{"id":47754,"date":"2026-09-30T21:42:47","date_gmt":"2026-09-30T21:42:47","guid":{"rendered":"https:\/\/shop.allamarone.com\/?p=47754"},"modified":"2026-10-01T11:06:43","modified_gmt":"2026-10-01T11:06:43","slug":"grapes-in-depth","status":"publish","type":"post","link":"https:\/\/shop.allamarone.com\/fr\/grapes-in-depth\/","title":{"rendered":"Les c\u00e9pages de Valpolicella : le guide d\u00e9taill\u00e9"},"content":{"rendered":"

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On \u00e9crit beaucoup, ici comme ailleurs, sur les facteurs qui font un grand vin : les sols<\/a>, le climat du mill\u00e9sime<\/a>, la vinification<\/a>, le s\u00e9chage<\/a>, le bois d\u2019\u00e9levage<\/a>, jusqu\u2019au verre utilis\u00e9. Il faut pourtant revenir \u00e0 l\u2019essentiel : le fruit sans lequel rien de tout cela n\u2019existerait.<\/p>

Les c\u00e9pages sont innombrables et leur comportement varie selon le lieu, la conduite de la vigne, la date des vendanges et bien d\u2019autres param\u00e8tres. Dans de nombreuses r\u00e9gions, le vin r\u00e9sulte aussi d\u2019un assemblage dont les proportions d\u00e9pendent du cahier des charges, du mill\u00e9sime et des choix du producteur.<\/p>

La Valpolicella appartient \u00e0 cette famille de r\u00e9gions<\/a>. Ses vins associent plusieurs c\u00e9pages, chacun apportant sa contribution : acidit\u00e9, tanins, volume, ar\u00f4mes ou \u00e9quilibre. Leur aptitude \u00e0 l\u2019appassimento<\/a>, indispensable \u00e0 l\u2019Amarone et au Recioto et indirectement au Ripasso, compte \u00e9galement.<\/p>

Voici un guide des principaux raisins des vins rouges de Valpolicella<\/a>, de leurs caract\u00e9ristiques \u00e0 la vigne et de leur r\u00f4le dans la bouteille. Les descriptions donnent des tendances : le terroir et le travail du vigneron restent d\u00e9terminants.<\/p>[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row el_id=”corvina” woodmart_css_id=”63f132aa8513d” responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2M2YxMzJhYTg1MTNkIiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=” mobile_bg_img_hidden=”no” tablet_bg_img_hidden=”no” woodmart_parallax=”0″ woodmart_gradient_switch=”no” woodmart_box_shadow=”no” wd_z_index=”no” woodmart_disable_overflow=”0″ row_reverse_mobile=”0″ row_reverse_tablet=”0″][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text woodmart_inline=”no” text_larger=”no”]

Corvina<\/h2>

La Corvina<\/strong>, aussi appel\u00e9e Corvina Veronese ou Cruina, est le c\u00e9page embl\u00e9matique de la r\u00e9gion. Attention \u00e0 une \u00e9volution r\u00e9glementaire importante : les cahiers des charges pr\u00e9voient d\u00e9sormais 45 \u00e0 95 % de Corvina et\/ou de Corvinone<\/strong>, avec 5 \u00e0 30 % de Rondinella. L\u2019ancienne pr\u00e9sentation du Corvinone comme simple substitut limit\u00e9 ne d\u00e9crit donc plus la r\u00e8gle actuelle.<\/p>

L\u2019origine du nom Corvina est discut\u00e9e. On la rapproche parfois du corbeau, corvo<\/em> en italien, ou de la couleur sombre des baies, sans certitude sur l\u2019explication. Le c\u00e9page est ancien, mentionn\u00e9 dans les \u00e9crits v\u00e9ronais de l\u2019\u00e9poque moderne, et profond\u00e9ment ancr\u00e9 dans la viticulture locale.<\/p>

La Corvina demande une conduite attentive. Guyot et pergola veronese font partie des syst\u00e8mes employ\u00e9s selon les parcelles. Sa vigueur doit \u00eatre \u00e9quilibr\u00e9e par la taille et le travail de la v\u00e9g\u00e9tation. La qualit\u00e9 ne d\u00e9coule toutefois pas d\u2019une r\u00e9serve fixe d\u2019ar\u00f4mes r\u00e9partie entre les baies : elle d\u00e9pend aussi de la surface foliaire, de l\u2019eau disponible, du climat et de la maturit\u00e9.<\/p>

