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  <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>
  <url><loc>https://www.olioevino.org/cantina/enologia-/fermentazione-malolattica-cos-e-e-perche-si-fa-dopo-la-vendemmia</loc><news:news><news:publication><news:name>olioevino.org</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-10-13</news:publication_date><news:title>Fermentazione malolattica: cos'è e perché si fa dopo la vendemmia</news:title></news:news></url>
  <url><loc>https://www.olioevino.org/vino-rosso/vino-rosso-veneto/valpolicella-ripasso-cos-e-e-come-si-produce</loc><news:news><news:publication><news:name>olioevino.org</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-10-13</news:publication_date><news:title>Valpolicella Ripasso: cos'è e come si produce</news:title></news:news></url>
  <url><loc>https://www.olioevino.org/vino-bianco/vino-bianco-lazio-/malvasia-puntinata-del-lazio-il-bianco-dei-castelli-romani</loc><news:news><news:publication><news:name>olioevino.org</news:name><news:language>it</news:language></news:publication><news:publication_date>2026-10-13</news:publication_date><news:title>Malvasia Puntinata del Lazio: il bianco dei Castelli Romani</news:title></news:news></url>
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