Vino y espumosa: 4.500 botellas de vino extraídas del valle de Icaria después de 12 meses de incubación
El artículo describe el evento anual "Vino i vruja" en Ika, Croacia, donde los enólogos locales colocan sus botellas de vino en un barril sumergido (vruja) durante 12 meses de envejecimiento natural en agua de mar. Este proceso único le da al vino características distintivas. En el evento de este año, se recuperaron 4.500 botellas del barril submarino, que se mantuvo a una temperatura estable de 14-15 ° C. El evento atrae a locales y turistas, con participantes que incluyen miembros de la Orden de Caballeros del Vino Europeo. Los enólogos de varias regiones como Istria, Eslavonia, Moslavina, Eslovenia y Herzegovina contribuyen con sus vinos. Las botellas, una vez recuperadas, presentan diseños únicos y contienen elementos marinos como caracoles y conchas recolectadas del fondo del mar.
After a year of aging beneath the sea, nearly 4,500 bottles of wine have been retrieved from the Ikara underwater spring, marking the latest installment of the traditional event known as "Wine and Sea." The retrieval took place over the weekend in August, with organizers of the Ikara Winemakers Association carefully extracting the bottles from their submerged storage location. This annual ritual has been taking place for 11 years, drawing both local wine enthusiasts and curious tourists who gather to witness the unique process. The wines were stored in deep-sea conditions, approximately 20 meters below the surface, within the Ikara spring, a freshwater source located several dozen meters away from the end of the Ikara mul. Despite temperatures on land reaching near 40 degrees Celsius, the water maintains a stable temperature range of 14 to 15 degrees Celsius, providing ideal conditions for the maturation of the wine. According to experts, this underwater environment imparts distinctive characteristics to the wine, enhancing its flavor profile and complexity. Vjeko Zahej, president of the Ikara Winemakers Association, known locally as Veja, explained that the process involves selecting wines from various producers before they are placed into special cages and submerged in the spring. Last year, around 4,500 bottles were immersed, and this year they have been retrieved after a full year of aging. The association works closely with winemakers, visiting cellars and discussing which wines would benefit most from the unique underwater aging process. Zahej noted that the demand for this service is high, and the association often struggles to accommodate all the winemakers who wish to participate. Volunteers, including skilled divers, spend hours retrieving the bottles and preparing them for the new season. On Friday alone, a group of divers worked extensively to extract the last few cages from the spring, ensuring that the newly retrieved bottles could be replaced with fresh ones for the upcoming year. The event attracted not only local participants but also members of the European Wine Knight Order, who traveled to Ikara to observe the proceedings. Most of the wines retrieved come from mainland Istria, though there are also bottles of white wine from Kastav. Over the years, the Ikara spring has held wines from Slavonia, Moslavina, Slovenia, and Herzegovina, reflecting the diverse regional contributions to this tradition. In addition to the unique aging process, the bottles have acquired additional aesthetic value while submerged. Marine life such as snails, shells, and seaweed have attached themselves to the bottles, making each one truly unique. Zahej expressed admiration for the natural artistry of the ocean, noting that no two bottles are exactly alike. He thanked the sea for its contribution, raising a toast to the unique experience with a glass of white wine.
Cómo lo cubrió cada lado
El mismo suceso, agrupado por la inclinación política de los medios que lo cubren.
progresista
centro
conservador
★
Cómo lo cubrió cada lado
Apoya noticias independientes y conscientes del sesgo y desbloquea el pulso social, el voto de la comunidad y tu feed Para ti personalizado.
El artículo describe el evento anual "Vino i vruja" en Ika, Croacia, donde los enólogos locales colocan sus botellas de vino en un barril sumergido (vruja) durante 12 meses de envejecimiento natural en agua de mar. Este proceso único le da al vino características distintivas. En el evento de este año, se recuperaron 4.500 botellas del barril submarino, que se mantuvo a una temperatura estable de 14-15 ° C. El evento atrae a locales y turistas, con participantes que incluyen miembros de la Orden de Caballeros del Vino Europeo. Los enólogos de varias regiones como Istria, Eslavonia, Moslavina, Eslovenia y Herzegovina contribuyen con sus vinos. Las botellas, una vez recuperadas, presentan diseños únicos y contienen elementos marinos como caracoles y conchas recolectadas del fondo del mar.
Lectura del sesgo (Centro): El artículo presenta un evento cultural centrado en las prácticas tradicionales de elaboración de vino en una región costera. No involucra figuras políticas, políticas o temas contenciosos. El tono es festivo e informativo, sin una inclinación ideológica aparente. El encuadre permanece neutral, centrándose en el arte de la elaboración de vinos.
Por qué veracidad (85): The article provides specific details such as the retrieval of 4,500 bottles after 12 months in the 'vruja' (underwater storage), mentions Vjeko Zahej as president of Ikarski barkajoli, and describes the process of storing wine underwater. These facts appear consistent with the general narrative fou
Por qué objetividad (90): The article uses descriptive and metaphorical language ('vino koje se izvadi nakon godinu dana u vruji je svježe, ima okus kao da mu je vrijeme stalo') but remains largely neutral in tone. It presents the event from an informative perspective, quoting Vjeko Zahej without apparent bias. The language
★
Mantengamos las noticias honestas.
ObjectiveNews se financia con los lectores y no tiene anuncios: te mostramos el sesgo en lugar de ocultarlo. Apoya el periodismo independiente por 5 €/mes.
Croatia
