<?xml version="1.0" encoding="UTF-8"?>
<urlset xmlns="http://www.sitemaps.org/schemas/sitemap/0.9" xmlns:news="http://www.google.com/schemas/sitemap-news/0.9">
  <url><loc>https://www.olioevino.org/olio-oliva/quiz-sondaggi/quiz-sull-olio-nuovo-raccolta-frangitura-e-conservazione</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>Quiz sull'olio nuovo: raccolta, frangitura e conservazione</news:title></news:news></url>
  <url><loc>https://www.olioevino.org/enoteca/denominazioni-vino-/vin-santo-del-chianti-doc-appassimento-delle-uve-e-caratteristiche</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>Vin Santo del Chianti DOC: appassimento delle uve e caratteristiche</news:title></news:news></url>
  <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>
</urlset>