{"id":16960,"date":"2019-07-26T08:19:30","date_gmt":"2019-07-26T05:19:30","guid":{"rendered":"https:\/\/bar.lv\/italy\/"},"modified":"2020-01-24T06:41:49","modified_gmt":"2020-01-24T04:41:49","slug":"italijas-vini","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16960","title":{"rendered":"It\u0101lijas v\u012bni"},"content":{"rendered":"

\"\"<\/a><\/p>\n

It\u0101lij\u0101 v\u012bnogas tiek audz\u0113tas gandr\u012bz vis\u0101s 95 provinc\u0113s. L\u012bdz ar to It\u0101liju var d\u0113v\u0113t par v\u012bna lielvalsti, l\u012bdz\u012bgi k\u0101 Franciju.\u00a0 \u0160eit ir superaugstas klases v\u012bni, k\u0101 ar\u012b \u013coti zemas, gandr\u012bz nebaud\u0101mas kvalit\u0101tes dz\u0113rieni. Viennoz\u012bm\u012bgi, pasaules slaven\u0101kie It\u0101lijas baltv\u012bni ir Frascati, Soave, Orvieto. Savuk\u0101rt pateicoties it\u0101\u013cu mafijai, vispasaules slavu ir ieguvu\u0161i Chianti, Valpolicello, Barolo, Barbaresco sarkanv\u012bni. Ne maz\u0101k slavens vis\u0101 pasaul\u0113 ir it\u0101\u013cu dzirksto\u0161ais v\u012bns, Spumante.<\/p>\n

Abruzzi un Molise<\/strong>
\nDivi It\u0101lijas v\u012bna re\u0123ioni ne ar ko \u012bpa\u0161u neizce\u013cas, jo augsne ir sam\u0113r\u0101 nepiem\u0113rota, lai audz\u0113tu v\u012bnogas. Interesanti vien\u012bgi var\u0113tu b\u016bt Trebbiano un Motepulciano sarkanv\u012bni, k\u0101 ar\u012b labas kvalit\u0101tes arom\u0101tisks baltv\u012bns Frascati. Tam piem\u012bt sam\u0113r\u0101 pikanta gar\u0161a.\"\"<\/p>\n

Campania<\/strong>
\n\u0160aj\u0101 It\u0101lijas re\u0123ion\u0101, no viet\u0113j\u0101s v\u012bnogu \u0161\u0137irnes Greco, tiek rad\u012bts baltv\u012bns Greco di Tufo, kur\u0161 apmierin\u0101s daudzus kapr\u012bzus v\u012bna baud\u012bt\u0101jus. \u0160im v\u012bnam nav izteikts arom\u0101ts, ta\u010du gar\u0161as bu\u0137ete ir \u013coti bag\u0101t\u012bga. Past\u0101v ar\u012b \u0161\u012b nosaukuma dzirksto\u0161ais v\u012bns. Re\u0123iona izcils sarkanv\u012bns ar izsmalcin\u0101tu gar\u0161u ir Taurasi. Der atz\u012bm\u0113t, ka re\u0123ion\u0101 tiek rad\u012bti v\u012bni, kuru iztur\u0113\u0161anas potenci\u0101ls p\u0101rsniedz 20 gadus.\"\"<\/p>\n

Emilia Romagna<\/strong>
\nPar \u0161\u012b It\u0101lijas re\u0123iona v\u0113rt\u012bg\u0101ko v\u012bnu var\u0113tu uzskat\u012bt Lambrusco. Tas ir maigs, viegli dzirksto\u0161s v\u012bns, kura kr\u0101sa vari\u0113 no purpura l\u012bdz s\u0101rtam tonim. Eksportam p\u0101rsvar\u0101 tiek rad\u012bti Lambrusco – saldi dzirksto\u0161i v\u012bni, ta\u010du It\u0101lij\u0101 ir sastopami ar\u012b sausi Lambrusco. Der izcelt ar\u012b rad\u012btos Sangiovese v\u012bnogu \u0161\u0137irnes v\u012bnus, kuri p\u0101rsvar\u0101 ir rub\u012bna kr\u0101s\u0101, ar vienk\u0101r\u0161u, bet \u013coti sabalans\u0113tu aug\u013cu arom\u0101tu. P\u0113d\u0113j\u0101 laik\u0101 it\u0101\u013ci \u0161aj\u0101 re\u0123ion\u0101 ir s\u0101ku\u0161i rad\u012bt ar\u012b sare\u017e\u0123\u012btus, \u013coti izsmalcin\u0101tus, \u0161\u012bs \u0161\u0137irnes v\u012bnus, kuri var b\u016bt ilgsto\u0161i iztur\u0113ti. V\u0113l re\u0123ion\u0101\u00a0 interesants ir Pagadebit baltv\u012bns un saldais Cagnina sarkanv\u012bns.<\/p>\n

