{"id":3926,"date":"2026-08-18T15:23:34","date_gmt":"2026-08-18T15:23:34","guid":{"rendered":"https:\/\/thelb.al\/?p=3926"},"modified":"2026-08-18T19:30:54","modified_gmt":"2026-08-18T19:30:54","slug":"shtatori-mes-vreshtave-10-destinacione-europiane-per-te-zbuluar-kulturen-e-veres","status":"publish","type":"post","link":"https:\/\/thelb.al\/?p=3926","title":{"rendered":"Shtatori mes vreshtave, 10 destinacione europiane p\u00ebr t\u00eb zbuluar kultur\u00ebn e ver\u00ebs"},"content":{"rendered":"

Nga kodrat e Chianti Classico-s dhe Rioja-s n\u00eb Provence, Douro, dhe vreshtat shqiptare, dhjet\u00eb adresa ku vera, arkitektura dhe vendet b\u00ebhen arsye p\u00ebr t\u00eb udh\u00ebtuar.<\/strong><\/em><\/p>\n

Dit\u00ebt e fundit t\u00eb stin\u00ebs sh\u00ebnojn\u00eb nj\u00eb prej periudhave m\u00eb t\u00eb r\u00ebnd\u00ebsishme t\u00eb vitit p\u00ebr rajonet ku prodhohet ver\u00eb. Nga fundi i gushtit dhe p\u00ebrgjat\u00eb shtatorit, sipas territorit, varietetit dhe kushteve t\u00eb vitit, nis vjelja e rrushit: vendemmia<\/em> n\u00eb Itali, vendange<\/em> n\u00eb Franc\u00eb, vendimia<\/em> n\u00eb Spanj\u00eb. \u00cbsht\u00eb para s\u00eb gjithash momenti kur puna e nj\u00eb viti n\u00eb vresht hyn n\u00eb faz\u00ebn vendimtare. N\u00eb vendet ku kultura e ver\u00ebs \u00ebsht\u00eb pjes\u00eb e identitetit, kjo periudh\u00eb \u00ebsht\u00eb edhe nj\u00eb koh\u00eb p\u00ebr t\u00eb udh\u00ebtuar dhe eksploruar p\u00ebrmes vizitave n\u00eb vreshta e \u00e7ilar\u00eb, shijit i ver\u00ebrave, gastronomis\u00eb dhe mund\u00ebsis\u00eb p\u00ebr t\u00eb par\u00eb nga af\u00ebr pun\u00ebn q\u00eb zhvillohet rreth prodhimit t\u00eb ver\u00ebs.<\/p>\n

Nj\u00eb kantin\u00eb mund t\u00eb jet\u00eb shum\u00eb m\u00eb tep\u00ebr se vendi ku prodhohet vera. Nj\u00eb pjes\u00eb e tyre jan\u00eb b\u00ebr\u00eb destinacione p\u00ebr shkak t\u00eb arkitektur\u00ebs, t\u00eb tjera sepse ruajn\u00eb bodrume dhe tradita shekullore. Ka kantina ku mes vreshtave, gjenden vepra t\u00eb artist\u00ebve m\u00eb t\u00eb r\u00ebnd\u00ebsish\u00ebm t\u00eb koh\u00ebs dhe t\u00eb tjera ku arsyeja p\u00ebr t\u00eb udh\u00ebtuar mbetet zanafillor si rrushi, toka dhe m\u00ebnyra se si nj\u00eb familje ka zgjedhur t’i punoj\u00eb e t\u00eb prodhoj\u00eb nj\u00eb nd\u00ebr pijet m\u00eb t\u00eb vjetra n\u00eb bot\u00eb.<\/p>\n

N\u00eb prag t\u00eb shtatorit, THELB p\u00ebrzgjedh dhjet\u00eb adresa n\u00eb zem\u00ebr t\u00eb Europ\u00ebs q\u00eb ja vlen t\u00eb zbulohen.<\/p>\n

 <\/p>\n

01 \u2014 Marchesi Antinori<\/strong><\/p>\n

Toscana, Itali<\/strong><\/p>\n

N\u00eb Bargino, rreth gjysm\u00eb ore larg Firences, nj\u00eb \u00e7arje e gjat\u00eb n\u00eb kod\u00ebr \u00ebsht\u00eb pothuajse e vetmja shenj\u00eb se posht\u00eb saj ndodhet nj\u00eb prej kantinave m\u00eb t\u00eb njohura t\u00eb Toskan\u00ebs.<\/p>\n

Familja Antinori merret me prodhimin e ver\u00ebs prej m\u00eb shum\u00eb se gjasht\u00eb shekujsh. Kantina e re e Chianti Classico-s, megjithat\u00eb, flet nj\u00eb gjuh\u00eb krejt bashk\u00ebkohore. E projektuar nga Archea Associati, ajo \u00ebsht\u00eb nd\u00ebrtuar kryesisht brenda kodr\u00ebs, duke e l\u00ebn\u00eb peizazhin e vreshtave t\u00eb vazhdoj\u00eb mbi nd\u00ebrtes\u00eb.<\/p>\n

Forma e kantin\u00ebs lidhet drejtp\u00ebrdrejt me funksionin e saj. E futur n\u00eb kod\u00ebr, nd\u00ebrtesa shfryt\u00ebzon kushtet natyrore t\u00eb tok\u00ebs p\u00ebr temperatur\u00ebn dhe lag\u00ebshtin\u00eb, nd\u00ebrsa organizimi vertikal i hap\u00ebsirave ndjek rrug\u00ebtimin e rrushit dhe vreshtave, nga mb\u00ebrritja pas vjeljes deri te maturimi i ver\u00ebs. Brenda, drita natyrore dhe pamjet q\u00eb hapen drejt vreshtave b\u00ebjn\u00eb q\u00eb peizazhi i Chiantit t\u00eb jet\u00eb i pranish\u00ebm gjat\u00eb gjith\u00eb vizit\u00ebs.<\/p>\n

