{"id":8862,"date":"2018-03-07T12:17:57","date_gmt":"2018-03-07T12:17:57","guid":{"rendered":"https:\/\/dev.cellerdelhospital.cat\/producte\/blanc-subur-2022\/"},"modified":"2025-03-26T15:16:54","modified_gmt":"2025-03-26T15:16:54","slug":"blanc-subur-2023","status":"publish","type":"product","link":"https:\/\/cellerdelhospital.cat\/es\/productos\/blanc-subur-2023\/","title":{"rendered":"BLANC SUBUR 2023"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Malvasia de Sitges 100% 2023.\u00a0Vi\u00f1as del hospital, legado hist\u00f3rico.<br \/>\n<strong>Botella de 0.75L.<\/strong><\/p>\n<p>Crianza de 3 meses sobre lies.<\/p>\n<p>Cosecha manual, uva despalillada y maceraci\u00f3n pelicular con fr\u00edo de cuatro horas dentro en la prensa, prensado hasta obtener el 60% de rendimiento, desenfangado a 9 grados durante 24 horas en dep\u00f3sito isot\u00e9rmico, trasiego para empezar fermentaci\u00f3n a 12 grados y una vez acabada crianza sobre l\u00edas durante tres meses. Estabilizaci\u00f3n tart\u00e1rica y filtraci\u00f3n.<\/p>\n<p>Galardonado con la medalla bronce de la Academia Tastavins Pened\u00e8s a la categor\u00eda de mejor vino blanco del 2023 de la D.O Pened\u00e8s.<\/p>\n","protected":false},"featured_media":8069,"template":"","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_members_access_role":[],"_members_access_error":""},"product_brand":[],"product_cat":[159],"product_tag":[],"class_list":["post-8862","product","type-product","status-publish","has-post-thumbnail","product_cat-vinos-blancos","first","instock","taxable","shipping-taxable","purchasable","product-type-simple"],"exclude_global_add_ons":[],"addons":[],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Malvasia de Sitges 100% 2023. Vi\u00f1as del hospital, legado hist\u00f3rico. Botella de 0.75L. Crianza de 3 meses sobre lies. 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Cosecha manual, uva despalillada y maceraci\u00f3n pelicular con fr\u00edo de cuatro horas dentro en la prensa, prensado hasta obtener el 60% de rendimiento, desenfangado a 9 grados durante 24 horas en dep\u00f3sito isot\u00e9rmico, trasiego para empezar fermentaci\u00f3n a 12 grados y una vez acabada crianza sobre l\u00edas durante tres meses. Estabilizaci\u00f3n tart\u00e1rica y filtraci\u00f3n. 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