Le d\u00e9bourrement et la maturation sont plut\u00f4t tardifs. Les op\u00e9rations en vert permettent d\u2019ajuster la v\u00e9g\u00e9tation pendant la saison ; elles ne se confondent pas avec le d\u00e9bourrement, qui d\u00e9signe l\u2019ouverture des bourgeons.<\/p>

\"Illustration<\/p>

Les feuilles sont souvent pentagonales et lob\u00e9es. Les grappes portent des baies sombres de forme plut\u00f4t ovo\u00efde, dont la pellicule contribue \u00e0 l\u2019aptitude au s\u00e9chage. La compacit\u00e9 des grappes et les conditions humides peuvent favoriser les pourritures : l\u2019\u00e9tat sanitaire, la s\u00e9lection et l\u2019a\u00e9ration du fruit sont donc essentiels avant et pendant l\u2019appassimento.<\/p>

Un vin de Corvina non s\u00e9ch\u00e9e, \u00e9ventuellement commercialis\u00e9 sous une indication telle que Verona IGT, pr\u00e9sente souvent un corps moyen, une belle acidit\u00e9 et des tanins mod\u00e9r\u00e9s. La cerise, parfois la griotte, est un rep\u00e8re aromatique classique. Plusieurs compos\u00e9s et les conditions de fermentation participent \u00e0 ce bouquet.<\/p>

L\u2019appassimento concentre certains constituants et transforme le profil aromatique. Il faut distinguer les anthocyanes<\/strong>, li\u00e9es \u00e0 la couleur, des tanins<\/strong>, li\u00e9s notamment \u00e0 la texture : ce ne sont pas les m\u00eames mol\u00e9cules. Jeune, la Corvina peut donner des vins juteux et accessibles, agr\u00e9ables l\u00e9g\u00e8rement rafra\u00eechis ; avec l\u2019assemblage, le s\u00e9chage et l\u2019\u00e9levage, elle peut aussi atteindre une grande profondeur.<\/p>[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row el_id=”corvinone” woodmart_css_id=”63f1337c12e86″ responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2M2YxMzM3YzEyZTg2Iiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=” mobile_bg_img_hidden=”no” tablet_bg_img_hidden=”no” woodmart_parallax=”0″ woodmart_gradient_switch=”no” woodmart_box_shadow=”no” wd_z_index=”no” woodmart_disable_overflow=”0″ row_reverse_mobile=”0″ row_reverse_tablet=”0″][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text woodmart_inline=”no” text_larger=”no”]

Corvinone<\/h2>

Son nom signifie approximativement \u00ab grande Corvina \u00bb. Longtemps, on l\u2019a consid\u00e9r\u00e9e comme une forme \u00e0 grosses baies de cette derni\u00e8re : feuilles, fruits, calendrier de maturation et certaines expressions aromatiques semblaient proches. Les \u00e9tudes amp\u00e9lographiques et g\u00e9n\u00e9tiques ont pourtant \u00e9tabli qu\u2019il s\u2019agit d\u2019un c\u00e9page distinct<\/strong>, et non d\u2019un simple clone de Corvina.<\/p>

\"Illustration<\/p>

Ses grandes baies et ses grappes n\u00e9cessitent une conduite adapt\u00e9e. Le contr\u00f4le de la charge, l\u2019exposition des fruits et l\u2019\u00e9quilibre de la v\u00e9g\u00e9tation comptent particuli\u00e8rement. Les pellicules et la structure des grappes peuvent favoriser l\u2019appassimento, \u00e0 condition de r\u00e9colter des raisins sains.<\/p>

Le Corvinone peut apporter fra\u00eecheur, ampleur et nuances florales ou \u00e9pic\u00e9es. Ces traits varient selon les sites et les mill\u00e9simes : de grosses baies ne signifient pas automatiquement moins de sucre, moins d\u2019alcool ou davantage d\u2019acidit\u00e9.<\/p>

Sa diffusion reste surtout italienne. Sa reconnaissance comme c\u00e9page autonome et l\u2019int\u00e9r\u00eat des producteurs ont renforc\u00e9 sa place. Selon les r\u00e8gles actuelles de l\u2019appellation<\/a>, il partage avec la Corvina la fourchette de 45 \u00e0 95 % de l\u2019enc\u00e9pagement pr\u00e9vu, sans l\u2019ancien plafond de substitution souvent cit\u00e9 dans les textes plus anciens.<\/p>

Des maisons telles que Tommasi<\/a> et Quintarelli<\/a> illustrent l\u2019int\u00e9r\u00eat port\u00e9 \u00e0 ce partenaire majeur de l\u2019assemblage. Apr\u00e8s avoir longtemps v\u00e9cu dans l\u2019ombre de la Corvina, il est appr\u00e9ci\u00e9 pour ses qualit\u00e9s propres.<\/p>[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text woodmart_inline=”no” text_larger=”no” el_id=”rondinella”]

