Divayi yakozwe hifashishijwe uburyo bwa kijyambere kandi gakondo. Fermentation yinzoga yabereye ahantu hagabanuka hamwe nubushyuhe bugenzurwa. Nyuma yo gusembura, 40% yubunini bwakuze mumezi 6 muri barrale yimbaho kumisemburo ukoresheje uburyo bwa "sur lie". Turabikesha, vino yabonye impumuro nziza ya kabiri, umubiri n'imiterere. Mu gusoza, ibice byombi bya divayi byahujwe maze divayi ikura mu macupa amezi menshi nyuma yo gucupa.
Umuvinyu uturuka kuri uyu munyacyubahiro mushya ukomoka mu ruzabibu rukiri rwasaruwe mu bwiza bwo guhitamo inzabibu. Imizabibu yasaruwe n'intoki yatunganijwe buhoro kandi ifite uburyo buke bwo kubona umwuka wa ogisijeni wo mu kirere mu byiciro byose byo gukora divayi. Gusembura inzoga byabereye mu bikoresho by'icyuma bitagira umwanda ku bushyuhe bwagabanutse munsi ya 14 ° C, hanyuma divayi isigara muri make ku musemburo wera.Uwo divayi yahise yuzura dioxyde de carbone (CO2).
Divayi yakozwe mu nzabibu zasaruwe n'intoki z'ubwoko bwa Cabernet Sauvignon nta gusya, gukanda no gusembura ku ruhu. Igikorwa cya fermentation cyabaye hifashishijwe umuco mwiza wumusemburo wa divayi ukora mubikoresho byuma bidafite ingese ku bushyuhe bwagabanutse bwa 14-16 ° C, aho byasembuwe bikuma.
Divayi yumunyacyubahiro wo muri Cekosolovakiya nouveau ituruka mu ruzabibu rukiri rwasaruwe neza. Ikoranabuhanga rigezweho hamwe no gukoresha amabwiriza agenga fermentation ryadushoboje gukora vino nziza ifite impumuro nziza yimbuto hamwe nuburyohe mubyiciro bya divayi yumye.
Imizabibu yeze neza yibasiwe igice na noble mold botrytis cinerea persoon. Yatunganijwe cyane kandi ifite ubushobozi buke bwo kubona umwuka wa ogisijeni wo mu kirere mu byiciro byose byo gukora divayi. Gusembura inzoga byabereye mu byuma bitagira umwanda ku bushyuhe buri munsi ya 14-16 ° C, hanyuma vino isigara amezi 6 ku musemburo usukuye kandi 10% yubunini bwakuze muri barri nto. Ibi byashyigikiraga uburyohe butandukanye bwo gushimangira hibandwa ku bimera kugeza kuri cream-spicy.
Imizabibu yubwoko bwa Devín yaranduwe igice, yibasirwa nicyubahiro cyiza cya Botrytis cinerea, cyayihaye imico idashidikanywaho kandi idasanzwe. Imizabibu yasaruwe n'intoki yatunganijwe yitonze kandi ntishobora kugera kuri ogisijeni yo mu kirere mu gihe cyose cyo gusembura, byabereye mu bikoresho by'ibyuma bitagira umwanda ku bushyuhe buri munsi ya 14 ° C. Fermentation yabayeho ubwayo, dukoresheje umusemburo wacu wubwoko bwa Devín. Ubwoko bwa Chardonnay, bugize igice cya kabiri cya divayi, nabwo bwasembuye mu bikoresho byuma bidafite ingese ku bushyuhe bwagabanutse, ariko icyiciro cya nyuma cyo gusembura cyabereye mu bubiko bushya bw’ibiti bufite ubunini bwa 225 l, aho bwakuze amezi 6.
Imizabibu yiyi nouveau ihingwa cyane (Rolandské gris x Leánka x Rynsky Riesling) yasaruwe mugihe cyikoranabuhanga cyiza. Ibintu byiza bya acide hamwe nisukari karemano ituma itunganywa mugihe cyo kugabanya amezi atandatu yo kuryama kumasemburo. 10% bya vino nayo yari imaze amezi 6 muri barrale nshya yimbaho ikozwe mu mbaho za agave nigiti cyitwa oak, ibyo bikaba bikungahaza imiterere yose ya vino hamwe na tannine nziza kandi bikerekana amajwi yimbuto.
Divayi yumucyo, urumuri rworoshye-zahabu ifite ibara ryicyatsi kibisi. Byiza cyane kandi byiza cyane, byuzuye inoti za nutge, indabyo zo mu rwuri, imbuto z'umuhondo zeze na citrus zeze, biherekejwe nuburyohe butoshye, bwuzuye acide yimbuto, ibirungo bishya, agacupa ka sukari isigaye hamwe ninoti zitinda za nutge nyuma yinyuma ya vino.