Kalohet nga zonat e prodhimit te barrique<\/em>-t dhe \u00e7ilar\u00ebt, arti bashk\u00ebkohor dhe shijimi i ver\u00ebs. Nj\u00eb nga eksperiencat e vizit\u00ebs, CRU Tour<\/em>, p\u00ebrfshin itinerararin n\u00ebp\u00ebr kantin\u00eb dhe p\u00ebrfundon me nj\u00eb drek\u00eb n\u00eb Rinuccio 1180, restorantin e vendosur n\u00eb tarrac\u00ebn e saj, me pamje mbi kodrat e Chianti Classicos. Mes ver\u00ebrave m\u00eb t\u00eb njohura t\u00eb familjes \u00ebsht\u00eb Tignanello, nj\u00eb etiket\u00eb q\u00eb z\u00eb nj\u00eb vend t\u00eb ve\u00e7ant\u00eb n\u00eb historin\u00eb e Antinorit. Tignanello u prodhua p\u00ebr her\u00eb t\u00eb par\u00eb n\u00eb vitin 1971 nga vreshti me t\u00eb nj\u00ebjtin em\u00ebr. Me t\u00eb, familja Antinori sfidoi disa prej rregullave t\u00eb koh\u00ebs t\u00eb Chianti Classicos: hoqi rrushin e bardh\u00eb nga p\u00ebrzierja, p\u00ebrdori varietete nd\u00ebrkomb\u00ebtare krahas Sangiovese-s dhe e maturoi ver\u00ebn n\u00eb barrique<\/em>.<\/p>\n

Vera Tignanello i p\u00ebrket t\u00eb nj\u00ebjt\u00ebs periudh\u00eb transformimi t\u00eb ver\u00ebs toskane q\u00eb solli edhe vera Sassicaia e Tenuta San Guido n\u00eb Bolgheri. T\u00eb prodhuara jasht\u00eb disa prej rregullave tradicionale t\u00eb koh\u00ebs dhe duke eksperimentuar me varietete e metoda t\u00eb tjera prodhimi, k\u00ebto ver\u00ebra do t\u00eb b\u00ebheshin t\u00eb njohura nd\u00ebrkomb\u00ebtarisht si Super Tuscans<\/em>.<\/p>\n

P\u00ebrse t\u00eb shkosh:<\/strong> p\u00ebr t\u00eb par\u00eb se si nj\u00eb histori vere mbi gjasht\u00ebshekullore mund t\u00eb jetoj\u00eb brenda nj\u00eb prej projekteve m\u00eb t\u00eb rafinuara t\u00eb arkitektur\u00ebs t\u00eb kantinave t\u00eb koh\u00ebs q\u00eb jetojm\u00eb.<\/p>\n

\"\"<\/strong><\/p>\n

02 \u2014 Ca\u2019 del Bosco<\/strong><\/p>\n

Franciacorta, Lombardia, Itali<\/strong><\/p>\n

Historia e Ca\u2019 del Bosco nis n\u00eb vitin 1964, kur Annamaria Clementi Zanella bleu nj\u00eb sht\u00ebpi t\u00eb vog\u00ebl n\u00eb Erbusco, mes kodrave t\u00eb Franciacorta. Prona kishte vet\u00ebm dy hektar\u00eb tok\u00eb, e rrethuar nga pyje g\u00ebshtenjash dhe lisash, dhe njihej nga banor\u00ebt e zon\u00ebs si Ca\u2019 del Bosc (sht\u00ebpia n\u00eb pyll)<\/em>. Pak vite m\u00eb von\u00eb, i biri, Maurizio Zanella, do ta kthente at\u00eb vend n\u00eb nj\u00eb nga kantinat q\u00eb kontribuuan n\u00eb afirmimin e Franciacortas si nj\u00eb prej zonave m\u00eb t\u00eb r\u00ebnd\u00ebsishme t\u00eb ver\u00ebs italiane. Vera e gazuar prodhohet sipas asajt q\u00eb quhet\u00a0 Metodo Classico. Ca\u2019 del Bosco e ka \u00e7uar k\u00ebt\u00eb proces drejt nj\u00eb k\u00ebrkimi t\u00eb vazhduesh\u00ebm duke kombinuar pun\u00ebn n\u00eb vreshta me teknologjin\u00eb n\u00eb kantin\u00eb, por pa humbur dimensionin artizanal q\u00eb k\u00ebrkon nj\u00eb Franciacorta e k\u00ebtij niveli.<\/p>\n

Mes ver\u00ebrave t\u00eb saj, nj\u00ebra mban emrin e gruas nga e cila nisi e gjith\u00eb historia: Cuv\u00e9e Annamaria Clementi. Prodhohet vet\u00ebm n\u00eb vjeljet m\u00eb t\u00eb mira dhe kalon nj\u00eb maturim shum\u00eb t\u00eb gjat\u00eb n\u00eb shishe, mesatarisht rreth tet\u00eb vjet. Q\u00eb prej vjeljes s\u00eb vitit 2008 prodhohet Dosage Z\u00e9ro<\/em>. Annamaria Clementi tregon se deri ku ka arritur Franciacorta. P\u00ebr dekada, ver\u00ebrat e k\u00ebsaj zone jan\u00eb krahasuar n\u00eb m\u00ebnyr\u00eb t\u00eb pashmangshme me Champagnen franceze. N\u00eb nj\u00eb degustim t\u00eb verb\u00ebr, pa etiket\u00ebn dhe prestigjin e emrit p\u00ebrpara ekspert\u00ebve nd\u00ebrkomb\u00ebtar, Annamaria Clementi 2014 u rendit n\u00eb vendin e tret\u00eb mes disa prej ver\u00ebrave t\u00eb gazuara m\u00eb t\u00eb vler\u00ebsuara n\u00eb bot\u00eb, duke l\u00ebn\u00eb pas edhe Dom P\u00e9rignon 2013.<\/p>\n

Gjat\u00eb viteve, arti \u00ebsht\u00eb b\u00ebr\u00eb pjes\u00eb e vet\u00eb kantin\u00ebs dhe vreshtave, me instalacione dhe vepra t\u00eb krijuara ose vendosura posa\u00e7\u00ebrisht n\u00eb hap\u00ebsirat e sajm vizita kalon mes vendeve ku prodhohet dhe maturohet vera dhe nj\u00eb koleksioni arti q\u00eb \u00ebsht\u00eb integruar n\u00eb mjedis si nj\u00eb muze\u00a0 jo i shk\u00ebputur \u00a0prej tij.<\/p>\n

Dhe pastaj \u00ebsht\u00eb vet\u00eb Franciacorta, kodrat e mbuluara me vreshta n\u00eb jug t\u00eb Liqenit Iseo, nj\u00eb territor q\u00eb mund t\u00eb zbulohet p\u00ebrmes kantinave, fshatrave dhe gastronomis\u00eb s\u00eb Lombardis\u00eb.<\/p>\n

P\u00ebrse t\u00eb shkosh:<\/strong> p\u00ebr t\u00eb zbuluar nga af\u00ebr nj\u00eb prej emrave q\u00eb kan\u00eb nd\u00ebrtuar reputacionin e ver\u00ebs s\u00eb Franciacortas dhe p\u00ebr t\u00eb provuar se Champagne nuk \u00ebsht\u00eb e vetmja pik\u00eb referimi p\u00ebr flluskat e m\u00ebdha europiane.<\/p>\n

