{"id":8373,"date":"2020-01-14T23:56:23","date_gmt":"2020-01-14T20:56:23","guid":{"rendered":"http:\/\/vine-nn.ru\/amarone-della-valpolicella\/"},"modified":"2020-01-14T23:56:23","modified_gmt":"2020-01-14T20:56:23","slug":"amarone-della-valpolicella","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sk\/amarone-della-valpolicella\/","title":{"rendered":"Amarone della Valpolicella"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/42eb241bb56fdc7aa7ca1d2057f1f427.jpg\" \/><\/p>\n<p>\n\t\t<strong>Amarone della Valpolicella<\/strong> , je \u010derven\u00e9 talianske v\u00edno s ve\u013emi bohat\u00e1 chu\u0165, vyroben\u00e9 zo su\u0161en\u00e9ho hrozna (passito). Pevnos\u0165 15-18 stup\u0148ov.\n <\/p>\n<p>Hlavn\u00e9 odrody: Corvina, korvinone, Rondinella, Molinara.<\/p>\n<p>\nAmarone sa vyr\u00e1ba v regi\u00f3ne Veneto a je najprest\u00ed\u017enej\u0161ia \u010derven\u00e9 v\u00edno z regi\u00f3nu.<\/p>\n<p>\n\u0160t\u00fdl Amarone bol v\u00fdsledkom tvoriv\u00fdch vyh\u013ead\u00e1vania vin\u00e1rov z Tosk\u00e1nska, ktor\u00fd chcel, aby ich v\u00edna hust\u00e1, zlo\u017eitej\u0161ie a zv\u00fd\u0161enie obsahu alkoholu. Ako vidie\u0165 na pr\u00edklade modern\u00e9 \u010derven\u00e9 v\u00edno Valpolicella (Valpolicella) a di Garda (lago di Garda), vyroben\u00e9 z rovnak\u00e9ho miestnych odr\u00f4d \u2013 Corvina, Rondinella a Molinara \u2013 toto v\u00edno m\u00f4\u017ee by\u0165 pr\u00edli\u0161 slab\u00fd.\n <\/p>\n<p>\nToto odrodov\u00e9 troch obyvate\u013eov Veneto nie je zn\u00e1my pre jeho h\u013abku, odvoden\u00e9 z t\u00fdchto v\u00edn (okrem toho, \u017ee Corwin je schopn\u00fd rozv\u00edja\u0165 vo v\u00edne viac tele), najm\u00e4 v chladnom prostred\u00ed Z\u00e1padn\u00fdch Veneto.\n <\/p>\n<p>\nNa zv\u00fd\u0161enie koncentr\u00e1cie pr\u00edrodn\u00fdch cukrov a v\u00f4\u0148a v\u00edna Valpolicella, miestnych vin\u00e1rov za\u010dal such\u00e9 hrozno po zbere \u00farody na odstr\u00e1nenie vlhkosti z bob\u00fa\u013e pri zachovan\u00ed sladkos\u0165 a v\u00f4\u0148a.\n <\/p>\n<p>  <img decoding=\"async\" src=\"\/wp-content\/uploads\/d4337b4cdfde01b945d5ca6680b47f2e.jpg\" \/><\/p>\n<p>\nTechnika sa za\u010d\u00edna wilt, boli ve\u013emi \u00faspe\u0161n\u00e9, aj ke\u010f spo\u010diatku to bolo pou\u017e\u00edvan\u00e9 na v\u00fdrobu sladk\u00fdch v\u00edn \u2013 ako s\u00fa teraz zn\u00e1me ako Recioto della Valpolicella. <\/p>\n<p>\nPrv\u00fd Amarone v\u00edno bolo vn\u00edman\u00e9 ako nedbanlivosti vin\u00e1r: ak m\u00e1te povoli\u0165 Recioto kvasi\u0165 pr\u00edli\u0161 dlho, uk\u00e1zalo sa, toto v\u00edno. Ale postupom \u010dasu to (such\u00e9) \u0161t\u00fdl bola uznan\u00e1 a stal sa v dopyte.\n <\/p>\n<p class=\"thesis\">\nAmarone poch\u00e1dza z talianskeho slova <b>amaro<\/b> (hork\u00fd) s zv\u00e4\u010d\u0161ovanie pr\u00edpona \u2013one.\n <\/p>\n<p>\nA ak si to porovn\u00e1me s sladk\u00e9 v\u00edna Recioto, \u010do bol koncipovan\u00fd skoro v\u00edno Amarone, n\u00e1zov je celkom logick\u00e9.