[vc_row][vc_column width=”1\/12″][\/vc_column][vc_column width=”10\/12″][vc_column_text text_larger=”no”]M\u016bsu ikdienu ir p\u0101r\u0146\u0113musi mode, tehnolo\u0123ijas un komercializ\u0101cija. Dabiskie v\u012bni (Natural Wines) \u013cauj atgriezties pag\u0101tn\u0113 un nogar\u0161ot v\u012bnus, k\u0101di tie bija pirms moderno tehnolo\u0123iju kl\u0101tb\u016btnes. Nenoliedzami, izpratne, k\u0101 gatavo un gatavot v\u012bnu, ir devusi daudz, bet, l\u012bdz\u012bgi k\u0101 ar cit\u0101m liet\u0101m, cilv\u0113ks grib kontrol\u0113t piln\u012bb\u0101 visus procesus no A l\u012bdz Z. \u013boti maz kas tiek atst\u0101ts dabas var\u0101.[\/vc_column_text][\/vc_column][vc_column width=”1\/12″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/12″][\/vc_column][vc_column width=”10\/12″][vc_column_text text_larger=”no”]<\/p>\n
[\/vc_column_text][\/vc_column][vc_column width=”1\/12″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/12″][\/vc_column][vc_column width=”10\/12″][vc_column_text text_larger=”no”]<\/p>\n
[\/vc_column_text][\/vc_column][vc_column width=”1\/12″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/12″][\/vc_column][vc_column width=”5\/12″][vc_column_text text_larger=”no”]<\/p>\n
T\u0101das nav, bet, gar\u0161ojot v\u012bnus un lasot da\u017e\u0101dus blogus, secin\u0101jums ir \u0161\u0101ds.<\/p>\n
Dabiskos v\u012bnus gatavo no v\u012bnog\u0101m, kas ir vismaz organiski vai biodinamiski audz\u0113tas. Tiek koptas un v\u0101ktas ar rok\u0101m, un turpm\u0101kie procesi notiek, neko ne pievienojot, ne at\u0146emot. Ide\u0101laj\u0101 variant\u0101 v\u012bnam neliek neko kl\u0101t, var pievienot SO2 pirms v\u012bna pild\u012b\u0161anas pudel\u0113, da\u017ei ra\u017eot\u0101ji iztiek visp\u0101r bez s\u0113ra dioks\u012bda pievieno\u0161anas.<\/p>\n
Visu apvienojot, t\u0101 ir veca v\u012bnogu sula, kas ferment\u0113jas un k\u013c\u016bst par v\u012bnu.<\/p>\n
Pagrabs, v\u012bndar\u012btava ir vieta, kur vad\u012bt \u0161o procesu. T\u0101 nav laboratorija, pilna ar kolb\u0101m, cukura maisiem, tartarsk\u0101bi vai tan\u012bnsk\u0101bi.[\/vc_column_text][\/vc_column][vc_column width=”5\/12″][vc_column_text text_larger=”no”]<\/p>\n
<\/p>\n
Dabiska v\u012bna ra\u017eo\u0161ana ir k\u0101 ie\u0161ana pa \u0161auru trosi 100 m augstum\u0101 bez dro\u0161\u012bbas t\u012bkla. Dabisko v\u012bnu pretinieki raksturo \u0161os v\u012bnus k\u0101 beigtus, ar nepat\u012bkam\u0101m blakuspar\u0101d\u012bb\u0101m. God\u012bgi sakot, diezgan daudz v\u012bnu tie\u0161i t\u0101di ar\u012b ir, tiem ir par daudz acetona, k\u016bts arom\u0101ti, daudzi turpina ferment\u0113ties.<\/p>\n
Izcilie dabisko v\u012bnu ra\u017eot\u0101ji \u013coti respekt\u0113 zemi, to v\u0113ro, pak\u013caujas tai, sme\u013c no t\u0101s zin\u0101\u0161anas un uzkr\u0101j pieredzi. \u0160o ra\u017eot\u0101ju st\u0101sti un zin\u0101\u0161anas liek klaus\u012bties vi\u0146u teiktaj\u0101 ar atplestu muti; gr\u0101mat\u0101s t\u0101das lietas neizlas\u012bsi.<\/p>\n
