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<\/p>\n\n N\u00ebna ime sapo m\u00eb d\u00ebrgoi nj\u00eb kart\u00eb dit\u00eblindjen me mbishkrimin: “Para se ju t\u00eb gjeni nj\u00eb Princ ju keni p\u00ebr t\u00eb puthur shum\u00eb nga bretkosat.” E pra, i dashur lexues, un\u00eb sapo p\u00ebrfundoi kissing bretkosat n\u00eb em\u00ebr tuaj. P\u00ebr fat t\u00eb mir\u00eb, Princi kam arritur t\u00eb gjej.
\nDhe as edhe nj\u00eb.\n <\/p>\n
<\/p>\n
\nKrer\u00ebt n\u00eb k\u00ebt\u00eb histori jan\u00eb reale, e v\u00ebrtet\u00eb Lambrusco mostrave. Dhe si bretkosat e tjera, dizajne industriale, t\u00eb prodhuara n\u00eb at\u00eb mas\u00eb q\u00eb ju nuk e b\u00ebni edhe pa t\u00eb. Jo, kjo \u00ebsht\u00eb mjaft e nj\u00eb toleranc\u00eb ver\u00eb me t\u00eb mir\u00eb e aciditetit, drita tannins dhe mjaft i leht\u00eb, disa edhe mund t\u00eb quhet e mir\u00eb \u2013 por padyshim jo i shquar. <\/p>\n
\nNd\u00ebrsa i pari ishte i shquar. Ata joshur m\u00eb n\u00eb Emilia-Romagna dhe aromas e qershi t\u00eb egra dhe bim\u00ebt e egra. N\u00eb k\u00ebt\u00eb Lambrusco \u00ebsht\u00eb di\u00e7ka primal, di\u00e7ka q\u00eb ju b\u00ebn t\u00eb kthehen n\u00eb at\u00eb p\u00ebrs\u00ebri dhe p\u00ebrs\u00ebri. Ndoshta fakti se metoda e prodhimit mund t\u00eb jet\u00eb e paparashikueshme. Dhe ndoshta fakti q\u00eb jepnin ver\u00eb nga m\u00eb e mira e mostrave n\u00eb nivele t\u00eb arsyeshme.\n <\/p>\n
\nN\u00eb P\u00ebrgjith\u00ebsi, produkti i jepnin p\u00ebr Lambrusco arrin t\u00eb madhe vlerat e deri n\u00eb 140 hectoliters p\u00ebr hektar (krahaso: maksimale t\u00eb lejueshme t\u00eb prodhimit p\u00ebr baz\u00eb ver\u00ebrat e Bordeaux \u2013 55 HL \/ ha). “Po b\u00ebni shaka?” \u2013 E kam pyetur t\u00eb eksportit Menaxher n\u00eb kooperativ\u00eb lokale. “Sigurisht \u2013 u p\u00ebrgjigj plot\u00ebsisht seriozisht, \u00ebsht\u00eb p\u00ebr t\u00eb mbajtur nj\u00eb t\u00eb till\u00eb me nivel t\u00eb ul\u00ebt nuk \u00ebsht\u00eb gjithmon\u00eb e leht\u00eb.” E fuqishme, e vaditur hardhi e mbjell\u00eb n\u00eb rrafshin e n\u00eb tok\u00eb pjellore, pran\u00eb dardh\u00eb pem\u00eb dhe elb, shpesh prodhojn\u00eb shum\u00eb m\u00eb tep\u00ebr: p\u00ebr 200, dhe madje edhe 300 HL p\u00ebr hektar.\n <\/p>\n
\nMarr\u00eb nga ata dhe pastaj t\u00eb b\u00ebj\u00eb nj\u00eb ver\u00eb e gazuar me metod\u00ebn e Sharma, t\u00eb nd\u00ebrprerjes s\u00eb fermentimit, kur ata jan\u00eb ende nj\u00eb shum\u00eb e mbetur t\u00eb sheqerit p\u00ebr t\u00eb balancuar aciditet t\u00eb lart\u00eb dhe astringent tannins. Ndonj\u00ebher\u00eb duke p\u00ebrdorur metod\u00eb klasike (Metodo Classico) \u2013 gjithashtu e njohur si “tradicionale” ose “shampanj\u00eb metod\u00eb” \u2013 at\u00ebher\u00eb ver\u00eb \u00ebsht\u00eb e but\u00eb, e qet\u00eb, m\u00eb elegante.\n <\/p>\n
