<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Uncategorized &#8211; Alvio Pestarino</title>
	<atom:link href="https://www.alviopestarino.com/en/product-category/uncategorized-en/feed/" rel="self" type="application/rss+xml" />
	<link>https://www.alviopestarino.com</link>
	<description>Azienda Vinicola</description>
	<lastBuildDate>Thu, 27 Feb 2025 16:23:17 +0000</lastBuildDate>
	<language>en-GB</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=6.9.4</generator>

<image>
	<url>https://www.alviopestarino.com/wp-content/uploads/2023/02/cropped-Progetto-senza-titolo-32x32.png</url>
	<title>Uncategorized &#8211; Alvio Pestarino</title>
	<link>https://www.alviopestarino.com</link>
	<width>32</width>
	<height>32</height>
</image> 
<site xmlns="com-wordpress:feed-additions:1">215074683</site>	<item>
		<title>Girossa</title>
		<link>https://www.alviopestarino.com/en/product/girossa/</link>
		
		<dc:creator><![CDATA[Giulia Pestarino]]></dc:creator>
		<pubDate>Tue, 18 Apr 2023 08:02:27 +0000</pubDate>
				<guid isPermaLink="false">https://www.alviopestarino.com/?post_type=product&#038;p=2354</guid>

					<description><![CDATA[It comes from selected grapes in vineyards with a South, South-East exposure. These grapes are aged between 35 and 40 years old. After a soft pressing the must is fermented cold in steel tanks. The prolonged stay for several months on fine lees allows an increase in the aromatic complexity, which gives the nose clear]]></description>
										<content:encoded><![CDATA[It comes from selected grapes in vineyards with a South, South-East exposure. These grapes are aged between 35 and 40 years old. After a soft pressing the must is fermented cold in steel tanks. The prolonged stay for several months on fine lees allows an increase in the aromatic complexity, which gives the nose clear]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2354</post-id>	</item>
		<item>
		<title>Thimos</title>
		<link>https://www.alviopestarino.com/en/product/thimos-en/</link>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Wed, 15 Apr 2020 08:04:22 +0000</pubDate>
				<guid isPermaLink="false">https://www.alviopestarino.com/?post_type=product&#038;p=1966</guid>

					<description><![CDATA[Timorasso grapes from the Tortonesi hills are selected appropriately according to the best qualities. From the vintage of 2018 the decision to create this wine marked Alvio Pestarino. Indeed, the acquisition of new vineyards in the Municipality of Stazzano (Terre di Libarna) is recent. After a soft pressing the must goes to cold fermentation in]]></description>
										<content:encoded><![CDATA[Timorasso grapes from the Tortonesi hills are selected appropriately according to the best qualities. From the vintage of 2018 the decision to create this wine marked Alvio Pestarino. Indeed, the acquisition of new vineyards in the Municipality of Stazzano (Terre di Libarna) is recent. After a soft pressing the must goes to cold fermentation in]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1966</post-id>	</item>
		<item>
		<title>Viò</title>
		<link>https://www.alviopestarino.com/en/product/vio-2/</link>
		
		<dc:creator><![CDATA[ale]]></dc:creator>
		<pubDate>Tue, 24 Nov 2020 10:03:11 +0000</pubDate>
				<guid isPermaLink="false">https://www.alviopestarino.com/?post_type=product&#038;p=2094</guid>

					<description><![CDATA[Viò comes from Viognier grapes vinified in purity. Viognier is a semi-aromatic vine planted in the company in 2017. Viò appears limpid and straw yellow with golden reflections, while the nose reveals hints of acacia, apricot, exotic fruits, and tertiary aromas. It is a complex wine with a good structure, with contained acidity but notable]]></description>
										<content:encoded><![CDATA[Viò comes from Viognier grapes vinified in purity. Viognier is a semi-aromatic vine planted in the company in 2017. Viò appears limpid and straw yellow with golden reflections, while the nose reveals hints of acacia, apricot, exotic fruits, and tertiary aromas. It is a complex wine with a good structure, with contained acidity but notable]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2094</post-id>	</item>
		<item>
		<title>Berc</title>
		<link>https://www.alviopestarino.com/en/product/berc/</link>
		
		<dc:creator><![CDATA[Giulia Pestarino]]></dc:creator>
		<pubDate>Tue, 18 Apr 2023 09:25:03 +0000</pubDate>
				<guid isPermaLink="false">https://www.alviopestarino.com/?post_type=product&#038;p=2359</guid>

