Amarone. Ayishwabene: Ibunile

Ukukhiqiza amarone - ukusuka e-terroir kuya ekugcineni kuyinqubo enezici eziningi kanye nohambo oluhlanganisa isiko, isayensi, isiko, ezomnotho, kanye nesidingo semakethe.

OOPS

I-Folklore iphakamisa ukuthi i-Amarone yakhiqizwa ngengozi hhayi ukuklama; inqubo yokuvubela enwetshiwe ye-Recioto yenze imvubelo idle ushukela omningi futhi umphumela wakhiqiza iwayini elomile eline-alcohol ephezulu ngevolumu (ABV) iphesenti. Waba yini umphumela? Ukuzalwa kuka-Amarone, iwayini elisha sha.

Ifayela Ngaphansi Kokuthi Owabazi

Iwayini le-Amarone (Italian = Big Bitter) likhiqizwa e-Italy futhi indlela yokuphelelwa amanzi emzimbeni iye yathandwa kusukela amaRoma asebenzisa indlela ekukhiqizeni iwayini le-Rhaetian (iwayini elimnandi elikhiqizwa ezintabeni ezizungezile i-Verona). Ngo-1600 BC (i-Anatolia Yasendulo) le ndlela yaqala ukuduma kuwo wonke umhlaba wasendulo wamaGreki namaRoma.

Ubufakazi bokuqala obubhaliwe obusho ngokucacile ukukhiqizwa kwewayini kusetshenziswa amagilebhisi e-Valpolicella aphelelwe amanzi kancane e-Verona asukela ekhulwini lesihlanu, encwadini eyabhalwa uCassiodorus, ungqongqoshe weNkosi uTheodoric eRavenna eya kumasenenja e-canonry yaseVenetian, efuna ukuthola ukuthengwa kwe Iwayini Elimnandi, Eliqinisiwe Futhi Eliqinisiwe.

Ukomiswa kwelanga kwemvelo, kungakhathaliseki ukuthi kuphezu noma ngaphandle komvini kusabhekwa njengendlela evamile futhi evame ukusetshenziswa yokubuna kwamagilebhisi emazweni amaningi aseMedithera. I-Amarone (njengegama) yaqala ukuvela kumalebula amabhodlela avela esifundeni saseVeneto ngo-1939; Nokho, iwayini alizange likhiqizwe njalo kuze kube ngu-1953 futhi, isimo se-Denominazione di Origine Controllata (DOC) asizange sabelwe kuze kube nguZibandlela ka-1990.

Rules

Ngenxa yokuthi i-Amarone iyiwayini le-DOCG inqubo yokukhiqiza kufanele ilandele isethi yomthetho olandelwayo (ezinye ziyisibopho; ezinye ozikhethela zona):

A. Kuphoqelekile

1. Ukukhetha amagilebhisi (autochthonous/indigenous/ local cultivars kubandakanya)

· Corvina + Corvinone (45-95%)

I-Corvina iyisiginesha yamagilebhisi (Corvo = igwababa) ngoba amajikijolo avuthiwe amnyama kakhulu, acishe abe luhlaza okwesibhakabhaka ukhumbula izimpaphe zenyoni. Amagilebhisi akhiqiza amajikijolo ama-oval ane-acidity enhle nama-tannins aphakathi. I-Amarone ikhiqiza iwayini elinombala obomvu werubi, ukuphila isikhathi eside, kanye namacebo esithelo esibomvu.

· Corvinone. I-varietal ezimele. Ubukhulu beberry buyinzuzo mayelana nesivuno kanye nesivinini sokuvuna; inikeza ukwakheka kwe-Amarone namanothi anongwe

· I-Rondinella (amaphesenti angu-5-30)

        (isiNtaliyane = inkonjane encane; noma ngenxa yokuma kweqabunga lika-V lifana nomsila wenkonjane; noma ngenxa yokuthi izinyoni ziyawazisa amajikijolo amancane; noma umbala ukhumbula umbala webhantshi lenkonjane). Amajikijolo mancane kunamanye amagilebhisi (ayindilinga futhi anombala omnyama), anesikhumba esiwugqinsi; iletha amanothi anamakha anezithelo ezibomvu namakha ezimbali.

