1.0Restaurant R14https://r14.ee/enrich600338<blockquote class="wp-embedded-content" data-secret="4vC8tZz86K"><a href="https://r14.ee/en/r14-veinid/veinid/trebbiano-dabruzzo-doc-biologico/">Trebbiano d’Abruzzo DOC Organic</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://r14.ee/en/r14-veinid/veinid/trebbiano-dabruzzo-doc-biologico/embed/#?secret=4vC8tZz86K" width="600" height="338" title="“Trebbiano d’Abruzzo DOC Biologico” — Restaurant R14" data-secret="4vC8tZz86K" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !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); //# sourceURL=https://r14.ee/wp-includes/js/wp-embed.min.js </script>https://r14.ee/wp-content/uploads/2026/06/196-Trebbiano-dAbruzzo-DOC-Biologico.png14382560Värvuselt hele sidrunikollane. Mahepõllumajandus. Käsitsi korje. Õrn pressimine. Fermentatsioon roostevabas terases kontrollitud temperatuuril. Küpsemine peensettel lühikest aega, et säilitada värskus ja lisada kerget tekstuuri. Tamme ei kasutata. Aroomis domineerivad roheline õun ja pirn, millele lisanduvad sidrun ja valged lilled ning kerge mandel ja mineraalsus. Maitse on kuiv, kerge keha, värske ja sirge happesusega. Peale-maitse on […]