{"id":1818,"date":"2020-01-05T15:18:07","date_gmt":"2020-01-05T12:18:07","guid":{"rendered":"http:\/\/vine-nn.ru\/amarone-della-valpolicella\/"},"modified":"2020-01-05T15:18:07","modified_gmt":"2020-01-05T12:18:07","slug":"amarone-della-valpolicella","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/amarone-della-valpolicella\/","title":{"rendered":"Amarone della Valpolicella"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/3d2b96d27ad8a15924806682e84cbbcc.jpg\" \/><\/p>\n<p>\n\t\t<strong>Amarone della Valpolicella<\/strong> \u00ebsht\u00eb nj\u00eb e kuqe italiane ver\u00eb me nj\u00eb shum\u00eb t\u00eb pasur shije, t\u00eb b\u00ebra nga t\u00eb thata rrushi (passito). Kalaja 15-18 grad\u00eb.\n <\/p>\n<p>Kryesore t\u00eb varieteteve t\u00eb rrushit: Corvina, korvinone, Rondinella, Molinara.<\/p>\n<p>\nAmarone \u00ebsht\u00eb prodhuar n\u00eb rajonin e Veneto-s dhe \u00ebsht\u00eb m\u00eb prestigjioze ver\u00eb e kuqe nga rajoni.<\/p>\n<p>\nStili i Amarone ishte rezultat i krijuese k\u00ebrkimet e ver\u00ebb\u00ebr\u00ebsit t\u00eb Toscana, i cili donte p\u00ebr t\u00eb b\u00ebr\u00eb ver\u00eb e tyre m\u00eb t\u00eb ngjeshura, m\u00eb komplekse dhe m\u00eb t\u00eb rritur n\u00eb p\u00ebrmbajtje t\u00eb alkoolit. Si\u00e7 shihet n\u00eb shembullin e moderne ver\u00eb t\u00eb kuqe Valpolicella (Valpolicella) dhe Gardisti (Gardisti), t\u00eb b\u00ebra nga e nj\u00ebjta lokale varieteteve \u2013 Corvina, Rondinella dhe Molinara \u2013 kjo ver\u00eb mund t\u00eb jet\u00eb shum\u00eb i holluar me uj\u00eb.\n <\/p>\n<p>\nKjo varietal t\u00eb tre banor\u00ebt e Veneto-s nuk \u00ebsht\u00eb i njohur p\u00ebr thell\u00ebsin\u00eb e saj, q\u00eb rrjedhin nga k\u00ebto ver\u00ebra (p\u00ebrve\u00e7 se Corwin \u00ebsht\u00eb n\u00eb gjendje t\u00eb zhvilloj\u00eb n\u00eb ver\u00eb m\u00eb t\u00eb trupit), sidomos n\u00eb t\u00eb ftoht\u00eb kushtet e Per\u00ebndimore Veneto.\n <\/p>\n<p>\nRritja e p\u00ebrqendrimit t\u00eb sheqerna natyrore dhe aromas e ver\u00ebrave t\u00eb Valpolicella, lokale ver\u00ebb\u00ebr\u00ebsit filloi t\u00eb that\u00eb, rrushi pas korrjes p\u00ebr t\u00eb hequr lag\u00ebshti nga manaferrat, nd\u00ebrsa mbajtjen e \u00ebmb\u00eblsi dhe tuf\u00eb lulesh.\n <\/p>\n<p>  <img decoding=\"async\" src=\"\/wp-content\/uploads\/8446c59238d00600390c45e7592afd13.jpg\" \/><\/p>\n<p>\nTeknik\u00eb fillon me a, kan\u00eb qen\u00eb shum\u00eb t\u00eb suksesshme, edhe pse fillimisht u p\u00ebrdor p\u00ebr marrjen e vera e \u00ebmb\u00ebl \u2013 t\u00eb tilla si ato tani i njohur si Recioto della Valpolicella. <\/p>\n<p>\nE par\u00eb Amarone ver\u00eb \u00ebsht\u00eb perceptuar si nj\u00eb neglizhenc\u00eb e winemaker: n\u00ebse ju lejojn\u00eb Recioto t\u00eb eksitohet shum\u00eb koh\u00eb, ajo rezulton t\u00eb jet\u00eb k\u00ebt\u00eb ver\u00eb. Por me kalimin e koh\u00ebs, k\u00ebtij (t\u00eb that\u00eb) stili ka qen\u00eb e njohur dhe u b\u00eb k\u00ebrkesa.\n <\/p>\n<p class=\"thesis\">\nAmarone vjen nga fjala italiane <b>amaro<\/b> (e hidhur) me lart\u00ebsimin e sufiksin \u2013nj\u00eb.\n <\/p>\n<p>\nDhe n\u00eb qoft\u00eb se ju krahasoni at\u00eb me vera e \u00ebmb\u00ebl Recioto, e cila u ngjiz ver\u00eb e hershme Amarone, emri \u00ebsht\u00eb mjaft e logjikshme.