\"\"<\/p>\n

03 \u2014 Marqu\u00e9s de Riscal<\/strong><\/p>\n

Elciego, Rioja, Spanj\u00eb<\/strong><\/p>\n

N\u00eb Elciego, mes nd\u00ebrtesave historike t\u00eb nj\u00eb kantine t\u00eb themeluar n\u00eb 1858, ngrihet nj\u00eb struktur\u00eb prej titani me forma t\u00eb val\u00ebzuara n\u00eb roz\u00eb, ar dhe argjend.<\/p>\n

\u00cbsht\u00eb vep\u00ebr e arkitektit Frank Gehry. Hoteli i projektuar prej tij, i hapur n\u00eb vitin 2006, e ktheu Marqu\u00e9s de Riscal n\u00eb nj\u00eb nga shembujt m\u00eb t\u00eb njohur t\u00eb m\u00ebnyr\u00ebs se si arkitektura mund t\u00eb ndryshoj\u00eb identitetin e nj\u00eb destinacioni vere. Por historia e pron\u00ebs kishte nisur gati nj\u00eb shekull e gjysm\u00eb m\u00eb par\u00eb, Marqu\u00e9s de Riscal ishte nd\u00ebr pionier\u00ebt e metodave moderne t\u00eb prodhimit n\u00eb Rioja dhe n\u00eb 1862 nxori ver\u00ebrat e para t\u00eb shishezuara t\u00eb sht\u00ebpis\u00eb.<\/p>\n

Posht\u00eb arkitektur\u00ebs s\u00eb Gehry-t vazhdon t\u00eb jetoj\u00eb Riscali i vjet\u00ebr. Kantina ruan \u00e7ilarin historik ku ndodhet koleksioni i shisheve t\u00eb sht\u00ebpis\u00eb, me vjelje q\u00eb shkojn\u00eb deri n\u00eb 1862. \u00cbsht\u00eb pik\u00ebrisht ky kontrast, mes ver\u00ebrave q\u00eb kan\u00eb kaluar m\u00eb shum\u00eb se nj\u00eb shekull n\u00eb \u00e7ilar dhe nj\u00eb prej nd\u00ebrtesave m\u00eb t\u00eb dallueshme t\u00eb arkitektur\u00ebs s\u00eb koh\u00ebve t\u00eb sotme q\u00eb e b\u00ebn vizit\u00ebn ndryshe.<\/p>\n

E gjith\u00eb hap\u00ebsira njihet si City of Wine. Vizita n\u00eb kantin\u00eb dhe shijimi i ver\u00ebrave mund t\u00eb vazhdojn\u00eb me gastronomin\u00eb, spa-n e vinoterapin\u00eb dhe q\u00ebndrimin n\u00eb hotelin e projektuar nga Gehry. N\u00eb vitin 2024, Marqu\u00e9s de Riscal u rendit n\u00eb vendin e par\u00eb t\u00eb World\u2019s Best Vineyards, nj\u00eb vler\u00ebsim q\u00eb merr n\u00eb konsiderat\u00eb jo vet\u00ebm ver\u00ebn, por p\u00ebrvoj\u00ebn e plot\u00eb q\u00eb ofron nj\u00eb destinacion vere.<\/p>\n

Megjith\u00ebse nd\u00ebrtesa e Gehryt \u00ebsht\u00eb ajo q\u00eb t\u00ebrheq fillimisht v\u00ebmendjen, arsyeja pse Marqu\u00e9s de Riscal ekziston prej m\u00eb shum\u00eb se 160 vjet\u00ebsh mbetet vera. Mes ver\u00ebrave t\u00eb sht\u00ebpis\u00eb, Marqu\u00e9s de Riscal Gran Reserva \u00ebsht\u00eb nj\u00eb nga etiketat q\u00eb shpreh m\u00eb qart\u00eb tradit\u00ebn e Riojas. Prodhohet vet\u00ebm n\u00eb vjelje t\u00eb p\u00ebrzgjedhura dhe kryesisht nga Tempranillo i vreshtave t\u00eb vjetra, nd\u00ebrsa maturimi i gjat\u00eb n\u00eb fu\u00e7i dhe m\u00eb pas n\u00eb shishe i jep koh\u00ebs nj\u00eb rol po aq t\u00eb r\u00ebnd\u00ebsish\u00ebm sa vet\u00eb rrushi. \u00cbsht\u00eb nj\u00eb ver\u00eb e menduar p\u00ebr t\u00eb evoluar gjat\u00eb dhe nj\u00eb nga shprehjet klasike t\u00eb stilit q\u00eb e b\u00ebri Riojan t\u00eb njohur p\u00ebrtej Spanj\u00ebs.<\/p>\n

P\u00ebrse t\u00eb shkosh: <\/strong>p\u00ebr t\u00eb kaluar brenda s\u00eb nj\u00ebjt\u00ebs vizit\u00eb nga nj\u00eb \u00e7ilar ku ruhen shishe t\u00eb vitit 1862 te arkitektura e Frank Gehryt, mes historis\u00eb s\u00eb Riojas, ver\u00ebs dhe nj\u00eb prej projekteve m\u00eb t\u00eb njohura arkitekturore n\u00eb Spanj\u00eb.<\/p>\n

\"\"<\/p>\n

04 \u2014 Bodegas Ysios<\/strong><\/p>\n

Laguardia, Rioja Alavesa, Spanj\u00eb<\/strong><\/p>\n

N\u00eb k\u00ebmb\u00ebt e Sierra de Cantabrias, rajon i veriut t\u00eb Spanj\u00ebs, mes vreshtave t\u00eb Rioja Alavesa \u00e7atia e val\u00ebzuar e Bodegas Ysios duket sikur ndjek vij\u00ebn e maleve q\u00eb ngrihen pas saj. Kjo marr\u00ebdh\u00ebnie me peizazhin ishte n\u00eb qend\u00ebr t\u00eb projektit t\u00eb Santiago Calatrava, i cili projektoi kantin\u00ebn e inauguruar n\u00eb vitin 2001.<\/p>\n

