"Valpolicella" (giya): description, iri, fasali da kuma sake dubawa

Valpolicella (Valpolicella) - a yankin a cikin Italian lardin Veneto, ya dade sanannen domin ta ruwan inabi samar. An located a cikin Piedmont yankin. Sun-drenched kwarin kariya daga sanyi iskõki da tuddai. Don ƙarin hasken rana radiation samar da wani tunani haskoki daga ruwa surface na River Adige. Domin winemaking nan shi ya ci gaba ba wai kawai wani manufa sauyin yanayi, amma kuma da na ƙwarai gona. Ga akwai wani iri-iri na kasa - daga fari, tare da wani gagarumin alli abun ciki, don ja alumina. Wannan ƙasa sa ya yiwu don girma da arziki na innabi iri cewa ba su samu ko ina kuma. Wannan gida "endemic" - Molinara, Rondinella da Corvina. Manzon Allah Sallallahu saje na uku iri da kuma aka haife sanannen Italian ruwan inabi "Valpolicella". Yana za mu dandana a cikin wannan labarin.

saje

Da farko, ka yi la'akari da inabi daga wanda aka sanya "Valpolicella". Veneto lardin yafi shahara ga inabõbi, ba da fari berries. Amma da sub-yankin na Valpolicella, sunansa fassara a matsayin "kwarin yawa ruwan inabi cellars", shi ne wani banda ga mulkin. A nan ana horar da musamman ja iri. Ga Italiya, ya fi na kowa ne Sangiovese. Wannan iri-iri ne kuma girma, amma ga wani karamin yanki. Amma babban sarauniya ne Corwin. Kusan baki berries da lokacin farin ciki konkoma karãtunsa fãtun ba da abin sha mai arziki ƙanshi na cherries da kuma tannins. Ingantaccen bushe (kasa dadi) ja ruwan inabi "Valpolicella" ya ƙunshi daga arba'in zuwa saba'in cikin dari sa Corwin. Domin launi jikewa sha gana Rondinella. Amma wannan iri-iri kasa m berries. Saboda haka, tare da Rondinella "winemakers hada da wani saje Molinari. Wannan iri-iri ƙara da cewa abin sha acidity.

aiwatar da masana'antu

"Valpolicella" - ruwan inabi, wanda ke sa a sosai musamman fasahar. A tattara berries suna yada a cikin wani bakin ciki Layer a kan wani bamboo mat kuma bar cikin rijiya-ventilated yankin. Sai suka podvyalivayut uku zuwa hudu watanni (dangane da yanayin). Saboda haka, a cikin aiki da kawota riga "kusan zabibi", da ake kira "Passito". Innabi girbi an rage muhimmanci a size. A wannan yanayin, da berries zama sosai daban-daban organoleptic halaye. Wannan dabara da ake kira zaizyumlivaniya "appasimento". By karshen Janairu wanda suka yanqwane berries niƙa. Sai ku ciyar da mai tsawo da kuma jinkirin fermentation maceration a low yanayin zafi. Wannan tsari yana daga wata daya zuwa 50 days. A nan, don manufacturer yana da muhimmanci cewa da yisti ya canza haddi sukari cikin barasa. A wannan mataki, dangane da lokacin da ya katse fermentation tsari, haife biyu iri na ruwan inabi: bushe "Amarone" da kuma dadi "Recioto".

terroir

Nuna a kan tasirin da kwalabe da kuma yankin inda da albarkatun kasa da aka girma ga wani abin sha. Wine "Valpolicella Classico" da aka samar a cikin yankin, inda inabõbi da aka girma a cikin kwanaki na Roman Empire. Ya kunshi kawai biyar kauyuka: San Pietro a Cariano, Sant'Ambrogio, Fumane, Marano da Negrar. Daga arewa yankin iyaka Lessinia duwãtsu, kuma daga kudu - Adige. Low tuddai raba yankin cikin uku kwaruruka - Marano, Negrar da Fumane. Kowace daga cikinsu yana na musamman gona da kuma ko da sauyin yanayi. The rubutu a kan lakabin "Valpolicella Superiore" yana nufin cewa, albarkatun kasa da aka tattara daga gonakin inabi located sama shahara kwaruruka da kwaruruka Lessinia duwãtsu. Abubuwan sha na wannan subregion ne halin da hakan ƙarfi ne, kuma acidity. Amma kawai a cikin "Valpolicella Classico" Akwai ashirin da bakwai terroirs (Cru). Bugu da kari, daban-daban masana'antun da daban-daban manufofin da fasahar. Wani maraba da daraja mold, wani zai kawar da shi. Daban-daban dabaru wilting, musamman itace ganga, tãrawar - duk wadannan tausasãwa kuma nuances ba Yunƙurin to musamman yanã shã.