[\/vc_column_text][\/vc_column][vc_column width=”1\/12″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/12″][\/vc_column][vc_column width=”5\/12″][vc_column_text text_larger=”no”]<\/p>\n
\u201cOrganic\u201d v\u012bni tiek ra\u017eoti no organisk\u0101m v\u012bnog\u0101m, bet tas nenodro\u0161ina to, ka v\u012bndaris v\u012bndar\u012btav\u0101 neko nepievienos sulai vai v\u012bnam. Likumi par \u0161\u0101 termina ofici\u0101lu izmanto\u0161anu ir \u013coti v\u0101ji. J\u016bs varat v\u012bnogas v\u0101kt ar traktoru, pievienot m\u0101ksl\u012bgos raugus un, piem\u0113ram, pievienot ozolkoka skaidas. Likums nosaka zem\u0101ku pie\u013caujamo SO2 daudzumu, bet tas, kas notiek v\u012bndar\u012btav\u0101, ir pa\u0161a v\u012bndara rok\u0101s. Organiska v\u012bnogu audz\u0113\u0161ana ir solis uz priek\u0161u, bet v\u012bndar\u012b\u0161anas noteikumiem vajadz\u0113tu b\u016bt daudz stingr\u0101kiem.[\/vc_column_text][\/vc_column][vc_column width=”5\/12″][vc_single_image image=”40223″ img_size=”full” parallax_scroll=”no”][\/vc_column][vc_column width=”1\/12″][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”40230″ img_size=”full” parallax_scroll=”no”][vc_column_text text_larger=”no”]<\/p>\n
Dabisko v\u012bnu kvalit\u0101te ir atkar\u012bga no v\u012bna d\u0101rza, jo tie\u0161i \u0161eit j\u016bs varat ieg\u016bt v\u012bnogas, kas ir veselas, stipras. Un tikai t\u0101das der izcilu dabisko v\u012bnu ra\u017eo\u0161an\u0101.<\/p>\n
\u0136\u012bmiskais m\u0113slojums, herbic\u012bdi, fungic\u012bdi, pestic\u012bdi, nem\u0101kul\u012bgi pievienoti smagie met\u0101li, piem\u0113ram, var\u0161, m\u0113rd\u0113 zemi. V\u012bnogul\u0101jam ir sevi j\u0101baro, tas nevar uz\u0146emt vienk\u0101r\u0161\u0101 veid\u0101 sl\u0101pekli, k\u0101liju un fosforu. Mikobakt\u0113rij\u0101m, t\u0101rpiem tie ir j\u0101ap\u0113d un j\u0101p\u0101rstr\u0101d\u0101, tikai tad augi sp\u0113j uz\u0146emt \u0161\u012bs vielas. Dz\u012bv\u012bba augsn\u0113 ir vajadz\u012bga, lai izveidotu terroir v\u012bnus. Ir j\u0101atceras, ka \u0161\u012bs vielas ar\u012b ietekm\u0113 dabisk\u0101 rauga bakt\u0113rijas un, ja t\u0101s neizdz\u012bvo, tad n\u0101kas sare\u017e\u0123\u012bt sev dz\u012bvi un pievienot m\u0101ksl\u012bgos raugus. Lai atdz\u012bvin\u0101tu \u201cmiru\u0161u\u201d augsni, ir vajadz\u012bgi daudzi gadi.<\/p>\n
Lai nodro\u0161in\u0101tu to, ka augsne pati sevi sp\u0113j uztur\u0113t, vajag str\u0101d\u0101t, izmantojot organisko vai biodinamisko lauksaimniec\u012bbu. K\u0101 t\u0101s at\u0161\u0137iras?[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_single_image image=”40233″ img_size=”full” parallax_scroll=”no”][vc_empty_space][vc_column_text text_larger=”no”]<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/12″][\/vc_column][vc_column width=”5\/12″][vc_column_text text_larger=”no”]T\u0101rpi \u2013 veido vit\u0101lus \u016bdens un gaisa kan\u0101lus. \u0160ie kan\u0101li
