{"id":2946,"date":"2009-10-05T11:09:24","date_gmt":"2009-10-05T10:09:24","guid":{"rendered":"http:\/\/www.kobler-margreid.com\/blog\/?p=2946"},"modified":"2009-10-06T20:42:53","modified_gmt":"2009-10-06T19:42:53","slug":"danke-grazie","status":"publish","type":"post","link":"https:\/\/www.kobler-margreid.com\/blog\/blog\/2009\/10\/05\/danke-grazie\/","title":{"rendered":"Danke! \u2014 Grazie!"},"content":{"rendered":"

<\/a>\"2009-10-02_09-20-21\"<\/a><\/p>\n

\n

Es ist an der Zeit, Danke zu sagen. Danke f\u00fcr die gute Arbeit in den Weing\u00e4rten und schlussendlich bei der Lese. Danke Adolf und Hugo, danke Katarina und Vladimir, danke den immer wieder zur Verf\u00fcgung stehen Lesehelferinnen und -helfern, danke dir, Monika f\u00fcr die Mithilfe aber besonders f\u00fcr die viele Geduld. Danke an alle Nichtgenannten, welche mit kleineren und gr\u00f6\u00dferen Hilfestellungen rund ums Jahr mit zum gelungenen Ergebnis beigetragen haben. Und Danke dir, Erich, f\u00fcr die finanzielle Starthilfe, ohne die es den weinhof KOBLER<\/em> \u00fcberhaupt nicht geben w\u00fcrde. Und schlussedlich Danke unserem Herrgott, ohne den \u00fcberhaupt alles nichts sein w\u00fcrde.<\/p>\n

\u00c8 ora di dire grazie. Grazie per il buon lavoro in vigna e, concludendo l’anno, in vendemmia. Grazie Adolf e Hugo, grazie Katarina e Vladimir, grazie alle vendemmiatrici ed ai vendemmiatori sempre disponibili, grazie Monika per il tuo prezioso contributo e soprattutto per la grande pazienza. Grazie a tutti innominati che con i loro aiuti pi\u00f9 o meno importanti hanno contribuito al risultato finale. e grazie a te Erich che col tuo sussidio finanziario hai reso possibile il <\/em>weinhof KOBLER. E, finalmente, grazie al nostro Dio che senza di Lui, tutto sarebbe niente.<\/em><\/p>\n

<\/em>Am Freitag wurden die letzten diesj\u00e4hrigen Trauben gelesen, jene, welche f\u00fcr die Herstellung des S\u00fcdtiroler Merlot Riserva Klausner vorgesehen sind. Die wahrscheinlich zu fr\u00fche Abschlussbehandlung gegen die Rebenperonospora (Plasmopora viticola<\/em>) hat besonders in den wie dem Klausner stark vom Morgentau gepr\u00e4gten Lagen daf\u00fcr gesorgt, dass dieser Pilz noch ordentlich die Blattmasse dezimieren konnte. Nachdem aber die \u00fcberwiegend g\u00fcnstige Witterung vieles wettmachte, konnte trotzdem ein sch\u00f6ner Reifegrad erreicht werden, wie neben den analytischen Daten der Geschmack und auch die Bilder beweisen. Wahrscheinlich wegen des vielen, lagen\u00fcblichen Windes waren hier botrytisbefallene Beeren gl\u00fccklicherweise eine Seltenheit.<\/p>\n

[youtube width=“350″ height=“285″]http:\/\/www.youtube.com\/watch?v=nRwZcRdSTp0[\/youtube]Il venerd\u00ec abbiamo vendemmiato le ultime uve di quest’anno, quelle destinate a diventare il Merlot Riserva Klausner. Il fatto che abbiamo terminato molto probabilmente troppo presto con i trattamenti contro la peronospora della vite<\/em> <\/em>(Plasmopora viticola<\/em>) ha provocato soprattutto in luoghi con molta rugiada come lo \u00e8 il Klausner degli attacchi tardivi massicci che hanno compromesso molto l’efficienza fotosintetica delle foglie. L’andamento climatico quasi sempre molto favorevole ha compensato per fortuna questo danno e la maturit\u00e0 analitica e gustativa \u00e8 proseguita bene come dimostrano anche le foto dei grappoli. Probabilmente per il vento frequente, tipico del Klausner, di acini con botrite praticamente non si trovavano.<\/em><\/p>\n

\n

\n

Im Keller war der letzte Lesetag der arbeitsreichste. Zu Beginn mussten vier Beh\u00e4lter mit Grauen Burgunder in den neuen 30-HL-Tank, der Rest in einen Schwimmdeckeltank gepumpt werden, um Platz zu schaffen. Gleichzeitig war es an der Zeit, die beiden Akazien-Barriques mit dem Gew\u00fcrztraminer zu f\u00fcllen, zumal garantiert war, dass nach den ersten Tagen der G\u00e4rung die Temperatur nicht mehr zu sehr steigen sollte. Danach waren zwei Partien Merlot leicht abzupressen, nachdem sie f\u00fcr zwei Tage in der Bucher-Presse und in einem G\u00e4rtank mazeriert hatten. Erst als dieser, nat\u00fcrlich h\u00e4ndisch, entleert war, konnten die gewimmten Trauben in die beiden Maischetanks gepumpt werden. Die Trestern des Merlot Kretzers wurden schlussendlich den beiden dazugegeben, wie man am letzten Foto deutlich erkennen kann.<\/p>\n

In cantina l’ultimo giorno di vendemmia era quello pi\u00f9 duro. Per motivi di spazio dovevo travasare prima quattro partite di Pinot grigio nel nuovo serbatoio da 30 hl ed il resto in un semprepieno. Inoltre era ora di riempire le due barrique di legno d’acacia, dato che dopo i primi giorni di fermentazione tumultuosa non c’era pi\u00f9 da temere che la temperatura salisse troppo. In seguito erano da pressare leggermente due partite di Merlot dopo che hanno fatto due giorni di macerazione prefermentativa nella pressa Bucher ed in uno dei due serbatoi di macerazione. Solo dopo che si \u00e8 svotato quest’ultimo, a mano naturalmente, le uve della giornata potevano <\/em>venire<\/em> pompati <\/em>dopo la pigiadiraspatura <\/em>nei due serbatoi. Alla fine si sono aggiunte anche le vinacce del rosato come si vede nell’ultima foto.<\/em><\/p>\n

Das Ausgangsmaterial dieses Herbstes war in jedem Fall zumindest gut, ob ausgezeichnet kann ich noch nicht sagen. Jetzt geht es darum, im Keller keine <\/em>Fehler zu machen. Die Produkte zu begleiten, nicht zu (v)erziehen, ganz im Sinne der minimalistischen \u00d6nologie, der ich mich verpflichtet f\u00fchle.<\/p>\n

Il materiale di partenza di quest’autunno era sicuramente almeno buono, se era ottimo si vedr\u00e0, non lo s\u00f2 dire al momento. Adesso \u00e8 fondamentale non fare errori in cantina. Accompagnare i prodotti non (mal-)educarli, seguendo un’enologia minimalista alla quale mi sento obbligato.<\/em><\/p>\n

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