\n <\/p>\n<p>\nN\u00eb prodhimin e moderne Amarone p\u00ebrdor lokale Corvina t\u00eb ndryshme dhe shum\u00ebllojshm\u00ebrin\u00eb korvinone. Pas korrje gjith\u00eb tufa mbahen n\u00eb tharjen e sht\u00ebpive (n\u00eb nj\u00eb t\u00eb ngritur temperatura dhe lag\u00ebshtia zvog\u00eblohet) nga 3 jav\u00eb deri n\u00eb 3 muaj.\n <\/p>\n<p class=\"thesis\">\nHistorikisht, rrushi ishin thar\u00eb mbi kasht\u00eb ekm-t\u00eb (e cila i dha emrin n\u00eb kategorin\u00eb e ashtuquajtur &#8220;kasht\u00eb ver\u00ebrave&#8221;, t\u00eb cilat p\u00ebrfshijn\u00eb Amarone) n\u00eb ngrohta pjes\u00eb t\u00eb sht\u00ebpis\u00eb ose t\u00eb ver\u00ebs.\n<\/p>\n<p>\nTeknologjia moderne e ka z\u00ebvend\u00ebsuar me kasht\u00eb \u00e7eliku dhe lofts me paleta n\u00eb dhom\u00eb tharje.\n <\/p>\n<p>\nN\u00eb fund t\u00eb tharjes proces \u2013 n\u00eb italiane appassimento \u2013 rrushi jan\u00eb presion t\u00eb but\u00eb dhe duhet \u00ebsht\u00eb t\u00eb fermentuara t\u00eb &#8220;that\u00eb&#8221; faz\u00eb (para maksimalnye tranzicionit t\u00eb sheqerna t\u00eb alkoolit).\n <\/p>\n<p>\nRritur p\u00ebrmbajtjen e sheqerit n\u00eb rrushit do t\u00eb thot\u00eb nj\u00eb nivel m\u00eb t\u00eb lart\u00eb t\u00eb mundsh\u00ebm t\u00eb alkoolit, pra n\u00eb fund t\u00eb fermentimit t\u00eb ver\u00ebs arrin 15-16 grad\u00eb.\n <\/p>\n<p>\nMori ver\u00eb para lirimit \u00ebsht\u00eb e mosh\u00ebs n\u00eb fu\u00e7i p\u00ebr t\u00eb pakt\u00ebn dy vjet. Italiane tradicionale t\u00eb madh Botti (400 e m\u00eb shum\u00eb), tani jan\u00eb z\u00ebvend\u00ebsuar me m\u00eb t\u00eb vogla barriques (225\u043b) e Slavonian lisi.\n <\/p>\n<p>\nStandardi ver\u00eb Amarone della Valpolicella mund t\u00eb b\u00ebhet kudo brenda territorit t\u00eb Valpolicella. Amarone m\u00eb prestigjioze n\u00ebn-zonat e Classico dhe Valpantena sh\u00ebnohet n\u00eb p\u00ebrputhje me rrethanat.\n <\/p>\n<p>\nN\u00eb procesin e prodhimit t\u00eb Amarone mbetet nj\u00eb nga-produkt \u2013 bagasse nga t\u00eb bukur t\u00eb thata manaferrat. N\u00eb vend q\u00eb t\u00eb v\u00ebn\u00eb at\u00eb n\u00eb prodhimin e rrushit distillate (Grappa), i shkath\u00ebt ver\u00ebb\u00ebr\u00ebsit kan\u00eb dal\u00eb me t\u00eb shtoni at\u00eb n\u00eb ver\u00eb Valpolicella. Ver\u00eb dhe pomace e Amarone s\u00eb bashku n\u00ebnshtrohen nj\u00eb t\u00eb mesme t\u00eb fermentimit, gjat\u00eb s\u00eb cil\u00ebs tannins dhe komponimeve phenolic q\u00eb t\u00eb pasuroj\u00eb ver\u00eb, si duket Valpolicella Ripasso (Valpolicella Ripasso). <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Amarone della Valpolicella \u00ebsht\u00eb nj\u00eb e kuqe italiane ver\u00eb me nj\u00eb shum\u00eb t\u00eb pasur shije, t\u00eb b\u00ebra nga t\u00eb thata rrushi (passito). Kalaja&#8230;<\/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-1818","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\/1818","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=1818"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1818\/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=1818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1818"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}