\npal\u012bdz \u016bdenim nok\u013c\u016bt dzi\u013c\u0101k zem\u0113. T\u0101rpi ar\u012b p\u0101rstr\u0101d\u0101
\nda\u017e\u0101dus organiskos produktus, lai tos var\u0113tu uz\u0146emt
\naugs. Ja augsn\u0113 nav t\u0101rpu, t\u0101 k\u013c\u016bst bl\u012bva, putek\u013caina,
\ns\u0101k plais\u0101t un l\u012bdzin\u0101s vair\u0101k cementam, nevis zemei.<\/p>\n
<\/p>\n
Organisk\u0101s atliekas \u2013 lapas, iepriek\u0161\u0113jo gadu augu
\nda\u013cas u.c. T\u0101s uzs\u016bc sev\u012b mitrumu, ierobe\u017eo nez\u0101\u013cu
\nizplat\u012bbu un stipra lietus gad\u012bjum\u0101 samazina pl\u016bdu
\niesp\u0113ju. Ja nav “mul\u010das”, augsn\u0113 s\u0101kas erozijas procesi
\nun zemes virsk\u0101rta atsedz saknes, k\u0101 ar\u012b palielin\u0101s
\ntuv\u0113jo \u016bdenstilpju pies\u0101r\u0146ojums.[\/vc_column_text][\/vc_column][vc_column width=”5\/12″][vc_empty_space][vc_empty_space][vc_column_text text_larger=”no”]Mikroorganismi \u2013 bakt\u0113rijas un s\u0113n\u012btes. \u0160ie “s\u012bku\u013ci”
\nfiltr\u0113 pies\u0101r\u0146ojumu, stabiliz\u0113 augsni un ierobe\u017eo t\u0101s
\neroziju. L\u012bdz\u012bgi k\u0101 l\u012bme, tie satur augsni kop\u0101.<\/p>\n
Z\u0101le u.c. augi, kas aug starp v\u012bnogul\u0101jiem \u2013 ierobe\u017eo
\naugsnes eroziju, uzlabo augsnes da\u017e\u0101d\u012bbu, piedal\u0101s
\n\u016bdens uzs\u016bk\u0161an\u0101 stipra lietus laik\u0101, ierobe\u017eo nez\u0101les,
\nkait\u0113k\u013cus, slim\u012bbas un veido biolo\u0123isko daudzveid\u012bbu.[\/vc_column_text][\/vc_column][vc_column width=”1\/12″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/12″][\/vc_column][vc_column width=”5\/12″][vc_column_text text_larger=”no”]<\/p>\n
\u201cOrganic\u201d termins ietver atteik\u0161anos no cilv\u0113ka ra\u017eotajiem sint\u0113tiskajiem \u0137\u012bmiskajiem produktiem (tas attiecas ar\u012b uz citiem p\u0101rtikas produktiem) \u2013 bez pestic\u012bdiem, bez herbic\u012bdiem, bez fungic\u012bdiem un bez sint\u0113tisk\u0101 m\u0113slojuma. T\u0101 viet\u0101 lauksaimnieki augsn\u0113 iestr\u0101d\u0101 organisko m\u0113slojumu.[\/vc_column_text][vc_column_text text_larger=”no”]<\/p>\n
Netiek lietoti miner\u0101lm\u0113sli, pestic\u012bdi, k\u0101 ar\u012b da\u017e\u0101di aug\u0161anas stimulatori. Slim\u012bbu un kait\u0113k\u013cu apkaro\u0161anai lieto mikrobiolo\u0123iskos prepar\u0101tus un biolo\u0123iskus augu aizsardz\u012bbas l\u012bdzek\u013cus. M\u0113slo\u0161anai tiek pie\u013cauts miner\u0101las (dabiskas) izcelsmes K, P, Ca, Mg m\u0113slojums. Augsnes augl\u012bbas saglab\u0101\u0161anai iev\u0113ro augmai\u0146u, lieto organisko m\u0113slojumu un kompostu. Augsta augsnes biolo\u0123isk\u0101 aktivit\u0101te ir viens no biolo\u0123isk\u0101s lauksaimniec\u012bbas pamatnosac\u012bjumiem.<\/p>\n
