{"id":802,"date":"2025-11-02T09:41:02","date_gmt":"2025-11-02T08:41:02","guid":{"rendered":"http:\/\/tipnavino.eu\/?p=802"},"modified":"2025-11-02T09:41:02","modified_gmt":"2025-11-02T08:41:02","slug":"xarello-2022-vinarstvo-loxarel-do-penedes-spanielsko","status":"publish","type":"post","link":"https:\/\/tipnavino.eu\/?p=802","title":{"rendered":"Xarello 2022, vin\u00e1rstvo Loxarel, DO Pened\u00e8s, \u0160panielsko"},"content":{"rendered":"

\"\"V\u00edno mi priniesli na moju objedn\u00e1vku z\u00a0Kyjeva. Pre\u010do som si vybral toto v\u00edno? U\u017e som ho degustoval \u2013 na mojich v\u00ednnych kurzoch v\u00a0Kyjeve. Ned\u00e1vno som robil online kurz o\u00a0Natur\u00e1lnych, Organick\u00fdch a\u00a0Biodynamick\u00fdch v\u00ednach, preto sa budem sna\u017ei\u0165 degustova\u0165 a\u00a0opisova\u0165 aj toto smerovanie vin\u00e1rstiev. Samozrejme, \u017ee m\u00f4\u017eu by\u0165 \u00faskalia, ale ako povedal predn\u00e1\u0161aj\u00faci na online kurze \u2013 \u201eKa\u017ed\u00e9 zl\u00e9 v\u00edno pos\u00fava v\u00fdrobcu k\u00a0v\u00fdrobe dobr\u00e9ho v\u00edna\u201c.<\/p>\n

Biodynamika vo vin\u00e1rstve \u2013 to je filozofia pestovania vini\u010da, ktor\u00e1 vych\u00e1dza z princ\u00edpov Rudolfa Steinera. Vn\u00edma vinicu ako \u017eiv\u00fd organizmus, v ktorom je v\u0161etko prepojen\u00e9 \u2013 p\u00f4da, rastlina, mikroorganizmy, vesm\u00edr a \u010dlovek. Z\u00e1kladom je harm\u00f3nia s pr\u00edrodn\u00fdmi cyklami: pr\u00e1ce vo vinici sa riadia pod\u013ea lun\u00e1rneho a planet\u00e1rneho kalend\u00e1ra. Pou\u017e\u00edvaj\u00fa sa v\u00fdlu\u010dne pr\u00edrodn\u00e9 pr\u00edpravky (napr. bylinn\u00e9 extrakty, kompostov\u00e9 \u010daje, ale aj rohov\u00fd hnoj, ktor\u00fd tvor\u00ed z\u00e1klad) namiesto syntetick\u00fdch hnoj\u00edv a pestic\u00eddov. Kravsk\u00e9 rohy sa plnia hnojom a zakop\u00e1vaj\u00fa sa na 6 mesiacov, samozrejme v\u0161etky tieto \u00fakony s\u00fa riaden\u00e9 pod\u013ea f\u00e1z mesiaca. Po vykopan\u00ed, sa hnoj aplikuje stanoven\u00fdmi postupmi a\u00a0receptami, \u010di u\u017e ako hnojivo, alebo ako postrek proti chorob\u00e1m a \u0161kodcom. Cie\u013eom biodynamiky nie je len ochrana vini\u010da, ale aj posilnenie jeho vitality a schopnosti vyjadri\u0165 terroir \u2013 teda jedine\u010dn\u00fd charakter p\u00f4dy a prostredia. V\u00fdsledkom s\u00fa v\u00edna s autentick\u00fdm, \u017eiv\u00fdm prejavom, ktor\u00e9 odzrkad\u013euj\u00fa rovnov\u00e1hu medzi \u010dlovekom a pr\u00edrodou.<\/p>\n

Odroda Xarello (v niektor\u00fdch oblastiach naz\u00fdvan\u00e9 aj Pansa Blanca) je tradi\u010dn\u00e1 katal\u00e1nska biela odroda, ktor\u00e1 tvor\u00ed z\u00e1klad v\u00edn DO Pened\u00e8s a Cava. D\u00e1va v\u00edna s v\u00fdbornou \u0161trukt\u00farou a \u00a0svie\u017eos\u0165ou. Xarello je tie\u017e v\u00fdborn\u00fdm nosite\u013eom terroiru, preto sa \u010dasto pou\u017e\u00edva v natur\u00e1lnych a biodynamick\u00fdch vin\u00e1rstvach, ktor\u00e9 h\u013eadaj\u00fa autenticitu a \u010dist\u00fd prejav krajiny.<\/p>\n

