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<\/p>\n\nT\u00eb gjitha Brunello p\u00ebrsh\u00ebndet nga rajoni i Montalcino, por nuk ka nj\u00eb stil t\u00eb Brunello. Dhe m\u00ebnyra m\u00eb e mir\u00eb p\u00ebr t\u00eb kuptuar se ky \u00ebsht\u00eb nj\u00eb interesante t\u00eb ver\u00ebs p\u00ebr t\u00eb eksploruar stilet individuale t\u00eb vreshtave.\n<\/p>\n
<\/p>\n
\nVera Brunello di Montalcino<\/strong> \u00ebsht\u00eb e qart\u00eb p\u00ebr konsumatorin, p\u00ebr shkak se kjo \u00ebsht\u00eb b\u00ebr\u00eb vet\u00ebm nga nj\u00eb varietet t\u00eb rrushit \u2013 Sangiovese, ose “Brunello”, si\u00e7 \u00ebsht\u00eb quajtur n\u00eb k\u00ebt\u00eb kodrinore zona n\u00eb Jug-Per\u00ebndim t\u00eb Toscana.\n<\/p>\n \nPor p\u00ebr t\u00eb p\u00ebrshkruar nj\u00eb ver\u00eb tipike nga Brunello e pamundur. Pas rreth 30-35% e Brunello b\u00ebr\u00eb nga rrushi nga frigorifer zona n\u00eb Veri t\u00eb qytetit, nd\u00ebrsa 65-70% nga Jugu, i cili, zakonisht, shum\u00eb t\u00eb ngrohta. Rrushi jan\u00eb nga Veriu, si rregull, i jep nj\u00eb besim, goj\u00eb-lotim, me m\u00eb shum\u00eb t\u00eb zbeht\u00eb t\u00eb ver\u00ebs. Jugore rrushi \u00ebsht\u00eb nj\u00eb ver\u00eb me ngjyra intensive dhe q\u00ebndrime t\u00eb hapura fruitiness, nuk i lir\u00eb t\u00eb er\u00ebz.\n<\/p>\n E r\u00ebndojn\u00eb r\u00ebnd\u00ebsi \u00ebsht\u00eb q\u00eb prodhuesit mund t\u00eb p\u00ebrzierje rrush nga t\u00eb dy an\u00ebt edhe nga stili dhe t\u00eb merrni m\u00eb shum\u00eb mesatare shije.<\/p>\n \nM\u00eb t\u00eb profilit t\u00eb lart\u00eb t\u00eb mosmarr\u00ebveshjeve n\u00eb Montalcino jan\u00eb kryer rreth pyetjes: n\u00ebse \u00ebsht\u00eb e nevojshme p\u00ebr t\u00eb ndar\u00eb rajonit n\u00eb n\u00ebn-zonat n\u00eb m\u00ebnyr\u00eb t\u00eb qart\u00eb p\u00ebrshkruaj ndryshme Brunello p\u00ebr konsumatorin? Zonimit, sipas t\u00eb gjitha gjasave, do t\u00eb keni kaluar s\u00eb bashku kufijt\u00eb e fshatrave t\u00eb p\u00ebrfshir\u00eb n\u00eb Montalcino rajon.\n<\/p>\n \nTradicionalist\u00ebve frik\u00eb se vreshtat n\u00eb m\u00eb pak t\u00eb vlefshme territoreve \u2013 lexoni t\u00eb ul\u00ebta-shtrir\u00eb, m\u00eb clayey e dherave, t\u00eb tilla si Torrenieri, ju do t\u00eb merrni negativitet nga shtypi, dhe pastaj nga tregu.\n<\/p>\n \nT\u00eb tjer\u00ebt t\u00eb tilla si Francesco Marone Cinzano e Kol d’orcia \u2013 objekt: “aft\u00ebsia p\u00ebr t\u00eb n\u00eb m\u00ebnyr\u00eb t\u00eb qart\u00eb t\u00eb ndara zonat e Montalcino \u00ebsht\u00eb nj\u00eb avantazh p\u00ebr nj\u00eb bler\u00ebs \u2013 shiko p\u00ebr Burgundy”.