\"\"<\/p>\n

Friuli Venezia Giulia<\/strong>
\n\u0160aj\u0101 It\u0101lijas re\u0123ion\u0101 rada \u013coti kvalitat\u012bvus, sam\u0113r\u0101 d\u0101rgus baltv\u012bnus. It\u0101\u013ci uzskata, ka no \u0161\u012b re\u0123iona n\u0101k pa\u0161i izcil\u0101kie v\u012bni. Der nobaud\u012bt re\u0123iona maigos baltv\u012bnus, jo \u012bpa\u0161i der atz\u012bm\u0113t Colli Orientali un Collio v\u012bnus. \u013boti labv\u0113l\u012bgs re\u0123ions priek\u0161 Pinot Gris v\u012bnogu \u0161\u0137irnes. Ir, protams, \u0161aj\u0101 re\u0123ion\u0101 v\u012bni, kuri tiek iztur\u0113ti ilgsto\u0161i, ta\u010du p\u0101rsvar\u0101 \u0161\u012b re\u0123iona v\u012bnus der baud\u012bt tie\u0161i jaunus, l\u012bdz 1 gada vecumam.\"\"<\/p>\n

Lazio<\/strong>
\nRe\u0123ions ir slavens ne tikai ar It\u0101lijas galvaspils\u0113tu Romu, bet ar\u012b ar saviem v\u012bna d\u0101rziem, kuros apm\u0113ram 90% audz\u0113 tie\u0161i gai\u0161\u0101s v\u012bnogu \u0161\u0137irnes. P\u0101rsvar\u0101 \u0161eit rada labas kvalit\u0101tes v\u012bnus, kuri baud\u0101mi jauni. Pats popul\u0101r\u0101kais re\u0123iona v\u012bns ir Frascati. V\u0113l-viens \u0161\u012b re\u0123iona \u0161edevrs ir \u201eEst Est Est Montefiascone\u201d. Teritorij\u0101 ir maz sarkanv\u012bna, tom\u0113r nedr\u012bkst aizmirst Velletri un Cerveteri , kuri rad\u012bti izmantojot Sangiovese v\u012bnogu \u0161\u0137ini. Der piemin\u0113t ar\u012b viet\u0113jo deserta v\u012bnu Aleatico, kur\u0161 nedaudz l\u012bdzin\u0101s heresam.\"\"<\/p>\n

Liguria<\/strong>
\n\u0160aj\u0101 It\u0101lijas re\u0123ion\u0101 der izcelt v\u012bnus, kuri n\u0101k no La Spezia pils\u0113tas apk\u0101rtnes, jo \u012bpa\u0161i v\u012bni no Cinque Terre v\u012bna dar\u012btav\u0101m. \u0160iem v\u012bniem piem\u012bt izsmalcin\u0101ta aug\u013cu bu\u0137ete. Rada \u0161eit ar\u012b saldu v\u012bnu ar nosaukumu Sciacchetra, kas uzskat\u0101ms par vienu no izcil\u0101kajiem deserta v\u012bniem pasaul\u0113. V\u0113l \u0161\u012b re\u0123iona \u0161edevri ir v\u012bni ar nosaukumu Colli di Luni, Rossese di Albenga un Rossese di Dolceacqua un izcilais Lumassina baltv\u012bns.\"\"<\/p>\n

Lombardia<\/strong>
\nIt\u0101lijas re\u0123ions, kas vis\u0101 pasaul\u0113 ir slavens ar saviem dzirksto\u0161ajiem v\u012bniem Franciacorta. Der atz\u012bm\u0113t \u012bpa\u0161i smalko Lugana v\u012bnus, kuri n\u0101ku\u0161i no Riviera del Garda Bresciano un Colli Morenici Mantovani v\u012bnu d\u0101rziem.\"\"<\/p>\n