Rondinella<\/h2>

Les oiseaux semblent inspirer les noms des raisins v\u00e9ronais : Rondinella<\/em> signifie \u00ab petite hirondelle \u00bb. La raison pr\u00e9cise de cette appellation reste incertaine. Ce c\u00e9page local est un \u00e9l\u00e9ment essentiel de l\u2019identit\u00e9 r\u00e9gionale : les assemblages de l\u2019appellation doivent en comporter 5 \u00e0 30 %<\/strong>.<\/p>

Les feuilles sont g\u00e9n\u00e9ralement d\u00e9coup\u00e9es en cinq lobes, avec un sinus p\u00e9tiolaire marqu\u00e9. Les baies bleu-noir, plut\u00f4t rondes, se r\u00e9unissent en grappes de forme pyramidale. La maturation intervient habituellement dans la seconde partie de la saison.<\/p>

La Rondinella peut \u00eatre vigoureuse et productive. Une charge adapt\u00e9e et une bonne gestion de la v\u00e9g\u00e9tation permettent de mieux exprimer son potentiel. Sa r\u00e9putation a parfois souffert d\u2019une recherche excessive de rendement, alors qu\u2019elle peut apporter couleur, fruit et structure \u00e0 l\u2019assemblage.<\/p>

\"Illustration<\/p>

Sa bonne aptitude au s\u00e9chage et sa relative robustesse en font une partenaire pr\u00e9cieuse de l\u2019appassimento, sans la dispenser d\u2019une surveillance sanitaire. Rarement vinifi\u00e9e seule, elle trouve surtout sa place dans l\u2019\u00e9quilibre collectif du vin.<\/p>

Une mutation blanche, la Rondinella Bianca<\/strong>, a \u00e9galement suscit\u00e9 l\u2019int\u00e9r\u00eat. Elle constitue la base du From Black to White de Zym\u00e8<\/a>, un vin blanc Veneto IGP, distinct des rouges de Valpolicella.<\/p>[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row woodmart_css_id=”63f1338aaef7f” responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2M2YxMzM4YWFlZjdmIiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=” mobile_bg_img_hidden=”no” tablet_bg_img_hidden=”no” woodmart_parallax=”0″ woodmart_gradient_switch=”no” woodmart_box_shadow=”no” wd_z_index=”no” woodmart_disable_overflow=”0″ row_reverse_mobile=”0″ row_reverse_tablet=”0″][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text woodmart_inline=”no” text_larger=”no”]

Oseleta<\/h2>

Le th\u00e8me des oiseaux se poursuit : Oseleta<\/em> \u00e9voque un \u00ab petit oiseau \u00bb en dialecte v\u00e9nitien. Ce vieux c\u00e9page v\u00e9ronais est rest\u00e9 rare, notamment parce que ses faibles rendements le rendaient peu attractif dans une viticulture centr\u00e9e sur les volumes. Les crises du vignoble et les replantations ont \u00e9galement r\u00e9duit sa pr\u00e9sence.<\/p>

Ses petites baies sombres et ses grappes compactes donnent une proportion importante de pellicule par rapport au jus. Elles peuvent apporter une forte concentration de couleur et de tanins. Sa faible productivit\u00e9, autrefois un handicap \u00e9conomique, contribue aujourd\u2019hui \u00e0 l\u2019int\u00e9r\u00eat qu\u2019on lui porte, m\u00eame si elle ne suffit pas \u00e0 garantir la qualit\u00e9.<\/p>

\"Illustration<\/p>

Masi a jou\u00e9 un r\u00f4le majeur dans sa red\u00e9couverte et sa remise en culture \u00e0 partir des ann\u00e9es 1980. L\u2019Oseleta apporte structure et profondeur aux assemblages, sans \u00eatre obligatoire. Certains producteurs la mettent aussi en valeur seule, comme Masi avec Osar ou Zym\u00e8 avec son Oseleta<\/a>. Elle reste une sp\u00e9cialit\u00e9 plut\u00f4t qu\u2019un c\u00e9page largement plant\u00e9.<\/p>

Molinara<\/h2>

Avec la Molinara, on quitte les oiseaux pour le moulin. Son nom \u00e9voque l\u2019aspect farineux de la pruine<\/strong> qui recouvre les baies. Cette couche protectrice est principalement cireuse ; elle ne doit pas \u00eatre assimil\u00e9e \u00e0 un simple d\u00e9p\u00f4t de levures, m\u00eame si des micro-organismes vivent \u00e0 la surface des raisins.<\/p>