\n<\/p>\n \nOse t\u00eb pakt\u00ebn m\u00eb e madhe e prodhuesve n\u00eb Montalcino \u2013 Val di Suga. Ai \u00ebsht\u00eb tashm\u00eb n\u00eb shishe t\u00eb tij 55 hektar\u00eb t\u00eb Brunello si tre t\u00eb ve\u00e7ant\u00eb vreshtit: Vigna del Lago e ver\u00ebs eko, n\u00eb Veri-Lindje t\u00eb qytetit, m\u00eb e v\u00ebshtira e tre ver\u00ebrave; m\u00eb elegante Vigna Spuntali \u2013 16 km n\u00eb Jug-Per\u00ebndim; dhe smoothest tre \u2013 Poggio al Granchio \u2013 n\u00eb t\u00eb nj\u00ebjt\u00ebn 16 km n\u00eb Jug-Lindje. T\u00eb tre jan\u00eb mjaft t\u00eb dallueshme Brunello, k\u00ebshtu, shum\u00eb t\u00eb ndryshme nga nj\u00ebri-tjetri. Kjo mund t\u00eb jet\u00eb nj\u00eb argument n\u00eb favor t\u00eb faktit q\u00eb ndryshimet e terroir e Brunello bashkohen n\u00eb rajon, e jo t\u00eb p\u00ebr\u00e7ajn\u00eb at\u00eb.\n<\/p>\n \nUn\u00eb besoj se ndarja n\u00eb zona, n\u00eb nj\u00eb m\u00ebnyr\u00eb ose n\u00eb nj\u00eb tjet\u00ebr do t\u00eb ndodh\u00eb, sepse ka nj\u00eb d\u00ebshir\u00eb p\u00ebr t\u00eb shtuar ver\u00ebrat e Brunello konsumator\u00ebve vler\u00eb, q\u00eb \u00ebsht\u00eb p\u00ebr t\u00eb th\u00ebn\u00eb, e v\u00ebn\u00eb at\u00eb n\u00eb patate t\u00eb skuqura blu, pozicionimi i rajonit si nj\u00eb gastronomik qendra me truffle t\u00eb bardh\u00eb, kaprolli, t\u00eb egra fazan, vaj ulliri, djath\u00eb dele, mjalt\u00eb dhe t\u00eb tjera specialitete lokale.\n<\/p>\n \nN\u00eb nd\u00ebrkoh\u00eb, m\u00eb m\u00ebnyr\u00eb logjike n\u00eb njohjen e diversitetit t\u00eb ver\u00ebrave t\u00eb Montalcino, mendoj un\u00eb, \u00ebsht\u00eb familjariteti me Brunello e fermave individuale n\u00eb rajon.\n<\/p>\n \nRreth 14% (260-320 ha) Brunello gjithsesi \u00ebsht\u00eb shishe me nj\u00eb tregues i vreshtit; ose nga lista zyrtare e vetme vreshtit (vigna<\/b>), ose gjeografikisht \u2013 dallueshme zonat historike (toponimo<\/b>). <\/p>\n P\u00ebr ata, ose p\u00ebr tjera nuk ka kufijve ligjore n\u00eb madh\u00ebsi. Megjithat\u00eb, n\u00eb ver\u00eb t\u00eb em\u00ebrtuar “vigna” duhet t\u00eb jet\u00eb nga vreshtat nga lista e miratuar nga Konsorciumi i Brunello ver\u00eb Prodhuesit.\n <\/p>\n \n E par\u00eb ver\u00ebrave u shfaq n\u00eb mes t\u00eb viteve 1970. Ajo ishte Montosoli nga Caparzo (Caparzo) dhe Vigna La Casa nga Altesino (Altesino). T\u00eb dyja me t\u00eb mir\u00eb e n\u00eb vendin e Montalcino, me nj\u00eb kod\u00ebr t\u00eb vog\u00ebl Pran\u00eb (Montosoli) n\u00eb Veri t\u00eb Montalcino.