{"id":4917,"date":"2010-10-17T20:18:47","date_gmt":"2010-10-17T19:18:47","guid":{"rendered":"http:\/\/www.kobler-margreid.com\/blog\/?p=4917"},"modified":"2010-10-17T20:18:47","modified_gmt":"2010-10-17T19:18:47","slug":"fittness-studio-weinkeller_palestra-in-cantina","status":"publish","type":"post","link":"https:\/\/www.kobler-margreid.com\/blog\/blog\/2010\/10\/17\/fittness-studio-weinkeller_palestra-in-cantina\/","title":{"rendered":"Fittness-Studio Weinkeller \u2014 Palestra in cantina"},"content":{"rendered":"<p><a href=\"http:\/\/www.kobler-margreid.com\/blog\/wp-content\/2010\/10\/2010-10-15_18-53-36.jpg\" rel=\"lightbox[4917]\"><img loading=\"lazy\" decoding=\"async\" class=\"float left alignleft size-full wp-image-4923\" style=\"border: 0pt none; margin: 0px 5px;\" title=\"2010-10-15_18-53-36\" src=\"http:\/\/www.kobler-margreid.com\/blog\/wp-content\/2010\/10\/2010-10-15_18-53-36.jpg\" alt=\"\" width=\"350\" height=\"263\" srcset=\"https:\/\/www.kobler-margreid.com\/blog\/wp-content\/2010\/10\/2010-10-15_18-53-36.jpg 1024w, https:\/\/www.kobler-margreid.com\/blog\/wp-content\/2010\/10\/2010-10-15_18-53-36-300x225.jpg 300w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/a><\/p>\n<p>Seit etwas mehr als einer Woche sind die auch die letzten Trauben im Keller: der Merlot f\u00fcr den <a href=\"http:\/\/www.kobler-margreid.com\/deutsch\/lagen_weine\/kotzner_mk\/kotzner_mk.html\" target=\"_blank\">Kretzer<\/a> wurde am 6., jener f\u00fcr der <a href=\"http:\/\/www.kobler-margreid.com\/deutsch\/lagen_weine\/klausner_mr\/klausner_mr.html\" target=\"_blank\">Riserva<\/a> am 8. Oktober gewimmt. Die Trauben der Partie, die f\u00fcr unser polarisierendes Nischenpunkt, den Ros\u00e9wein, die Basis darstellt, wurden bei Kellertemperatur f\u00fcr zwei Tage als gerebelte und geschwefelte Maische mazerieren gelasssen und dann ganz sanft einmal kurz abgepresst. Die Maische, welche hingegen einen Rotwein ergeben soll, wurde direkt in die beiden 40 HL-G\u00e4rtanks gepumpt.<\/p>\n<p><em>Da un po&#8216; pi\u00f9 di una settimana anche le ultime uve sono in cantina. Le uve di Merlot che costituiscono la base del nostro <a href=\"http:\/\/www.kobler-margreid.com\/italiano\/vigneti_vini\/kotzner_mk_it\/kotzner_mk_it.html\" target=\"_blank\">rosato<\/a> polarizzante sono state vendemmiate il 6, quelle che daranno origine al \u00a0<a href=\"http:\/\/www.kobler-margreid.com\/italiano\/vigneti_vini\/klausner_mr_it\/klausner_mr_it.html\" target=\"_blank\">riserva<\/a> invece l&#8217;8 di ottobre. Il pigiadiraspato del rosato ha fatto una macerazione solfitata a temperatura di cantina per due giorni, dopodich\u00e9 \u00e8 stato sottoposto ad una brevissima leggera pressatura. L&#8217;uva per il vino rosso invece \u00e8 stata pompata direttamente, dopo previa pigiadiraspatura, nei due vinificatori da 40 ettolitri ciascuno.<\/em><\/p>\n<p><em><!--more--><span style=\"font-style: normal;\"> <\/span><\/em><\/p>\n<p><em><a href=\"http:\/\/www.kobler-margreid.com\/blog\/wp-content\/2010\/10\/2010-10-14_16-13-12.jpg\" rel=\"lightbox[4917]\"><img loading=\"lazy\" decoding=\"async\" class=\"float left alignleft size-full wp-image-4942\" style=\"border: 0pt none; margin: 0px 5px;\" title=\"2010-10-14_16-13-12\" src=\"http:\/\/www.kobler-margreid.com\/blog\/wp-content\/2010\/10\/2010-10-14_16-13-12.jpg\" alt=\"\" width=\"350\" height=\"263\" srcset=\"https:\/\/www.kobler-margreid.com\/blog\/wp-content\/2010\/10\/2010-10-14_16-13-12.jpg 1024w, https:\/\/www.kobler-margreid.com\/blog\/wp-content\/2010\/10\/2010-10-14_16-13-12-300x225.jpg 300w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/a><\/em><\/p>\n<p><em> <\/em><\/p>\n<p><em> <\/em><\/p>\n<p>Um die wertgebenden Inhaltsstoffe der Beerenh\u00e4ute in den g\u00e4renden Saft zu bekommen, bedarf es vier Faktoren: der Zeit, der Temperatur, des entstehenden Alkohols und der Tresterhutbearbeitung. Letztere soll einerseits die Benetzung \u00a0alle Beerenh\u00e4ute mit Most\u00a0gew\u00e4hrleisten und andrerseits durch eine mehr oder weniger intensive mechanische Beanspruchung der Feststoffe die Extraktion erleichtern. Am schwei\u00dftreibendsten davon ist das Untersto\u00dfen (1. Bild), das ich besonders in der ersten und letzten G\u00e4rphase anwende. Nachdem die Anschaffung eines Ger\u00e4tes dazu durch meinen kleinen Mengen nicht zu rechtfertigen ist, wird halt nach \u00fcberlieferter Art jede Menge Muskelkraft angewandt.