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关於此酒
After 20 days for carbonic maceration in tank, the juice (included stems and skins) is moved into vat (400L). Then, alcoholice fermentation and extended maceration is done for 3 weeks.
After the pressing, 8 months for ageing in new french oak (225L)
Non-filtered
After the pressing, 8 months for ageing in new french oak (225L)
Non-filtered
开胃酒
鱼
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