{"id":10704,"date":"2026-09-03T12:46:58","date_gmt":"2026-09-03T10:46:58","guid":{"rendered":"https:\/\/navarrawine.com\/vinos\/crianza-pagos-de-araiz\/"},"modified":"2026-09-04T14:22:45","modified_gmt":"2026-09-04T12:22:45","slug":"crianza-pagos-de-araiz","status":"publish","type":"vinos","link":"https:\/\/navarrawine.com\/en\/vinos\/crianza-pagos-de-araiz\/","title":{"rendered":"Crianza Pagos de Araiz"},"content":{"rendered":"<p>Reception of the harvest, destemming, and vatting under temperature and time control during the prefermentative phase. To optimize extraction from the skin contact with the must, alcoholic fermentation is carefully managed with daily pump-overs and punch-downs for 15 days at a controlled temperature not exceeding 28\u00baC. After racking, malolactic fermentation takes place in stainless steel tanks before undergoing an 11-month aging process in French and American oak barrels.<\/p>","protected":false},"author":78,"featured_media":10785,"template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"bodegas":[],"class_list":["post-10704","vinos","type-vinos","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/vinos\/10704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/vinos"}],"about":[{"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/types\/vinos"}],"author":[{"embeddable":true,"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/users\/78"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/media\/10785"}],"wp:attachment":[{"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/media?parent=10704"}],"wp:term":[{"taxonomy":"bodegas","embeddable":true,"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/bodegas?post=10704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}