{"id":1794,"date":"2020-01-05T15:06:11","date_gmt":"2020-01-05T12:06:11","guid":{"rendered":"http:\/\/vine-nn.ru\/recioto-della-valpolicella\/"},"modified":"2020-01-05T15:06:11","modified_gmt":"2020-01-05T12:06:11","slug":"recioto-della-valpolicella","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/recioto-della-valpolicella\/","title":{"rendered":"Recioto della Valpolicella"},"content":{"rendered":"

Recioto della Valpolicella<\/strong> \u00ebsht\u00eb nj\u00eb shum\u00eb e \u00ebmb\u00ebl, aromatike ver\u00eb t\u00eb kuqe nga t\u00eb thata rrushi (passito metod\u00eb), e prodhuar n\u00eb Valpolicella fush\u00ebn e Veneto rajon (verilindje t\u00eb Italis\u00eb).<\/p>\n

\nKjo \u00ebsht\u00eb nj\u00eb nga m\u00eb t\u00eb dalluesh\u00ebm dhe karakteristike ver\u00ebrat e rajonit, ve\u00e7an\u00ebrisht n\u00eb saj t\u00eb gazuar version (me gaz).\n<\/p>\n

<\/p>\n

Label Recioto e Valpolicella Classico zon\u00ebs<\/p>\n

\nLloji i ver\u00ebs “Recioto” (recioto) ishin rezultat i eksperimenteve t\u00eb ver\u00ebb\u00ebr\u00ebsit e Valpolicella, k\u00ebrkojn\u00eb m\u00ebnyra p\u00ebr t\u00eb b\u00ebr\u00eb ver\u00ebrat e tyre m\u00eb intensive. Fakti q\u00eb lokale t\u00eb njohura varieteteve Corvina dhe Rondinella, dhe Molinara sidomos, kan\u00eb v\u00ebshtir\u00ebsi me nj\u00eb grup t\u00eb “pesha” (ngjyrat, sheqerna dhe shije) n\u00eb klima e ftoht\u00eb e Per\u00ebndimore Veneto.\n<\/p>\n

\nP\u00ebr t\u00eb rritur p\u00ebrmbajtjen e sheqerna natyrore dhe komponimet aromatike n\u00eb wort, prodhuesit e Valpolicella, e kan\u00eb b\u00ebr\u00eb at\u00eb nj\u00eb praktik\u00eb t\u00eb that\u00eb, rrushi menj\u00ebher\u00eb pas korrjes. Ky manipulim heq lag\u00ebshti nga manaferrat, mbajtjen er\u00eb dhe \u00ebmb\u00eblsi. Kjo teknik\u00eb – passito <\/strong>– ka d\u00ebshmuar t\u00eb jen\u00eb t\u00eb suksesshme dhe m\u00eb von\u00eb gjetur zbatimin e saj n\u00eb prodhimin e famshme t\u00eb ver\u00ebs Amarone \u00ebsht\u00eb nj\u00eb e that\u00eb dhe m\u00eb shum\u00eb alkoolike versionin e ver\u00ebs Recioto.\n<\/p>\n

\nRrushi p\u00ebrdoret n\u00eb prodhimin e moderne ver\u00ebrave Recioto della Valpolicella, i takon klas\u00ebs Corwin lokale dhe varieteteve t\u00eb korvinone.\n<\/p>\n

\n Kjo \u00ebsht\u00eb korrur gjith\u00eb tufa dhe mbahen n\u00eb tharjen e sht\u00ebpive, ku ajo \u00ebsht\u00eb e ngroht\u00eb dhe t\u00eb that\u00eb. Tharje zgjat nga tre jav\u00eb deri n\u00eb tre muaj. Ky proces quhet appassimento<\/i>.\n <\/p>\n

