{"id":8365,"date":"2020-01-14T23:52:13","date_gmt":"2020-01-14T20:52:13","guid":{"rendered":"http:\/\/vine-nn.ru\/valpolicella\/"},"modified":"2020-01-14T23:52:13","modified_gmt":"2020-01-14T20:52:13","slug":"valpolicella","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sk\/valpolicella\/","title":{"rendered":"Valpolicella"},"content":{"rendered":"

Valpolicella<\/strong> je najzn\u00e1mej\u0161ia vin\u00e1rska oblas\u0165 Veneto v severov\u00fdchodnom Taliansku, ktor\u00e9ho n\u00e1zov sa preklad\u00e1 ako „\u00fadolie mnoh\u00fdch pivn\u00edc“. <\/p>\n

Jeho popularita nie je \u0165a\u017eko pochopi\u0165, ak ste obozn\u00e1men\u00ed s \u013eahko pi\u0165 \u010derven\u00e9 v\u00edna s ozna\u010den\u00edm Valpolicella prest\u00ed\u017ene a ich kolegov \u2013 hust\u00e9, pln\u00e9 Amarone della Valpolicella.\n <\/p>\n

Z\u00e1kladn\u00e9 v\u00edno z regi\u00f3nu<\/h2>\n

\n\u0160tandardn\u00e9 vin\u00e1rskej oblasti \u2013 len Valpolicella, je jasn\u00e9 a svie\u017ee, s \u017eiv\u00e9 chu\u0165ou a v\u00f4\u0148ou \u010du\u010doriedky, ban\u00e1n a rozpoznate\u013en\u00e9 na vedomie vi\u0161ne, typick\u00e9 \u010derven\u00e9 v\u00edna v Severnom Taliansku.\n<\/p>\n

<\/p>\n

\n M\u00f4\u017ee sa pije pri izbovej teplote a mierne chladen\u00e9 \u2013 ide\u00e1lne pre relaxa\u010dn\u00fa tepl\u00e9 letn\u00e9 ve\u010dery. Celkom in\u00e1 vec \u2013 v\u00edno Ripasso, Amarone a Recioto z rovnakej oblasti.\n<\/p>\n

\nHovori\u0165 o \u0161t\u00fdle base v\u00edno, Valpolicella m\u00f4\u017ee by\u0165 naz\u00fdvan\u00fd taliansky odpove\u010f na Beaujolais. Av\u0161ak, to nie je len v \u0161t\u00fdle. Ako Beaujolais, v posledn\u00fdch nieko\u013ek\u00fdch desa\u0165ro\u010diach Valpolicella v\u00edno pokazen\u00e9 jeho poves\u0165 nah\u00e1\u0148a po zv\u00e4zkoch a variabilita kvality.\n<\/p>\n

\nValpolicella oblasti v\u00fdroby ballooned v roku 1960, ke\u010f dostal \u0161tat\u00fat DOC. V nasleduj\u00facich 40 rokov na kvalitu v\u00edna vyroben\u00e9 je silne sko\u010dil, a mno\u017estvo (v\u00fdstup na hekt\u00e1r) bol \u010faleko od rozumn\u00e9. Ceny dosiahli dno v 1970-1980, kedy n\u00edzkou cenou za kilogram miestne hrozno viedla k tomu, \u017ee sa zameral na kvalitu v\u00edna (najm\u00e4 v najlep\u0161ej oblasti Valpolicella Classico a Valpantena) stratili motiv\u00e1ciu pracova\u0165 s vinice, \u010do zase viedlo k e\u0161te v\u00e4\u010d\u0161ej v\u00fdroba Valpolicella v\u00edno, a ceny \u0161iel do tailspin. Situ\u00e1cia bola ulo\u017een\u00e1 do n\u00e1hly n\u00e1rast z\u00e1ujmu v oblasti v\u00edn, Amarone v roku 1990.\n<\/p>\n

Odr\u00f4d v\u00edna Valpolicella<\/h3>\n

\nV\u00edno Valpolicella, je vyroben\u00fd z Corvina, Rondinella a Molinara.\n<\/p>\n

\nCorvina<\/b> je pova\u017eovan\u00e1 za najcennej\u0161ie z troch. A presne je najtradi\u010dnej\u0161\u00ed t\u00fdchto komponentov. Toto mno\u017estvo z\u00e1le\u017e\u00ed na ob\u013e\u00faben\u00e9 v\u00fdrobcov Valpolicella vysok\u00e1-triedy, najm\u00e4 Amarone, Recioto a Valpolicella Ripasso. Na tepl\u00e9, dobre odvodnenej p\u00f4dy Corvina d\u00e1va v\u00ednu viac „pozit\u00edvne“, ako sa v\u0161eobecne o\u010dak\u00e1va Valpolicella, \u010do vysvet\u013euje, Z\u00e1live medzi „v slu\u017ebe“ v\u00edno Valpolicella z plains a Amarone v\u00edno z kopca Classico z\u00f3ny.\n<\/p>\n