<\/p>\n<p><em>Per estrarre dalle bucce le sostanze che rendono il vino rosso tale si ha bisogno di quattro fattori: del tempo, della temperatura, dell&#8217;alcol che si forma in fermentazione e della gestione del cappello. Questo dovrebbe essere bagnato il pi\u00f9 possibile e cedere a seguito di lavorazioni i contenuti importanti. La tecnica pi\u00f9 sudorifera \u00e8 la follatura (foto 1) che adotto nella prima e nell&#8217;ultima fase di macerazione. Dopodich\u00e9 l&#8217;acquisto del relativo macchinario non \u00e8 giustificabile dalle mie quantit\u00e0, servono quantit\u00e0 abbondanti di olio di gomito.<\/em><\/p>\n<p><em><a href=\"http:\/\/www.kobler-margreid.com\/blog\/wp-content\/2010\/10\/2010-10-14_16-10-11.jpg\" rel=\"lightbox[4917]\"><img loading=\"lazy\" decoding=\"async\" class=\"float left alignleft size-full wp-image-4935\" style=\"border: 0pt none; margin: 0px 5px;\" title=\"2010-10-14_16-10-11\" src=\"http:\/\/www.kobler-margreid.com\/blog\/wp-content\/2010\/10\/2010-10-14_16-10-11.jpg\" alt=\"\" width=\"350\" height=\"263\" srcset=\"https:\/\/www.kobler-margreid.com\/blog\/wp-content\/2010\/10\/2010-10-14_16-10-11.jpg 1024w, https:\/\/www.kobler-margreid.com\/blog\/wp-content\/2010\/10\/2010-10-14_16-10-11-300x225.jpg 300w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/a><\/em><\/p>\n<p>Mit Einsetzen der st\u00fcrmischen G\u00e4rung trennt sich der Tresterhut deutlich von der fl\u00fcssigen Phase und das \u00dcberpumpen des Hutes (2. Bild, <a href=\"http:\/\/www.kobler-margreid.com\/blog\/2008\/10\/26\/gekochtes-gemuse\" target=\"_blank\">hier<\/a> auch ein Film dazu) mit dem g\u00e4renden Most wird m\u00f6glich. Um den Saft gleichzeitig\u00a0wirksam vor \u00dcberhitzung zu sch\u00fctzen, pumpe ich ihn mindestens einmal pro G\u00e4rung in einen vorgek\u00fchlten Tank. Der Tresterhut sinkt demzufolge auf den Boden (Bild 3) und beim Zur\u00fcckpumpen wird er ordentlich \u00fcber- und durchsp\u00fclt. Dies Technik wird auch Del\u00e9stage genannt. Gegen Ende der \u00a0G\u00e4rung, wenn die Beerenh\u00e4ute schon ziemlich m\u00fcrbe geworben sind, werden die Ma\u00dfnahmen weniger intensiv, das nun wieder angewandte Untersto\u00dfen dient nur mehr dazu, dass der Tresterhut nicht an der Oberfl\u00e4che austrocknet.<\/p>\n<p><em>Con l&#8217;inizio della fermentazione tumultuosa il cappello si separa dalla fase liquida e permette cos\u00ec il rimontaggio (foto 2,\u00a0\u00a0filmino <a href=\"http:\/\/www.kobler-margreid.com\/blog\/2008\/10\/26\/gekochtes-gemuse\" target=\"_blank\">qu\u00ec<\/a>). Per preservare il mosto da un surriscaldamento lo pompo almeno una volta per fermentazione in un serbatoio prerefrigerato. Il cappello scende di conseguenza sul fondo (foto 3) e al momento del ritorno del mosto in vasca esso viene bagnato e disgregato per bene. Questa tecnica viene detta anche del\u00e9stage. Verso la fine della macerazione, quando le bucce sono gi\u00e0 molto friabili ed impoverite, le lavorazioni perdono di intensit\u00e0, la follatura finale ha come compito principale tenere bagnato il cappello anche in superficie.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Seit etwas mehr als einer Woche sind die auch die letzten Trauben im Keller: der Merlot f\u00fcr den Kretzer wurde am 6., jener f\u00fcr der Riserva am 8. Oktober gewimmt. Die Trauben der Partie, die f\u00fcr unser polarisierendes Nischenpunkt, den &hellip; <a href=\"https:\/\/www.kobler-margreid.com\/blog\/blog\/2010\/10\/17\/fittness-studio-weinkeller_palestra-in-cantina\/\">Weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[12,15],"tags":[201,775,774,778,777,617,776,779,541,198,199],"class_list":["post-4917","post","type-post","status-publish","format-standard","hentry","category-ernte","category-keller","tag-delestage","tag-follatura","tag-kretzer","tag-macerazione","tag-mazeration","tag-merlot","tag-rimontaggio","tag-riserva","tag-rosato","tag-uberpumpen","tag-unterstosen"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fittness-Studio Weinkeller \u2014 Palestra in cantina  - weinhof KOBLER weblog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kobler-margreid.com\/blog\/blog\/2010\/10\/17\/fittness-studio-weinkeller_palestra-in-cantina\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fittness-Studio Weinkeller \u2014 Palestra in cantina  - weinhof KOBLER weblog\" \/>\n<meta property=\"og:description\" content=\"Seit etwas mehr als einer Woche sind die auch die letzten Trauben im Keller: der Merlot f\u00fcr den Kretzer wurde am 6., jener f\u00fcr der Riserva am 8. 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