![](\"\/wp-content\/uploads\/30cb79acf06b516abb8944ace7ff1878.gif\")
<\/p>\nShampanj\u00eb \u00ebsht\u00eb nj\u00eb vend t\u00eb ve\u00e7ant\u00eb. Nuk jan\u00eb t\u00eb gjitha t\u00eb ndryshme.\n <\/p>\n
<\/p>\n
\nE rendimentit p\u00ebr hektar \u00ebsht\u00eb nj\u00eb faktor i madh n\u00eb t\u00eb ver\u00ebs. N\u00eb mesin e ver\u00ebs t\u00eb dashuruar zgjerohet, por ndoshta besimi naiv se t\u00eb produktivitetit t\u00eb lart\u00eb \u00ebsht\u00eb t\u00eb k\u00ebqija dhe t\u00eb ul\u00ebt \u00ebsht\u00eb i mir\u00eb. Ideja \u00ebsht\u00eb q\u00eb sa m\u00eb pak manaferrat ju korrur p\u00ebr hektar, e m\u00eb shum\u00eb i p\u00ebrqendruar ata shije \u2013 dhe kjo \u00ebsht\u00eb e caktuar plus p\u00ebr \u00e7do ver\u00eb. Por n\u00eb qoft\u00eb se ju shikoni, gj\u00ebrat nuk jan\u00eb kaq t\u00eb thjeshta.\n<\/p>\n
\nM\u00eb t\u00eb v\u00ebrtet\u00eb t\u00eb mir\u00eb vintages e Bordo dhe Burgundy n\u00eb praktik\u00eb, i shoq\u00ebruar me jep t\u00eb mira. \u00c7far\u00eb, n\u00eb P\u00ebrgjith\u00ebsi, nuk \u00ebsht\u00eb e habitshme: mot t\u00eb mir\u00eb sjell shum\u00eb manaferrat pjekur. Dhe mos harroni n\u00eb lidhje me deponimin e dend\u00ebsis\u00eb: numri i bim\u00ebve p\u00ebr hektar ka nj\u00eb ndikim serioz n\u00eb bruto jepnin. N\u00ebse ju keni 10,000 rrush p\u00ebr hektar, e korrjes, ju do t\u00eb mbledh\u00eb t\u00eb konsiderueshme m\u00eb shum\u00eb se 5,000 rrush.\n<\/p>\n
\nMosha e rrush, n\u00eb t\u00eb \u00ebsht\u00eb edhe nj\u00eb faktor serioz. M\u00eb t\u00eb vjet\u00ebr rrush t\u00eb sjellin nj\u00eb t\u00eb koncentruar m\u00eb shum\u00eb fryte, por kjo \u00ebsht\u00eb p\u00ebr shkak t\u00eb l\u00ebng n\u00eb to \u00ebsht\u00eb m\u00eb pak.
\nDhe nuk ka shp\u00ebtuar nga t\u00eb tilla gj\u00ebra t\u00eb pak\u00ebndshme si s\u00ebmundje, moti i keq, ngricat, dhe n\u00eb disa “fat” t\u00eb rajoneve dhe zjarreve pyjore, p\u00ebrmbytjet dhe shp\u00ebrthimet vullkanike.\n<\/p>\n
\nShampanj\u00eb (ose m\u00eb mir\u00eb, p\u00ebr l\u00ebngu i rrushit nga i cili \u00ebsht\u00eb prodhuar), optimale t\u00eb japin \u00ebsht\u00eb m\u00eb e lart\u00eb se normale (t\u00eb qet\u00eb) ver\u00ebrat. <\/i><\/p>\n
\nJo shum\u00eb toka pjellore e rajonin champagne \u00e7oi n\u00eb praktik\u00eb mjaft e dendur plantings: af\u00ebrsisht 8000 hardhi, p\u00ebr hektar. Tendenca drejt m\u00eb t\u00eb madhe rrit.\n<\/p>\n