Fasada prej druri dhe \u00e7atia prej alumini ndryshojn\u00eb pamje me drit\u00ebn, nd\u00ebrsa forma e gjat\u00eb dhe e val\u00ebzuar krijon nj\u00eb vazhdim\u00ebsi vizuale me relievin e Sierra de Cantabria. Malet, megjithat\u00eb, nuk jan\u00eb vet\u00ebm sfondi i k\u00ebsaj arkitekture, ato mbrojn\u00eb vreshtat nga ndikimet e ftohta dhe t\u00eb lag\u00ebshta t\u00eb Atlantikut, duke ndikuar n\u00eb kushtet e ve\u00e7anta t\u00eb kultivimit t\u00eb rrushit n\u00eb k\u00ebt\u00eb pjes\u00eb t\u00eb Riojas.<\/p>\n

Ndryshe nga shum\u00eb prej emrave historik\u00eb t\u00eb rajonit, Ysios \u00ebsht\u00eb nj\u00eb kantin\u00eb relativisht e re. Identitetin e saj e ka nd\u00ebrtuar rreth Rioja Alavesa, vreshtave t\u00eb vjetra dhe dallimeve mes parcelave t\u00eb vogla t\u00eb territorit. K\u00ebshtu, pas nd\u00ebrtes\u00ebs s\u00eb Calatrava, v\u00ebmendja kthehet te ajo q\u00eb e rrethon: toka, lart\u00ebsia, vreshtat dhe rrushi Tempranillo.<\/p>\n

Nj\u00eb nga ver\u00ebrat q\u00eb e tregon m\u00eb mir\u00eb k\u00ebt\u00eb qasje \u00ebsht\u00eb Finca Las Naves. Ajo vjen nga nj\u00eb parcel\u00eb prej vet\u00ebm 1.1 hektar\u00ebsh n\u00eb Elvillar, e mbjell\u00eb para vitit 1902 dhe nj\u00eb nga vreshtat e vjetra prefilokserik\u00eb q\u00eb kan\u00eb mbijetuar n\u00eb Rioja Alavesa. Mes hardhive t\u00eb Tempranillo-s gjenden ende Garnacha, Graciano dhe Viura, t\u00eb mbjella s\u00eb bashku sipas m\u00ebnyr\u00ebs tradicionale t\u00eb vreshtave t\u00eb dikurshme t\u00eb Riojas. Finca Las Naves 2018 u shpall Wine of the Year<\/em>.<\/p>\n

Arkitektura e Ysios \u00ebsht\u00eb vet\u00ebm 25-vje\u00e7are, nd\u00ebrsa disa prej hardhive nga t\u00eb cilat prodhon ver\u00ebn kan\u00eb qen\u00eb aty prej m\u00eb shum\u00eb se nj\u00eb shekulli. Vizita nis leht\u00ebsisht nga kurioziteti p\u00ebr Calatravan, por vazhdon aty ku historia e ver\u00ebs \u00ebsht\u00eb shum\u00eb m\u00eb e vjet\u00ebr se nd\u00ebrtesa q\u00eb sot e p\u00ebrfaq\u00ebson.<\/p>\n

P\u00ebrse t\u00eb shkosh: <\/strong>p\u00ebr t\u00eb par\u00eb nj\u00eb prej projekteve m\u00eb t\u00eb njohura t\u00eb Santiago Calatrava n\u00eb vendin p\u00ebr t\u00eb cilin \u00ebsht\u00eb konceptuar dhe p\u00ebr t\u00eb zbuluar, pas saj, vreshta shekullore dhe ver\u00ebrat e Rioja Alavesa.<\/p>\n

\"\"<\/strong><\/p>\n

05 \u2014 Ch\u00e2teau La Coste<\/strong><\/p>\n

Provence, Franc\u00eb<\/strong><\/p>\n

Mes Aix-en-Provence dhe Luberon-it, n\u00eb nj\u00eb peizazh me vreshta, ullinj, pisha dhe selvi, Ch\u00e2teau La Coste \u00ebsht\u00eb nj\u00eb vend ku vera bashk\u00ebjeton me nj\u00eb koleksion t\u00eb jasht\u00ebzakonsh\u00ebm arti dhe arkitekture bashk\u00ebkohore. Tradita e kultivimit t\u00eb ver\u00ebs n\u00eb k\u00ebt\u00eb territor shkon pas deri n\u00eb epok\u00ebn romake, nd\u00ebrsa sht\u00ebpia e sotshme e ver\u00ebs shtrihet n\u00eb rreth 200 hektar\u00eb.<\/p>\n

N\u00eb fillim t\u00eb viteve 2000, Ch\u00e2teau La Coste nisi kalimin drejt bujq\u00ebsis\u00eb organike; ver\u00ebrat mor\u00ebn certifikimin organik n\u00eb vitin 2009 dhe sot vreshtat kultivohen sipas parimeve t\u00eb bujq\u00ebsis\u00eb organike dhe biodinamike.. N\u00eb mes t\u00eb tyre gjendet kantina e projektuar nga Jean Nouvel, e inauguruar gjat\u00eb vjeljes s\u00eb vitit 2008. Arkitektura \u00ebsht\u00eb menduar n\u00eb funksion t\u00eb ver\u00ebs, organizimi i kantin\u00ebs n\u00eb nivele lejon q\u00eb rrushi dhe l\u00ebngu i tij t\u00eb kalojn\u00eb nga nj\u00eb faz\u00eb e prodhimit n\u00eb tjetr\u00ebn duke shfryt\u00ebzuar gravitetin, me sa m\u00eb pak nd\u00ebrhyrje mekanike..<\/p>\n

Por Ch\u00e2teau La Coste ndryshon karakter sapo del nga kantina. N\u00ebp\u00ebr vreshta dhe kodra shfaqen veprat dhe nd\u00ebrtesat e disa prej emrave m\u00eb t\u00eb r\u00ebnd\u00ebsish\u00ebm t\u00eb artit dhe arkitektur\u00ebs bashk\u00ebkohore. Tadao Ando ka projektuar Art Centre; Oscar Niemeyer nj\u00eb pavijon; nd\u00ebrsa p\u00ebrgjat\u00eb itinerarit gjenden vepra dhe nd\u00ebrhyrje nga artist\u00eb si Louise Bourgeois dhe Richard Serra. Arti k\u00ebtu nuk \u00ebsht\u00eb vendosur n\u00eb nj\u00eb sall\u00eb t\u00eb ve\u00e7uar nga vreshti, vizitori ec\u00ebn n\u00ebp\u00ebr peizazh p\u00ebr ta zbuluar.<\/p>\n

