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long maceration with wild yeasts and no temperature control
with about 25% being new
the wine rests again in amphorae for five more months and then is aged in large oak barrels for an additional six years
then the wine is aged in cement before passing to 220 liter oak barrels for 12 months
or ice creams
Bulleit 95 Rye Whiskey 750ml merch long maceration with wild yeasts
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