\nShampanj\u00eb ver\u00ebb\u00ebr\u00ebsit shpjegoni<\/strong>: a duhet t\u00eb p\u00ebr shampanj\u00eb duhet t\u00eb ket\u00eb nj\u00eb m\u00eb t\u00eb relaksuar (neutral) n\u00eb krahasim me shije t\u00eb qet\u00eb dhe t\u00eb ver\u00ebrave, n\u00eb t\u00eb cilat q\u00ebllimi \u00ebsht\u00eb nj\u00eb i pasur me shije frute tuf\u00eb lulesh. K\u00ebshtu vler\u00ebsojn\u00eb kompleksitetin e shampanj\u00eb \u00ebsht\u00eb e fituar gjat\u00eb plakjes n\u00eb bodrumin e nj\u00eb p\u00ebrzierje e shum\u00eb minerale ver\u00ebrave, jo fruta “trajton”.\n<\/p>\n Dhe megjithat\u00eb, n\u00eb qoft\u00eb se ju shikoni n\u00eb t\u00eb vendosura p\u00ebr shampanj\u00eb nga ligji, prodhimi maksimal i nivelit p\u00ebr hektar (15.5 ton), b\u00ebhet e qart\u00eb se, p\u00ebr t\u00eb ende ver\u00ebrave, kjo norm\u00eb do t\u00eb ishte tep\u00ebr e lart\u00eb. P\u00ebr shembull, n\u00eb Bordo, legjislative maksimal \u00ebsht\u00eb dy her\u00eb m\u00eb e ul\u00ebt.\n<\/p>\n \n\u00c7do vit, nj\u00eb organ special Comite Shampanj\u00eb grupe themelore maksimale t\u00eb rendimentit p\u00ebr hektar n\u00eb m\u00ebnyr\u00eb specifike p\u00ebr k\u00ebt\u00eb vit. Kjo \u00ebsht\u00eb shuma maksimale e rrushit q\u00eb mund t\u00eb korrur dhe menj\u00ebher\u00eb t\u00eb p\u00ebrpunuara n\u00eb ver\u00eb materiale p\u00ebr shampanj\u00eb. T\u00eb vendosur at\u00eb si von\u00eb t\u00eb jet\u00eb e mundur, zakonisht n\u00eb korrik. Dhe ky nivel \u00ebsht\u00eb gjithmon\u00eb m\u00eb e ul\u00ebt se n\u00eb BE absolute maksimale 15.5 ton p\u00ebr hektar.\n<\/p>\n Kjo baz\u00eb maksimale \u2013 objekt i konfliktit t\u00eb interesit, t\u00eb qiramarr\u00ebsve q\u00eb posedojn\u00eb m\u00eb e vreshtave dhe shampanj\u00eb sht\u00ebpive, t\u00eb cil\u00ebt jan\u00eb t\u00eb detyruar t\u00eb blejn\u00eb m\u00eb shtrenjt\u00eb rrush n\u00eb bot\u00eb. \u00cbsht\u00eb e qart\u00eb se n\u00eb \u00e7do vit t\u00eb fermer\u00ebve d\u00ebshiron t\u00eb t\u00eb korrave dhe t\u00eb shesin sa m\u00eb shum\u00eb rrushit dhe prodhues \u00ebsht\u00eb i interesuar p\u00ebr t\u00eb bler\u00eb sa m\u00eb shum\u00eb q\u00eb ajo ka nevoj\u00eb dhe jo m\u00eb shum\u00eb. <\/p>\n \nP\u00ebr shkak t\u00eb kriz\u00ebs ekonomike, ky limit vjetore ka shkaktuar nxeht\u00eb t\u00eb debatit politik. 2010 p\u00ebr m\u00eb shum\u00eb vler\u00ebsim objektiv ishte futur praktik\u00ebn e statistikor p\u00ebr v\u00ebzhgimin \u2013 ‘observatoire economique’. Synuar t\u00eb jap\u00eb nivelin ishte e vendosur n\u00eb baz\u00eb t\u00eb nd\u00ebr-analiza e shitjeve gjat\u00eb 12 muajve t\u00eb fundit, niveli i stokut t\u00eb rezerv\u00ebs ver\u00ebrave dhe shishet e plakjes n\u00eb cellars, si dhe parashikimet p\u00ebr t\u00eb ardhmen e shitjes.