{"id":9636,"date":"2026-02-23T23:29:29","date_gmt":"2026-02-23T23:29:29","guid":{"rendered":"https:\/\/southernsmoke.org\/?post_type=chef&#038;p=9636"},"modified":"2026-02-24T02:05:36","modified_gmt":"2026-02-24T02:05:36","slug":"billecart-salmon","status":"publish","type":"chef","link":"https:\/\/southernsmoke.org\/es\/chef\/billecart-salmon\/","title":{"rendered":"Billecart-Salm\u00f3n"},"content":{"rendered":"<p>Los champanes de la Maison Billecart-Salmon se crean ante todo gracias al saber hacer de los hombres que cultivan rigurosamente un dominio de 100 hect\u00e1reas, obteniendo uvas de una superficie total de 300 hect\u00e1reas repartidas en 40 crus de la regi\u00f3n de Champagne.<\/p>\n<p>La mayor\u00eda de las uvas utilizadas para la vinificaci\u00f3n proceden de un radio de 20 km alrededor de Epernay, donde coexisten los Grand Crus de Pinot Noir, Meunier y Chardonnay, en los vi\u00f1edos et\u00e9reos de la Montagne de Reims, el Vall\u00e9e de la Marne y la C\u00f4te des Blancs.<\/p>","protected":false},"featured_media":9638,"template":"","class_list":["post-9636","chef","type-chef","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/southernsmoke.org\/es\/wp-json\/wp\/v2\/chef\/9636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernsmoke.org\/es\/wp-json\/wp\/v2\/chef"}],"about":[{"href":"https:\/\/southernsmoke.org\/es\/wp-json\/wp\/v2\/types\/chef"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/southernsmoke.org\/es\/wp-json\/wp\/v2\/media\/9638"}],"wp:attachment":[{"href":"https:\/\/southernsmoke.org\/es\/wp-json\/wp\/v2\/media?parent=9636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}