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and cinnamon
this blend is representative of the Tempranillo grape imbedded in the Chateau Musar blendings
persistent and has a remarkable acidity that is well-balanced with the alcohol
Spontaneous alcoholic fermentation (indigenous yeast) at 17°C and spontaneous malolactic fermentation (indigenous bacteria) at 20°C
citrus zest
Navazos-Palazzi Vermut Rojo 750ml sustainable and cinnamon
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