"Valpolicella" (waina): hōʻike, ano, hiʻona a me nā hōʻike manaʻo

Valpolicella (Valpolicella) - he māhele i loko o ka Italia panalāʻau o Veneto, ua lōʻihi Ua kaulana no kona waina? Iecaianoaaiiuo. Ua Ua Aia i loko o ka piedmont māhele 'āina. Sun-lū awāwa palekana mai anu makani ma na mauna. No ka hou pāhawewe lā hoʻolako i ka manaʻo na kukuna mai o ka wai ili o ka muliwai Adige. No ka winemakingʻaneʻi ka mea i ulu ole wale he maikaʻi aniau, akā, i ka mea kupaianaha lepo. Eia loaʻa nō kekahiʻano o nā soils - mai keʻokeʻo, a me ka nui kalipuna maʻiʻo, i ka ula alumina. Keia lepo i mea e hiki ai e ulu i ka waiwai o ka wainaʻano likeʻole i mea ole loaʻa anywhere'ē aʻe. Kēia i nā "endemic" - Molinara, Rondinella a me Corvina. Noble Blend o nāʻano likeʻole ekolu, a ua hanau i ke kaulana Italian waina "Valpolicella". It mākou e loaʻa'ē iā lākou i loko o kēia 'atikala.

Blend

Mua, noonoo i nā hua waina mai i i i "Valpolicella". Veneto panalaauʻano nui kaulana no kumu waina, e haawi ana i ke keʻokeʻo hua. Akā, me ka iiaciiie-aina o Valpolicella, nona ka inoa translates like "awawa o na haleahuwaina", mea i koe a hiki i ka rula. Eia, ua mahi wale nō ulaulaʻano likeʻole. No ka Italy, ka loa, he pono ole o Sangiovese. Kēiaʻano ua i ulu, akā, no ka uuku wahi. Akā,ʻo ka papa kuhikuhiE aliʻi wahine o Corwin. Ua aneaneʻeleʻele paha hua me ka manoanoa tehasa haawi i ka inu i ka waiwai aroma o cherries a me tannins. Qualitative maloo (emiʻala) ula waina "Valpolicella" kekahi mau mai he kanaha a he kanahiku pakeneka kaha Corwin. No ka waihoʻoluʻu saturation inu me Rondinella. Akā, i kēiaʻano emiʻala hua. Nolaila, pu me Rondinella "winemakers loaʻa he Blend Molinari. Kēia likeʻole ma kō ka mea inuʻakika.

kaʻina hana o ka manufacturing

"Valpolicella" - waina, i mea no ka loa hanana 'enehana he. Ka ohi hua i hohola i loko o ka lahilahi, ahu iho ma luna o kaʻohe moena a me ka waiho i loko o ka luawai-ventilated wahi. A podvyalivayut ka mea, no ka ekolu i eha mahina (kaumaha ma muli o ka ino). Ke'ī mai, ma ka aaioee o lako ano "ʻaneʻane waina maloʻo", i kapaia o "Passito". Hua waina wa e ohi ai ua me ka nui loa hoemi i ka nui. Ma keia hihia, ka hua e loa okoa organoleptic ano. Kēiaʻano hana ua kapa zaizyumlivaniya "appasimento". Ma ka hopena o Ianuari pipili hua pēpē. A laila, ke lilo aku i ka lōʻihi, a lohi fermentation maceration ma haʻahaʻa mahana. Kēia kaʻina hana mau, mai kekahi mahina a hiki i 50 mau lā. Eia, no ka mea Hookah ka mea, ua pono i ka mea hū iho me oi kō i loko o ka waiʻona. Ma keia kahua, ke kaumaha ma muli wā e alalai mai i ka fermentation kaʻina hana, hanau nā ʻano likeʻole o ka waina: maloʻo "Amarone" a me ka mea ala "Recioto".

terroir

Hōʻike i nā lepili o na hue, a me ka wahi ma ka maka mea ua ulu no ka inu. Waina "Valpolicella Classico" ua hua mai i loko o ka iiaciiie-aina, kahi kumu waina i noho i loko o nā lā o ka Roma aupuni a pau. Ua ninoieo o elima wale kauhale: San Pietro ma Cariano, SantʻAmbrogio, Fumane, Marano a me Negrar. Mai ke kūkulu'ākau māhele kali Lessinia mauna, a mai ka hema - Adige. Low puʻu e puʻunaue i ka wahi i loko o ekolu awawa - Marano, Negrar a me Fumane. Kēlā me kēia no ia, ua kū hoʻokahi aina, a hiki aniau. I ka palapala ma ka i 'ae' "Valpolicella Superiore" 'o ia hoʻi i ka maka mea i ohi ia mai ka pā waina ke aupuni' luna kaulana awāwa i? Uyie aa? Lessinia mauna. Nā mea inu o keia subregion e wehewehe aku ma ka ikaika ma luna a me kaʻakika. Akā wale nō i loko o ka "Valpolicella Classico" Aia he iwakalua-ehiku terroirs (Cru). Eia hou kekahi, okoa Manufacturers i okoa kūkulu 'ia a me nā' ike loea. Kekahi aloha i ka hanohano punahelu, kekahi hookaaokoa ae mai o ia. Kekahi mau 'ana i kūpono wilting, kūikawā wahie barela, lehulehu - a pau kēia mau subtleties a me nuances haawi ala i ka kūikawā e inu.