Gandr\u012bz vis\u0101 pasaul\u0113 \u0161ie standarti atbilst attiec\u012bb\u0101 uz p\u0101rtikas produktiem. V\u012bnam viss ir daudz sare\u017e\u0123\u012bt\u0101k. Ir vair\u0101kas iest\u0101des\/apvien\u012bbas (Nature & Progres, Ecocert, Australian Certified Organic…), kur\u0101m ir at\u0161\u0137ir\u012bgi noteikumi un standarti.<\/p>\n
Svar\u012bgi! L\u012bdz ko v\u012bnogas non\u0101k v\u012bndar\u012btav\u0101, ar t\u0101m var dar\u012bt visu, kas ien\u0101k pr\u0101t\u0101<\/strong>[\/vc_column_text][\/vc_column][vc_column width=”5\/12″][vc_empty_space][vc_empty_space][vc_column_text text_larger=”no”]<\/p>\n 1920. gad\u0101 R\u016bdolfs \u0160teiners att\u012bst\u012bja t\u0101l\u0101k organisko filozofiju. Biodinamisk\u0101s saimnieko\u0161anas pamat\u0101 ir lauksaimniec\u012bbas produktu audz\u0113\u0161ana, piln\u012bb\u0101 izsl\u0113dzot sint\u0113tiski ra\u017eotu miner\u0101lm\u0113slu un pestic\u012bdu izmanto\u0161anu, k\u0101 ar\u012b saimnieko\u0161ana notiek, dom\u0101jot par vides saudz\u0113\u0161anu. Papildus dabas noris\u0113m tiek iev\u0113rotas ar\u012b kosmisk\u0101s ietekmes uz procesiem, kas notiek uz Zemes, reiz\u0113 aptverot visus faktorus to savstarp\u0113j\u0101 mijiedarb\u012bb\u0101. M\u0113slo\u0161an\u0101 izmanto augu un miner\u0101lu mais\u012bjumus, lai nostiprin\u0101tu augu im\u016bnsist\u0113mu un palielin\u0101tu mikrobiolo\u0123isko dz\u012bv\u012bbu augsn\u0113.<\/p>\n V\u012bndar\u012btavai ir j\u0101b\u016bt k\u0101 da\u013cai no Zemes, Saules sist\u0113mas, t\u0101 nav nosl\u0113gta ekosist\u0113m<\/span><\/em>[\/vc_column_text][\/vc_column][vc_column width=”1\/12″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/12″][\/vc_column][vc_column width=”10\/12″][vc_column_text text_larger=”no”]<\/p>\n Mums \u0161\u0137iet, ka jebkur\u0161 v\u012bns ir dabisks v\u012bns. Tie\u0161i pret\u0113ji, mums tiek tirgota il\u016bzija, kurai pal\u012bdz veiksm\u012bgs m\u0101rketings (skaistas eti\u0137etes, saule, v\u012bnogul\u0101ju rindas un k\u0101rdino\u0161u \u0113dienu att\u0113li). Taj\u0101 pa\u0161\u0101 laik\u0101 v\u012bndar\u012btav\u0101 \u013coti daudz kas tiek pievienots v\u012bnam un ar\u012b at\u0146emts, veicot filtr\u0113\u0161anu, klarifik\u0101ciju, reverso osmozi, mikrooksid\u0101ciju. D\u0101rzos tiek izmantoti pestic\u012bdi, herbic\u012bdi un fungic\u012bdi. V\u012bns \u0161obr\u012bd ir \u013coti att\u0101lin\u0101jies no \u201cferment\u0113tas v\u012bnogu sulas\u201d. K\u0101p\u0113c? Jo par m\u0113rauklu tiek \u0146emta zem\u0101k\u0101 lati\u0146a.<\/p>\n <\/p>\n K\u0101p\u0113c? Jo par m\u0113rauklu tiek \u0146emta zem\u0101k\u0101 lati\u0146a.<\/strong><\/em>[\/vc_column_text][vc_column_text text_larger=”no”]<\/p>\n [\/vc_column_text][\/vc_column][vc_column width=”1\/12″][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”40242″ img_size=”full” parallax_scroll=”no”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/12″][\/vc_column][vc_column width=”5\/12″][vc_column_text text_larger=”no”]<\/p>\n Dabiskais v\u012bns ir visvair\u0101k atbilsto\u0161ais ferment\u0113tai v\u012bnogu sulai. M\u016bsdienu v\u012bns ir agro\u0137\u012bmiskas p\u0101rtikas industrijas produkts.