"Valpolicella" (iwayini): inkcazelo, iintlobo, iimpawu kunye nohlolo

Valpolicella (Valpolicella) - nommandla kwiphondo Italian ka Veneto, kukade icangcisiwe, idume imveliso iwayini yayo. Le ise kummandla piedmont. Sun-bemanzi intlambo ekhuselweyo emimoyeni ebandayo yi ezindulini. Ukuze yelanga elanga inika rays ibonisa phezu kwamanzi oMlambo i-Adige. Kuba iwayini apha ke liqulunqe sezulu entle nje kuphela, kodwa umhlaba emangalisayo. Apha kukho iintlobo kwimihlaba - ukusuka emhlophe, ezinomthamo ebalulekileyo calcium, ukuba alumina ebomvu. Le umhlaba yenza kube lula ukukhula ubutyebi iintlobo beediliya ukuba akafunyanwa naphi na. Le ndawo "ezisoloko zikho" - Molinara, Rondinella kunye Corvina. okuvuselelayo Noble iintlobo-ntlobo abathathu kwaye wazalwa iwayini odumileyo Italian "Valpolicella". It siya ukungcamla kweli nqaku.

usala

Okokuqala, cinga iidiliya senziwe "Valpolicella" apho. Veneto kwiPhondo ikakhulu idume imidiliya, enika berry white. Kodwa ke sub-kummandla Valpolicella, ogama lakhe bubonakala "intlambo izisele ezininzi zewayini", i Kwimeko ongasetyenziswayo kuyo lo mgaqo. Apha kulinywa ntlobo kuphela ebomvu. Kuba Italy, aziwayo kakhulu Sangiovese. Olu uhlobo nto kungokunje, kodwa indawo encinci. Ke ukumkanikazi eyinhloko Corwin. Phantse berry black ngesikhumba ubukhulu ukunika simswelise otyebileyo silivumba elimnandi cherries kunye tannins. Qualitative owomileyo (ngaphantsi sweet) iwayini ebomvu "Valpolicella" iqulethe ukusuka amane ukuya asixhenxe ekhulwini kwibakala Corwin. Nangesiselo umbala Ukwanda idibana Rondinella. Kodwa lo mahluko amaqunube ngaphantsi aqholiweyo. Ngoko ke, kunye Rondinella "bewayini ziquka ziyingxubevange Molinari. Le iintlobo wongeza yesiselo iasidi.

inkqubo woveliso

"Valpolicella" - iwayini, leyo eyenza ukuba iteknoloji ekhethekileyo kakhulu. Berry eziqokelelweyo zisasazwa umaleko obhityileyo ekhukweni uqalo ushiye kwindawo kakuhle umoya. Ngoko ke podvyalivayut iinyanga ezintathu ukuya kwezine (ngokuxhomekeke kwimozulu). Ngenxa yoko, ekusetyenzweni enikeziwe sele "phantse zeerasintyisi", leyo kuthiwa "Passito". ukuvunwa kweediliya yehliswe kakhulu ngobukhulu. Kulo mzekelo, berry baba iimpawu ezahlukeneyo kakhulu organoleptic. Le ndlela ibizwa ngokuba zaizyumlivaniya "appasimento". Ekupheleni kukaJanuwari Undintshwenyisile amaqunube batyumke. Koko bachithe ixesha elide ezicothayo ibile maceration kumaqondo obushushu aphantsi. Le nkqubo ithatha ukusuka kwinyanga enye ukuya kwiintsuku ezingama-50. Apha, kuba umenzi kubalulekile ukuba igwele uguqulwa iswekile abangaphezu kwemfuneko utywala. Kweli nqanaba, kuxhomekeke nini ukuphazamisa inkqubo ibile, owazalwa ezimbini iintlobo zewayini: "Amarone" ezomileyo kunye "Recioto" kamnandi.

iterroir

Eziboniswe kwiibreakfast iintsuba kunye kwindawo apho izinto ekrwada lwahluma, Ndiphe ndisele. Iwayini "Valpolicella Classico" evela kwi sub-mmandla, apho imidiliya aziintanga ngemihla uBukhosi baseRoma. It iqulathe kwiilali ezintlanu kuphela: San Pietro e Cariano, Sant'Ambrogio, Fumane, Marano kunye Negrar. Ukusuka emantla kummandla umda iintaba Lessinia, nakwelisezantsi - Adige. iinduli Low uwahlule ndawo ibe izihlambo ezintathu - Marano, Negrar kunye Fumane. Ngamnye kubo umhlaba ezizodwa kunye nemozulu. Umbhalo kwileyibhile "Valpolicella Superiore" kuthetha ukuba impahla eluhlaza eqokelelwe izidiliya ibekwe ngaphezu iintili edumileyo esihlanjeni ezintabeni Lessinia. Iziselo yale subregion luphawulwa ngamandla ephakamileyo iasidi. Kodwa kuphela "Valpolicella Classico" Kukho ezingamashumi amabini anesixhenxe terroirs (CRU). Ukongeza, abenzi ezahlukeneyo zineepolisi ezahlukeneyo kunye nobuchwepheshe. Umntu yamkele ukungunda amanene, umntu uyakuphepha kuyo. ubuchule ezahlukeneyo ukubuna, amabhakethi ngomthi ezizodwa, isikhungu - zonke ezi ubuqili kunye bokuqonda kunokubangela iziselo ezizodwa.