\nPor mbi t\u00eb gjitha ne jemi t\u00eb interesuar n\u00eb Metodo Ancestrale \u2013 t\u00eb ashtu-quajtur “metoda e paraardh\u00ebsve”. K\u00ebtu nuk \u00ebsht\u00eb nj\u00eb vend ku surpriza.\n<\/p>\n
Vera ka filluar t\u00eb sbravati butet \u2013 n\u00eb nivelin e rreth 10-11% e mundshme alkool dhe pastaj n\u00eb shishe, ku e saj p\u00ebrfundimtar t\u00eb fermentimit zhvillohet nj\u00eb tjet\u00ebr 1-2% dhe e mbetur t\u00eb sheqerit \u00ebsht\u00eb n\u00eb nj\u00eb nivel prej rreth 8 g \/ l (ose m\u00eb shum\u00eb n\u00ebse winemaker fermentimi \u00ebsht\u00eb nd\u00ebrprer\u00eb nga ftoh\u00ebs). Pasi mund t\u00eb ndiqet nga remuage dhe disgorging, por jo domosdoshm\u00ebrisht: disa njer\u00ebz preferojn\u00eb ver\u00ebn me “Tumanian”. N\u00ebse para derdhje t\u00eb shkundur shishe, nuk e kaluara disgorging, shije \u00ebsht\u00eb e duksh\u00ebm t\u00eb ndryshme: m\u00eb pak fruitiness dhe m\u00eb shum\u00eb “aktivitete”, krahasuar me ver\u00eb, e cila i dha nj\u00eb sedimenteve t\u00eb sedimenteve para mbushjes s\u00eb shisheve.\n <\/p>\n
\nVittorio Graziano<\/b> thot\u00eb se p\u00ebr nj\u00eb koh\u00eb t\u00eb gjat\u00eb ai ka mbetur i vetmi p\u00ebr t\u00eb b\u00ebr\u00eb Lambrusco nga kjo metod\u00eb. Tani ajo u pasua nga t\u00eb tjer\u00eb, duke p\u00ebrfshir\u00eb kompanit\u00eb e m\u00ebdha n\u00eb prodhimin e nj\u00eb apo dy emra Lambrusco Metodo Ancestrale, edhe pse e prodhimit t\u00eb ver\u00ebs n\u00eb “big brothers” \u00ebsht\u00eb ende shum\u00eb epror t\u00eb tij, t\u00eb regjistruar n\u00eb 46 HL \/ ha.\n <\/p>\n
\nUn\u00eb nuk dua ta n\u00ebnvleft\u00ebsonin virtytet e mira Lambrusco me metod\u00ebn e Sharma \u2013 disa prej tyre jan\u00eb shum\u00eb t\u00eb mira, dhe un\u00eb nuk do t\u00eb garantoj\u00eb se do t’i dallojn\u00eb ato verb\u00ebrisht nga “b\u00ebrjen”. Ideja \u00ebsht\u00eb q\u00eb nuk jan\u00eb t\u00eb niveleve t\u00eb ndryshme t\u00eb origjinalitetit Lambrusco, dhe n\u00eb munges\u00eb t\u00eb informacione t\u00eb mjaftueshme p\u00ebr etiketat, t\u00eb cilat mund t\u00eb mb\u00ebshtetet n\u00eb gjetjen m\u00eb t\u00eb mir\u00eb t\u00eb ver\u00ebrave, I vendosur p\u00ebr t\u00eb filluar me ekstremet e t\u00eb artizanale dhe p\u00ebr t\u00eb shkuar p\u00ebrs\u00ebri n\u00eb normale. Por normalisht un\u00eb nuk u kthye kurr\u00eb. Dhe ja disa sh\u00ebnime mbi rezultatet.\n <\/p>\n
\nSipas Vittorio Graziano, n\u00eb fund t\u00eb viteve 1960 \u2013 1970, vreshtat p\u00ebrhapur n\u00eb t\u00eb kalbet. Deri n\u00eb at\u00eb koh\u00eb, n\u00eb mbjelljen e densitetit t\u00eb ishte duksh\u00ebm m\u00eb e lart\u00eb: deri n\u00eb 10,000 rrush p\u00ebr hektar. Tani ajo \u00ebsht\u00eb si 3,000 ose 2,000 ose m\u00eb pak mij\u00ebra.\n<\/p>\n