\n<\/p>\n \nPse e till\u00eb v\u00ebshtir\u00eb t\u00eb detyrueshme p\u00ebr korrje n\u00eb shampanj\u00eb ekonomike, t\u00eb tregut t\u00eb arrij\u00eb? Shampanj\u00eb nuk \u00ebsht\u00eb unike n\u00eb k\u00ebt\u00eb: n\u00eb rajonin e Portit, dhe sherry \u00ebsht\u00eb duke b\u00ebr\u00eb pik\u00ebrisht t\u00eb nj\u00ebjt\u00ebn gj\u00eb.\n<\/p>\n \nShampanj\u00eb \u00ebsht\u00eb e mosh\u00ebs n\u00eb bodrumin e prodhuesit mesatarisht 2-4 vjet para se t\u00eb dalin n\u00eb shitje. \u00c7far\u00eb \u00ebsht\u00eb mbledhur dhe shishe n\u00eb vit X, nuk do t\u00eb arrijn\u00eb n\u00eb treg m\u00eb her\u00ebt se n\u00eb vitin X+3. P\u00ebrkufizimi i furnizimit p\u00ebr t\u00eb plot\u00ebsuar k\u00ebrkes\u00ebn n\u00eb 3 vjet p\u00ebr t\u00eb harmonizuar me nivelin aktual t\u00eb prodhimit dhe t\u00eb ardhmen pritet k\u00ebrkes\u00ebn dhe shpenzimet e rezervave nga vitet e m\u00ebparshme. Kjo \u00ebsht\u00eb arsyeja pse n\u00eb k\u00ebt\u00eb vit e korrjes duhet t\u00eb jet\u00eb i bazuar n\u00eb nj\u00eb vizion t\u00eb qart\u00eb se si shum\u00eb ver\u00eb do t\u00eb shitet n\u00eb tri vitet e ardhshme.\n<\/p>\n \nShampanj\u00eb \u00ebsht\u00eb nj\u00eb mall \u00e7mimi elastike. N\u00eb koh\u00eb t\u00eb v\u00ebshtira, k\u00ebrkesa p\u00ebr ajo bie. Rregullimi i prodhimit v\u00ebllime nivelin e k\u00ebrkes\u00ebs n\u00eb t\u00eb v\u00ebrtet\u00eb k\u00ebrkon aft\u00ebsin\u00eb p\u00ebr t\u00eb parashikuar ciklit ekonomik.\n<\/p>\n \nComit\u00e9 Shampanj\u00eb<\/strong> publikuar nivelet p\u00ebr t\u00eb korrat e vitit 2014, t\u00eb vendosur korrik 16: 10.5 ton p\u00ebr hektar. Nivelin mesatar p\u00ebr periudh\u00ebn 2001-2010 arriti t\u00eb 12285\u043a\u0433ha, me nj\u00eb baz\u00eb t\u00eb lart\u00eb n\u00eb vitin 2013 n\u00eb nivelin e 10000kg \/ ha. T\u00eb kujdesshme t\u00eb rritjes n\u00eb nivelin e vitit t\u00eb kaluar mund t\u00eb konsiderohet si nj\u00eb reflektim ringritje t\u00eb ngadalt\u00eb t\u00eb ekonomis\u00eb globale, duke e pasur parasysh vazhdimin e stagnimit t\u00eb tij t\u00eb lindjes, shampanj\u00eb tregun francez.\n<\/p>\n \nPor niveli i 10.5 ton \/ ha \u00ebsht\u00eb maksimumi i nivelit baz\u00eb t\u00eb prodhimit. Ajo mund t\u00eb tejkalohet nga ana e prodhuesve n\u00eb vler\u00ebn e ashtuquajtura sip\u00ebrme limit (rendement butoir). Dallimi n\u00eb mes t\u00eb vij\u00ebs bazike dhe tavani \u00ebsht\u00eb t\u00eb rrushit p\u00ebr t\u00eb shkuar n\u00eb Rezerv\u00eb, t\u00eb caktuar p\u00ebr emrin e bujku q\u00eb shesin e korrjes s\u00eb madhe shampanj\u00eb sht\u00ebpi (ose bashk\u00ebpunuese), ose t\u00eb depozituar nga bujku n\u00eb qoft\u00eb se ai \u00ebsht\u00eb nj\u00eb prodhues shampanje.