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with the bunch of flavors repeating the nose
The fermentation proceeded at controlled temperature (15-18°C) in stainless steel tanks
wine is kept cold at around 0°C
The eggs produced from the trout are smaller in size than salmon eggs
Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks
Brandy Kvint XO 40% 50cl with the bunch of flavors
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