B. Ongakukhetha (kusukela ngo-2003)

· I-Molinara (isiNtaliyane = isigayo)

Ngenxa yobuningi obungaguquki be-pruine, (imvubelo yemvelo esikhumbeni samajikijolo), izixha zibukeka sengathi zifafazwe ngofulawa. Umbala okhanyayo, isikhumba sipinki futhi sicishe sikhanye. Ibizwa ngokuthi amagilebhisi anosawoti ngenxa ye-asidi ephansi kanye nama-tannin aphansi. Inikeza i-Amarone inothi elisha lamaminerali.

Ukuvuna Izandla. Izindlela Zendabuko

Ukuvuna ngesandla kuyisinyathelo esibalulekile ekukhiqizeni i-Amarone:

·         Ukukhethwa kwezinqwaba kudinga isandla somuntu esinekhono

·         Amagilebhisi avunwa esevuthiwe phakathi namasonto amabili okuqala ka-Okthoba

·         Akuwona wonke amaqoqo alungele inqubo yokomisa

·         Amagilebhisi kufanele abe nempilo ephelele ngaphandle kokulimala kwesikhumba

·         Iphathwa ngobumnandi nokunakekelwa ukuze kugcinwe isikhumba siqinile

·         Ukunakekela ukuze ungakhululi kufanele futhi kuqale ukuvutshelwa

·         Inqwaba kufanele ihlakazeke ukuze kuqinisekiswe ukuhamba komoya phakathi kwamajikijolo futhi kugwenywe izingozi zesikhunta nokhunta.

·         Izigaxa ezibekwe kumakhreyithi okhuni noma epulasitiki ungqimba olulodwa ukuze omiswe ukuze kuvinjelwe amagilebhisi ukuthi angachotshozwa ngaphansi kwesisindo samanye amagilebhisi.

Amakhreyithi amagilebhisi ayapakishwa futhi agcinwe emakamelweni aziwa ngokuthi i-Fruttai - amagumbi amakhulu anophahla oluphakeme kanye namafasitela amakhulu avumela ukungena komoya okuphezulu. Amagilebhisi ahlala lapha izinsuku eziyi-100-120 njengoba umoya ujikeleza futhi omisa amajikijolo; amagilebhisi anesikhunta asuswa ngokushesha. Inqubo ingokwemvelo ngangokunokwenzeka; Nokho, kwezinye izimo, amafeni amakhulu nama-dehumidifiers asetshenziswa.

Abakhiqizi abambalwa bayaqhubeka nokomisa amagilebhisi e-Arele - ama-bamboo omhlanga wendabuko ayesetshenziselwa ukuzalanisa izikelemu ukukhiqiza usilika. Ngokuhamba kweminyaka lesi simiso sayehliswa njengoba sisho izinyathelo ezimbili: ukuqoqa amagilebhisi emakhrethini esivini bese uhambisa lezi zixha e-Arele endaweni yewayini.

I-Appassimento

I-Appassimento inqubo yokuphelelwa amanzi emzimbeni ngokwengxenye yamagilebhisi ukuze kukhiqizwe inqwaba yemibala, amakha, kanye nokunambitheka ewayinini. Ushukela wemvelo wamagilebhisi (i-fructose ne-glucose) uyanda ngoba amanzi ayahwamuka. Ukuguqulwa kwamakhemikhali kwenzeka kumajikijolo okuholela ekuhlanganiseni kwe-glycerin (ubushelelezi bewayini) kanye nezinto ze-polyphenolic (iphunga). Ngokuya ngevintage, isikhunta esimpunga singathinta amagilebhisi (ukubola okuhle) futhi sinikeze iwayini umzimba oyindilinga kanye namanothi ababayo.

Imithetho Yokukhiqiza

·         Izinga eliphansi lotshwala elingaba khona ekuvuneni - amaphesenti angu-11

·         Ngemva kokuvuna, amagilebhisi kufanele omiswe ngomoya ukuze afinyelele izinga lotshwala elinamandla elingamaphesenti angu-14

·         Ayikwazi ukuqinisekiswa kuze kube uDisemba 1 (abanye abakhiqizi balinda kuze kube uJanuwari noma uFebruwari)

·         Ushukela osele: Ubukhulu obungu-9 g/l ku-14% wewayini lotshwala

·         Isikali sokushelela- kufika ku-12 g/lo ukuze uthole amazinga aphezulu otshwala

·         Ukuguga: Rosso – ubuncane beminyaka emi-2; I-Riserva - okungenani iminyaka emi-4

·         Bonisa umlando kulebula

·         Inqubo yokuguga yenzeka emiphongolweni yokhuni, ngokwesiko emiphongolweni emikhulu ye-oki kodwa futhi nama-tonneau (amalitha angu-500), noma ama-barriques (amalitha angu-225) enziwe nge-oki yesi-French noma yesi-Slavonia.