Megjithat\u00eb, mes gjith\u00eb k\u00ebtyre emrave, \u00ebsht\u00eb e leht\u00eb t\u00eb harrohet se La Coste mbetet para s\u00eb gjithash nj\u00eb kantin\u00eb vere. Prodhon t\u00eb kuqe, t\u00eb bardha dhe ros\u00e9 nga varietete karakteristike t\u00eb Provence-s dhe t\u00eb jugut t\u00eb Franc\u00ebs. Do t\u00eb ve\u00e7onim Ros\u00e9 d\u2019une Nuit, nj\u00eb prej cuv\u00e9e-ve historike t\u00eb sht\u00ebpis\u00eb, q\u00eb po i afrohet 60 viteve histori. N\u00eb nj\u00eb rajon q\u00eb e ka b\u00ebr\u00eb ros\u00e9-n pjes\u00eb t\u00eb identitetit t\u00eb vet, \u00ebsht\u00eb edhe nj\u00eb m\u00ebnyr\u00eb p\u00ebr ta kthyer v\u00ebmendjen nga nd\u00ebrtesat dhe arti te vera q\u00eb prodhohet mes tyre.<\/p>\n

Vizita mund t\u00eb vazhdoj\u00eb shum\u00eb p\u00ebrtej shijimit t\u00eb ver\u00ebs. Itinerari i artit dhe arkitektur\u00ebs, restorantet dhe Villa La Coste e kan\u00eb kthyer n\u00eb nj\u00eb destinacion ku mund t\u00eb kalosh nj\u00eb dit\u00eb t\u00eb t\u00ebr\u00eb, ose t\u00eb q\u00ebndrosh m\u00eb gjat\u00eb pa u larguar nga vreshtat.<\/p>\n

P\u00ebrse t\u00eb shkosh:<\/strong> p\u00ebr t\u00eb ecur mes vreshtave t\u00eb Provence-s dhe p\u00ebr t\u00eb ndeshur gjat\u00eb rrug\u00ebs nj\u00eb Tadao Ando, nj\u00eb Louise Bourgeois apo nj\u00eb Oscar Niemeyer, pastaj p\u00ebr t’u kthyer te arsyeja q\u00eb i mban t\u00eb gjitha s\u00eb bashku: vera.<\/p>\n

\"\"<\/p>\n

06 \u2014 Ch\u00e2teau Smith Haut Lafitte<\/strong><\/p>\n

Pessac-L\u00e9ognan, Bordeaux, Franc\u00eb<\/strong><\/p>\n

N\u00eb jug t\u00eb Bordeaux, n\u00eb Pessac-L\u00e9ognan, Ch\u00e2teau Smith Haut Lafitte q\u00ebndron mes nj\u00eb sip\u00ebrfaqeje t\u00eb pand\u00ebrprer\u00eb vreshtash, pyjesh dhe gardhesh t\u00eb gjelbra. Historia e kultivimit t\u00eb rrushit k\u00ebtu dokumentohet q\u00eb n\u00eb shekullin XIV, nd\u00ebrsa emri q\u00eb mban sot ch\u00e2teau vjen nga George Smith, tregtari skocez q\u00eb e bleu n\u00eb mes t\u00eb shekullit XVIII.<\/p>\n

Kapitulli i ri p\u00ebr kantin\u00ebn nisi n\u00eb vitin 1990, kur Daniel dhe Florence Cathiard blen\u00eb ch\u00e2teau-n\u00eb dhe u vendos\u00ebn aty pas nj\u00eb restaurimi trevje\u00e7ar. Q\u00eb at\u00ebher\u00eb, puna \u00ebsht\u00eb p\u00ebrqendruar te ruajtja e karakterit t\u00eb terrenit dhe nd\u00ebrtimit t\u00eb nj\u00eb vreshtarie gjithnj\u00eb e m\u00eb e kujdesshme ndaj biodiversitetit. Sot Ch\u00e2teau Smith Haut Lafitte \u00ebsht\u00eb Grand Cru Class\u00e9 de Graves, pjes\u00eb e klasifikimit historik q\u00eb p\u00ebrfshin disa prej ch\u00e2teau-ve m\u00eb t\u00eb vler\u00ebsuara t\u00eb k\u00ebsaj zone t\u00eb Bordeaux dhe prodhon si ver\u00eb t\u00eb kuqe, ashtu edhe t\u00eb bardh\u00eb.<\/p>\n

P\u00ebr ta kuptuar k\u00ebt\u00eb vend duhet par\u00eb toka. Vreshtat shtrihen mbi shtresa zhavorri t\u00eb depozituara nga Garonne miliona vjet m\u00eb par\u00eb. Gur\u00ebt krijojn\u00eb nj\u00eb drenazh natyror q\u00eb i detyron rr\u00ebnj\u00ebt t\u00eb zbresin m\u00eb shum\u00eb se gjasht\u00eb metra n\u00eb k\u00ebrkim t\u00eb ujit, nd\u00ebrsa gjat\u00eb dit\u00ebs thithin dhe reflektojn\u00eb nxeht\u00ebsin\u00eb e diellit, duke ndihmuar pjekjen e rrushit. Pik\u00ebrisht prej k\u00ebtyre tokave me graves<\/em> vjen edhe emri historik i k\u00ebsaj zone t\u00eb Bordeaux.<\/p>\n

N\u00ebse duhet t\u00eb zgjedhim nj\u00eb ver\u00eb p\u00ebr k\u00ebt\u00eb adres\u00eb, do ishte \u00a0Ch\u00e2teau Smith Haut Lafitte Rouge, vera kryesore e sht\u00ebpis\u00eb. Cabernet Sauvignon \u00ebsht\u00eb baza e saj, e plot\u00ebsuar sipas vjeljes nga Merlot, Cabernet Franc dhe Petit Verdot.<\/p>\n

Familja Cathiard ka nd\u00ebrtuar rreth vreshtit edhe nj\u00eb histori tjet\u00ebr. Vajza e tyre Mathilde Thomas dhe bashk\u00ebshorti i saj krijuan Caudalie, duke zhvilluar produkte kozmetike me p\u00ebrb\u00ebr\u00ebs t\u00eb rrushit. K\u00ebshtu, vera, gastronomia, hoteli dhe vinoterapia jan\u00eb zhvilluar rreth ch\u00e2teau-s\u00eb pa e zhvendosur at\u00eb nga qendra e historis\u00eb.<\/p>\n

P\u00ebrse t\u00eb shkosh:<\/strong> p\u00ebr t\u00eb hyr\u00eb n\u00eb kultur\u00ebn e nj\u00eb ch\u00e2teau t\u00eb Bordeaux duke nisur nga ajo q\u00eb e p\u00ebrcakton m\u00eb shum\u00eb se \u00e7do gj\u00eb tjet\u00ebr, toka, vreshti dhe vera \u00a0dhe p\u00ebr t\u00eb par\u00eb se si rreth tyre \u00ebsht\u00eb nd\u00ebrtuar nj\u00eb m\u00ebnyr\u00eb e re p\u00ebr ta p\u00ebrjetuar k\u00ebt\u00eb tradit\u00eb.<\/p>\n