Imizabibu yasaruwe n'intoki yatunganijwe buhoro kandi ifite ubushobozi buke bwo kubona umwuka wa ogisijeni wo mu kirere mu byiciro byose byo gukora divayi. Gusembura inzoga byabereye mu bikoresho bitarimo ibyuma ku bushyuhe buri munsi ya 14 ° C, hanyuma divayi isigara muri make ku musemburo usukuye.
Inzabibu zasaruwe n'intoki, nyuma yo gushyirwa kumeza yinyeganyeza, zarahagaritswe kandi zubatswe neza. Nyuma yo kujugunywa muri vinifiers, aho nyuma yo gukorerwa make mugihe cy'ubushyuhe buke, fermentation kuri 28 ° C hamwe nibyumweru birenga bitatu bya fermentation kuruhu byakurikiranye. Nyuma yo gukanda, vino yakuze igihe kinini muri barrale.
Inzabibu zasaruwe n'intoki zarahagaritswe kandi zitaweho neza nyuma yo gushyirwa kumeza yinyeganyeza. Nyuma yaje kuvomerwa muri vinifiers, aho nyuma yo gukorerwa make mugihe cy'ubushyuhe buke, fermentation kuri 28 ° C ikurikirwa nibyumweru bitatu bya fermentation kuruhu. Nyuma yo gukanda, vino yakuze muri barri nini nini nini.
Inzabibu zasaruwe n'intoki zimaze gukura, ziterwa na noble mold botrytis cinerea persoon, iyo, mu guhungabanya buhoro buhoro uruhu rwinzabibu, byafashaga cyane guhumeka amazi ava mu mbuto no kwibanda ku isukari nyinshi. Iyi shusho nziza kandi yongeyeho vino ubwayo, uburyohe budashidikanywaho hamwe nuburyo bwiza bwa aromatiya kandi irangiza kuburyo bugaragara ibicuruzwa byanyuma. Gusembura byabaye gahoro gahoro gahoro, mugihe isukari nyinshi isigaye isigaye muri vino. Nyuma yo gukanda, vino yakuze muri barrale ntoya.
Inzabibu zasaruwe n'intoki zatoranijwe mu mizabibu ishaje mu guhiga neza kwa Góre i Strekov, byatunganijwe neza mu buryo bwa gakondo kandi bugezweho. Nyuma yo gusembura ku ruhu no gusembura malolactique, divayi imaze amezi 12 ikura muri litiro nshya ya litiro 1300.
Divayi yakozwe mu nzabibu zasaruwe n'intoki z'ubwoko bwa Cabernet Sauvignon nyuma y'amasaha menshi yo kwisiga ku ruhu. Igikorwa cya fermentation cyakozwe hifashishijwe umuco mwiza wumusemburo wa vino ukora mubikoresho byuma bidafite ingese ku bushyuhe bwa dogere 14-16 ° C kandi byahagaritswe mbere yo gusembura kugirango byume.
Umuvinyu usukuye wibara ryatsi-zahabu. Inyandiko z'ururabyo rwa agave, indimu, imbuto za citrus zeze hamwe na biscuit yoroshye zirahari mubwenge bwimbuto, imbuto-indabyo. Uburyohe ni bwiza cyane, butoshye kandi icyarimwe hamwe nimbaraga ndende ndende isukuye nyuma.
Divayi y'ibyatsi-zahabu ifite ibara ryatsi ryiza kandi ryiza, isaro nziza. Impumuro ya vino iratandukanye, indabyo-imbuto zirimo inoti za pomelo zeze, amapera yumuhindo hamwe nigishishwa cya lime.
Gerageza uburyohe budasanzwe. Iyi sisitemu ikubiyemo ibicuruzwa bihuza kandi byuzuza uburyohe bwa D'Balance. Ni shokora ya kizungu itoshye n'imbuto zumye n'ibirungo, imbuto ya poppy hamwe na mangalice yumye ham.
Gerageza uburyohe budasanzwe. Iyi sisitemu ikubiyemo ibicuruzwa bihuza kandi byuzuza uburyohe bwa Danube. Ni shokora yijimye itoshye n'imbuto zumye n'ibirungo byumye, imbuto ya poppy na mangalice yumye ham.
Gerageza uburyohe budasanzwe. Iyi sisitemu ikubiyemo ibicuruzwa bihuza kandi byuzuza uburyohe bwa Milia. Ni shokora ya kizungu itoshye n'imbuto zumye n'ibirungo, imbuto ya poppy hamwe na mangalice yumye ham.
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