\n<\/p>\n \nDispozita e k\u00ebtill\u00eb, rregullat e t\u00eb cilit ndryshojn\u00eb gjat\u00eb gjith\u00eb koh\u00ebs, praktikuar n\u00eb rajonin champagne p\u00ebr shum\u00eb vite. Kjo tampon ju lejon t\u00eb qet\u00eb nga mungesa ose teprica e ver\u00ebs materiale n\u00eb rajonin e Veriut, t\u00eb ndikuar nga klima rreziqet dhe me shum\u00eb parregullt jep nga viti n\u00eb vit. <\/p>\n \nKjo rezerv\u00eb \u00ebsht\u00eb t\u00eb aksioneve t\u00eb rezervave t\u00eb ver\u00ebrave nga e m\u00ebparshme vintages p\u00ebr t\u00eb prodhuar vjetor p\u00ebrzierja, duke i lejuar p\u00ebr t\u00eb marr\u00eb tradicionale dhe t\u00eb vler\u00ebsojn\u00eb kompleksitetin e gazuar blends.\n<\/p>\n N\u00eb t\u00eb shkurt\u00ebr, numrat Comite Shampanj\u00eb p\u00ebr 2014:<\/p>\n Pra, n\u00ebse im kulture arriti n\u00eb 12,000 kg \/ ha, 400 kg e k\u00ebtyre 12000 do t\u00eb shkoni direkt n\u00eb baz\u00eb t\u00eb ver\u00ebs dhe t\u00eb llogaritet si vins clairs (baz\u00eb ver\u00eb) nga e mia Rezerv\u00eb. Mbetet 11600\u043a\u0433ha. Por kjo \u00ebsht\u00eb 1100 kg \/ ha m\u00eb shum\u00eb se themelore n\u00eb maksimum (10500 kgha), k\u00ebshtu q\u00eb ata kan\u00eb p\u00ebr t\u00eb shkuar p\u00ebr t\u00eb mia Rezerv\u00eb. N\u00eb tim Rezerv\u00eb t\u00eb majt\u00eb 5000kg \/ ha pas \u00ebsht\u00eb p\u00ebrdorur referuar 400kg \/ ha. K\u00ebshtu q\u00eb un\u00eb mund stol m\u00eb shum\u00eb 1100kg \/ ha, duke e \u00e7uar at\u00eb n\u00eb nivelin 6100\u043a\u0433ha, e cila nuk do t\u00eb kaloj\u00eb krijuar rezerva kufirin e 8000kg \/ ha.\n<\/p>\n N\u00eb praktik\u00eb, natyrisht, rrush n\u00eb Rezerv\u00eb \u00ebsht\u00eb ruajtur n\u00eb baz\u00ebn e ver\u00ebs (vin clair), derisa, derisa do t\u00eb p\u00ebrdoren n\u00eb t\u00eb ardhmen blends sipas kufijve t\u00eb l\u00ebshuar nga Comite Shampanj\u00eb.<\/p>\n K\u00ebshtu, v\u00ebllimi i prodhimit n\u00eb shampanj\u00eb \u00ebsht\u00eb nj\u00eb biznes i nd\u00ebrlikuar, dhe ajo mund t\u00eb jet\u00eb konfuze. Pyetja mund t\u00eb lindin: pse \u00ebsht\u00eb shampanj\u00eb e rendimentit p\u00ebr hektar \u00ebsht\u00eb matur pesha e rrushit, nuk sasia e rezultuar t\u00eb ver\u00ebs?<\/p>\n Fakti q\u00eb shampanj\u00eb deri koh\u00ebt e fundit, ishte vet\u00ebm ver\u00eb rajon n\u00eb bot\u00eb ku produkti jepnin t\u00eb ishte i kontrolluar dy her\u00eb, nj\u00eb her\u00eb nga pesha e rrushit, e dyt\u00eb \u2013 sasia e lengut dhe llojin e tyre si t\u00eb nxjerrjes. Tani kjo praktik\u00eb ka qen\u00eb gjithashtu aplikohet n\u00eb Itali n\u00eb prodhimin e gazuar Franciacorta.