\nRondinella<\/b> z\u00edskal popularitu v rokoch 1960-70-tych rokoch v d\u00f4sledku temperamentn\u00fd plodnosti.\n<\/p>\n

\nMolinara<\/b> rovnak\u00e9 bled\u00e1 tv\u00e1r a m\u00e1 ve\u013emi vysok\u00fd obsah kysel\u00edn a tendenciu k r\u00fdchlej oxid\u00e1cii. Jeho pou\u017eitie sa neust\u00e1le zni\u017euje.\n<\/p>\n

\nValpolicella v\u00edno oblas\u0165 pokr\u00fdva ve\u013ek\u00e1 \u010das\u0165 Z\u00e1padnej Veneto, ktor\u00fd sa rozprestiera Severne na kopci nad Verona (desa\u0165 m\u00ed\u013e) a niekde dvakr\u00e1t viac, ne\u017e to \u2013 z V\u00fdchodu na Z\u00e1pad, medzi Soave a Bardolino.\n<\/p>\n

<\/p>\n

\nNajlep\u0161\u00edch terroirs sa nach\u00e1dza v Severnej \u010dasti Classico z\u00f3ny.\n<\/p>\n

\n Obce Gargagnago bol domov pre v\u00edna, ktor\u00fd m\u00f4\u017ee by\u0165 priraden\u00fd k jedn\u00e9mu z najlep\u0161\u00edch v regi\u00f3ne, ale lep\u0161ie zn\u00e1my ako duchovn\u00fd rodisko garganega \u2013 z\u00e1klady bielych v\u00edn Soave a Gambellara. Miestne kopce vznik 610 m nad morom, \u0165ahanie roz\u013eahlosti \u010derstv\u00e9 sub-Alpine vzduchu a tvoria \u010dasti, smerom do v\u0161etk\u00fdch smerov a chytanie ka\u017ed\u00fd ray Severn\u00e9ho talianska slnka.\n<\/p>\n

\u0160peci\u00e1lne v\u00edna z regi\u00f3nu<\/h2>\n

\nVzh\u013eadom k tomu, \u017ee v\u00edno Valpolicella tradi\u010dne m\u00e1 tendenciu drift v smere sveteln\u00e9ho spektra, miestnych vin\u00e1rov zaviedli r\u00f4zne techniky prida\u0165 h\u013abku a komplexnos\u0165. Na passito a ripasso met\u00f3dy dali tak\u00e9 zauj\u00edmav\u00e9 v\u00fdsledky, ktor\u00e9 v kone\u010dnom d\u00f4sledku bol venovan\u00fd DOC (pre Valpolicella Ripasso) a DOCG (v\u00edna typu „passito“ – Amarone a Recioto).\n<\/p>\n

\nMet\u00f3du „passito“<\/strong> zah\u0155\u0148a su\u0161enie z bob\u00fa\u013e na nieko\u013eko t\u00fd\u017ed\u0148ov alebo dokonca mesiacov pred tiolov ich tr\u00e1venie. Po\u010das tejto doby koncentr\u00e1cia cukru a chu\u0165 l\u00e1tok v nich zvy\u0161uje tak, \u017ee s\u00fa dos\u0165 na v\u00fdrobu ve\u013emi bohat\u00e9 v\u00edno s vy\u0161\u0161\u00edm obsahom alkoholu. Cm. Amarone della Valpolicella <\/p>\n

<\/p>\n

\nMet\u00f3da „Ripasso“<\/strong> (doslova „re-pass“) je pou\u017eitie u\u017e fermentovan\u00e9 tortu „passito“ pre spolo\u010dn\u00e9 kvasen\u00edm s wort z\u00e1kladn\u00e9 Valpolicella da\u0165 posledn\u00fd znak a zlo\u017eitosti. Tento postup bol zakotven\u00fd v roku 2007 ako nez\u00e1visl\u00fd kateg\u00f3rii Valpolicella Ripasso. <\/p>\n","protected":false},"excerpt":{"rendered":"

Valpolicella je najzn\u00e1mej\u0161ia vin\u00e1rska oblas\u0165 Veneto v severov\u00fdchodnom Taliansku, ktor\u00e9ho n\u00e1zov sa preklad\u00e1 ako „\u00fadolie mnoh\u00fdch pivn\u00edc“. Jeho popularita nie je \u0165a\u017eko pochopi\u0165,…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"class_list":["post-8365","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-suvisiace-informacie"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/comments?post=8365"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8365\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/media?parent=8365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}