<\/p>\n Eiropas Savien\u012bb\u0101 v\u012bnam dr\u012bkst pievienot vair\u0101k par 50 piedev\u0101m, ko dr\u012bkst pievienot ar\u012b organiskajiem v\u012bniem.[\/vc_column_text][vc_column_text text_larger=”no”]<\/p>\n Raugs ir svar\u012bg\u0101kais v\u012bndar\u012b\u0161anas proces\u0101. Raugs p\u0101rveido cukuru alkohol\u0101, \u0161aj\u0101 proces\u0101 raugi ekstrakt\u0113 arom\u0101tus un izveido gar\u0161as nianses. K\u0101dus raugus izmantosiet, p\u0113c t\u0101 ar\u012b v\u012bns smar\u017eos un gar\u0161os. Ide\u0101laj\u0101 variant\u0101 v\u012bndari izmanto dabiskos raugus. \u0160ie raugi dabiski atrodas v\u012bna d\u0101rz\u0101, k\u0101 ar\u012b pagrab\u0101. Tie ir visur! M\u016bsdien\u0101s v\u012bna ra\u017eo\u0161an\u0101 izmanto laboratorij\u0101 izveidotus industri\u0101los raugus, t\u0101 dara vis\u0101 pasaul\u0113, lai izlabotu audz\u0113\u0161anas, \u0161\u0137iro\u0161anas k\u013c\u016bdas, lai \u0161iem v\u012bniem iedotu \u201cglob\u0101lu\u201d gar\u0161u un arom\u0101tu. Komerci\u0101lie raugi ir nesena pag\u0101tne. Pestic\u012bdu, herbic\u012bdu un fungic\u012bdu izplat\u012bba un lieto\u0161anas bie\u017eums samazina, nom\u0113rd\u0113 raugu kult\u016bras v\u012bna d\u0101rz\u0101. Atliku\u0161ajiem raugiem nepietiek sp\u0113ka uzs\u0101kt r\u016bg\u0161anu, t\u0101p\u0113c nekas cits neatliek, k\u0101 pievienot m\u0101ksl\u012bgos raugus. M\u0101ksl\u012bgie raugi ir paredzami, standartiz\u0113ti. \u0160ie raugi ir laboratorij\u0101s veidotas receptes rezult\u0101ts. Dabiske raugi ir da\u013ca no v\u012bna d\u0101rza un da\u013ca no termina \u201cterroir\u201d.[\/vc_column_text][\/vc_column][vc_column width=”5\/12″][vc_column_text text_larger=”no”]<\/p>\n Sulf\u012bti (SO2\/E220) ir piedevas, kam j\u0101piev\u0113r\u0161 papildu uzman\u012bba. SO2 ir dabisks blakusprodukts ferment\u0101cijas proces\u0101, bet \u013coti mazos daudzumos. To var pievienot ar\u012b m\u0101ksl\u012bgi, v\u012bna d\u0101rz\u0101 vai v\u012bndar\u012btav\u0101, vai ab\u0101s viet\u0101s.<\/p>\n Sulf\u012bts ir antisepti\u0137is, antioksidants, stabilizators, kas pieejams dabiski vai m\u0101ksl\u012bg\u0101 veid\u0101. Sint\u0113tiskais SO2 ir naftas \u0137\u012bmijas atvasin\u0101jums.