Izinhlobo eziningi zewayini ezenziwe kusukela kuCabernet amagilebhisi.
Isici sawo esaziwayo ukushintsha izimbali kanye nokunambitheka kwewayini kuye ngokuthi indawo ikhulile., futhi kusukela ekushintsheni izimo zokuchayeka.
Ikhwalithi yewayini ithonywe kakhulu yi-chemical composition of the soil kanye nezimo zezulu.
Sizokhuluma ngalolu hlobo oluhlukahlukene lwemidiya ngokuningiliziwe ngalolu suku.
Kulesi sihloko ngeke uthole nje incazelo yayo, kodwa futhi nolunye ulwazi oluningi oluwusizo.
Sekuyisikhathi eside i-Cabernet Sauvignon ehlukahlukene ibhekwe njengento eyinhloko ekwenzeni i-winemaking. Izwe lakubo iBordeaux, eFrance. Kusukela lapha ukuthi lesi sigilebhisi esihle kakhulu sisakaze emhlabeni wonke: namuhla sikhulile, ngaphezu kweYurophu naseMpumalanga Yurophu, e-Australia nase-USA, e-Argentina naseChile, eJapane naseNingizimu Afrika.
Ezinye izinhlobo zewayini ezidumile ziyi-Merlot, iSyrah ne-Riesling.
I-Cabernet Incazelo ehlukahlukene
I-Cabernet iyinhlobo ehlukahlukene yamagilebhisi ekhulile ekukhiqizeni iwayini elibomvu. Lezi zinhlobo zibizwa ngokuthi ubuchwepheshe noma ukwenza iwayini. Izinhlobo eziyaziwa kakhulu yiCabernet Sauvignon neCabernet Franc.
Amajikijolo amnyama, amnyama aluhlaza okwesibhakabhaka noma aluhlaza okwesibhakabhaka aqoqwe kumaqoqo amakhulu emilenzeni ende. Ubude obujwayelekile bunch evuthiwe bubusuka ku-12 kuya ku-15 cm, ububanzi bungaba ngu-8 cm. Ubujamo be-bunch bukhulu kakhulu, "iphiko" livame ukutholakala - igatsha engxenyeni engenhla.
- Amajikijolo ayindilinga, enesikhumba esinyene, esembozwe ngombala wokukhanya we-wax.
- Amaqabunga ahlelwe kahle, aphethwe amahlanu, anezinyosi ezincane ezincantathu emaphethelweni.
- Ijusi ayinambala, kungenzeka ukuthi i-pinkish kancane.
Ihlobo elimile liholela eqinisweni lokuthi amaqoqo abe amancane, njengamajikijolo ngokwawo. Ubuningi bamaqoqo bunciphisa, ngokuvamile isikhumba siyaba mnandi kakhulu.
Ngokuvamile kukhona iseluleko sokwenza impova eyengeziwe. Ngakho-ke ungabhekana namagilebhisi wepea, kunoma yikuphi, ukuvuthwa okunye okuholela ekukhuleni kwesayizi, ubuningi nobukhulu bezibhamu.
I-pollination eyengeziwe inomthelela omuhle ekukhuleni kwezinhlobo ezinjengeRuta, Ladanny neNkosi King Ruby.
Umlando wokuzala
Ngesikhathi amaLulumane aseRoma ayinqoba indawo yeFrance yanamuhla, amagilebhisi ahlwanyelwe lapha - ukhokho wezinhlobo ezihlukahlukene zeCabernet.
Ngokusho kokuhlaziywa kwezakhi zofuzo, I-Cabernet Sauvignon - inzalo engokwemvelo yamagilebhisi amnyama eCabernet Franc anezivini ezimvini ezimhlophe Sauvignon Blanc. Ukuvela kwezinhlobonhlobo ezintsha zabacwaningi kubangelwa ngekhulu le-XVII.
Isithombe
Izimpawu zamagilebhisi
Ikhula isikhathi esifushane, hhayi kunoma yisiphi isimo sezulu futhi ayifinyeleli ukuvuthwa okugcwele kuzo zonke izimo zezulu.
Isivuno singama-60-70 angama-hektare ngalinyeNokho, kuxhomeke kakhulu esifundeni sokukhula.
I-Rkatsiteli, i-Podarok Magaracha nenkumbulo kaDombkovskaya ibonisa isivuno esihle kakhulu.
Ekwindla, amagilebhisi asele agcinwe emahlathini futhi cishe angahlali phansi ngenxa yemvula.