Ses baies assez rondes, \u00e0 la teinte parfois ros\u00e9e, et ses grappes allong\u00e9es sont caract\u00e9ristiques. Historiquement appr\u00e9ci\u00e9e pour sa productivit\u00e9, elle apporte surtout fra\u00eecheur, l\u00e9g\u00e8ret\u00e9 et parfois une touche \u00e9pic\u00e9e. Sa couleur peu intense et sa structure tannique g\u00e9n\u00e9ralement discr\u00e8te l\u2019ont moins favoris\u00e9e lorsque la mode privil\u00e9giait les rouges sombres et puissants.<\/p>

\"Illustration<\/p>

La gestion des rendements et la protection contre l\u2019oxydation demandent de l\u2019attention. La Molinara n\u2019est plus obligatoire dans les assemblages, mais certains domaines restent attach\u00e9s \u00e0 son acidit\u00e9 et \u00e0 sa finesse. Elle conserve \u00e9galement une place dans les vins de Bardolino, notamment le Chiaretto, dont la tradition ne repose pas sur le merlot.<\/p>

Croatina<\/h2>

Son nom \u00e9voque la Croatie, sans que cela \u00e9tablisse son origine. La confusion augmente avec le nom Bonarda<\/em>, utilis\u00e9 dans plusieurs r\u00e9gions pour des c\u00e9pages diff\u00e9rents. La Croatina est notamment li\u00e9e \u00e0 la Bonarda de l\u2019Oltrep\u00f2 Pavese, en Lombardie. Elle ne doit pas \u00eatre confondue avec la Bonarda Piemontese, l\u2019Uva Rara ou la Bonarda d\u2019Argentine, associ\u00e9e \u00e0 la Douce Noire.<\/p>

\u00c9galement pr\u00e9sente autour de Plaisance, elle peut donner des vins fruit\u00e9s, color\u00e9s et structur\u00e9s. En Valpolicella, elle intervient comme c\u00e9page compl\u00e9mentaire. Les limites d\u2019assemblage servent \u00e0 conserver la typicit\u00e9 r\u00e9gionale, pas \u00e0 \u00e9tablir un classement universel entre les raisins.<\/p>

\"Illustration<\/p>

\u00c0 petite dose, la Croatina peut renforcer le fruit, la couleur et la mati\u00e8re. Sa vigueur et sa maturation doivent \u00eatre adapt\u00e9es au site. Ses grappes coniques et ses baies sombres participent \u00e0 son identit\u00e9, mais son int\u00e9r\u00eat se juge surtout \u00e0 la mani\u00e8re dont elle compl\u00e8te la Corvina et les autres partenaires.<\/p>

Les autres c\u00e9pages<\/h2>

Le patrimoine r\u00e9gional ne s\u2019arr\u00eate pas aux vari\u00e9t\u00e9s principales. Des raisins moins r\u00e9pandus, parfois c\u00e9l\u00e8bres ailleurs, participent aux recherches et aux assemblages. Le cahier des charges r\u00e9serve une place limit\u00e9e aux c\u00e9pages compl\u00e9mentaires \u00e0 baies rouges<\/strong> autoris\u00e9s dans la province de V\u00e9rone ; toutes les vari\u00e9t\u00e9s cultiv\u00e9es localement ne sont donc pas automatiquement admises dans les vins de l\u2019appellation.<\/p>

\"Autres<\/p>

Barbera :<\/strong> bien connue dans le Pi\u00e9mont, notamment \u00e0 Alba, Asti et dans le Monferrato, elle se distingue par son acidit\u00e9 et son fruit. Sa vigueur exige une conduite \u00e9quilibr\u00e9e. En petite proportion, sa fra\u00eecheur peut compl\u00e9ter le profil de cerise de la Corvina.<\/p>

Bigolona :<\/strong> ce c\u00e9page blanc, \u00e9galement connu sous le nom de Smarzirola, appartient au patrimoine v\u00e9ronais et a notamment \u00e9t\u00e9 associ\u00e9 \u00e0 des vins doux de raisins s\u00e9ch\u00e9s. Il m\u00e9rite d\u2019\u00eatre \u00e9voqu\u00e9 pour cette histoire, mais ne doit pas \u00eatre pr\u00e9sent\u00e9 comme un c\u00e9page blanc actuellement autoris\u00e9 dans l\u2019assemblage rouge Valpolicella<\/strong> : les cat\u00e9gories compl\u00e9mentaires pr\u00e9vues par le cahier des charges sont \u00e0 baies rouges.<\/p>