<\/p>\n Tradicion\u0101li SO2 pievieno ra\u017eas nov\u0101k\u0161anas laik\u0101, v\u012bndar\u012b\u0161an\u0101 un pirms pild\u012b\u0161anas pudel\u0113. Da\u017ei v\u012bndari SO2 pievieno \u013coti mazos daudzumos, da\u017ei \u2013 lielos daudzumos. Fr\u0101ze \u201cSatur sulf\u012btus\u201d ir j\u0101raksta uz eti\u0137etes, ja sulf\u012btu daudzums ir 10 mg\/l. To prasa likums, bet likums neprasa nor\u0101d\u012bt daudzumu. Jums nav ne maz\u0101k\u0101s nojausmas, cik lielu daudzumu SO2 j\u016bs uz\u0146emat. Vai pudel\u0113 ir 20 mg\/l vai 350 mg\/l, j\u016bs to nezin\u0101t. Eiropas Savien\u012bb\u0101 likums nosaka, ka tas var b\u016bt 160 mg\/l sarkanv\u012bniem, 210 mg\/l baltv\u012bniem un 400 mg\/l desertv\u012bniem. Tie ir \u013coti lieli daudzumi, sal\u012bdzinot ar dabisko v\u012bnu ra\u017eot\u0101jiem, kuri pievieno SO2 aptuveni piecas reizes maz\u0101k.<\/p>\n SO2 (s\u0113ra dioks\u012bds) \u2013 kad daba dabiski ferment\u0113 v\u012bnogu sulu un izveido v\u012bnu, ta\u010du j\u0101atceras, ka v\u012bns nav gala produkts. T\u0101 viet\u0101 turpina veidoties eti\u0137i un citas vielas. Lai \u0161os procesus apst\u0101din\u0101tu, da\u017e\u0101dos v\u012bna dar\u012b\u0161anas posmos pievieno SO2.<\/strong><\/p>\n P\u0100RBAUDIET! Var uzjautrin\u0101ties, aizdom\u0101ties un p\u0101rliecin\u0101ties, cik daudz m\u0101jaslap\u0101s tirgo piedevas v\u012bnam. Pam\u0113\u0123iniet google.com vai amazon.com ierakst\u012bt winemaking additives.<\/strong>[\/vc_column_text][\/vc_column][vc_column width=”1\/12″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/12″][\/vc_column][vc_column width=”10\/12″][vc_empty_space][vc_column_text text_larger=”no”]<\/p>\n <\/p>\n Dabiskie v\u012bni ir bag\u0101ti, bet ne p\u0101r\u0101k intens\u012bvi. Eleganti, ietur\u0113ti, bet ne \u016bde\u0146aini. Netipiski, nepierasti. Tie lieliski sader ar da\u017e\u0101du veidu virtuv\u0113m. Izcili sader ar Latvijas virtuvi. Tiem ir gais\u012bgi tan\u012bni, svaigums.<\/p>\n \u0160ie v\u012bni ir dom\u0101ti, lai tos dzertu, nevis v\u0101ktu punktus Wine Spectator vai Wine Advocate \u017eurn\u0101los.<\/p>\n Pirmajiem so\u013ciem \u0161o dabisko v\u012bnu pasaul\u0113 iesaku nobaud\u012bt Fulvio Bressan, Vodopivec, Domaine de la Pepiere, Terre Dorees un Silvano Follador paveikto.<\/p>\n [\/vc_column_text][vc_empty_space][vc_empty_space][\/vc_column][vc_column width=”1\/12″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][\/vc_column][vc_column width=”1\/2″][vc_column_text text_larger=”no”]2012 Vodopivec Vitovska \u201cOrgine\u201d<\/strong>. Izcils dabiskais baltv\u012bns. Notur\u0113ts 36 hl liel\u0101s Slavonijas ozolkoka muc\u0101s, 15 dienas \u2013 uz miz\u0101m. Vaska, sausu salmu, slapja akmens, citrusu mizu arom\u0101ti. \u013boti kr\u0113m\u012bgs, maigs, svaigs, intens\u012bvs gar\u0161\u0101. \u0160o v\u012bnu iesaku Burgundijas baltv\u012bnu stila cien\u012bt\u0101jiem.<\/p>\n \u0112diens un v\u012bns<\/strong> \u2013 j\u016bras produktu malt\u012btes, ceptas austeres, trekn\u0101s un ga\u013c\u012bg\u0101s zivis, zivju karijs.