{"id":9201,"date":"2012-09-30T13:23:25","date_gmt":"2012-09-30T12:23:25","guid":{"rendered":"http:\/\/www.kobler-margreid.com\/blog\/?p=9201"},"modified":"2012-09-30T14:41:24","modified_gmt":"2012-09-30T13:41:24","slug":"hinter-gittern_dietro-le-sbarre","status":"publish","type":"post","link":"https:\/\/www.kobler-margreid.com\/blog\/blog\/2012\/09\/30\/hinter-gittern_dietro-le-sbarre\/","title":{"rendered":"Hinter Gittern \u2014 Dietro le sbarre"},"content":{"rendered":"

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

Wenn wir schon das letzte Drittel des Gew\u00fcrztraminers nicht wimmen k\u00f6nnen weil das schlechte Wetter anh\u00e4lt, will ich wenigsten noch etwas \u00fcber seine Herstellung schreiben. Wie auch aus dem Weinbrief<\/a> ersichtlich ist, f\u00fcllen wir den Gew\u00fcrztraminer Feld<\/em> seit Beginn mit ungef\u00e4hr 4 g Restzuckergehalt ab. Der Wein bleibt bei diesen Gehalten im Wesentlichen trocken, die geringe Menge an Zucker rundet aber das Mundgef\u00fchl etwas ab, maskiert in einem bestimmten Ausma\u00df die sortentypischen Bitterstoffe und l\u00e4sst den immer etwas erh\u00f6hten Alkoholgehalt im Mund weniger sp\u00fcrbar sein.<\/p>\n

Se non ci \u00e8 consentito vendemmiare il nostro Traminer aromatico in quanto il brutto tempo continua, voglio almeno descrivere una parte della sua produzione. Come si evince dalla scheda<\/a>, imbottiglio il Gew\u00fcrztraminer <\/em>Feld con circa 4 grammi di zucchero residuo. Con queste concentrazioni il vino conserva sostanzialmente il carattere secco, per\u00f2 quei pochi zuccheri ammorbidiscono il sentore in bocca, inglobano l’amertume tipico del vitigno e aiutano a mascherare i contenuti alcolici generalmente elevati di questa tipologia di vino.<\/em><\/p>\n

\n

<\/p>\n

Welche M\u00f6glichkeiten gibt es, den erw\u00fcnschten Endgehalt einzustellen? Man k\u00f6nnte die G\u00e4rung kurz vor ihrem Ende mittels K\u00e4lte, Abz\u00fcge und einer starken Schwefelung stoppen, aber dies genau auf den erw\u00fcnschten Gehalt hinzubekommen ist sehr schwer machbar und w\u00fcrde zahlreiche R\u00fcckverschnittm\u00f6glichkeiten voraussetzen, die ich mit meinen wenigen G\u00e4rbeh\u00e4ltern (zwei bis drei bei diesem Wein) nicht habe.<\/p>\n

Quali possibilit\u00e0 ci sono per raggiungere il contenuto finale desiderato? Si potrebbe arrestare la fermentazione poco prima dell’esaurimento completo degli zuccheri aiutandosi del travaso, del freddo e di solfitazioni spinte. Per\u00f2 fare ci\u00f2 \u00e8 molto impegnativo e poco sicuro se non si hanno molte vasche per fare alla fine i tagli opportuni.<\/em><\/p>\n

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

Ich habe mich deshalb entschlossen, dem Wein erst kurz vor der F\u00fcllung, wenn in der Zwischenzeit begonnen hat, seinen Charakter zu zeigen, die als richtig empfundene Zuckermenge zuzuf\u00fchren. Zu diesem Zweck werden gesunde Trauben aus dem gleichen Weingarten geerntet, im Heizraum (der Raum im Haus mit der geringsten Luftfeuchtigkeit) getrocknet und zumeist im Winter gequetscht und gepresst. Anf\u00e4nglich habe ich daraus einen S\u00fc\u00dfwein produziert, seit ein paar Jahren verzichte ich auf diese partielle G\u00e4rung und behalte den ob seiner hohen Zuckerkonzentration (um die 500 g\/L) leicht zu konservierenden Most. Viel brauche ich davon auch nicht: um die Ausgangskonzentration (zumeist um die 1 bis 1,5 g\/L) um ca. 3 g\/L zu erh\u00f6hen, brauche ich nie mehr als 15 Liter davon.<\/p>\n

Ho <\/em>invece <\/em>deciso di aggiungere gli zuccheri soltanto poco prima dell’imbottigliamento, quando il vino comincia a presentare il suo carattere vero. A questo fine vendemmiamo grappoli sani nello stesso vigneto e li facciamo appassire nel locale della caldaia, lo spazio dall’umidit\u00e0 pi\u00f9 basso dell’intero edificio. In inverno infine le uve vengono pigiate e pressate. Inizialmente ne ho prodotto un passito, da qualche anno per\u00f2 rinuncio alla fermentazione parziale e tengo il mosto che grazie alla concentrazione altissima di zuccheri (attorno ai 500 g\/L) si conserva molto bene. In effetti me ne serve poco: per aumentare la concentrazione iniziale che normalmente \u00e8 tra 1 e 1,5 g\/L ai abituali 4 g\/L non mi sono mai serviti pi\u00f9 di 15 litri.<\/p>\n","protected":false},"excerpt":{"rendered":"

Wenn wir schon das letzte Drittel des Gew\u00fcrztraminers nicht wimmen k\u00f6nnen weil das schlechte Wetter anh\u00e4lt, will ich wenigsten noch etwas \u00fcber seine Herstellung schreiben. Wie auch aus dem Weinbrief ersichtlich ist, f\u00fcllen wir den Gew\u00fcrztraminer Feld seit Beginn mit … Weiterlesen →<\/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":[15],"tags":[1138,1137,1135,293,1136,1134],"class_list":["post-9201","post","type-post","status-publish","format-standard","hentry","category-keller","tag-appassimento","tag-passito","tag-strohwein","tag-sudtiroler-gewurztraminer-feld","tag-suessreserve","tag-traubentrocknung"],"yoast_head":"\nHinter Gittern \u2014 Dietro le sbarre - 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\/2012\/09\/30\/hinter-gittern_dietro-le-sbarre\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hinter Gittern \u2014 Dietro le sbarre - weinhof KOBLER weblog\" \/>\n<meta property=\"og:description\" content=\"Wenn wir schon das letzte Drittel des Gew\u00fcrztraminers nicht wimmen k\u00f6nnen weil das schlechte Wetter anh\u00e4lt, will ich wenigsten noch etwas \u00fcber seine Herstellung schreiben. 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