\n <\/p>\n<p>\nPri v\u00fdrobe modern\u00fdch Amarone pou\u017e\u00edva miestne odrody Corvina a jeho odrody korvinone. Po zbere cel\u00fdch strapcov, ktor\u00e9 s\u00fa veden\u00e9 v su\u0161enie domov (pri zv\u00fd\u0161enej teplote a zn\u00ed\u017een\u00e1 vlhkos\u0165) od 3 t\u00fd\u017ed\u0148ov do 3 mesiacov.\n <\/p>\n<p class=\"thesis\">\nHistoricky, hrozno boli vysu\u0161en\u00e9 na slamen\u00e9 roho\u017ee (ktor\u00fd dal n\u00e1zov do kateg\u00f3rie tzv. &#8222;slamov\u00e9 v\u00edna&#8220;, ktor\u00e9 zah\u0155\u0148aj\u00fa Amarone) v najteplej\u0161\u00edch \u010dastiach domu alebo vin\u00e1rstva.\n<\/p>\n<p>\nModern\u00e9 technol\u00f3gie nahr\u00e1dzaj\u00fa slamy s ocele a lofts s palety v su\u0161iare\u0148.\n <\/p>\n<p>\nNa konci su\u0161iaceho procesu \u2013 v talian\u010dine appassimento \u2013 hrozno s\u00fa jemne stla\u010den\u00e9 a mu\u0161t kvas\u00ed na &#8222;such\u00e9&#8220; \u0161t\u00e1diu (pred maksimalnye premena cukrov na alkohol).\n <\/p>\n<p>\nZv\u00fd\u0161en\u00fd obsah cukru v hrozna znamen\u00e1 vy\u0161\u0161iu \u00farove\u0148 potenci\u00e1lu alkoholu, tak na konci ferment\u00e1cie v\u00edno dosiahne 15-16 stup\u0148ov.\n <\/p>\n<p>\nPrijat\u00e9 v\u00edno pred vydan\u00edm zreje v sudoch po dobu najmenej dvoch rokov. Taliansky tradi\u010dn\u00e9 ve\u013ek\u00e9 Botti (400 a viac) s\u00fa teraz nahraden\u00e9 men\u0161ie barriques (225\u043b) z Slavonian dub.\n <\/p>\n<p>\n\u0160tandardn\u00e9 v\u00edno Amarone della Valpolicella m\u00f4\u017ee by\u0165 kdeko\u013evek na \u00fazem\u00ed Valpolicella. Amarone z prest\u00ed\u017enych sub-z\u00f3ny Classico a Valpantena pr\u00edslu\u0161ne ozna\u010den\u00e9.\n <\/p>\n<p>\nVo v\u00fdrobnom procese Amarone zost\u00e1va ved\u013eaj\u0161\u00ed produkt \u2013 bagasa z kr\u00e1sne su\u0161en\u00e9 bobule. Namiesto ju na v\u00fdrobu hroznov\u00e9ho destil\u00e1tu (Brandy), vynaliezav\u00ed, vin\u00e1ri maj\u00fa pr\u00eds\u0165, ak ju chcete prida\u0165 do v\u00edna Valpolicella. V\u00edno a v\u00fdliskov Amarone spolu podst\u00fapi\u0165 sekund\u00e1rnej ferment\u00e1cie, po\u010das ktorej tan\u00edny a fenolov\u00fdch zl\u00fa\u010den\u00edn, ktor\u00e9 obohacuj\u00fa v\u00edno, ako ukazuje Valpolicella Ripasso (Valpolicella Ripasso). <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Amarone della Valpolicella , je \u010derven\u00e9 talianske v\u00edno s ve\u013emi bohat\u00e1 chu\u0165, vyroben\u00e9 zo su\u0161en\u00e9ho hrozna (passito). Pevnos\u0165 15-18 stup\u0148ov. Hlavn\u00e9 odrody: Corvina,&#8230;<\/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-8373","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\/8373","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=8373"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8373\/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=8373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}