{"version":"1.0","provider_name":"Terra de Asorei","provider_url":"https:\/\/www.terradeasorei.com\/en","author_name":"Webmaster","author_url":"https:\/\/www.terradeasorei.com\/en\/author\/webmaster","title":"1953 Brut - Terra de Asorei","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"42o4dIF2CP\"><a href=\"https:\/\/www.terradeasorei.com\/en\/producto\/brut-pazo-torrado-1953\">1953 Brut<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.terradeasorei.com\/en\/producto\/brut-pazo-torrado-1953\/embed#?secret=42o4dIF2CP\" width=\"600\" height=\"338\" title=\"&#8220;1953 Brut&#8221; &#8212; Terra de Asorei\" data-secret=\"42o4dIF2CP\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\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.terradeasorei.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.terradeasorei.com\/wp-content\/uploads\/2019\/11\/brut-1953-2020-02-20-brut-1953.jpg","thumbnail_width":1075,"thumbnail_height":1613,"description":"The natural attributes and the aromatic richness of Saln\u00e9s Valley albari\u00f1o grape inspired us to produce a sparkling wine following the traditional champenoise method. After 10 years of work, during which our oenologist fine-tuned the process to the maximum, we are finally ready to present Brut 1953 Pazo Torrado. Along with other forward-thinking wineries, we are truly excited about the renovation of the albari\u00f1o industry, and we hope this can incite a new era in the history of albari\u00f1o.  In 1953, in Cambados, the first Albari\u00f1o Wine Festival was held. This triggered the selling and marketing of albari\u00f1o wine, which had been carefully safeguarded up until then by the small, family wineries of the Saln\u00e9s Valley. In 2015, when our winemaking fellowship began producing wine under the label Adegas Terra de Asorei, we decided to mark the occasion by selecting the very first grapes of the harvest, which, after 9 months of ageing in stacks, have now become the basis for this sparkling albari\u00f1o."}