{"id":1511,"date":"2014-02-20T09:00:44","date_gmt":"2014-02-20T09:00:44","guid":{"rendered":"http:\/\/blog.w-anibal.com\/?p=1511"},"modified":"2014-02-18T12:58:17","modified_gmt":"2014-02-18T12:58:17","slug":"quinta-do-monte-doiro-madrigal-viognier","status":"publish","type":"post","link":"https:\/\/blog.w-anibal.com\/?p=1511","title":{"rendered":"Quinta do Monte D&#8217;Oiro, Madrigal, Viognier"},"content":{"rendered":"<p><span style=\"color: #ff4b33;\"><span style=\"line-height: 18px;\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-14 alignleft\" alt=\"Carrocel da Pellada\" src=\"http:\/\/blog.w-anibal.com\/wp-content\/uploads\/2014\/02\/QUINTA-DO-MONTE-DOIRO-MADRIGAL-VIOGNIER.png\" width=\"100\" height=\"300\" \/><\/span><\/span><\/p>\n<h2>IG Lisboa, White, 2012, 92 Points<\/h2>\n<div>Amarelo m\u00e9dio. T\u00edpica pele de p\u00eassego e alperce de Viognier, seivoso, tostado, nota terrosa de mato. Eleg\u00e2ncia ampla, agridoce, de crescente pode lavante que o torna notado em qualquer mesa.<\/div>\n<div><\/div>\n<div><strong>E<\/strong>:\u00a0Jos\u00e9 Bento dos Santos<strong><\/strong><\/div>\n<div><strong>P<\/strong>:\u00a0Gra\u00e7a Gon\u00e7alves e Gr\u00e9gory Viennois<\/div>\n<div><span style=\"color: #000000;\"><b>Awards<\/b>:\u00a02013, 2012, 2010, 2009, 2008, 2007, 2006<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>IG Lisboa, White, 2012, 92 Points Amarelo m\u00e9dio. T\u00edpica pele de p\u00eassego e alperce de Viognier, seivoso, tostado, nota terrosa de mato. Eleg\u00e2ncia ampla, agridoce, de crescente pode lavante que o torna notado em qualquer mesa. E:\u00a0Jos\u00e9 Bento dos Santos &hellip; <a href=\"https:\/\/blog.w-anibal.com\/?p=1511\">Continuar a ler <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[161],"class_list":["post-1511","post","type-post","status-publish","format-standard","hentry","category-tasting-notes","tag-guia-copo-alma"],"_links":{"self":[{"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=\/wp\/v2\/posts\/1511","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1511"}],"version-history":[{"count":1,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=\/wp\/v2\/posts\/1511\/revisions"}],"predecessor-version":[{"id":1513,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=\/wp\/v2\/posts\/1511\/revisions\/1513"}],"wp:attachment":[{"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1511"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1511"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}