{"id":7879,"date":"2020-01-14T15:29:17","date_gmt":"2020-01-14T12:29:17","guid":{"rendered":"http:\/\/vine-nn.ru\/amarone-della-valpolicella\/"},"modified":"2020-01-14T15:29:17","modified_gmt":"2020-01-14T12:29:17","slug":"amarone-della-valpolicella","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/ro\/amarone-della-valpolicella\/","title":{"rendered":"\u0410\u043c\u0430\u0440\u043e\u043d\u0435 della Valpolicella"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/ea1382ac169142c84c870ee77045e14b.jpg\" \/><\/p>\n<p>\n\t\t<strong>Amarone della Valpolicella<\/strong> este ro\u0219u vin italian foarte bogat gust, facuta din \u043f\u043e\u0434\u0432\u044f\u043b\u0435\u043d\u043d\u043e\u0433\u043e de struguri (passito). Cetatea de 15-18 grade.\n <\/p>\n<p>Principalele soiuri de struguri: corvina, \u043a\u043e\u0440\u0432\u0438\u043d\u043e\u043d\u0435, rondinella, molinara.<\/p>\n<p>\n\u0410\u043c\u0430\u0440\u043e\u043d\u0435 a produs \u00een regiunea Veneto \u0219i este cel mai prestigios vin ro\u0219u din aceast\u0103 regiune.<\/p>\n<p>\nStilul \u0430\u043c\u0430\u0440\u043e\u043d\u0435 a ap\u0103rut \u00een urma c\u0103ut\u0103ri creative vinificatorilor Veneto, care a vrut s\u0103 fac\u0103 vin, mai dens, mai complexe \u0219i de a cre\u0219te \u00een ea con\u021binutul de alcool. Dup\u0103 cum se poate observa pe exemplul moderne vinurilor ro\u0219ii Valpolicella (Valpolicella) \u0219i Garda (Garda), realizate din acelea\u0219i soiuri locale \u2013 corvina, rondinella \u0219i molinara \u2013 aceste vinuri pot fi prea apos.\n <\/p>\n<p>\nAceast\u0103 \u0441\u043e\u0440\u0442\u043e\u0432\u0430\u044f trei reziden\u021bi Veneto nu este renumit ad\u00e2ncime, derivate din ele, vinuri (cu excep\u021bia corvin este capabil de a dezvolta \u00een vin mai mult &#8222;corp&#8221;), mai ales \u00een condi\u021bii de vreme rece de vest Veneto.\n <\/p>\n<p>\nPentru a cre\u0219te concentra\u021bia de zaharuri naturale si de arome de vinuri Valpolicella, locale, vinificatorii au devenit uscate struguri dup\u0103 recoltare \u2013 pentru a elimina umezeala din fructe de padure, la salvarea de dulciuri \u0219i un buchet de flori.\n <\/p>\n<p>  <img decoding=\"async\" src=\"\/wp-content\/uploads\/75783eeff736c3e2e11c081d6b9764d8.jpg\" \/><\/p>\n<p>\nTehnica podvyalivaniya sa dovedit a fi foarte de succes, de\u0219i, ini\u021bial, ea a folosit pentru fabricarea de vinuri dulci \u2013 de genul celor care sunt cunoscute acum ca \u0420\u0435\u0447\u043e\u0442\u043e della Valpolicella. <\/p>\n<p>\nPrimele vinuri \u0430\u043c\u0430\u0440\u043e\u043d\u0435 au fost percepute ca \u043d\u0435\u0434\u043e\u0441\u043c\u043e\u0442\u0440 vinificatorului: \u00een cazul \u00een care permite \u0440\u0435\u0447\u043e\u0442\u043e umbla prea mult timp, ve\u021bi ob\u021bine un astfel de vin. Dar, cu timpul, acest (uscat) stil a primit recunoa\u0219terea \u0219i s-a bucurat de cerere.\n <\/p>\n<p class=\"thesis\">\n\u0410\u043c\u0430\u0440\u043e\u043d\u0435 provine de la cuvantul italian <b>amaro<\/b> (amar) cu m\u0103rire sufixul \u2013one.\n <\/p>\n<p>\n\u0218i dac\u0103 vom compara-l cu produse dulci vinuri \u0440\u0435\u0447\u043e\u0442\u043e, care au fost planificate \u0219i timpurii de vin \u0430\u043c\u0430\u0440\u043e\u043d\u0435, atunci numele se pare destul de logic.