\n <\/p>\n \nMegjithat\u00eb, Caparzo dhe Altesino nuk ka arritur t\u00eb rr\u00ebmbyer m\u00eb t\u00eb mir\u00eb t\u00eb truallit t\u00eb Af\u00ebrt, i cili ra n\u00eb familjen e Nello Baricci n\u00eb 1955\u043c. Baricci \u00ebsht\u00eb e vetmja ferm\u00eb n\u00eb Montalcino me vreshtin ndodhet t\u00ebr\u00ebsisht n\u00eb territorin e Af\u00ebrt.\n<\/p>\n \nHardhi t\u00eb Baricci (Baricci) nj\u00eb ideal Jug-Lindore t\u00eb ekspozimit dhe t\u00eb lart\u00ebsis\u00eb (270m) \u2013 e “vendit t\u00eb Shenjt\u00eb” p\u00ebr Brunello, e cila \u00ebsht\u00eb marr\u00eb k\u00ebtu, pjekur, lules, aromatike dhe t\u00eb p\u00ebrkryer t\u00eb pijsh\u00ebm. Baricci thirrja e tyre Brunello ‘Colombaio Montosoli’, emrin e ferm\u00ebs, t\u00eb cilat kur ai-q\u00eb s\u00eb bashku me vreshtit. Kjo ver\u00eb \u00ebsht\u00eb nj\u00eb pik\u00ebnisje e mir\u00eb p\u00ebr krahasim terroir e Brunello.\n<\/p>\n \nT\u00eb tjera t\u00eb dukshme mostrat e Brunello me specifike vreshta u shfaq n\u00eb vitin 1980, me nj\u00eb kumulative zgjerimin e Montalcino e ver\u00ebrave. N\u00eb mesin e tyre, Vigna del Fiore nga Fattoria dei Barbi, n\u00eb vitin 1981, Poggio al Vento nga Kol d’orcia n\u00eb ’82m.\n<\/p>\n \nT\u00eb dyja me t\u00eb ngrohta rajon jugor t\u00eb Montalcino, por me t\u00eb ftoht\u00eb faqet n\u00eb nj\u00eb lart\u00ebsi mbi 350m. Ata i rezistoi tundimit p\u00ebr t\u00eb sjell\u00eb nj\u00eb elegante pjekurin\u00eb p\u00ebr t\u00eb sakrifikuar n\u00eb mod\u00eb stil t\u00eb ver\u00ebrave nga overripe rrushi, i cili u b\u00eb nj\u00eb trend n\u00eb Montalcino, si kudo, q\u00eb nga rreth viteve 1990.\n<\/p>\n \nN\u00ebse ju doni t\u00eb ndjekim historin\u00eb e “klasik Brunello n\u00ebp\u00ebr vite” \u2013 q\u00eb Vigna del Fiore dhe Poggio al Vento, ju mund t\u00eb merrni nj\u00eb referenc\u00eb n\u00eb mesin e ver\u00ebrave nga specifike t\u00eb vreshtave.\n <\/p>\n \n Me rritje t\u00eb q\u00ebndrueshme t\u00eb reja Brunello vera e vetme vreshtit vazhdoi gjat\u00eb bumit t\u00eb viteve 1990. E m\u00eb e dukshme: debutimi n\u00eb 1993m Mastrojanni ver\u00eb Schiena d’asino, dhe vera e Brunello me er\u00eb pllaj\u00eb mbi fshatin e Castelnuovo del abate (Castelnuovo Dell’abate) n\u00eb Jug t\u00eb Montalcino.\n <\/p>\n \nCastelnuovo Dell’abate \u2013 nxehta n\u00ebn-zon\u00eb e Montalcino. N\u00eb nj\u00ebr\u00ebn an\u00eb \u00ebsht\u00eb e mbrojtur nga t\u00eb ftohtit Lindore er\u00ebrat nga shuar vullkan i Monte Amiata dhe nga ana tjet\u00ebr nga e nxeht\u00eb t\u00eb kripura Mesdhetare er\u00ebrat.