\"\"<\/p>\n

07 \u2014 Quinta do Crasto<\/strong><\/p>\n

Douro, Portugali<\/strong><\/p>\n

N\u00eb Douro arkitektur\u00ebn m\u00eb spektakolare e ka b\u00ebr\u00eb vet\u00eb natyra. Vreshtat zbresin si n\u00eb tarraca drejt lumit, duke krijuar nj\u00eb peizazh q\u00eb \u00ebsht\u00eb rezultat i shekujve t\u00eb pun\u00ebs njer\u00ebzore mbi shpate jasht\u00ebzakonisht t\u00eb pjerr\u00ebta.<\/p>\n

Historia e saj e dokumentuar shkon t\u00eb pakt\u00ebn n\u00eb 1615, shum\u00eb p\u00ebrpara se Douro t\u00eb p\u00ebrcaktohej zyrtarisht si rajon vere n\u00eb vitin 1756. Emri Crasto<\/em> vjen nga latinishtja castrum<\/em>, q\u00eb do t\u00eb thot\u00eb fortes\u00eb romake. Sot quinta drejtohet nga familja Roquette, e cila e ka n\u00eb pron\u00ebsi prej m\u00eb shum\u00eb se nj\u00eb shekulli dhe ka zhvilluar krahas Port-it, pijes tradicionale portugeze, edhe ver\u00ebrat e kuqe dhe t\u00eb bardha t\u00eb Douros.<\/p>\n

Por p\u00ebr t\u00eb kuptuar \u00e7far\u00eb e b\u00ebn k\u00ebt\u00eb vend ve\u00e7an\u00ebrisht interesant, duhet t\u00eb hyjm\u00eb n\u00eb nj\u00eb nga vreshtat e tij t\u00eb Vinha Maria Teresa, rreth pes\u00eb hektar\u00eb, me hardhi shum\u00eb t\u00eb vjetra dhe nj\u00eb diversitet t\u00eb jasht\u00ebzakonsh\u00ebm varietetesh t\u00eb mbjella s\u00eb bashku. Analizat gjenetike t\u00eb kryera n\u00eb vreshta kan\u00eb identifikuar mbi 50 varietete t\u00eb ndryshme rrushi, disa prej tyre jasht\u00ebzakonisht t\u00eb rralla. \u00cbsht\u00eb nj\u00eb m\u00ebnyr\u00eb mbjelljeje karakteristike e vreshtave t\u00eb vjetra t\u00eb Douros, shum\u00eb p\u00ebrpara se parcelat t\u00eb organizoheshin sipas nj\u00eb varieteti t\u00eb vet\u00ebm.<\/p>\n

Nga kjo vresht\u00eb prodhohet Quinta do Crasto Vinha Maria Teresa, vet\u00ebm n\u00eb vitet kur kushtet e vjeljes e lejojn\u00eb. N\u00eb vend q\u00eb t\u00eb nd\u00ebrtohet rreth nj\u00eb varieteti t\u00eb vet\u00ebm, vera lind nga kjo p\u00ebrzierje e vjet\u00ebr hardhish q\u00eb rriten n\u00eb t\u00eb nj\u00ebjt\u00ebn parcel\u00eb.<\/p>\n

Vizitat p\u00ebrfshijn\u00eb vreshtat, \u00e7ilar\u00ebt dhe shijimin e ver\u00ebrave, nd\u00ebrsa disa eksperienca kombinohen edhe me drek\u00ebn n\u00eb kantin\u00eb.<\/p>\n

P\u00ebrse t\u00eb shkosh:<\/strong> p\u00ebr t\u00eb par\u00eb nj\u00eb nga peizazhet m\u00eb t\u00eb jasht\u00ebzakonshme dhe p\u00ebr t\u00eb provuar nj\u00eb ver\u00eb q\u00eb vjen nga nj\u00eb vresht ku dhjet\u00ebra varietete t\u00eb vjetra vazhdojn\u00eb t\u00eb rriten s\u00eb bashku, si\u00e7 kan\u00eb b\u00ebr\u00eb prej brezash.<\/p>\n

\"\"<\/strong><\/p>\n

08 \u2014 LOISIUM<\/strong><\/p>\n

Langenlois, Kamptal, Austri<\/strong><\/p>\n

N\u00eb Langenlois, nj\u00eb nga qendrat historike t\u00eb ver\u00ebs austriake, ajo q\u00eb shihet mbi tok\u00eb \u00ebsht\u00eb vet\u00ebm ‘nj\u00eb pjes\u00eb e historis\u00eb’. N\u00ebn qytet shtrihet nj\u00eb rrjet \u00e7ilar\u00ebsh t\u00eb vjet\u00ebr, t\u00eb g\u00ebrmuar n\u00eb tok\u00eb dhe t\u00eb p\u00ebrdorur prej shekujsh p\u00ebr prodhimin dhe ruajtjen e ver\u00ebs. Pik\u00ebrisht mbi k\u00ebt\u00eb bot\u00eb n\u00ebntok\u00ebsore u nd\u00ebrtua LOISIUM Wine Experience, nj\u00eb m\u00ebnyr\u00eb ndryshe p\u00ebr t\u00eb hyr\u00eb n\u00eb historin\u00eb e ver\u00ebs s\u00eb Kamptalit.<\/p>\n

N\u00eb sip\u00ebrfaqe, nd\u00ebrtesa e projektuar nga arkitekti amerikan Steven Holl dallohet menj\u00ebher\u00eb. ka form\u00ebn e nj\u00eb kubi t\u00eb veshur me alumin, me forma dhe prerje q\u00eb lidhen me struktur\u00ebn e \u00e7ilar\u00ebve posht\u00eb tij. Por pjesa m\u00eb interesante e vizit\u00ebs nis kur zbret n\u00ebn tok\u00eb. Itinerari t\u00eb \u00e7on n\u00ebp\u00ebr galeri dhe \u00e7ilar\u00eb historik\u00eb q\u00eb arrijn\u00eb deri n\u00eb rreth 900 vjet histori, duke treguar m\u00ebnyr\u00ebn se si vera \u00ebsht\u00eb prodhuar dhe ruajtur n\u00eb k\u00ebt\u00eb zon\u00eb brez pas brezi.<\/p>\n