"Valpolicella Recioto"

AmaRoma amandulo, kangangokuba iwayini angabuyi na iviniga, iyenza nokuba mnandi kakhulu okanye kakhulu kunene. Sezulu cool amaqunube prialpiyskom baziqwebele iswekile encinci kakhulu, kunye neziselo zalungiselelwa anzongonzongo. Emva koko saqala ukusebenzisa appassimento buciko. amaqunube Of komiswa kancinane (passito) kwaphuma iwayini olukhulu dessert. Kufunyenwe igama "Recioto Valpolicella." Iwayini ngayo Undanelise isipha kunye overripe cherry livumba. It unomzimba ashinyeneyo. Xa isongo sakhe multi-amaninzi bajoyine amanqaku zeziqhamo eyomileyo (ingakumbi uyawathena) kunye jam cherry. Kodwa "Recioto" iwayini isekhona dessert kunokuba utshwala. incasa yawo cloying kuba berry ngokwabo ziye zasindisa eninzi acid.

Iwayini "Amarone della Valpolicella"

Le nomnikelo wazalwa kutshanje kwaye, enyanisweni, lo umninawa ka "Recioto". Kodwa ukuba nsinya "Recioto" inkqubo ibile, ukufumana "Amarone". Ekuqaleni, lo iwayini ibonwa njengento wokongamela ngumvelisi. Kodwa njengokuba vogue iziselo ezomileyo, ukwanda kweemfuno kunye "Amarone". Le ibandakanya - iintili trio wezinto Valpolicella: Corvina, isabelo sazo kufuneka ubuncinane 40 pesenti, Rondinella kunye Molinara. Ubukho Korvinone esiXhoseni. Nenqaba iwayini kakhulu yodumo ukusuka 'Valley of izisele ezininzi' ukusuka elinesihlanu degrees elinesibhozo. Igama elithi "Amaro" liguqulelwe ngokuthi "krakra." Isimamva "elinganayo'" unika le isiphumo inkcazelo khulu. Ukuba sithelekisa 'Amarone "kunye" Recioto ", umzekelo yokuqala ngokwenene ukhangela" kukrakra kakhulu ". Kodwa lo iwayini owomileyo yenye yezona esiphambili e-Italy, nangona market ihlabathi, kwaba kuphela yokwenza kwinkulungwane yama-yamashumi amabini. isongo sayo esilawulwa cherries kudityaniswe ngothsuphe anambitheka, iziqholo kunye necuba.

Iwayini "Valpolicella Ripasso"

abavelisi Imishini ngcono. Vintners Valpolicella izihlambo baqala ukusebenzisa igwele yesibini. Le ndlela wavela "Ripasso". Oku - azazi umninawa ka 'Recioto "kunye" Amarone "kunye nonyana wabo ezidibeneyo. Indlela yokwenza 'Ripasso "? Iidiliya podvyalivayut. Ngaphambili, kuye kwenziwa kwi amakhuko udiza kophahla okanye ndawo ishushu kamnandi endlwini, kwaye ngoku - ekhukweni zoqalo dryer. Emva koko buthi berry, kwaye Wort usele ukuze ijike. Xa iwayini ezelwe, kongezwa noko yintlama (bagasse), intsalela wokwenziwa "Recioto" yaye "Amarone". Inkqubo yokubola secondary ithatha iintsuku ezilishumi elinesihlanu. Le ndlela ibizwa ngokuba "Ripasso", waza wanika igama iwayini. Nomnikelo ke idlula iminyaka emibini ukwaluphala in nemigqomo. Yintoni i "Ripasso"? Le iwayini iye ubungqukuva kunye velvety isakhiwo, kodwa xa kuthelekiswa "Amarone" ithe zintsonkotha nobunzulu flavour. Kodwa kusenjalo isiselo umdla kakhulu.

Nje "Valpolicella"

Ukususela imveliso "Amarone", xa amaqunube ezomileyo kancinane acudisiweyo Wort ihlala ikeyiki. bewayini Italian Ngokuqhelekileyo wavumela ukuba zenze i distillate. Kodwa hayi ezihlanjeni ye Valpolicella. Vumela grappa - yomdiliya ivodka - ukwenza kwezinye iingingqi. Pomace ukusuka 'Amarone "utyebile tannins yaye izakhi esimbaxa. Xa Ukubila yesibini ezi zinto wacebisa iwayini. Ngoko ke wazalwa i "Valpolicella" - iwayini ebomvu. Olu phawu unika abenzi othululwayo. Kodwa E. Hemingway, ngubani yaba fan enkulu "Valpolicella", wamnika le nkcazo ilandelayo: ". Uxolo iwayini endlwini emaqandeni" Kwaye ke ngasekunene - ngexesha xa ihlabathi lonke babekholelwa ukuba andifani ayisekho Sauvignon kunye Cabernet emaXhoseni.

amaxabiso

Umgangatho "Valpolicella" - iwayini ezenziwe ngezinto ekrwada elinywa kummandla enye ngaphakathi lonke. Kodwa ke eyathi DOC. Ibhotile yale yewayini zinokubiza 750 engange eRashiya. Nomnikelo lendawo kunayo yi "Amarone". Ewe, kwaye okubonakalayo kuba kufuneka likhule ngaphakathi Valpolicella Classico okanye Valpantena. Ezi iziselo zibhalwe ngokufanelekileyo. Isikhungu apho phantse efanayo - a trio kwiintlobo ukuba enziwe bewayini ezahlukeneyo kunye ezinxaxhileyo ezincinane. "Recioto" kungenziwa ekucetyiswa ukuba abathandi iwayini dessert.