\n <\/p>\n \nKjo do t\u00eb thot\u00eb se vera nga Castelnuovo mund t\u00eb jen\u00eb m\u00eb t\u00eb err\u00ebt, m\u00eb t\u00eb pasur dhe marramend\u00ebse, t\u00eb pazakont\u00eb, n\u00eb krahasim me ver\u00ebra nga Veriu i Montalcino.\n <\/p>\n \nCastelnuovo Dell’abate b\u00ebr\u00eb nj\u00eb kontribut t\u00eb r\u00ebnd\u00ebsish\u00ebm p\u00ebr boom-i i ri plantings 1996-2007, kur sip\u00ebrfaqja e vreshtave n\u00eb Brunello pothuajse \u00ebsht\u00eb dyfishuar. Prodhuesit e Brunello nga Veri-Lindja \u00ebsht\u00eb ve\u00e7an\u00ebrisht e gatshme t\u00eb bler\u00eb vendin k\u00ebtu, duke e z\u00ebvend\u00ebsuar ullirit asherim\u00ebt dhe lokale p\u00ebr mbjelljen e barit n\u00eb rrush. Q\u00ebllimi i tyre ishte p\u00ebr t\u00eb zbutur e tyre t\u00eb v\u00ebshtir\u00eb-tannin ver\u00eb me di\u00e7ka m\u00eb t\u00eb pranueshme dhe t’i b\u00ebj\u00eb ata m\u00eb t\u00ebrheq\u00ebs p\u00ebr konsumator\u00ebt.\n <\/p>\n \nNd\u00ebrsa disa ver\u00ebb\u00ebr\u00ebsit u b\u00eb i interesuar n\u00eb prodhimin caricature kopje t\u00eb 100-pik\u00eb fruta “blockbusters”, t\u00eb tjer\u00ebt u p\u00ebrpoq p\u00ebr t\u00eb krijuar nj\u00eb ekuilib\u00ebr n\u00eb vreshtin dhe p\u00ebr t\u00eb parandaluar overheating e fryte, si t\u00eb shprehura nga Menaxheri i Mastrojanni, kryesisht “duke mbjell\u00eb n\u00eb korrekt k\u00ebnd p\u00ebr t\u00eb shmangur sunstroke”.\n <\/p>\n \nFushat Schiena d’asino dhe Vigna Loreto (Mastrojanni prodhues), Ugolaia (Lisini), Manachiara (Silvio Nardi), Fornace (Le Ragnaie), Franci (Fabio Tass) dhe Pietranera (Centolani) \u00ebsht\u00eb e t\u00eb gjith\u00eb shembujt e qasjes se “vera nuk b\u00ebni, dhe t\u00eb rritet” <\/p>\n \nFrancesco Illy (Francesco Illy) nga Podere Le Ripi, mbjell vreshtin t\u00ebnd ‘Bonsai’ ka p\u00ebr q\u00ebllim p\u00ebr t\u00eb zbatuar m\u00eb i dendur ulje n\u00eb bot\u00eb (62500 hardhi \/ ha).\n <\/p>\n \n“Kjo e mban produktivitetin e rrush, n\u00eb t\u00eb n\u00eb nj\u00eb nivel t\u00eb ul\u00ebt dhe shkaqet rr\u00ebnj\u00eb p\u00ebr t\u00eb shkuar m\u00eb thell\u00eb,” thot\u00eb ai. Hardhi jan\u00eb aq af\u00ebr s\u00eb bashku, q\u00eb t\u00eb shtrydh n\u00eb mes tyre vet\u00ebm duke t\u00ebrhequr n\u00eb stomak. “Ajo \u00ebsht\u00eb e \u00e7mendur, pajtohet Illi, por n\u00eb m\u00ebnyr\u00eb q\u00eb ju mund t\u00eb shmangur stresin e rrush, n\u00eb kushtet e ngrohjes”. E par\u00eb vintages nga vreshtit Bonsai (Bonsai) Illy \u00ebsht\u00eb e mosh\u00ebs n\u00eb nju fu\u00e7i lisi. Por p\u00ebr fat t\u00eb mir\u00eb, pastaj vendosi p\u00ebr t\u00eb ndaluar k\u00ebt\u00eb \u00e7rregullim dhe t\u00eb jap\u00eb nj\u00eb mund\u00ebsi p\u00ebr t\u00eb zbuluar delikate aromas e manave.