Marche<\/strong>
\n\u0160aj\u0101 It\u0101lijas re\u0123ion\u0101 rada vienk\u0101r\u0161us, kvalitat\u012bvus sausus baltv\u012bnus Verdicchio, kuri da\u017ek\u0101rt tiek pild\u012bti interesanta dizaina, amfora pudel\u0113s. Der izcelt ar\u012b sarkanv\u012bnus Rosso Conero un Rosso Piceno, kuri tiek rad\u012bti no viet\u0113j\u0101m v\u012bnogu \u0161\u0137irn\u0113m Montepulciano. Sarkanv\u012bni ir ar izteiktu gran\u0101t\u0101bolu kr\u0101su, aug\u013cu arom\u0101tu un labi sabalans\u0113tu gar\u0161u.
\nRe\u0123ion\u0101, no \u012bpa\u0161i labv\u0113l\u012bgas ra\u017eas, tiek rad\u012bts ar\u012b izcils dzirksto\u0161s v\u012bns Vernaccia di Serrapetrona. V\u012bnam piem\u012bt rub\u012bna kr\u0101sa, maiga gar\u0161a un pat\u012bkams arom\u0101ts.\"\"<\/p>\n

Piemonte<\/strong>
\nViena no lab\u0101kaj\u0101m v\u012bna dar\u012btav\u0101m atrodas Barolo un Barbaresco rajonos. \u0160eit tiek rad\u012bti pies\u0101tin\u0101ti, tan\u012bniem bag\u0101ti, samtaini v\u012bni. Re\u0123ion\u0101 audz\u0113 \u013coti daudzas v\u012bnogu \u0161\u0137irnes, ta\u010du \u012bpa\u0161i der izcelt v\u012bnus, kuri pagatavoti no Nebbiolo. Der zin\u0101t, ka v\u012bni savu pievilc\u012bbu ieg\u016bst tikai tad, ja ir iztur\u0113ti vismaz 4 gadus. Vis\u0101 pasaul\u0113 \u0161is It\u0101lijas re\u0123ions ir slavens ar savu dzirksto\u0161o v\u012bnu Asti Spumante, kur\u0161 rad\u012bts izmantojot Muscat v\u012bnogu \u0161\u0137irni. Asti Spumante ir maigs, atspirdzino\u0161s, svaigs sava m\u016b\u017ea jaun\u012bb\u0101. Izturot, tas zaud\u0113 savas lielisk\u0101s gar\u0161as \u012bpa\u0161\u012bbas.\"\"<\/p>\n

Sardegna<\/strong>
\n\u0160\u012bs It\u0101lijas salas izcil\u0101kie v\u012bni n\u0101k no Campidano v\u012bnu dar\u012btav\u0101m. Der izcelt v\u012bnu, kas nosaukts pils\u0113tas v\u0101rd\u0101 Cagliari, k\u0101 ar\u012b sauso baltv\u012bnu Vermentino di Gallura. \u0160\u012b re\u0123iona zvaigzn\u012btes ir Carignano del Sulcis, k\u0101 ar\u012b nedaudz saldais sarkanv\u012bns Giro di Cagliari un izcilais baltv\u012bns Vernaccia di Oristano, kur\u0161 apmierin\u0101s vispras\u012bg\u0101ko v\u012bna baud\u012bt\u0101ju. Kopum\u0101 re\u0123ion\u0101 rada \u013coti da\u017e\u0101dus v\u012bnus, no saldiem l\u012bdz \u012bpa\u0161i sausiem, stiprin\u0101tus deserta v\u012bnus, k\u0101 ar\u012b labas kvalit\u0101tes dzirksto\u0161us v\u012bnus.<\/p>\n

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Sicilia<\/strong>
\nPasaul\u0113 ilgu laiku paz\u012bstami stiprin\u0101tie v\u012bni Marsala un Moscato di Pantelleria . P\u0113d\u0113j\u0101 laik\u0101 \u012bpa\u0161u uzman\u012bbu ir izpeln\u012bju\u0161ies Merlot, Cabernet Sauvignon un Chardonnay v\u012bnogu \u0161\u0137ir\u0146u v\u012bni. Der atz\u012bm\u0113t ar\u012b Sic\u012blijas elegantos, saldos v\u012bnus Passito di Pantelleria un Malvasia delle Lipari. Augstas kvalit\u0101tes v\u012bni tiek rad\u012bti ar\u012b Etna vulk\u0101na pak\u0101j\u0113. Sic\u012blij\u0101 ik gadu tiek sara\u017eots milz\u012bgs daudzums v\u012bna, ta\u010du liel\u0101k\u0101 da\u013ca no \u0161iem v\u012bniem aizce\u013co uz cit\u0101m Eiropas v\u012bnu dar\u012btav\u0101m, kur tie tiek pild\u012bti pudel\u0113s un p\u0101rdoti zem citas eti\u0137etes.\"\"<\/p>\n