<\/p>\n Produkti jepnin n\u00eb shampanj\u00eb \u00ebsht\u00eb vet\u00ebm pjes\u00ebrisht e p\u00ebrcaktuar me kulture. Faza e ardhshme e kontrolli \u2013 n\u00eb shtyp.<\/p>\n \nNj\u00eb domosdoshm\u00ebri p\u00ebr shampanj\u00eb duhet t\u00eb jap\u00eb nj\u00eb ver\u00eb me nj\u00eb shum\u00eb delikate struktura. Aciditet t\u00eb lart\u00eb dhe me gaz “mousse” jan\u00eb dy an\u00ebt e k\u00ebt\u00eb cil\u00ebsi. P\u00ebr t\u00eb p\u00ebrsosur but\u00eb mus shampanj\u00eb pastaj do t\u00eb k\u00ebrkoj\u00eb, t\u00eb plakjes n\u00eb bodrum m\u00eb e vogla nga t\u00eb fermentimit t\u00eb dyt\u00eb n\u00eb p\u00ebrsosur 10-14 grad\u00eb. Por s\u00eb pari, ju duhet t\u00eb kujdeset p\u00ebr t\u00eb ruajtur t\u00eb fresk\u00ebt aciditetit dhe hyn nga pulpa e manave sa m\u00eb pak t\u00eb jet\u00eb e mundur e grimcave mikroskopike.\n<\/p>\n \nShampanj\u00eb e rrushit nuk e pjek si shum\u00eb si rrushi m\u00eb jugore t\u00eb rajoneve, n\u00eb m\u00ebnyr\u00eb q\u00eb prej saj t\u00eb l\u00ebkur\u00ebs dhe tul t\u00eb gjat\u00eb t\u00eb shtypur l\u00ebng t\u00eb marr\u00eb astringent komponimet, n\u00ebse jo p\u00ebr t\u00eb b\u00ebr\u00eb rrjedha me t\u00eb v\u00ebrtet\u00eb e bukur.\n<\/p>\n \nPrandaj, sasia e l\u00ebng q\u00eb mund t\u00eb jen\u00eb t\u00eb shtyr\u00eb nga t\u00eb fresk\u00ebta manaferra \u00ebsht\u00eb e dyt\u00eb m\u00eb pik\u00eb e r\u00ebnd\u00ebsishme n\u00eb kontrollin e t\u00eb japin n\u00eb prodhimin e shampanj\u00eb. Rregulli \u00ebsht\u00eb shum\u00eb e thjesht\u00eb: jo m\u00eb shum\u00eb se 102 litra l\u00ebng nga 160 kg rrush. <\/p>\n Standardi v\u00ebllimi shampanj\u00eb press \u2013 4000 kg, d.m.th. 2550 lejohet l\u00ebng. Pjesa m\u00eb e mir\u00eb \u00ebsht\u00eb t\u00eb par\u00eb n\u00eb vitin 2050 l, t\u00eb cilat jan\u00eb quajtur Cuvee<\/b> (cuvee), pjesa tjet\u00ebr \u2013 taille<\/b> \u2013 \u00ebsht\u00eb nj\u00eb p\u00ebrzierje e shampanj\u00eb nivel m\u00eb t\u00eb ul\u00ebt \u2013 jo t\u00eb till\u00eb nj\u00eb t\u00eb ndritshme, m\u00eb t\u00eb shpejt\u00eb-pjekur (p\u00ebr shkak t\u00eb sasi m\u00eb t\u00eb madhe t\u00eb leht\u00eb oxidizable komponimet), me nj\u00eb shum\u00eb t\u00eb p\u00ebraf\u00ebrt cil\u00ebsi. N\u00eb qoft\u00eb se prodhuesi d\u00ebshiron t\u00eb p\u00ebrdor\u00eb p\u00ebr shampanj\u00eb cuvee, taille se ai mund t\u00eb shes\u00eb.