\n <\/p>\n<p>\n\u00cen produc\u021bia moderne \u0430\u043c\u0430\u0440\u043e\u043d\u0435 sunt folosite local soi corvin \u0219i o varietate de \u043a\u043e\u0440\u0432\u0438\u043d\u043e\u043d\u0435. Dup\u0103 colectarea lor ciorchini \u00eentregi \u021binute \u00een \u0441\u0443\u0448\u0438\u043b\u044c\u043d\u044f\u0445 (la temperaturi ridicate \u0219i sc\u0103zute de umiditate) de la 3 s\u0103pt\u0103m\u00e2ni p\u00e2n\u0103 la 3 luni.\n <\/p>\n<p class=\"thesis\">\nPunct de vedere istoric, struguri uscate pe rogojini de paie (a dat numele categoriei a\u0219a-numitele &#8222;paie de vinuri&#8221;, care se refer\u0103 \u0219i \u0430\u043c\u0430\u0440\u043e\u043d\u0435) \u00een cele mai calde p\u0103r\u021bi ale casei sau crame.\n<\/p>\n<p>\nTehnologiile moderne au \u00eenlocuit paie o\u021belul, iar crescatorii \u2013 \u043f\u0430\u043b\u043b\u0435\u0442\u0430\u043c\u0438 \u00een \u0441\u0443\u0448\u0438\u043b\u044c\u043d\u0435.\n <\/p>\n<p>\nLa sf\u00e2r\u0219itul procesului de uscare \u2013 \u00een italian\u0103 appassimento \u2013 struguri atent \u043e\u0442\u0436\u0438\u043c\u0430\u0435\u0442\u0441\u044f, \u0219i mustul de \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0438\u0440\u0443\u0435\u0442\u0441\u044f la &#8222;uscat&#8221; etap\u0103 (p\u00e2n\u0103 la \u043c\u0430\u043a\u0441\u0438\u043c\u0430\u043b\u044c\u043d\u044b\u0433\u043e trecerea zaharurilor \u00een alcool).\n <\/p>\n<p>\nCon\u021binutul mare de zaharuri \u00een fructe de padure \u00eenseamn\u0103 un nivel mai ridicat poten\u021bial de alcool, astfel \u00eenc\u00e2t la sf\u00e2r\u0219itul fermenta\u021biei, cetatea de vin ajunge la 15-16 grade.\n <\/p>\n<p>\nPrimit de vin \u00eenainte de lansarea \u00een v\u00e2nzare p\u0103strat \u00een butoaie de cel pu\u021bin doi ani. Tradi\u021bionale de mari italiene \u0431\u043e\u0442\u0442\u0438 (400\u043b \u0219i mai mult), acum sunt mai mici \u0431\u0430\u0440\u0440\u0438\u043a\u0438 (225\u043b) din \u0441\u043b\u0430\u0432\u043e\u043d\u0441\u043a\u043e\u0433\u043e de stejar.\n <\/p>\n<p>\nStandard vin \u0410\u043c\u0430\u0440\u043e\u043d\u0435 della Valpolicella se poate face oriunde pe teritoriul \u0412\u0430\u043b\u044c\u043f\u043e\u043b\u0438\u0447\u0435\u043b\u0430. \u0410\u043c\u0430\u0440\u043e\u043d\u0435 dintre cele mai prestigioase sub-zone Classico \u0219i Valpantena sunt etichetate \u00een mod corespunz\u0103tor.\n <\/p>\n<p>\n\u00cen procesul de produc\u021bie \u0430\u043c\u0430\u0440\u043e\u043d\u0435 r\u0103m\u00e2ne un produs secundar \u2013 tort de frumoase uscate de fructe de padure. \u00cen loc de a l\u0103sa pe produc\u021bia de struguri de distilat (grappa), resurse vinificatorii au venit s\u0103 ad\u0103uga\u021bi-l \u00een vin Valpolicella. Vin si tort de \u0430\u043c\u0430\u0440\u043e\u043d\u0435 \u00een comun trec fermentare secundar\u0103, \u00een cadrul c\u0103reia tanini \u0219i compu\u0219i fenolici, de asemenea, \u00eembog\u0103\u021bi vinul, \u2013 a\u0219a se pare Valpolicella \u0420\u0438\u043f\u0430\u0441\u0441\u043e (Valpolicella Ripasso). <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Amarone della Valpolicella este ro\u0219u vin italian foarte bogat gust, facuta din \u043f\u043e\u0434\u0432\u044f\u043b\u0435\u043d\u043d\u043e\u0433\u043e de struguri (passito). Cetatea de 15-18 grade. Principalele soiuri de&#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-7879","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\/7879","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=7879"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7879\/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=7879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}