorului, folosind comercial de succes brand de Barolo. <\/p>\n

Cum fac Barolo<\/h2>\n

\u00centre clasic tehnologia de producere a Barolo \u0219i modern\u0103 se afl\u0103 o pr\u0103pastie mare. Pentru tradi\u021bionali\u0219ti sunt caracteristice \u00eendelungat\u0103 \u043f\u043e\u0441\u0442\u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0430\u0446\u0438\u043e\u043d\u043d\u0430\u044f macerarea, atunci c\u00e2nd vinul este saturat taninuri, \u0430\u043d\u0442\u043e\u0446\u0438\u0430\u043d\u0430\u043c\u0438, \u0444\u0435\u043d\u043e\u043b\u0430\u043c\u0438 \u0219i al\u021bi compu\u0219i, care sunt apreciate \u00een vinuri ro\u0219ii. \u00cen plus, practicat de lung\u0103 durat\u0103 de expunere de mari butoaie de stejar (de obicei, este folosit \u0441\u043b\u0430\u0432\u043e\u043d\u0441\u043a\u0438\u0439 stejar) pentru a atenua hard agresive taninuri, care sunt o consecin\u021b\u0103 de lung\u0103 durat\u0103 \u00eentr-o macerare.\n<\/p>\n

<\/p>\n

\nPotrivit legisla\u021biei, vinurile Barolo trebuie respectat cel pu\u021bin doi ani \u00een butoaie de stejar \u0219i \u00eenc\u0103 un an \u00een sticle, dar \u00een acest caz, vin, f\u0103cut\u0103 tradi\u021bionale, produc\u0103tori, nu va avea timp pentru a atenua lor stricte de tanini. Prin urmare, de lung\u0103 durat\u0103 maturarea \u00een butoaie este mai degrab\u0103 o necesitate dec\u00e2t un moft. \u00cen plus, \u00een cazul maturare \u00een butoaie de vin poate prea \u043e\u043a\u0438\u0441\u043b\u0438\u0442\u044c\u0441\u044f. Produc\u0103torii este neprofitabil\u0103 \u0219i ei au \u00eenceput s\u0103 caute o nou\u0103 formul\u0103 de succes Barolo.\n<\/p>\n

\n\u00cen 1980 un grup de entuzia\u0219ti a perfectat procesul de produc\u021bie de Barolo. Prin procedee tehnologice au creat un vin cu o dominanta de fructe, care a trebuit s\u0103 gust un consumator. \u041c\u043e\u0434\u0435\u0440\u043d\u0438\u0441\u0442\u044b folosit mai pu\u021bin timp \u00eentr-o macerare (respectiv, cea mai mic\u0103 extragerea taninurilor), fermentare la temperaturi sc\u0103zute (\u00een urma, de vina este dominat de arome de fructe), viteza obturatorului \u00een mici butoaie franceze \u2013 \u0431\u0430\u0440\u0440\u0438\u043a\u0430\u0445 (cu tanini mai repede se maturizeaza, devine moale \u0219i non-agresiv), temperatura ridicat\u0103 \u0219i pivni\u021b\u0103 la sf\u00e2r\u0219itul fermentare (acest lucru provoac\u0103 \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u043a\u0438\u0441\u043b\u043e\u0435 de fermentare, \u0441\u043d\u0438\u0436\u0430\u044e\u0449\u0435\u0435 aciditatea vinului). \u00cen plus, exist\u0103 suspiciuni c\u0103 unii produc\u0103tori adaug\u0103 o anumit\u0103 cantitate de \u0442\u043e\u043b\u0441\u0442\u043e\u043a\u043e\u0436\u0435\u0433\u043e de struguri (de tip cabernet sauvignon sau merlot) pentru mai mult de o culoare. \u00cen rezultat, se ob\u021bin \u0440\u0430\u043d\u043e\u0441\u043e\u0437\u0440\u0435\u0432\u0430\u044e\u0449\u0438\u0435 de fructe vin cu o culoare, care sunt at\u00e2t de iubit de c\u0103tre consumatori. <\/p>\n

Tradi\u021bionali\u0219tii care condamn\u0103 o astfel de abordare la producerea de Barolo. Ei sus\u021bin c\u0103 aroma de vanilie de la butoaie franceze blocheaza arome, caracteristice pentru terroir \u0219i soiuri de vi\u021b\u0103 de vie. <\/p>\n

\u00cen orice caz, din aceast\u0103 confruntare consumatorii doar c\u00e2\u0219tig\u0103 \u2013 printre mare varietate de produc\u0103tori \u0219i de vinuri, fiecare poate s\u0103-\u0219i aleag\u0103 un vin cu gust.<\/p>\n

\n\u0218i aminti\u021bi-v\u0103 c\u0103 Italia este o \u021bar\u0103 foarte divers, \u0219i \u00een cazul \u00een care, dup\u0103 ce a \u00eencercat un vin, sunt dezam\u0103git, \u00eencerca\u021bi \u00eenc\u0103 o dat\u0103.<\/p>\n","protected":false},"excerpt":{"rendered":"

Barolo (Barolo) \u2013 vin rosu sec, dup\u0103 numele ora\u0219ului \u0219i comunei \u00een partea de nord a Italiei, \u00een regiunea Piemont. Soi de struguri:…<\/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-7876","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\/7876","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=7876"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7876\/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=7876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}