Hist\u00f3ria vin\u00e1rstva Loxarel siaha do roku 1985, ke\u010f mlad\u00fd Josep Mitjans vyrobil svoje prv\u00e9 \u0161umiv\u00e9 v\u00edno pod\u013ea tradi\u010dnej met\u00f3dy. Rodina sa v\u0161ak vinohradn\u00edctvu venuje u\u017e od konca 19. storo\u010dia. Dnes Loxarel patr\u00ed medzi priekopn\u00edkov biodynamick\u00e9ho a ekologick\u00e9ho vinohradn\u00edctva v Katal\u00e1nsku. Ich filozofia stoj\u00ed na re\u0161pekte k p\u00f4de, cyklom pr\u00edrody a minimaliz\u00e1cii z\u00e1sahov do procesu v\u00fdroby v\u00edna. N\u00e1zov \u201eLoxarel\u201c je odvoden\u00fd od hlavnej odrody, ktor\u00fa pestuj\u00fa \u2013 Xarello.<\/p>\n

Opis v\u00edna:<\/p>\n

Farba v\u00edna Xarello 2022 od Loxarel je svetlo\u017elt\u00e1 so zelenkast\u00fdmi odleskami, \u010dist\u00e1 a jasn\u00e1. V\u00edno p\u00f4sob\u00ed svie\u017eo a mladistvo, s iskriv\u00fdm odleskom typick\u00fdm pre odrody pestovan\u00e9 vo vy\u0161\u0161\u00edch poloh\u00e1ch Pened\u00e8su.<\/p>\n

V\u00f4\u0148a je intenz\u00edvna. Dominuj\u00fa t\u00f3ny bielej broskyne, zelen\u00e9ho jablka a citrusovej k\u00f4ry, doplnen\u00e9 jemn\u00fdmi t\u00f3nmi byliniek. V pozad\u00ed sa objavuje dotyk mandl\u00ed a n\u00e1znak medovej jemnosti, ktor\u00fd v\u00edno pr\u00edjemne zaob\u013euje.<\/p>\n

Svie\u017ea a harmonick\u00e1 chu\u0165 charakterizuje toto v\u00edno. Vyv\u00e1\u017een\u00e1 kyselina pod\u010diarkuje ovocnos\u0165 a \u010distotu odrody Xarello. Chu\u0165ov\u00fd profil je such\u00fd, so \u0161trukt\u00farou, ktor\u00e1 p\u00f4sob\u00ed pevne, no elegantne. Z\u00e1ver je dlh\u00fd, jemne mand\u013eov\u00fd.<\/p>\n

Doporu\u010den\u00e1 teplota pod\u00e1vania je 10-12\u2070C.<\/p>\n

V\u00edno sa v\u00fdborne hod\u00ed k \u013eahk\u00fdm jedl\u00e1m zo stredomorskej kuchyne \u2013 k ryb\u00e1m, grilovan\u00fdm kalam\u00e1rom, zeleninov\u00fdm rizot\u00e1m \u010di koz\u00edm syrom.<\/p>\n

Xarello 2022 z vin\u00e1rstva Loxarel je pr\u00edkladom toho, ako biodynamick\u00fd pr\u00edstup dok\u00e1\u017ee premeni\u0165 tradi\u010dn\u00fa odrodu na autentick\u00fd v\u00fdraz krajiny Pened\u00e8s. Toto v\u00edno je tichou poctou remeslu, ktor\u00e9 sp\u00e1ja star\u00e9 vin\u00e1rske trad\u00edcie s modern\u00fdm ch\u00e1pan\u00edm udr\u017eate\u013enosti vin\u00edc a pr\u00edrody.<\/p>\n

#xarello, #loxarel, #v\u00edno katal\u00e1nsko, #biodynamick\u00e9 v\u00edno pened\u00e8s, #xarello odroda, #ekologick\u00e9 v\u00edno<\/p>\n","protected":false},"excerpt":{"rendered":"

V\u00edno mi priniesli na moju objedn\u00e1vku z\u00a0Kyjeva. Pre\u010do som si vybral toto v\u00edno? U\u017e som ho degustoval \u2013 na mojich v\u00ednnych kurzoch v\u00a0Kyjeve. Ned\u00e1vno som robil online kurz o\u00a0Natur\u00e1lnych, Organick\u00fdch a\u00a0Biodynamick\u00fdch v\u00ednach, preto sa budem sna\u017ei\u0165 degustova\u0165 a\u00a0opisova\u0165 aj toto smerovanie vin\u00e1rstiev. Samozrejme, \u017ee m\u00f4\u017eu by\u0165 \u00faskalia, ale ako povedal predn\u00e1\u0161aj\u00faci na online kurze \u2013 […]<\/p>\n","protected":false},"author":1,"featured_media":803,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[127],"tags":[],"class_list":["post-802","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-xarello"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/tipnavino.eu\/index.php?rest_route=\/wp\/v2\/posts\/802","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tipnavino.eu\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tipnavino.eu\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tipnavino.eu\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tipnavino.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=802"}],"version-history":[{"count":1,"href":"https:\/\/tipnavino.eu\/index.php?rest_route=\/wp\/v2\/posts\/802\/revisions"}],"predecessor-version":[{"id":806,"href":"https:\/\/tipnavino.eu\/index.php?rest_route=\/wp\/v2\/posts\/802\/revisions\/806"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tipnavino.eu\/index.php?rest_route=\/wp\/v2\/media\/803"}],"wp:attachment":[{"href":"https:\/\/tipnavino.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tipnavino.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=802"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tipnavino.eu\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}