{"version":"1.0","provider_name":"Cantina Colle Uncinano","provider_url":"https:\/\/www.colleuncinano.com\/en","title":"Il quaderno del cantiniere: pressatura delle bucce - Cantina Colle Uncinano","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"PFap2Vg1po\"><a href=\"https:\/\/www.colleuncinano.com\/en\/2013\/10\/21\/il-quaderno-del-cantiniere-pressatura-delle-bucce\/\">The cellarman's notebook: pressing of the skins<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.colleuncinano.com\/en\/2013\/10\/21\/il-quaderno-del-cantiniere-pressatura-delle-bucce\/embed\/#?secret=PFap2Vg1po\" width=\"600\" height=\"338\" title=\"&#8220;Il quaderno del cantiniere: pressatura delle bucce&#8221; &#8212; Cantina Colle Uncinano\" data-secret=\"PFap2Vg1po\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.colleuncinano.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>","thumbnail_url":"https:\/\/www.colleuncinano.com\/wp-content\/uploads\/2013\/10\/pressatura-bucce-trebbiano-spoletino-Colle-Uncinano.jpg","thumbnail_width":1024,"thumbnail_height":768,"description":"https:\/\/youtu.be\/0cW1SKWYIOEhttps:\/\/youtu.be\/0cW1SKWYIOE Dopo due giorni di completa macerazione del succo d\u2019uva con le bucce, eccoci di nuovo a documentare una fase fondamentale per la produzione del Trebbiano Spoletino targato Colle Uncinano. Come si pu\u00f2 vedere dal video, le bucce fredde vengono fatte convogliare con uno scivolo apposito nella macchina pressatrice che in automatico, gira e rigonfia..."}