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][\/vc_column][vc_column width=”1\/2″][vc_column_text text_larger=”no”]2013 Radikon \u201cOslavje\u201d<\/strong>. Oran\u017eo v\u012bnu pionieris. \u0160is v\u012bns Radikon nam\u0101 tiek ra\u017eots no 1999. gada. Chardonnay, Sauvignon Blanc un Pinot Gris v\u012bnogu sajaukums, kas tiek iztur\u0113ts divus gadus kop\u0101 ar miz\u0101m, divus gadus ozolkoka muc\u0101s, divus gadus pudel\u0113 un tikai tad tiek laists tirg\u016b. Aprikozes, apels\u012bna mizi\u0146a, meln\u0101 t\u0113ja, vasks arom\u0101t\u0101. Gar\u0161\u0101 elegants, komplekss, svaigs un ar sul\u012bgu sk\u0101bumu.<\/p>\n \u0112diens un v\u012bns<\/strong> \u2013 k\u016bpin\u0101ta vista, marin\u0113ta si\u013c\u0137e, gril\u0113ts tuncis vai zobenzivs, liellopa m\u0113le.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [vc_row][vc_column width=”1\/12″][\/vc_column][vc_column width=”10\/12″][vc_column_text text_larger=”no”]M\u016bsu ikdienu ir p\u0101r\u0146\u0113musi mode, tehnolo\u0123ijas un komercializ\u0101cija. Dabiskie v\u012bni (Natural Wines) \u013cauj atgriezties pag\u0101tn\u0113 un nogar\u0161ot<\/p>\n","protected":false},"author":4195,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2899],"tags":[],"class_list":["post-51613","post","type-post","status-publish","format-standard","hentry","category-uncategorized-lv"],"acf":[],"_links":{"self":[{"href":"https:\/\/nwold.test.decotec.lv\/en\/wp-json\/wp\/v2\/posts\/51613"}],"collection":[{"href":"https:\/\/nwold.test.decotec.lv\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nwold.test.decotec.lv\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nwold.test.decotec.lv\/en\/wp-json\/wp\/v2\/users\/4195"}],"replies":[{"embeddable":true,"href":"https:\/\/nwold.test.decotec.lv\/en\/wp-json\/wp\/v2\/comments?post=51613"}],"version-history":[{"count":6,"href":"https:\/\/nwold.test.decotec.lv\/en\/wp-json\/wp\/v2\/posts\/51613\/revisions"}],"predecessor-version":[{"id":52047,"href":"https:\/\/nwold.test.decotec.lv\/en\/wp-json\/wp\/v2\/posts\/51613\/revisions\/52047"}],"wp:attachment":[{"href":"https:\/\/nwold.test.decotec.lv\/en\/wp-json\/wp\/v2\/media?parent=51613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nwold.test.decotec.lv\/en\/wp-json\/wp\/v2\/categories?post=51613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nwold.test.decotec.lv\/en\/wp-json\/wp\/v2\/tags?post=51613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}BIODINAMISK\u0100 LAUKSAIMNIEC\u012aBA<\/b><\/h4>\n
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TRADICION\u0100LAIS V\u012aNS<\/b><\/h3>\n
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Ir teiciens: \u201cSah\u0101r\u0101 augsn\u0113 ir vair\u0101k dz\u012bv\u012bbas nek\u0101 Bordo v\u012bna d\u0101rzos.\u201d<\/b><\/em><\/h5>\n
PIEDEVAS<\/b><\/h4>\n
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M\u0100KSL\u012aGIE RAUGI<\/h4>\n
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PIEVIENOTAIS SO2<\/b><\/h4>\n
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IEDVESMAI<\/h3>\n
V\u012bni, ar kuriem s\u0101kt ce\u013cojumu dabisko v\u012bnu pasaul\u0113:<\/strong><\/h4>\n