\nPasi rrushi u pozvolyali n\u00eb kasht\u00eb gjethesh, t\u00eb cilat i \u00ebsht\u00eb dh\u00ebn\u00eb emri i k\u00ebtij lloji i ver\u00ebs “kasht\u00eb ver\u00eb.” K\u00ebto substrate t\u00eb ishin vendosur n\u00eb ngrohta pjes\u00eb t\u00eb sht\u00ebpis\u00eb ose t\u00eb ver\u00ebs. Sot kasht\u00eb n\u00eb dysheme, z\u00ebvend\u00ebsohet metalike tabaka dhe paleta druri t\u00eb ve\u00e7ant\u00eb n\u00eb tharjen e sht\u00ebpive.\n<\/p>\n

<\/p>\n

Tharja e rrushit, appassimento<\/p>\n

\nKur “appassimento” \u00ebsht\u00eb e p\u00ebrfunduar, e rrushit jan\u00eb me kujdes t\u00eb shtypur dhe duhet t\u00eb ferments deri d\u00ebshiruar bilanci i alkoolike forc\u00ebn dhe \u00ebmb\u00eblsi.\n<\/p>\n

\nPastaj e ver\u00ebs \u00ebsht\u00eb e mosh\u00ebs n\u00eb fu\u00e7i lisi p\u00ebr t\u00eb pakt\u00ebn dy vjet. Tradicionale t\u00eb madh Italian Botti (m\u00eb shum\u00eb se nj\u00eb mij\u00eb litra) sot i dha vend t\u00eb barriques (225 l) t\u00eb Slavonian lisi.\n<\/p>\n

\nStandardi ver\u00eb Recioto della Valpolicella mund t\u00eb jet\u00eb b\u00ebr\u00eb nga rrushi nga \u00e7do pjes\u00eb e Valpolicella ver\u00eb n\u00eb rritje t\u00eb zon\u00ebs. Megjithat\u00eb, n\u00ebse rrushi nga prestigjioze n\u00ebn-zon\u00eb \u00ebsht\u00eb Classico ose Valpantena, kjo do t\u00eb tregohet n\u00eb etiket\u00eb.\n<\/p>\n

\nTeknologjia e prodhimit t\u00eb ver\u00ebs lloj Recioto p\u00ebrdorur n\u00eb rajonet e tjera, t\u00eb tilla si t\u00eb \u00ebmb\u00ebl t\u00eb bardh\u00eb Recioto di Soave. Dhe zakonisht nj\u00eb n\u00ebnprodukt i k\u00ebsaj teknologjie \u2013 nj\u00eb tort\u00eb t\u00eb thara t\u00eb rrushit \u00ebsht\u00eb prodhimi i Grappa (rrushit distillate). Megjithat\u00eb, i shkath\u00ebt ver\u00ebb\u00ebr\u00ebsit e Valpolicella mjaft i zgjuar p\u00ebr rip\u00ebrdorimin at\u00eb n\u00eb prodhimin e ver\u00ebs, shtrydhet m\u00eb t\u00eb p\u00ebrdorin dhe t\u00eb p\u00ebrfitojn\u00eb nga koh\u00eb-konsumojn\u00eb, dhe i shtrenjt\u00eb passito.\n<\/p>\n

\nDuke shtuar se kjo tort\u00eb “passito” n\u00eb wort normale Valpolicella ver\u00eb e tyre t\u00eb p\u00ebrbashk\u00ebt t\u00eb fermentimit n\u00eb m\u00ebnyr\u00eb q\u00eb ta pasurojm\u00eb t\u00eb pakta, tannins dhe komponimeve phenolic, \u00ebsht\u00eb mjaft i p\u00ebrhapur. Si rrjedhoj\u00eb e ver\u00ebs \u00ebsht\u00eb e njohur tani si Valpolicella Ripasso.<\/p>\n","protected":false},"excerpt":{"rendered":"

Recioto della Valpolicella \u00ebsht\u00eb nj\u00eb shum\u00eb e \u00ebmb\u00ebl, aromatike ver\u00eb t\u00eb kuqe nga t\u00eb thata rrushi (passito metod\u00eb), e prodhuar n\u00eb Valpolicella fush\u00ebn…<\/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-1794","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\/1794","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=1794"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1794\/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=1794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}