·         Ukufakwa kwebhodlela kufanele kwenzeke endaweni yokukhiqiza ngaphandle kwabaphathi besigunyazo sesikhashana noma esingunaphakade.

Qaphela

Inqubo edinga abasebenzi abaningi ukukhiqiza i-Amarone iveza ubungozi obukhulu bokuthuthukiswa kwamaphutha ewayini. Isimo sezulu esimanzi kanye nemvula ngesikhathi sokuvuna singabangela ukuthi amagilebhisi abole ngaphambi kokoma, okudinga ukuthi abakhi bewayini bakhuthalele ukukhipha izixha ezibolile ezingabangela isikhunta.

Isifundazwe saseVerona

I-Amarone ikhiqizwa endaweni ye-Valpolicella viticultural zone esifundazweni sase-Verona, e-Italy, empumalanga yeLake Garda. Le ndawo yaqala ukuphawulwa emqulwini wekhulu le-12 njenge-Val Polesela. Olunye ucwaningo lusikisela ukuthi lisho “isigodi sezinqolobane eziningi,” lisuselwa kusiGreki (poli) nesiLatini (cella); abanye bakholelwa ukuthi ibhekisela ekuvundeni kwenhlabathi. Omunye umbono ugxile ngokunembile enhlabathini yesifunda engafaneleki kakhulu ukwenziwa kwewayini elimnandi. Umhlabathi ovundile kakhulu wamafulethi namathafa muhle kakhulu ezihlahleni zensimu kodwa hhayi ekukhuleni kwamagilebhisi ewayini ngokuvamile adinga inhlabathi engenalutho lapho kunzima khona futhi ukukhiqiza izithelo ezingcono.

Umhlabathi ofanele wamagilebhisi utholakala phezulu emagqumeni lapho umhlabathi we-alluvial unothe nge-limestone kanye ne-sandstone - okuphawuleka ngokugcina ukushisa kanye nokukhipha amanzi kahle. Amagilebhisi amane ayinhloko ahlanganisa isamba esingamahektha angu-20,000 yiCorvina, Corvinone, Rondinella, neMolinara, akhula (kuphela) eValpolicella nasezindaweni ezizungeze iVerona. Ukuqinisekisa lo mkhawulo, i-Valpolicella inekomiti elilawulayo elivikela imvelo yomlando yezivini ezithathwa njengezingcono kakhulu esifundeni futhi ezitholakala emithambekeni yesigodi. Ezinye izivini ezindala zingase zibe zincane, zibe yizitezi, iPergola iqeqeshwe futhi itshalwe ngezinhlobo eziningana kuyilapho izivini ezincane kungenzeka zibe zinkulu, i-Guyot iqeqeshwe futhi itshalwe nge-varietal eyodwa.

Lesi sifunda saziwa ngesimo saso sesimo sezulu esincane esihlanganisa izigodi eziningi, ukuba seduze kweLake Garda, kanye nokuqondiswa kwesivini ekukhanyeni kwelanga okukhiqize izindawo ezithanda ukuvuthwa kwamagilebhisi kusenesikhathi, kukhiqizwe iwayini elinephunga elimnandi, elimnandi, nelisha. 

Umangele? Lutho neze

Isifunda saseVeneto esisenyakatho-mpumalanga ye-Italy sikhiqiza iwayini elihlonzwe ngokusemthethweni njenge-Amarone della Valpolicella. Ikhala livuzwa ngamakha ama-cherry amnyama nabomvu avuthiwe, kanye namajikijolo amnyama, amakhiwane omisiwe, omisiwe, ikhofi, noshokoledi. Ukuphuza kokuqala kuwumvuzo omangalisayo njengoba iwayini lomile futhi alimnandi futhi linikeza izipho ezithuthuke ngokuphelele futhi azilibaleki. Leli yiwayini elingaguga isikhathi eside emiphongolweni, futhi, kuye ngokhuni kanye neminyaka emiphongolo, i-vanilla, nesinamoni kungase kube imivuzo eyengeziwe, kanye noshokoledi, i-cocoa powder, nekhofi.