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  <url><loc>https://www.olioevino.org/cantina/enologia-/svinatura-quando-separare-il-vino-dalle-vinacce-dopo-la-fermentazione</loc><news:news><news:publication><news:name>olioevino.org</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-10-16</news:publication_date><news:title>Svinatura: quando separare il vino dalle vinacce dopo la fermentazione</news:title></news:news></url>
  <url><loc>https://www.olioevino.org/enoteca/servire-il-vino/quale-vino-abbinare-ai-dolci-dei-morti-e-alle-fave-di-ognissanti</loc><news:news><news:publication><news:name>olioevino.org</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-10-16</news:publication_date><news:title>Quale vino abbinare ai dolci dei morti e alle fave di Ognissanti</news:title></news:news></url>
  <url><loc>https://www.olioevino.org/uva-e-olive/uva/uva-da-tavola-tardiva-le-varieta-di-ottobre-e-novembre</loc><news:news><news:publication><news:name>olioevino.org</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-10-15</news:publication_date><news:title>Uva da tavola tardiva: le varietà di ottobre e novembre</news:title></news:news></url>
  <url><loc>https://www.olioevino.org/olio-oliva/olio-e-salute/polifenoli-nell-olio-nuovo-perche-sono-piu-alti-appena-franto</loc><news:news><news:publication><news:name>olioevino.org</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-10-15</news:publication_date><news:title>Polifenoli nell'olio nuovo: perché sono più alti appena franto</news:title></news:news></url>
  <url><loc>https://www.olioevino.org/olio-oliva/olio-di-oliva/frantoi-aperti-in-autunno-come-funziona-una-visita-durante-la-frangitura</loc><news:news><news:publication><news:name>olioevino.org</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-10-15</news:publication_date><news:title>Frantoi aperti in autunno: come funziona una visita durante la frangitura</news:title></news:news></url>
  <url><loc>https://www.olioevino.org/enoteca/tappi-per-vino-/come-riconoscere-il-sentore-di-tappo-in-un-vino</loc><news:news><news:publication><news:name>olioevino.org</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-10-15</news:publication_date><news:title>Come riconoscere il sentore di tappo in un vino</news:title></news:news></url>
  <url><loc>https://www.olioevino.org/cantina/accessori-cantina-/confezioni-regalo-per-bottiglie-di-vino-scatole-cassette-e-tubi</loc><news:news><news:publication><news:name>olioevino.org</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-10-14</news:publication_date><news:title>Confezioni regalo per bottiglie di vino: scatole, cassette e tubi</news:title></news:news></url>
  <url><loc>https://www.olioevino.org/olio-oliva/olivo/olive-da-tavola-in-salamoia-come-prepararle-in-casa</loc><news:news><news:publication><news:name>olioevino.org</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-10-14</news:publication_date><news:title>Olive da tavola in salamoia: come prepararle in casa</news:title></news:news></url>
  <url><loc>https://www.olioevino.org/enoteca/sommelier-/sommelier-dell-olio-come-si-diventa-assaggiatore</loc><news:news><news:publication><news:name>olioevino.org</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-10-14</news:publication_date><news:title>Sommelier dell'olio: come si diventa assaggiatore</news:title></news:news></url>
  <url><loc>https://www.olioevino.org/vino-rosso/vino-rosso-veneto/raboso-del-piave-il-rosso-veneto-da-riscoprire</loc><news:news><news:publication><news:name>olioevino.org</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-10-14</news:publication_date><news:title>Raboso del Piave: il rosso veneto da riscoprire</news:title></news:news></url>
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