"Valpolicella Recioto"

A zamanin d Romawa, don haka da cewa ruwan inabi ba ya ratse zuwa vinegar, yin shi ko dai ma zaki ko da karfi. A sanyi canjin yanayin prialpiyskom berries tara ma kadan sugar, kuma yanã shã da aka shirya na ruwa. Sa'an nan kuma muka fara amfani da dabara appassimento. Na dan kadan bushe berries (passito) suka fito mai girma kayan zaki ruwan inabi. Yana samu sunan "Recioto Valpolicella." Wine shi ya da cikakken bouquet tare da overripe ceri ƙanshi. Yana yana da wani m jiki. A cikin Multi-faceted dandano shiga rubutu na bushe da 'ya'yan itatuwa (musamman prunes) da kuma ceri jam. Amma da "Recioto" ruwan inabi ne har yanzu a kayan zaki maimakon barasa. Its dandano ne ba cloying saboda berries kansu ajiye mai yawa acid.

Wine "Amarone della Valpolicella"

Wannan abin sha da aka haife kwanan nan kuma shi ne, a gaskiya, da kane na "Recioto". Amma idan ka ƙara ja da "Recioto" fermentation tsari, samun "Amarone". Da farko, wannan ruwan inabi, ana riskarsa kamar dubawa da manufacturer. Amma kamar yadda a Vogue bushe drinks, ya karu bukatar da "Amarone". Ya kunshi - gargajiya uku kwaruruka na Valpolicella: Corvina, da rabo daga abin da dole ne a kalla 40 cent, Rondinella da Molinara. Gaban Korvinone iri. Sansanin soja na mafi babbar giya daga "Kwarin yawa cellars" jere daga goma sha biyar zuwa goma sha takwas digiri. The kalmar "Amaro" da aka fassara a matsayin "m." Kari na baya baki "-one" ya ba da wannan bayanin girman siffar sakamako. Kuma idan muka kwatanta da "Amarone" tare da "Recioto", da farko misali na gaske shi ya dubi "sosai m". Amma wannan bushe ruwan inabi ne daya daga cikin mafi babbar in Italy, ko da yake na duniya kasuwar, shi ne kawai ya yi tare da tsakiyar karni na ashirin. Its dandano aka mamaye cherries hada da alamu na rasberi, yaji da kuma taba.

Wine "Valpolicella Ripasso"

Farms masana'antun inganta. Vintners Valpolicella kwaruruka fara amfani da sakandare fermentation. Wannan dabara bayyana "Ripasso". Wannan ba - har da kane na "Recioto" da "Amarone" da kuma hadin gwiwa, da ɗa. Yadda za a yi "Ripasso"? Inabi podvyalivayut. A baya can, shi da aka yi a kan bambaro mats a attics ko a cikin warmest wuri na gidan, da kuma yanzu - a kan wani bamboo mat a cikin na'urar bushewa. Sa'an nan matsi da berries, da kuma wort aka bar su ferment. Lokacin da ruwan inabi an haifi, ya kara da cewa, a nan ɓangaren litattafan almara (bagasse), da saura na yi "Recioto" da "Amarone". A tsari na sakandare fermentation yana daga goma zuwa goma sha biyar kwana. Wannan dabara da ake kira "Ripasso", kuma ta bai wa sunan da ruwan inabi. A sha sa'an nan ya wuce shekaru biyu tsufa a ganga. Mene ne "Ripasso"? Wannan ruwan inabi yana da roundness kuma velvety tsarin, amma kamar yadda idan aka kwatanta da "Amarone" ta yi hasarar a mawuyaci da zurfin dadin dandano. Amma shi ne har yanzu mai ban sha'awa sha.

Just "Valpolicella"

Daga samar da "Amarone", a lokacin da wani dan kadan bushe berries matse wort zauna cake. Yawanci Italian winemakers yarda da shi zuwa tsirar a distillate. Amma ba a kwaruruka na Valpolicella. Bari grappa - innabi vodka - yi a sauran yankuna. Pomace daga "Amarone" shi ne mai arziki a tannins, kuma yana da phenolic fili. A sakandare fermentation daga cikin wadannan abubuwa wadãtar da ruwan inabi. Kamar wancan ne aka haife cikin "Valpolicella" - ja bushe ruwan inabi. Wannan halayyar bada sha masana'antun. Amma E. Hemingway, wanda ya kasance babban fan of "Valpolicella", ya ba ta wadannan definition: "ruwan inabi zaman lafiya kamar yadda fraternal gidan." Kuma ya kasance dama - a lokacin da dukan duniya imani da cewa shi ya fi Sauvignon da Cabernet iri ba ya wanzu.

farashin

A misali "Valpolicella" - ruwan inabi sanya daga raw kayan girma a wannan yankin a cikin dukan. Amma shi ne labeled kamar yadda DOC. A kwalban wannan ruwan inabi iya kudin 750 rubles a Rasha. A mafi babbar gida sha ne "Amarone". Eh, da kuma albarkatun kasa domin shi dole ne a girma a cikin Valpolicella Classico ko Valpantena. Wadannan drinks an ayi kasafi labeled. Tãrawar a wadda kusan guda - wata uku na iri da cewa blended daban-daban winemakers tare da qananan sabawa. "Recioto" za a iya bada shawarar ga masoya na kayan zaki giya.