Trentino Alto Adige<\/strong>
\n\u0160\u012b It\u0101lijas re\u0123iona slaven\u0101kie sarkanv\u012bni, kuri ir viegli un d\u016bmakaini, rad\u012bti no viet\u0113j\u0101s v\u012bnogu \u0161\u0137irnes Schiava. Savuk\u0101rt no v\u012bnogu \u0161\u0137irnes Lagrein san\u0101k \u013coti izsmalcin\u0101ti un nopietni v\u012bni. Re\u0123ion\u0101 kopum\u0101 audz\u0113 daudzas v\u012bnogu \u0161\u0137irnes, ta\u010du viet\u0113jo v\u012bndaru lepnums ir Chardonnay \u0161\u0137irnes dzirksto\u0161ie baltv\u012bni, kuriem piem\u012bt izsmalcin\u0101ta gar\u0161as bu\u0137ete. Der atz\u012bm\u0113t ar\u012b v\u012bnus, kuri n\u0101ku\u0161i no Valle d’Isarco Terlano v\u012bnu dar\u012btav\u0101m. Par presti\u017e\u0101kajiem re\u0123iona v\u012bndariem var\u0113tu uzskat\u012bt: \u201eMezza\u0441orona\u201d, \u201eAlois Lageder\u201d, \u201eBaron Widmann\u201d, \u201eHofstatter\u201d un citus.\"\"<\/p>\n

Toscana<\/strong>
\nTosk\u0101nas re\u0123ions vis\u0101 pasaul\u0113 ir slavens ar savu Chianti [Kianti] v\u012bnu, kur\u0161 n\u0101k no Florences un Siena pils\u0113tu rajoniem. Agr\u0101k tas bija vienk\u0101r\u0161s, l\u0113ts v\u012bns salmu grozi\u0146\u0101, bet \u0161obr\u012bd Chianti ir k\u013cuvis par fenomen\u0101lu, apbr\u012bnas v\u0113rtu dz\u0113rienu. Var teikt, ka \u0161is v\u012bns izrais\u012bja revol\u016bciju. Pateicoties \u0161im Sangiovese v\u012bnogu \u0161\u0137irnes v\u012bnam, pasaul\u0113 s\u0101ka iepaz\u012bt ar\u012b citus it\u0101\u013cu v\u012bnus. Dro\u0161i varu apgalvot, ka no Tosk\u0101nas re\u0123iona n\u0101k visaugst\u0101k\u0101s klases v\u012bni. Chianti var rad\u012bt ar\u012b citos It\u0101lijas rajonos. Ja uz eti\u0137etes nav nor\u0101d\u012bta k\u0101da no Tosk\u0101nas re\u0123iona v\u012bna dar\u012btav\u0101m, tad \u0161is v\u012bns ir vidusm\u0113ra kvalit\u0101tes komerci\u0101ls produkts, bet ja uz eti\u0137etes ir nor\u0101d\u012bta Montalbano, Colli Fiorentini, Colli Senesi, Colli Aretini vai Colline Pisane, tad tas jau liecina par augstu klasi. Viens no pasaules v\u012bna \u0161edevriem ir Chianti Classico.
\nTosk\u0101n\u0101 rad\u012bt ar\u012b citus lieliskus sarkanv\u012bnus. Der nobaud\u012bt v\u012bnus, kuri n\u0101k no Montalcino un Montepulciano viet\u0101m. V\u0113l viens no \u0161\u012b re\u0123iona izcil\u0101kajiem v\u012bniem ir Carmignano, kur\u0161 rad\u012bts apvienojot Sangiovese un Cabernet Sauvignon v\u012bnogu \u0161\u0137irnes. \u013boti popul\u0101rs ir ar\u012b Vin Santo deserta v\u012bns, kur\u0161 rad\u012bts izmantojot viet\u0113j\u0101s v\u012bnogu \u0161\u0137irnes.<\/p>\n