					<description><![CDATA[Berc comes from Pinot Noir grapes vinified in purity. A pre-fermentative cryomaceration is carried out, the fermentation is carried out at a controlled temperature and the duration of the maceration is managed according to grade maturity of the grape. Aging takes place in barriques for at least 6 months. The wine has a ruby red]]></description>
										<content:encoded><![CDATA[Berc comes from Pinot Noir grapes vinified in purity. A pre-fermentative cryomaceration is carried out, the fermentation is carried out at a controlled temperature and the duration of the maceration is managed according to grade maturity of the grape. Aging takes place in barriques for at least 6 months. The wine has a ruby red]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2359</post-id>	</item>
		<item>
		<title>1919</title>
		<link>https://www.alviopestarino.com/en/product/1919/</link>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Wed, 15 Apr 2020 07:50:37 +0000</pubDate>
				<guid isPermaLink="false">https://www.alviopestarino.com/?post_type=product&#038;p=1945</guid>

					<description><![CDATA[The harvest is manual and the grapes are collected in baskets. Then the destemming process and crushing process starts. The fermentation is made with unselected yeasts. The length of maceration process depends on the grade of maturity of the grapes and on the vintage, but generally lasts about 10-12 days. When the fermentation is over]]></description>
										<content:encoded><![CDATA[The harvest is manual and the grapes are collected in baskets. Then the destemming process and crushing process starts. The fermentation is made with unselected yeasts. The length of maceration process depends on the grade of maturity of the grapes and on the vintage, but generally lasts about 10-12 days. When the fermentation is over]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1945</post-id>	</item>
		<item>
		<title>1919 Riserva</title>
		<link>https://www.alviopestarino.com/en/product/1919-riserva-2/</link>
		
		<dc:creator><![CDATA[Giulia Pestarino]]></dc:creator>
		<pubDate>Tue, 18 Apr 2023 20:03:19 +0000</pubDate>
				<guid isPermaLink="false">https://www.alviopestarino.com/?post_type=product&#038;p=2365</guid>

					<description><![CDATA[1919 Riserva is produced in limited quantities in the best years. The first year of production was 2018 with 600 bottles of 0.75 ml capacity numbered one by one by hand. Intense ruby ​​color with violet reflections. Very complex nose result with intense notes of red fruits, spices and vanilla. Some more toasted hints are]]></description>
										<content:encoded><![CDATA[1919 Riserva is produced in limited quantities in the best years. The first year of production was 2018 with 600 bottles of 0.75 ml capacity numbered one by one by hand. Intense ruby ​​color with violet reflections. Very complex nose result with intense notes of red fruits, spices and vanilla. Some more toasted hints are]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2365</post-id>	</item>
		<item>
		<title>Aurora</title>
		<link>https://www.alviopestarino.com/en/product/aurora/</link>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Wed, 15 Apr 2020 07:56:01 +0000</pubDate>
				<guid isPermaLink="false">https://www.alviopestarino.com/?post_type=product&#038;p=1954</guid>

					<description><![CDATA[The grapes come from historic vineyards aged over 60 years, and this is the reason why the yields reach only 45/50 quintals for hectare. Fermentation is carried out at a controlled temperature with maceration that least 6 days. Malolactic fermentation follows in large oak barrels where the wine will remain at least 8 months. This]]></description>
										<content:encoded><![CDATA[The grapes come from historic vineyards aged over 60 years, and this is the reason why the yields reach only 45/50 quintals for hectare. Fermentation is carried out at a controlled temperature with maceration that least 6 days. Malolactic fermentation follows in large oak barrels where the wine will remain at least 8 months. This]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1954</post-id>	</item>
		<item>
		<title>Passione</title>
		<link>https://www.alviopestarino.com/en/product/passione-en/</link>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Wed, 15 Apr 2020 08:01:29 +0000</pubDate>
				<guid isPermaLink="false">https://www.alviopestarino.com/?post_type=product&#038;p=1963</guid>

					<description><![CDATA[The Cortese grapes are harvested in advance to ensure higher levels of acidity and give greater freshness to the wine even after long aging. The first part of the drying is done in the open air and then it continues in the fruit stand. After at least 100 days from the harvest the pressing is]]></description>
										<content:encoded><![CDATA[The Cortese grapes are harvested in advance to ensure higher levels of acidity and give greater freshness to the wine even after long aging. The first part of the drying is done in the open air and then it continues in the fruit stand. After at least 100 days from the harvest the pressing is]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1963</post-id>	</item>
		<item>
		<title>Territorio</title>
		<link>https://www.alviopestarino.com/en/product/territorio-2/</link>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Wed, 29 Apr 2020 09:01:02 +0000</pubDate>
				<guid isPermaLink="false">https://www.alviopestarino.com/?post_type=product&#038;p=1990</guid>

					<description><![CDATA[]]></description>
										<content:encoded><![CDATA[]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1990</post-id>	</item>
		<item>
		<title>I Grandi Rossi</title>
		<link>https://www.alviopestarino.com/en/product/i-grandi-rossi-2/</link>
		
		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Wed, 29 Apr 2020 09:00:22 +0000</pubDate>
				<guid isPermaLink="false">https://www.alviopestarino.com/?post_type=product&#038;p=1989</guid>

					<description><![CDATA[]]></description>
										<content:encoded><![CDATA[]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1989</post-id>	</item>
	</channel>
</rss>