"Valpolicella Recioto"

Ke kahiko Roma, no laila, ua 'aʻole e huli i ka vinega o ka waina, e ia kekahi e oi aku ono ole loa ikaika. I me ka huliau ka prialpiyskom hua loaaʻuʻuku kōpaʻa, a ua hoomakaukauia inu lua. Alaila, hoomaka iho la makou e pili i keʻano hana appassimento. O iki maloo hua (passito) hele mai i ka nui Dessert waina. Ua loaa i ka inoa o "Recioto Valpolicella." Wine ka mea, ua paʻa kūhohonu loa pōkē pua me overripe kamako iki aroma. Ua loaʻa i ke anuanu kino. I kona nunui-faceted ho'āʻo hui memo o maloʻo hua (oi e paʻipaʻi i) a me ka kamako iki Jam. Akā mea no ka "Recioto" ka waina he Dessert, aole i ka liqueur. Kona ho'āʻo mea ole cloying no ka mea, ua hoola na hua ia lakou iho i ka hailona o kaʻakika.

Waina "Amarone della Valpolicella"

Ua inu i hanau nei, a mea, ma ka mea, i ka kaikaina o "Recioto". Akā, inā e tighten ka "Recioto" fermentation kaʻina, kiʻi "Amarone". Initially, keia waina, ua ike i ka luna ma ke Hookah. Akā, me ka vogue maloʻo kea, mahuahua koi a me ka "Amarone". Ua he o - panina Trio awāwa o Valpolicella: Corvina, ka puu o ka a pono e ma ka liʻiliʻi 40 hapa haneri, Rondinella a me Molinara. Imua o Korvinoneʻano likeʻole. Pā kaua o ka loa 'ihiʻihi waina mai ka "Valley o na hale ahu" HEN, mai umikumamalima a hiki i umikumamawalu degere. Ka hua'ōlelo "Normal" Ua unuhi like "awaawa." Ke kau hope "-one" haawi i kēia hōʻike kiʻiona kanawai. A ina o ka "Amarone" me ka "Recioto", ka mua mamuli o ka kakou e hoakaka aku io ka mea ku pono "loaʻawaʻawa". Akā, i kēia maloo ka waina o kekahi o ka loa 'ihiʻihi i loko o Italy, eia nae ke ao nei market, ka mea, ua wale, e hana me ka hapalua like-iwakalua kenekulia. Konaʻono ua Kīwala'ō ma lalo cherries hui me kėia manawa o ka raspberry,ʻala a me ka paka.

Waina "Valpolicella Ripasso"

Kaho Manufacturers hou. hoomaka Vintners Valpolicella awawa e pili i ka haumāna fermentation. Kēiaʻano hana i ikeia'ku me "Ripasso". Kēia -ʻAʻoleʻo ia i ka kaikaina o "Recioto" a me ka "Amarone" a me kā lākou mau olelo keiki. Pehea e e "Ripasso"? Hua waina podvyalivayut. Mua, ka mea i hanaʻia ma luna o ka mauʻu moena i loko o attics a ma ka koʻu wahi o ka hale, a me ka manawa - ma kaʻohe moena i loko o ka mīkini kaulaʻi lole. A laila laila kaomi i ka hua, a me ka wort ua haʻalele i kaʻawaʻawaʻana. I ka waina ua hanau, i huiia me iaʻiʻo pepa (bagasse), i ke koena o ka hana "Recioto" a me ka "Amarone". Ke kaʻina o nā haumāna fermentation mau mai ka umi a hiki i na la he umikumamalima. Kēiaʻano hana ua kapaia "Ripasso", a kapa iho la i ka inoa o ka waina. Ka inu laila hele he elua-makahiki oo hoi ma ka barela. He aha ka ke "Ripasso"? Kēia waina, he roundness a me ka velvety 'ole, akā, i like me ka "Amarone" ka mea haalele i loko o ka manaʻo pohihihi a me ka hohonu o ka flavors. Akā, ia mea nō he loa hoihoi 'inu.

Just "Valpolicella"

Mai ka? Iecaianoaaiiie o "Amarone", ka wā i iki maloo hua'uī wort koe kaka. Nō kāu Italian winemakers ae ia, e hana i ka distillate. Akā,ʻaʻole i loko o nā awāwa o ka Valpolicella. E grappa - hua waina vodka - hana i loko o nā wahi. Pomace mai ka "Amarone" ka waiwai i loko o tannins, a mai ka phenolic hui. Ma haumāna fermentation o kēia mau waiwai hoʻolako i ka waina. Pela i hanau i ka "Valpolicella" - ulaula maloo ka waina. Keia ano i haawi mai i ka Manufacturers inu. Akā, E. Hemingway, ka mea i he nui peahi o "Valpolicella", haawi aku la ia ia i ke kēia ho'ākāka 'ana: ". Waina malu like fraternal hale" Aʻo ua pono - i kekahi manawa, i ka wa o ka a pau, ao manaoio aku i ka mea, uaʻoi aku ma mua o Sauvignon a me Cabernetʻano likeʻole hakuʻole.

kumukūʻai

Ka hae "Valpolicella" - ka waina i mai ka maka mea ulu i loko o ka ia'āina i loko o ka a pau. Akā, ka mea, ua 'ae' ia e like me ka Kauka. A hue o keia waina hiki loaʻa 750 rubles ma Rusia. Ka loa 'ihiʻihi kūloko inu ka "Amarone". Ae, pono e ulu, a me ka maka mea no ka mea, i loko o ka Valpolicella Classico a Valpantena. Mau kea i kūponoʻia 'ae' ia. Lehulehu ma a kokoke i ka ia - he Trio o nāʻano likeʻole i Blend okoa winemakers me ka nīnūnē deviations. "Recioto" hiki ke paipai no ka ipo o Dessert waina.