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Umbria<\/strong>
\nNo \u0161\u012b It\u0101lijas re\u0123iona n\u0101k slaveni baltv\u012bni, kuri rada no Chardonnay v\u012bnogu \u0161\u0137irnes. Par \u012bpa\u0161u zvaigzn\u012bti var uzskat\u012bt Cervaro v\u012bnu, kur\u0161 n\u0101k no Castello Della Sala Antinori v\u012bnu dar\u012btavas. Pats paz\u012bstam\u0101kais \u0161\u012b re\u0123iona v\u012bns ir Orvieto, kur\u0161 rad\u012bts izmantojot viet\u0113jo v\u012bnogu \u0161\u0137irni Trebbiano. V\u012bns paz\u012bstams jau 3000 gadus. Tam piem\u012bt izsmalcin\u0101ta, viegla, nedaudz salda gar\u0161a. Past\u0101v ar\u012b sausas \u0161\u012b v\u012bna versijas.
\nKaut ar\u012b Tosk\u0101n\u0101 sam\u0113r\u0101 maz rada sarkanv\u012bnus, tom\u0113r nedr\u012bkst piemirst izcilo Torgiano Rosso Riserva, kuru rad\u012bjis Giorgio Lungarotti, k\u0101 ar\u012b Montefalco Sagrantino sarkanv\u012bnu, kuru rad\u012bjis slavenais v\u012bndaris Arnaldo Caprai-Val di Maggio.\"\"<\/p>\n

Valle d’Aosta<\/strong>
\n\u0160is ir pats maz\u0101kais It\u0101lijas re\u0123ions, kur\u0161 atrodas net\u0101lu no Francijas un \u0160veices robe\u017eas. Re\u0123iona izcil\u0101kie sausie sarkanv\u012bni ir Donnas un Enfer d’Arvier, bet izcil\u0101kie sausie baltv\u012bni ir Blanc de Morgex et de la Salle un Nus. Der atz\u012bm\u0113t ar\u012b saldo deserta Nus Fletri v\u012bnu. Re\u0123ion\u0101 p\u0101rsvar\u0101 tiek audz\u0113tas Gamey, Riesling, Syrah, Pino Gris, un citas popul\u0101ras v\u012bnogu \u0161\u0137irnes, tom\u0113r v\u012bni san\u0101k sam\u0113r\u0101 at\u0161\u0137ir\u012bgi, ar savu individualit\u0101ti, kura piem\u012bt tikai \u0161im re\u0123ionam.\"\"<\/p>\n

Veneto<\/strong>
\n\u0160is It\u0101lijas re\u0123ions atrodas blakus slavenajai Ven\u0113cijas pils\u0113tai. Te p\u0101rsvar\u0101 tiek rad\u012bti s\u0101rti vai viegli dzelteni baltv\u012bni. Ja citos It\u0101lijas re\u0123ionos dz\u012bvo v\u012bndari, tad \u0161aj\u0101 re\u0123ion\u0101 dz\u012bvo \u012bsti komersanti. Liel\u0101k\u0101 da\u013ca no visiem eksport\u0113tajiem v\u012bniem n\u0101k tie\u0161i no \u0161\u012b re\u0123iona. Popul\u0101r\u0101kie v\u012bni var\u0113tu b\u016bt no Soave, Valpolicello un Bardolino v\u012bnu dar\u012btav\u0101m. V\u012bni p\u0101rsvar\u0101 ir komerci\u0101li un vienk\u0101r\u0161i, dom\u0101ti sl\u0101pju remd\u0113\u0161anai. Bardolino sarkanv\u012bns un s\u0101rtais v\u012bns ir baud\u0101ms tikai sav\u0101 jaun\u012bb\u0101, kam\u0113r tas nav zaud\u0113jis savu svaigo arom\u0101tu. Nedaudz atdzes\u0113jot \u0161os v\u012bnus var lieliski veldz\u0113t sl\u0101pes, bet atrast kaut k\u0101du izsmalcin\u0101tu bu\u0137eti, j\u016bs diez vai var\u0113siet. Uzman\u012bbas v\u0113rts var\u0113tu b\u016bt Recioto deserta v\u012bns, kur\u0161 rad\u012bts praktiski no roz\u012bn\u0113m. Da\u017ek\u0101rt it\u0101\u013ci no \u017e\u0101v\u0113t\u0101m v\u012bnog\u0101m ieg\u016bst \u013coti stiprus v\u012bnus, l\u012bdz pat 16% alk., kurus d\u0113v\u0113 par Amarone, kas tulkojum\u0101 var\u0113tu noz\u012bm\u0113t \u201er\u016bktais v\u012bns\u201d.\"\"<\/p>\n