\n <\/p>\n \n\u00c7mimi i ver\u00ebs ver\u00eb e vetme vreshtit 10-20% m\u00eb lart normale Brunello.<\/p>\n Por p\u00ebr t\u00eb paguar k\u00ebt\u00eb premium ka kuptim, sipas mendimit tim, vet\u00ebm n\u00ebse ferm\u00eb duke u p\u00ebrpjekur p\u00ebr t\u00eb zbuluar terroir, dhe jo p\u00ebr t’u argumentuar me t\u00eb. Si shembuj i k\u00ebsaj qasje t\u00eb p\u00ebrfshij\u00eb Salicutti, Pian Dell Orino dhe Le Ragnaie \u2013 nj\u00eb e re my favorite Brunello, p\u00ebr shkak t\u00eb “ndjenj\u00ebs s\u00eb vendit” (karakteristik\u00eb e terroir) k\u00ebto ver\u00ebra jan\u00eb shum\u00eb t\u00eb distinctively, pjes\u00ebrisht p\u00ebr shkak t\u00eb organik dhe biodinamike qasje.\n <\/p>\n \nJu mund t\u00eb mendoni se un\u00eb do t\u00eb thot\u00eb se e zonimit n\u00eb p\u00ebrgjith\u00ebsi ka kuptim vet\u00ebm n\u00ebse vreshtat jan\u00eb biodinamike ose organike, \u2013 jo, keq bujq\u00ebsin\u00eb organike dhe ver\u00ebs (e cila \u00ebsht\u00eb e mundur n\u00eb Montalcino, keq) rezultatet terroir \u00ebsht\u00eb aq e leht\u00eb sa duke aplikuar nj\u00eb grumbull g\u00ebrmadhash t\u00eb kimikateve.\n <\/p>\n \nSi zyrtare e ver\u00eb, lista e individit vreshta nuk ekzistojn\u00eb, m\u00ebnyra m\u00eb e mir\u00eb p\u00ebr t\u00eb krahasuar k\u00ebto ver\u00ebra dhe t\u00eb gjeni \u00ebsht\u00eb i denj\u00eb p\u00ebr t\u00eb hapur shishen, duke p\u00ebrfshir\u00eb me emra t\u00eb rinj.\n <\/p>\n","protected":false},"excerpt":{"rendered":" T\u00eb gjitha Brunello p\u00ebrsh\u00ebndet nga rajoni i Montalcino, por nuk ka nj\u00eb stil t\u00eb Brunello. Dhe m\u00ebnyra m\u00eb e mir\u00eb p\u00ebr t\u00eb kuptuar…<\/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-1811","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\/1811","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=1811"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1811\/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=1811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}P\u00ebr t\u00eb ndar\u00eb ose jo p\u00ebr t\u00eb ndar\u00eb Montalcino?<\/h2>\n
Individuale vreshta, si ajo filloi t\u00eb gjith\u00eb<\/h3>\n
Vazhdimi i lul\u00ebzimit Brunello<\/h3>\n