{"id":2681,"date":"2009-09-11T22:48:07","date_gmt":"2009-09-11T21:48:07","guid":{"rendered":"http:\/\/www.kobler-margreid.com\/blog\/?p=2681"},"modified":"2009-09-13T10:50:12","modified_gmt":"2009-09-13T09:50:12","slug":"der-klassiker-%e2%80%94-il-classico","status":"publish","type":"post","link":"https:\/\/www.kobler-margreid.com\/blog\/blog\/2009\/09\/11\/der-klassiker-%e2%80%94-il-classico\/","title":{"rendered":"Der Klassiker \u2014 Il classico"},"content":{"rendered":"

\"2009-09-11_09-02-15\"<\/a>Meine ausgepr\u00e4gte Sympathie gegen\u00fcber der Lage Ogeaner<\/a> und den darauf wachsenden Chardonnay-Reben d\u00fcrften den Lesern dieses Blogs nicht entgangen sein. Ob es das Alter der Reben ist oder die Position als s\u00fcdlichster und tiefster unserer Weing\u00e4rten? Jedenfalls sind die Weine, die der Ogeaner hervorbringt, durch die Jahre eine sichere Nummer.<\/p>\n

Probabilmente <\/em>l<\/em>a mia <\/em>marcata <\/em>simpatia nei confronti del vigneto Ogeaner<\/a> (pronunciato Ogheaner) e per le sue viti della variet\u00e0 Chardonnay non \u00e8 sfuggita ai lettori di questo blog. Sar\u00e0 per l’et\u00e0 delle viti o per la posizione pi\u00f9 meridionale e profonda? In ogni caso i vini che l’Ogeaner genera sono di una qualit\u00e0 quasi costante.<\/em><\/p>\n

<\/em>Heute war diese Lage daran, gelesen zu werden. Die Reifetest vor einer Woche ergaben Mostgewichte etwas \u00fcber 18 \u00b0KMW, die Trauben waren zumeist golden gef\u00e4rbt, die ersten Beerenschalen haben begonnen sich aufzul\u00f6sen, um die S\u00e4ure muss man sich in dieser Lage eh nie k\u00fcmmern, mir kam vor, dass der geeignete Zeitpunkt f\u00fcr den angestrebten Weintyp also frisch, fruchtig, schlanker als der Graue Burgunder,aber trotzdem ein Wein mit Tiefgang, gekommen war. Zudem drohte das Wetter umzuschlagen. Bei allen \u00dcberlegungen: mit Wein arbeiten hei\u00dft, schlussendlich Blindfliegen \u00fcben, wirklich.<\/p>\n

[youtube width=“375″ height=“303″]http:\/\/www.youtube.com\/watch?v=vfoINwRxOmU[\/youtube]Oggi toccava a questo vigneto essere vendemmiato. I test di maturazione di una settimana fa hanno dato come risultato un po‘ pi\u00f9 di 18 \u00b0Babo. I grappoli erano in maggioranza di colore leggermente dorato, le prime bucce hanno cominciato a dissolversi, dell’acidit\u00e0 in questo vigneto non ci si deve mai preoccupare, mi sembrava tutto sommato che per la tipologia ricercata, fresco, fruttato, pi\u00f9 elegante del possente Pinot grigio, ma sempre un vino di una certa importanza, era giunto il momento giusto. Inoltre stava per cambiare il tempo. Nonostante tutti i ragionamenti che facciamo: lavorare col vino significa sempre andare avanti a tentoni.
\n<\/em><\/p>\nngg_shortcode_0_placeholder\n

Zumindest di Mostdaten sind vielversprechend: 18,5 \u00b0KMW, pH-Wert 3,58, 5,6 g\/L titrierbare S\u00e4ure. Der HVS-Gehalt ist jahrgangstypisch niedrig, die 132 mg hefeverwertbarer Stickstoff pro Liter lassen G\u00e4rstockungen erwarten. Zum Gl\u00fcck habe ich f\u00fcr morgen G\u00e4rhilfsstoffe (in meinem Fall Ammoinumhydogensulfat und -phoshat) im Hause.<\/p>\n

[youtube width=“375″ height=“303″]http:\/\/www.youtube.com\/watch?v=xo3tj0Va1Wo[\/youtube]Almeno i dati analitici sono promettenti: 18,5 \u00b0Babo, pH 3,58 e 5,6 g\/L di acidit\u00e0 titolabile. Il contenuto di APA \u00e8 basso come lo \u00e8 quasi daperttutto quest’anno, i solo 132 mg\/L lasciano intravedere arrsti di fermentazione. Per fortuna ho del solfato e fosfato di ammonio in casa.<\/em><\/p>\n


\n<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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