It\u0101\u013cu v\u012bnu kvalit\u0101tes krit\u0113riji un eti\u0137etes at\u0161ifr\u0113jums<\/strong><\/h2>\n

Vino da Pasto – (vienk\u0101r\u0161s v\u012bns)<\/p>\n

Vino da Tavola<\/strong> (galda v\u012bns) Visvienk\u0101r\u0161\u0101kie It\u0101\u013cu v\u012bni, kuru izcel\u0161an\u0101s vieta un izmantot\u0101s v\u012bnogu \u0161\u0137irnes reti kad tiek min\u0113ta uz pudeles eti\u0137etes. Parasti tiek apvienoti v\u012bni no da\u017e\u0101diem It\u0101lijas re\u0123ioniem. \u0160o v\u012bnu kvalit\u0101ti nekontrol\u0113 valsts, t\u0101p\u0113c vien\u012bgais kas atliek ir pa\u013cauties uz ra\u017eot\u0101ja autorit\u0101ti. Ta\u010du der atz\u012bm\u0113t, ka da\u017ek\u0101rt ir sastopami \u013coti augstas kvalit\u0101tes galda v\u012bni.<\/p>\n

Vini Tipici vai IGT <\/strong>(Indicazione Geografica Tipica) Var\u0113tu teikt, ka \u0161ie ar\u012b ir vienk\u0101r\u0161i galda v\u012bni, ta\u010du at\u0161\u0137ir\u012bb\u0101 no Vino da Tavola, v\u012bniem uz eti\u0137etes tiek nor\u0101d\u012bta izcel\u0161an\u0101s vieta (province, apgabals, kom\u016bna vai upes ieleja). Uz \u0161\u0101das v\u012bna eti\u0137etes tiek nor\u0101d\u012bts ra\u017eas gads, v\u012bnogu \u0161\u0137irne un v\u012bna veids. \u0160ie v\u012bni netiek pak\u013cauti stingrai valsts kvalit\u0101tes kontrolei, t\u0101p\u0113c vien\u012bgais kas atliek, ir pa\u013cauties uz ra\u017eot\u0101ja reput\u0101ciju.<\/p>\n

DOC (Denominazione d\u2019Origine Controllata) <\/strong>\u0160is sa\u012bsin\u0101jums nor\u0101da to, ka v\u012bna kvalit\u0101ti kontrol\u0113 valsts instit\u016bcijas. V\u012bni ar \u0161\u0101du apz\u012bm\u0113jumu liecina par augstu kvalit\u0101ti. V\u012bnogas tiek audz\u0113tas tikai atz\u012btos v\u012bnogu d\u0101rzos un v\u012bnam, atkar\u012bb\u0101 no re\u0123ion\u0101laj\u0101m \u012bpatn\u012bb\u0101m, tiek noteikti kr\u0101sas, arom\u0101ta un gar\u0161as krit\u0113riji. Radot \u0161\u012bs klases v\u012bnus aizliegts pievienot saldin\u0101t\u0101jus.<\/p>\n

DOCG (Denominazione d\u2019Origine Controllata e Garantita) <\/strong>Visaugst\u0101k\u0101s kvalit\u0101tes v\u012bns it\u0101\u013cu kvalit\u0101tes hierarhij\u0101. Sa\u012bsin\u0101jums nor\u0101da uz to, ka v\u012bna kvalit\u0101ti kontrol\u0113 valsts instit\u016bcijas un garant\u0113 v\u012bna augsto kvalit\u0101ti. Lai sa\u0146emtu \u0161o statusu v\u012bnam ir j\u0101iziet \u013coti stingra kvalit\u0101tes p\u0101rbaude. Tiek p\u0101rbaud\u012bts ne tikai pats v\u012bns, bet ar\u012b izcel\u0161an\u0101s vieta, augsnes apstr\u0101de un klimata atbilst\u012bba v\u012bnogu audz\u0113\u0161anas period\u0101 un citi krit\u0113riji. Piem\u0113ram, 1990. gad\u0101 DOCG statusu sa\u0146\u0113ma tikai 6 v\u012bna veidi. It\u0101lijas vald\u012bba garant\u0113, ka pasaules tirg\u016b ar \u0161o apz\u012bm\u0113jumu non\u0101ks pa\u0161i izcil\u0101kie v\u012bni.<\/p>\n