\nUn\u00eb mendoj Lambrusco sot \u00ebsht\u00eb n\u00eb pragun e kufij t\u00eb rinj. Modeste iniciativa p\u00ebr ringjalljen e autentike vera do t\u00eb zhvillohet n\u00eb nj\u00eb r\u00ebnda t\u00eb l\u00ebvizjes, dhe n\u00eb 10 vite do t\u00eb jet\u00eb e ve\u00e7ant\u00eb prodhuesit e ‘ Shoqat\u00ebs, ndoshta edhe nj\u00eb t\u00eb ve\u00e7ant\u00eb shishe dhe do t\u00eb shohim se lindja e nj\u00eb kulti. Dhe \u00e7mime m\u00eb t\u00eb larta.<\/p>\n
\nNj\u00eb ndryshim nga kodrat \u2013 Lambrusco grasparossa (Lambrusco Grasparossa) \u2013 kjo ver\u00eb \u00ebsht\u00eb inky t\u00eb kuqe, t\u00eb purpurt shkum\u00eb dhe e dukshme, tannins.\n<\/p>\n
Lambrusco Sorbara (Lambrusco Sorbara) \u2013 pjes\u00eb e p\u00ebrfaq\u00ebsueses, me t\u00eb ndritshme luleshtrydhe ngjyra dhe shije, m\u00eb pak agresive, por \u00ebsht\u00eb karakteristik\u00eb e t\u00eb gjitha Lambrusco aciditeti.\n<\/p>\n
\nN\u00eb total jan\u00eb 9 lloje t\u00eb ndryshme t\u00eb rrushit Lambrusco Salamino p\u00ebrfshir\u00eb (Salamino), Maestri (Maestri) dhe bodrum (Marani). Dhe gjithashtu, jo m\u00eb pak se 5 t\u00eb ndryshme DOC\u043e\u0432 : Sorbara, Grasparossa Castelvetro di, Salamino di Santa Croce, Modena Modena Rosato dhe Rosso.\n<\/p>\n
(Shih. llojet e Lambrusco)<\/p>\n
\nE gjith\u00eb kjo na tregon \u00ebsht\u00eb se Lambrusco ne p\u00ebr pije dhe pije… Dhe pa t\u00eb gjitha. Ose si nj\u00eb aperitif. Sidomos Lambrusco Sorbara. Dhe t\u00eb sigurt Grasparossa ju mund t\u00eb aplikoj\u00eb dhe p\u00ebr gjell\u00eb kryesore. Mir\u00eb Lambrusco me lokale p\u00ebr ushqim \u2013 kjo \u00ebsht\u00eb nj\u00eb k\u00ebng\u00eb.\n<\/p>\n
\nN\u00eb versionet e that\u00eb, nivelin e mbetur t\u00eb sheqerit n\u00eb 15 g \/ l, por shembujt m\u00eb t\u00eb mir\u00eb e shije do t\u00eb jet\u00eb mjaft e that\u00eb (dhe aciditeti duhet t\u00eb jet\u00eb di\u00e7ka p\u00ebr t\u00eb balancuar).\n<\/p>\n
\nGjysm\u00eb-that\u00eb vera kan\u00eb nj\u00eb \u00ebmb\u00eblsi n\u00eb interes. Edhe amabile \u2013 sinqerisht \u00ebmb\u00ebl.\n<\/p>\n
\nPersonalisht un\u00eb jam nj\u00eb p\u00ebrkrah\u00ebs i that\u00eb. Por sweetie i p\u00eblqen…<\/p>\n","protected":false},"excerpt":{"rendered":"
N\u00ebna ime sapo m\u00eb d\u00ebrgoi nj\u00eb kart\u00eb dit\u00eblindjen me mbishkrimin: “Para se ju t\u00eb gjeni nj\u00eb Princ ju keni p\u00ebr t\u00eb puthur shum\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-1782","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\/1782","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=1782"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1782\/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=1782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}