\n<\/p>\n \n102 litra nga 160 kg \u00ebsht\u00eb prodhim af\u00ebrsisht n\u00eb nivelin e 63,75% e band\u00eb pesh\u00eb n\u00eb form\u00ebn e l\u00ebng. Shampanj\u00eb, q\u00eb rrjedh nga aktuale t\u00eb lejuara maksimale p\u00ebr vitin 2014 10100\u043a\u0433ha (mos harroni se 400 kg \u00ebsht\u00eb konsideruar nga rezervat) n\u00eb form\u00ebn e nj\u00eb produkti p\u00ebrfundimtar do t\u00eb jet\u00eb rreth 67 hectoliters. <\/p>\n \nGjithsej sasia n\u00eb litra \u00ebsht\u00eb gjithmon\u00eb nj\u00eb pak m\u00eb shum\u00eb llogaritur t\u00eb 63.75% si nj\u00eb sasi e vog\u00ebl do t\u00eb shtoj\u00eb chaptalization (shtuar sheqer p\u00ebr t\u00eb rritur p\u00ebrfundimtar kalaja e ver\u00ebs), disa crumbs, shtoni maja dhe sheqer t\u00eb hyr\u00eb n\u00eb arsimin e mes\u00ebm t\u00eb fermentimit, dhe m\u00eb n\u00eb fund t\u00eb luaj\u00eb rolin q\u00eb i r\u00ebnd\u00eb l\u00ebng do t\u00eb jet\u00eb pjes\u00ebrisht e konvertuar n\u00eb lehta alkool, p\u00ebr shkak t\u00eb asaj litra do t\u00eb jet\u00eb pak m\u00eb shum\u00eb se ajo ishte n\u00eb fillim t\u00eb paund.<\/p>\n \nN\u00eb rreth 15 viteve t\u00eb fundit, prodhimi n\u00eb rajonin champagne, duke marr\u00eb parasysh ndryshimet e m\u00ebsip\u00ebrme arriti n\u00eb nj\u00eb mesatare prej 65 deri 75 hectoliters p\u00ebr hektar. Dhe kjo nuk \u00ebsht\u00eb aq e keqe, p\u00ebr nj\u00eb t\u00eb till\u00eb e dend\u00ebsis\u00eb. Ky tregues mund t\u00eb sh\u00ebrbej\u00eb si nj\u00eb p\u00ebrgjigje p\u00ebr ata q\u00eb besojn\u00eb se champagne \u00ebsht\u00eb shum\u00eb e madhe, jep p\u00ebr cil\u00ebsin\u00eb n\u00eb t\u00eb cil\u00ebn ajo aspiron t\u00eb jet\u00eb.\n<\/p>\n \nN\u00eb fakt, pothuajse i nj\u00ebjt\u00eb si n\u00eb Bordo.\n<\/p>\n Autor: Tim Hall. Scala Shkoll\u00ebn e Ver\u00ebs \/2014 <\/p>\n","protected":false},"excerpt":{"rendered":" Shampanj\u00eb \u00ebsht\u00eb nj\u00eb vend t\u00eb ve\u00e7ant\u00eb. Nuk jan\u00eb t\u00eb gjitha t\u00eb ndryshme. E rendimentit p\u00ebr hektar \u00ebsht\u00eb nj\u00eb faktor i madh n\u00eb t\u00eb…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-1710","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacion"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/comments?post=1710"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1710\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/media?parent=1710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Moment ky\u00e7 Nr 1<\/h3>\n
Bilanci i vitit 2014<\/h3>\n
\n
\n Por ne do t\u00eb vazhdojm\u00eb.<\/p>\nPik\u00eb ky\u00e7e Nr 2<\/h3>\n