P\u0101r\u0113jie termini uz It\u0101\u013cu v\u012bna pude\u013cu eti\u0137et\u0113m<\/strong>
\nAbboccato – viegli salds.
\nAmabile – pussalds.
\nAmaro – r\u016bgts vai \u012bpa\u0161i sauss.
\nAnnata – ra\u017eas gads.
\nAsciutto – \u013coti sauss.
\nBarrique – maza tilpuma muca.
\nBianco – baltv\u012bns.
\nBotte – liela tilpuma ozolkoka muca.
\nBrut – sauss, dzirksto\u0161s v\u012bns.
\nCantina Sociale – v\u012bndaru saimniec\u012bba.
\nCasa Vinicola – v\u012bndaru firma.
\nCerasuolo – \u0137ir\u0161u s\u0101rts v\u012bns.
\nChiaretto – b\u0101li sarkans vai maigi s\u0101rts v\u012bns.
\nClassico – \u0161is termins tiek pie\u0161\u0137irts v\u012bnam, kur\u0161 n\u0101cis no lab\u0101k\u0101 v\u012bna d\u0101rza, konkr\u0113t\u0101 re\u0123ion\u0101.
\nConsorzio – asoci\u0101cija, kura kontrol\u0113 v\u012bna kvalit\u0101ti.
\nCru – v\u012bns rad\u012bts izmantojot \u012bpa\u0161i kvalitat\u012bvu ra\u017eu.
\nDolce – salds.
\nFattoria – \u012bpa\u0161ums vai saimniec\u012bba. P\u0113c uzraksta seko saimniec\u012bbas nosaukums.
\nFrizzante – viegli dzirksto\u0161s.
\nImbottigliato – pild\u012bts pudel\u0113s.
\nLiquoroso – stiprin\u0101ts v\u012bns ar augst\u0101ku alkohola saturu.
\nLocalita – ierobe\u017eots v\u012bnogu d\u0101rzs.
\nMetodo Classico – dzirksto\u0161o v\u012bnu ra\u017eo\u0161anas metode, kura ir aizg\u016bta no \u0161ampanie\u0161a rad\u012b\u0161anas.
\nNovello – jauns v\u012bns, kur\u0161 baud\u0101ms tikai l\u012bdz 6 m\u0113ne\u0161u vecumam.
\nPassito – v\u012bns rad\u012bts no v\u012bnog\u0101m, kuras sk\u0101rusi c\u0113l\u0101 puve.
\nProduttore – ra\u017eot\u0101js.
\nRiserva\/ Riserva Speciale – v\u012bns k\u0101du laiku ir iztur\u0113ts ozolkoka muc\u0101s.
\nRonco – \u012bpa\u0161a v\u012bnogu ra\u017ea.
\nRosato – s\u0101rts.
\nRosso – sarkans.
\nSecco – sauss.
\nSpumante – dzirksto\u0161s.
\nStravecchio – \u013coti vecs.
\nSuperiore – Augsti kvalitat\u012bvs v\u012bns, nosaukums tiek pie\u0161\u0137irts v\u012bniem, kuru alkohola saturs ir augst\u0101ks par 11,5%.
\nTenuta – \u012apa\u0161ums vai saimniec\u012bba. P\u0113c uzraksta seko saimniec\u012bbas nosaukums.
\nUvaggio – v\u012bns izgatavots no jaukt\u0101m v\u012bnogu \u0161\u0137irn\u0113m.
\nVendemmia – ra\u017ea<\/p>\n

autors: Rolands Timuks (Bar.lv b\u0101rme\u0146u skola)<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

It\u0101lij\u0101 v\u012bnogas tiek audz\u0113tas gandr\u012bz vis\u0101s 95 provinc\u0113s. L\u012bdz ar to It\u0101liju var d\u0113v\u0113t par v\u012bna lielvalsti, l\u012bdz\u012bgi k\u0101 Franciju.\u00a0 \u0160eit ir superaugstas klases v\u012bni, k\u0101 [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":6135,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5459,5489],"tags":[],"class_list":["post-16960","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dzerieni","category-italijas-vini"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16960","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16960"}],"version-history":[{"count":7,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16960\/revisions"}],"predecessor-version":[{"id":22438,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16960\/revisions\/22438"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/6135"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}