Dindarella :<\/strong> une rare vari\u00e9t\u00e9 locale, appr\u00e9ci\u00e9e pour sa personnalit\u00e9 aromatique, sa fra\u00eecheur et son aptitude au s\u00e9chage. Sa diffusion demeure limit\u00e9e, mais certains producteurs lui accordent davantage de visibilit\u00e9.<\/p>

\"Illustration<\/p>

Negrara :<\/strong> autre vari\u00e9t\u00e9 ancienne du nord-est italien, aux baies sombres et aux grappes coniques. Elle peut contribuer au fruit, aux tanins et \u00e0 des nuances \u00e9pic\u00e9es ou v\u00e9g\u00e9tales. Elle est surtout connue comme partenaire d\u2019assemblage.<\/p>

Rossignola :<\/strong> son nom nous ram\u00e8ne aux oiseaux, puisqu\u2019il \u00e9voque le rossignol. Ce c\u00e9page traditionnel a perdu du terrain. Une maturation plut\u00f4t tardive et sa fra\u00eecheur peuvent pr\u00e9senter un int\u00e9r\u00eat, mais sa sensibilit\u00e9 \u00e0 certaines maladies demande de la vigilance.<\/p>

Sangiovese :<\/strong> le grand c\u00e9page de Toscane, associ\u00e9 au Chianti, au Brunello di Montalcino et au Vino Nobile di Montepulciano, est reconnu pour son acidit\u00e9, son fruit et sa capacit\u00e9 de garde. En Valpolicella, une petite contribution peut \u00eatre utile, mais l\u2019\u00e9quilibre doit pr\u00e9server l\u2019identit\u00e9 de l\u2019assemblage local.<\/p>

Spigamonti :<\/strong> ce nom est li\u00e9 \u00e0 une red\u00e9couverte dans les vignobles de la r\u00e9gion au d\u00e9but des ann\u00e9es 2000, associ\u00e9e au technicien Claudio Oliboni. Des travaux amp\u00e9lographiques le rapprochent de l\u2019Aspiran Bouschet. Ses raisins tr\u00e8s color\u00e9s int\u00e9ressent les producteurs recherchant un compl\u00e9ment de couleur et de structure. Son usage demeure rare et doit respecter les r\u00e8gles applicables.<\/p>

\"Illustration<\/p>

Les vieux vignobles r\u00e9servent encore des d\u00e9couvertes. La Corvina demeure une r\u00e9f\u00e9rence majeure, mais l\u2019attention port\u00e9e \u00e0 ses partenaires a am\u00e9lior\u00e9 leur r\u00e9putation et la compr\u00e9hension de leurs besoins. Toute cette diversit\u00e9 sert un m\u00eame objectif : un assemblage \u00e9quilibr\u00e9, expressif et fid\u00e8le \u00e0 la Valpolicella<\/strong>.<\/p>[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row]<\/p><\/div>","protected":false},"excerpt":{"rendered":"

Corvina, Corvinone, Rondinella, Oseleta, Molinara et c\u00e9pages compl\u00e9mentaires : d\u00e9couvrez leur r\u00f4le dans les assemblages de Valpolicella et d\u2019Amarone.<\/p>\n","protected":false},"author":1,"featured_media":38835,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1209],"tags":[],"class_list":["post-47754","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-valpolicella"],"yoast_head":"\nLes c\u00e9pages de Valpolicella : le guide d\u00e9taill\u00e9 | All\u2019Amarone<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez les c\u00e9pages de Valpolicella, leurs caract\u00e9ristiques, leur aptitude \u00e0 l\u2019appassimento et leur r\u00f4le dans les assemblages d\u2019Amarone.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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These guides are written from behind that counter, where the same questions get asked every week.","sameAs":["https:\/\/shop.allamarone.com"]}]}},"_links":{"self":[{"href":"https:\/\/shop.allamarone.com\/fr\/wp-json\/wp\/v2\/posts\/47754","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shop.allamarone.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shop.allamarone.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shop.allamarone.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shop.allamarone.com\/fr\/wp-json\/wp\/v2\/comments?post=47754"}],"version-history":[{"count":0,"href":"https:\/\/shop.allamarone.com\/fr\/wp-json\/wp\/v2\/posts\/47754\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shop.allamarone.com\/fr\/wp-json\/wp\/v2\/media\/38835"}],"wp:attachment":[{"href":"https:\/\/shop.allamarone.com\/fr\/wp-json\/wp\/v2\/media?parent=47754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shop.allamarone.com\/fr\/wp-json\/wp\/v2\/categories?post=47754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shop.allamarone.com\/fr\/wp-json\/wp\/v2\/tags?post=47754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}