LOISIUM ndryshon nga adresat e tjera t\u00eb k\u00ebsaj liste edhe p\u00ebr nj\u00eb arsye: nuk p\u00ebrfaq\u00ebson nj\u00eb prodhues t\u00eb vet\u00ebm. P\u00ebrmes tij njihesh me ver\u00ebrat dhe kantinat e Kamptalit, nj\u00eb zon\u00eb ku Gr\u00fcner Veltliner dhe Riesling jan\u00eb dy nga varietetet kryesore. Klima, ndryshimet mes dit\u00ebs dhe nat\u00ebs dhe shum\u00ebllojshm\u00ebria e tokave u japin k\u00ebtyre ver\u00ebrave shprehje t\u00eb ndryshme edhe brenda nj\u00eb zone relativisht t\u00eb vog\u00ebl.<\/p>\n

N\u00eb Kamptal, vera q\u00eb duhet njohur \u00ebsht\u00eb Gr\u00fcner Veltliner. \u00cbsht\u00eb varieteti m\u00eb i kultivuar i Austris\u00eb dhe k\u00ebtu, mes vreshtave t\u00eb Langenlois-it, shfaq nj\u00eb nga karakteret p\u00ebr t\u00eb cilat \u00ebsht\u00eb b\u00ebr\u00eb i njohur: freski, fruta dhe nj\u00eb nuanc\u00eb t\u00eb holl\u00eb pikante q\u00eb shpesh kujton piperin e bardh\u00eb. Por nj\u00eb Gr\u00fcner Veltliner nuk \u00ebsht\u00eb domosdoshm\u00ebrisht si nj\u00eb tjet\u00ebr; toka dhe vendndodhja e vreshtit ndryshojn\u00eb m\u00ebnyr\u00ebn se si shprehet vera, dhe LOISIUM t\u00eb jep mund\u00ebsin\u00eb ta zbulosh p\u00ebrmes prodhuesve t\u00eb ndrysh\u00ebm t\u00eb rajonit.<\/p>\n

P\u00ebrvoja vazhdon edhe jasht\u00eb \u00e7ilar\u00ebve. LOISIUM p\u00ebrfshin hotelin mes vreshtave, spa-n, gastronomin\u00eb dhe mund\u00ebsin\u00eb p\u00ebr t\u00eb eksploruar prodhuesit e Langenlois-it, duke e b\u00ebr\u00eb nj\u00eb baz\u00eb t\u00eb mir\u00eb p\u00ebr disa dit\u00eb n\u00eb Kamptal dhe jo vet\u00ebm nj\u00eb ndales\u00eb p\u00ebr shijimin e ver\u00ebs.<\/p>\n

P\u00ebrse t\u00eb shkosh<\/strong>: p\u00ebr \u00e7ilar\u00ebt me histori 900-vje\u00e7are dhe p\u00ebr mund\u00ebsin\u00eb p\u00ebr t\u00eb zbuluar Kamptal-in p\u00ebrmes Gr\u00fcner Veltliner-it, duke provuar se si i nj\u00ebjti varietet rrushi mund t\u00eb marr\u00eb karakter t\u00eb ndrysh\u00ebm sipas tok\u00ebs dhe vreshtit ku rritet.<\/p>\n

\"\"<\/strong><\/p>\n

09 \u2014 Kantina Arb\u00ebri<\/strong><\/p>\n

Mirdit\u00eb, Shqip\u00ebri<\/strong><\/p>\n

N\u00eb Mirdit\u00eb, Kantina Arb\u00ebri e ka nd\u00ebrtuar identitetin e saj mbi nj\u00eb pasuri q\u00eb merr gjithnj\u00eb e m\u00eb shum\u00eb r\u00ebnd\u00ebsi n\u00eb bot\u00ebn e ver\u00ebs: varietetet autoktone. Familja Ka\u00e7orri punon me Kallmetin, Ceruj\u00ebn dhe Sheshin e Bardh\u00eb, duke e lidhur prodhimin me tradit\u00ebn e vreshtaris\u00eb s\u00eb veriut t\u00eb Shqip\u00ebris\u00eb.<\/p>\n

Kallmeti mbetet nj\u00eb nga ver\u00ebrat p\u00ebrfaq\u00ebsuese t\u00eb kantin\u00ebs. Rrushi kultivohet n\u00eb kodrat e Bukmir\u00ebs dhe zonave p\u00ebrreth, n\u00eb lart\u00ebsi rreth 400\u2013550 metra dhe Arb\u00ebri e prodhon si Kallmet klasik ashtu edhe Reserve, t\u00eb maturuar n\u00eb lis.<\/p>\n

Arb\u00ebri ka punuar edhe me Ceruj\u00ebn, nj\u00eb varietet autokton shum\u00eb m\u00eb pak t\u00eb njohur, karakteristik p\u00ebr Mirdit\u00ebn. Kantina ka kontribuar\u00a0 fort n\u00eb rikthimin e tij n\u00eb kultivim dhe prodhim, duke i dh\u00ebn\u00eb vend n\u00eb gam\u00ebn e ver\u00ebrave krahas Kallmetit.<\/p>\n

N\u00eb nj\u00eb drejtim tjet\u00ebr \u00ebsht\u00eb Ardo, vera e gazuar e Arb\u00ebrit, e prodhuar 100% nga Shesh i Bardh\u00eb dhe e refermentuar n\u00eb shishe p\u00ebr 18 muaj. K\u00ebshtu, nj\u00eb varietet tjet\u00ebr vendas p\u00ebrdoret p\u00ebr nj\u00eb tipologji vere krejt t\u00eb ndrysh\u00ebm nga ai me t\u00eb cilin zakonisht lidhet tradita shqiptare.<\/p>\n

Vizita n\u00eb kantin\u00eb p\u00ebrfshin shijimin e ver\u00ebrave n\u00eb \u00e7ilarin me harqe tullash, nd\u00ebrsa arkitektura e kompleksit merr referenca nga kullat tradicionale t\u00eb veriut.<\/p>\n

P\u00ebrse t\u00eb shkosh:<\/strong> p\u00ebr t\u00eb njohur ver\u00ebn me rrush autokton shqiptar si Kallmeti, Ceruja dhe Sheshi i Bardh\u00eb i kthyer n\u00eb ver\u00eb t\u00eb gazuar.<\/p>\n

\"\"<\/p>\n

10 \u2014 \u00a0Kantina Nurellari <\/strong><\/p>\n

Berat, Shqip\u00ebri<\/strong><\/p>\n

N\u00eb Fush\u00eb-Peshtan, jo larg Beratit, familja Nurellari prodhon ver\u00eb q\u00eb prej viteve \u201990. Krahas varieteteve nd\u00ebrkomb\u00ebtare, kantina ka nd\u00ebrtuar nj\u00eb pjes\u00eb t\u00eb identitetit t\u00eb saj mbi Pul\u00ebsin dhe Serin\u00ebn e Zez\u00eb, dy varietete t\u00eb vjetra shqiptare t\u00eb lidhura me k\u00ebt\u00eb pjes\u00eb t\u00eb vendit.<\/p>\n

