Production kunye Impilo champagne

Champagne na isiselo ukuba kuyaphela ngexesha leeholide. Ngoku ke iwayini ehlwahlwazayo wavelisa abenzi abaninzi. Baqonde kwalomqolo - akukho lula. Kokuba zibekwe unbranded. Impilo champagne kunokuba iminyaka emibini, yaye mhlawumbi iminyaka emashumi mabini anantlanu. Kukho bokuqonda ezininzi ezinxulumene nale othululwayo.

Champagne kuthiwa iwayini ehlwahlwazayo eziveliswa eFransi kwiphondo efanayo. Ngowe-1891 waba wawongwa isivumelwano Madrid, phantsi apho abalimi zewayini French kuphela abe igama elinjalo. Nangona amanye amazwe nabo benza kwimveliso abengezelayo sewayini kunye kubabiza champagne. Kodwa ekunene ligama abe iwayini, leyo iveliswa ngokwe imithetho engqongqo. Le mithetho waseka ikomiti sewayini abengezelayo, yaye yavuma INAO.

Iidiliya, ngokutsho le migaqo, kufuneka likhule kuphela kummandla Champagne. Ngu netheknoloji kulinywa yayo, kakhulu, kukho ezinye iimfuno. Oku ngathi ukuthenwa rhoqo imidiliya, ukuvuna kunye nokugcinwa, kunye nezinye bokuqonda ezinjalo. Kuba ukwenziwa iwayini ehlwahlwazayo ukuba kusetyenziswa ziidiliya njengoko pino MENE, Chardonnay, pino Nuar. Kuba oku nomnikelo ungakwazi ukuthatha enye okanye ezingaphezulu kwezi ntlobo. Emva mveliso ithuba lokugcinwa champagne ngenxa ukuhlala kwakhe kufuneka ungabi ngaphantsi kweminyaka enye enesiqingatha. imveliso yawo ngqo kwi eFransi ngoku benza ezingaphezu kwama-19 amawaka abavelisi. Baye ekomiti yobungcali, esingethe ngophuhliso kunye nokukhuselwa kuveliswe le isiselo amanene.

Nganye ethile uhlobo yomdiliya ngokufanelekileyo ukuveliswa uhlobo oluthile champagne. Beediliya Chardonnay i yidiliya emhlophe. Yaye kuwo, ngokulandelelana, bavelise emhlophe champagne Blanc de Blanc, nto translation uthetha: emhlophe emhlophe. Yaye iintlobo ebomvu Mine pino okanye pino Nuar ukuvelisa iwayini Blanc de noirs emhlophe abengezelayo, nto leyo ethetha - imhlophe emnyama. champagne Pink lufumaneka ngokudibanisa ukuba usele iwayini ebomvu.

nempembelelo enkulu kumgangatho kunye lokugcinwa of champagne unyamezelo wayo. Ngethuba lale nkqubo, isiselo ufumana nasongo kunye neempawu ezizodwa. Nangona exposure lincinane ithathwa isithuba seenyanga ezilishumi elinesibhozo, ochwepheshe ukuba akuvumelani kangakanani mayela nokuba nguwuphi na kubo ingcono. Abanye abantu champagne oselula fresh, kunye nezinye livumba kweediliya natyebileyo. abenzi abaninzi baye bafumana indlela yokuphuma kule meko. Benza iziselo zabo ukusuka umxube sewayini abatsha nabadala. Le basebatsha ukuhla ukuba Walungisa. Yaye uninzi lwabo uyakwazi ukugcina umgangatho omnye incasa sewayini zawo iminyaka emininzi. It is a ubugcisa yokwenene, elisuke ithuba lokugcinwa champagne.

champagne iidiliya ebizwa millezimnyh. Kuye ngesantya shutter esingekho ngaphantsi kweminyaka emithathu. Kwaye ngokwenza oko kuthatha iidiliya kwaloo nyaka, xa isivuno esihle. It has Obusemagqabini ubunjani nexabiso elifanayo phezulu. yokurekhoda yayo ibonisa kuphela lokugcinwa kwezinto e Champagne, kodwa kwakhona abeke nyaka apho lokuvuna kuye. Kwaye kuphela phezu iibhotile champagne millezimnyh ungakhankanya unyaka yezityalo. Yenziwa yi iteknoloji okhethekileyo, nomakhi nganye igama layo eli elimnandi.

Champagne Kuyancomeka ukugcina akukho ngaphezu kweminyaka emithathu. Le ngaphandle kuphela iintlobo zakhe millezimnye. Bayakwazi kuma engaphezu kweshumi kwaye oku luqina tastier. Kodwa kufuneka ukudala iimeko ezithile ezichaphazela ngokuphawulekayo ubomi lokugcinwa kwezinto champagne. Okokuqala, oko ulawulo lobushushu. Kufuneka sibe kuluhlu degrees 5-15. Kwakhona kwi gumbi kufuneka ukufuma phezulu, hayi ngaphantsi kwe-75%. Enye gumbi, nto leyo likwaneklinkhi champagne kufuneka ibe mnyama yaye umoya kakuhle. Kwaye ngoko kuphela ethululwayo uya kuba mnandi uze ungenise umoya iholide edesikeni yakho.