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  <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>
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  <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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