Izifo nezinambuzane
Izinkinga zezinhlobo ngokuvamile zihlanganisa ukuthambekela kwepea. Lokhu kusho ukuthi inani elithile lamajikijolo amancane aluhlaza ngaphandle kwembewu, efana nama-peas ngokubukeka futhi kunambitheka kakhulu kunambitheka, akhiwa ebhodini. Isibonakaliso esifanayo siboniswa nguCabernet, uNadezhda Azos noMuscat Hamburg.
Enye inkinga ikhipha ama-ovari, ngokuvamile ngenxa yemimoya eqinile noma enye isimo esibi sezulu.
Ungakwazi ukulwa nepea usebenzisa izindlela eziningana. Zonke zithuthukisa ukuvundiswa kwamagilebhisi, kodwa ngezindlela ezahlukene:
- impova (noma impova) ngesandla;
- ukusetshenziswa kokugqoka okuphezulu nge-microelements: boron, magnesium, i-zinc;
- ukwelashwa kwamagilebhisi ngokukhula kwemvelo okuvuselelayo: gibberellin.
Kubalulekile ukuthi inhlabathi ikhululiwe kahle (i-aerated). Ngesikhathi sokushisa okukhulu, kuyasiza ukuhlunga amagilebhisi, ukwandisa umswakama womoya. Kubuye kubalulekile ukuvundlela impova.
I-Cabernet Sauvignon nezihlobo zayo eziseduze zinokumelana nemvelo ngokumelene ne-phylloxera. Kulezi zinambuzane zimelela izingozi eziyingozi: iwebhu kanye namagilebhisi.
I-mite yamagilebhisi, kunzima ukubona, noma kunjalo, ukuvuvukala okubomvu okushiwo amaqabunga kubonakala ngokucacile. Ukuze ulwe, sebenzisa isulfure. Banezelwa emngceleni waseBordeaux futhi amaqabunga aphathwa ngokucophelela kusukela phansi.
Isibungu se-spider ubukhulu obuncane futhi buyingozi kakhulu. Futhi "uhlala" engaphansi kweqabunga lamaqabunga, kancane kancane ubagxilisa ngamacwebhu. Ukulwa nalo, izihlahla ziphathwa ngesisombululo se-soapy 4%; lokhu kwenziwa uma ifihlekile ivulekile. Ngaphezu kwalokho, ehlobo, amagilebhisi aphethwe yi-sulfur (1%), aphindwe izikhathi ezingu-4-6.
I-Butterfly Crispworm futhi izibungu zalo zivamile, kodwa hhayi izinambuzane eziyingozi kakhulu kulezi ezihlukahlukene. Izibungu zidla izimbali nama-ovarie amancane, futhi njengoba amajikijolo avuthwa, awonakalisa amajikijolo aluhlaza futhi avuthiwe.
Ukutholakala kwamacimbi wekhasi le-creeper kungabonakala kuwebhu, okuphikisana nawo amajikijolo. Emoyeni amanzi, ngenxa yobuningi obunqwabelene kuwebhu, amajikijolo aqala ukubola.
Ukulwa nale nkathazo kusetshenziselwa ukuphalaza izivini ngezinambuzane. Ngokuvamile zixutshwe nama-fungicides, ngaleyo ndlela ziqhutshwa ngokumelene nefungi nesibunjwa.
Of izinambuzane ngokuvamile esetshenziswa ukukhishwaItholakala njenge-emulsion noma i-powder.
Phakathi nenkathi ekhulayo, amagilebhisi aphethwe izikhathi ezine nge-emulsion eqondile engu-50% nge-0.8 kuya ku-2.4 amalitha ngalinye ngehektare.
Ezinye izinambuzane eziphumelelayo (inani lezokwelapha likhonjiswa kubazali): i-cymbush (3), i-sumicidin (2), i-ekamet (5), i-cydial (2), i-fosalon (2) nezinye. Imithi emibili yokugcina nayo isebenza kahle ekulwa nezibungu. Ngeshwa, cishe zonke lezi zidakamizwa zinobuthi bezinyosi, nezinye izinambuzane eziningi.
Phakathi nomsebenzi nawo wonke ama-insecticide kubalulekile ukutadisha imfundo nokuyigcina. Ukufafaza isivini kufanele kusimiswe inyanga ngaphambi kokuvuna.
Ungakhohlwa ukuthi kungenzeka ukuvela kwezifo ezivamile zamagilebhisi. I-oidium ne-mildew, i-anthracnose ne-bacteriosis idinga ukunakekelwa okusheshayo nezinyathelo zokuzivikela. Ungabanaki futhi ngokumelene nomdlavuza we-bacterial, i-chlorosis ne-rubella. Esikhathini esichitha, bayosindisa izitshalo zakho nokuvuna.