Pul\u00ebsi \u00ebsht\u00eb rrushi i bardh\u00eb q\u00eb Nurellari e interpreton n\u00eb m\u00ebnyra t\u00eb ndryshme: nj\u00eb ver\u00eb e bardh\u00eb e that\u00eb, por edhe si Ver\u00eb e Shenjt\u00eb, nj\u00eb version i \u00ebmb\u00ebl dhe i maturuar n\u00eb dru. Dy ver\u00ebra shum\u00eb t\u00eb ndryshme, t\u00eb prodhuara nga i nj\u00ebjti varietet, q\u00eb tregojn\u00eb edhe potencialin e nj\u00eb rrushi ende pak t\u00eb njohur jasht\u00eb Shqip\u00ebris\u00eb. T\u00eb dyja jan\u00eb 100% Pul\u00ebs.<\/p>\n

N\u00eb t\u00eb kuqet, Serina e Zez\u00eb sjell nj\u00eb tjet\u00ebr varietet vendas. Nurellari e prodhon si ros\u00e9, por edhe si Serina Premium, nj\u00eb ver\u00eb e kuqe 100% Serina, ku rrushi thahet p\u00ebr disa jav\u00eb p\u00ebrpara vinifikimit dhe vera maturohet m\u00eb pas n\u00eb fu\u00e7i.<\/p>\n

Kantina ka edhe hap\u00ebsira p\u00ebr q\u00ebndrim, vizita q\u00eb lidhen natyrsh\u00ebm me Beratin dhe zon\u00ebn p\u00ebrreth. N\u00eb k\u00ebt\u00eb rast vera b\u00ebhet nj\u00eb m\u00ebnyr\u00eb tjet\u00ebr p\u00ebr t\u00eb njohur nj\u00eb zon\u00eb q\u00eb shumica e vizitor\u00ebve e zbulojn\u00eb fillimisht p\u00ebrmes qytetit dhe trash\u00ebgimis\u00eb s\u00eb tij.<\/p>\n

P\u00ebrse t\u00eb shkosh:<\/strong> p\u00ebr t\u00eb provuar Pul\u00ebsin dhe Serin\u00ebn n\u00eb vendin ku kultivohen dhe p\u00ebr t\u00eb zbuluar p\u00ebrmes tyre nj\u00eb pjes\u00eb ende pak t\u00eb njohur t\u00eb identitetit t\u00eb ver\u00ebs shqiptare.<\/p>\n

\"\"<\/strong><\/p>\n

Vera si m\u00ebnyr\u00eb p\u00ebr t\u00eb lexuar nj\u00eb vend<\/strong><\/p>\n

Nga nj\u00eb nd\u00ebrtes\u00eb e Calatrava n\u00eb Rioja te nj\u00eb varietet pothuajse i humbur n\u00eb Mirdit\u00eb, k\u00ebto dhjet\u00eb adresa nuk jan\u00eb t\u00eb krahasueshme n\u00eb luks, madh\u00ebsi apo histori \u00a0dhe nuk kan\u00eb pse t\u00eb jen\u00eb.\u00a0Ajo q\u00eb i bashkon \u00ebsht\u00eb di\u00e7ka tjet\u00ebr: vera b\u00ebhet nj\u00eb m\u00ebnyr\u00eb p\u00ebr t\u00eb kuptuar vendin nga vjen.\u00a0Shtatori \u00ebsht\u00eb nj\u00eb koh\u00eb ve\u00e7an\u00ebrisht e mir\u00eb p\u00ebr ta par\u00eb k\u00ebt\u00eb marr\u00ebdh\u00ebnie nga af\u00ebr. Vreshtat ndryshojn\u00eb rit\u00ebm, rrushi mb\u00ebrrin n\u00eb kantina dhe puna q\u00eb zakonisht fshihet pas nj\u00eb etikete b\u00ebhet m\u00eb e dukshme.\u00a0P\u00ebr k\u00ebt\u00eb arsye nj\u00eb udh\u00ebtim n\u00eb nj\u00eb rajon vere nuk p\u00ebrfundon te degustimi. Mund t\u00eb filloj\u00eb aty, dhe t\u00eb vazhdoj\u00eb te arkitektura, kuzhina, peizazhi, njer\u00ebzit dhe historit\u00eb njer\u00ebzore.<\/p>\n

– THELB,<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Nga kodrat e Chianti Classico-s dhe Rioja-s n\u00eb Provence, Douro, dhe vreshtat shqiptare, dhjet\u00eb adresa ku vera, arkitektura dhe vendet b\u00ebhen arsye p\u00ebr t\u00eb udh\u00ebtuar. Dit\u00ebt e fundit t\u00eb stin\u00ebs sh\u00ebnojn\u00eb nj\u00eb prej periudhave m\u00eb t\u00eb r\u00ebnd\u00ebsishme t\u00eb vitit p\u00ebr rajonet ku prodhohet ver\u00eb. Nga fundi i gushtit dhe p\u00ebrgjat\u00eb shtatorit, sipas territorit, varietetit dhe […]<\/p>\n","protected":false},"author":2,"featured_media":3937,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[57,59],"tags":[],"tmauthors":[64],"class_list":["post-3926","post","type-post","status-publish","format-standard","has-post-thumbnail","category-jetese","category-kryesore"],"_links":{"self":[{"href":"https:\/\/thelb.al\/index.php?rest_route=\/wp\/v2\/posts\/3926","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thelb.al\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thelb.al\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thelb.al\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/thelb.al\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3926"}],"version-history":[{"count":24,"href":"https:\/\/thelb.al\/index.php?rest_route=\/wp\/v2\/posts\/3926\/revisions"}],"predecessor-version":[{"id":3961,"href":"https:\/\/thelb.al\/index.php?rest_route=\/wp\/v2\/posts\/3926\/revisions\/3961"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thelb.al\/index.php?rest_route=\/wp\/v2\/media\/3937"}],"wp:attachment":[{"href":"https:\/\/thelb.al\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3926"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thelb.al\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3926"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thelb.al\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3926"},{"taxonomy":"tmauthors","embeddable":true,"href":"https:\/\/thelb.al\/index.php?rest_route=%2Fwp%2Fv2%2Ftmauthors&post=3926"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}