Izinhlobo
Cortis
I-Cabernet Cortis iyinhlobonhlobo yamagilebhisi eyadalwa eJalimane ekuqaleni kwawo-1980 ngokuwela iCabernet Sauvignon nezinhlobo ze-Merzling (abazali babo nabo, yiSaperavi North ne-Muscat Ottonel). Kungenxa yeqembu lezinhlobo ze-Western Europe, ezisakazwa kakhulu eJalimane naseSwitzerland. Umlobi wezinhlobonhlobo nguNorbert Beckert (Freiburg).
Lezi zinhlobonhlobo zinesikhathi sokuvuthwa ekuqaleni (izinsuku ezingu-138-141) nokuvunwa okuphezulu: kusuka ku-80 ukuya ku-120 hl ngehektare.
Amagilebhisi eCabernet Cortis ayamelana nezifo - isikhutha kanye ne-oidium.
Iwayini libonakala ligcwele umbala obomvu obomvu, kumanothi ezinhlobonhlobo ze-currant emnyama, ugwayi, utshani obomile, i-pepper eluhlaza iyabonakala.
I-Sauvignon (i-Cabernet Sauvignon)
I-Cabernet Sauvignon yamagilebhisi yizinhlobonhlobo zokuphuza okuphakathi (ngokusho kwezinye izigaba: ukuvuthwa) ekuvuthweni. Kusukela ngesikhathi i-Cabernet Sauvignon efihlekile ukuqhakaza ukuvuna, izinsuku ezingu-143 (ukuqhutshwa phambili kwamatafula etafuleni) noma ngaphezulu, kuze kube yizinsuku ezingu-165, kwiwayini le-dessert, idlula.
Isikhathi sokuvuna sincike ezimweni zendawo nendawo sezulu.Ngokuvamile kunesikhathi esivela engxenyeni yesibili kaSeptember kuya eminyakeni eyishumi yesibili ka-Okthoba.
Lezi zinhlobonhlobo akunakwenzeka njalo ukuba udle fresh, njengezithelo zamagilebhisi: unamandla kakhulu, isikhumba esinamafutha futhi kunambitheka kakhulu. Ijusi elivela kulolu hlobo oluhlukahlukene lwamagilebhisi lubuye lube ne-tart, akuwona wonke umuntu othanda ukunambitheka kwayo. Kodwa Njengengxenye eluhlaza yokwenza iwayini elibomvu - itafula, i-dessert futhi eqinile - i-Cabernet Sauvignon yamagilebhisi ahlukahlukene kakhulu.
I-fran (i-Cabernet franc)
Lolu hlobo lwamagilebhisi abamnyama lungomunye "wabazali" beCabernet Sauvignon edume kakhulu.
Uma kuqhathaniswa ne "inzalo", i-Cabernet Franc ehlukahlukene yamagilebhisi inemivuno ephansi, kodwa ifinyelela ekuvuthweni okukhulu kakhulu ekuqaleni. Ezindaweni eziningi ezingafani nesimo sezulu esizinzile noma esihle, ukuvuthwa kokuqala kuyinzuzo enkulu yalezi zihlukahlukene.
Iwayini elivela eCabernet Franc linomuthi omuhle kakhulu ocolekile onamakhadi anamakha. Kuncike esifundeni se-winemaking, iphunga lingase lifane nephunga lama-raspberries noma ama-violets.
Ama-Winemakers ngokuvamile asebenzisa ukuxuba kwezinhlobonhlobo ze-Cabernet Franc neChabernet Sauvignonngenkathi iwayini elilungisiwe lithola izithelo noma amanothi berry.
Lezi zinhlobonhlobo ezivuthiwe zamagilebhisi zinamagama amaningi afanayo, ngisho naseFrance, kuye ngokuthi indawo. Kungabizwa ngokuthi "bouchet", "breton" (i-breton) noma i-"cabernet gris" (i-cabernet gris), futhi lena yingxenye encane yamagama wesifunda.
Amagilebhisi akwaCabernet Franc asakazwa kakhulu eFrance nasenyakatho ye-Italy.
Amagilebhisi wezinhlobonhlobo "iCabernet" (ngokuqondile, "iCabernet Sauvignon") ingenye yezinhlobo zomvini ezidumile kakhulu ekutheni kube yimpumelelo. Amawayini amaningi abomvu ahlukene kakhulu, kodwa anembile ayenziwe ngamagilebhisi alezi ezihlukahlukene.
