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Primary and secondary fermantation done with indigenous yeasts
The distinct licorice flavor of anise-based Pernod has been a favorite in France for 200 years both as a before-dinner beverage that stimulates the appetite and a zestful cooking ingredient
A nose brimming with pure red fruit and cassis
soft and persistent
While keeping the finesse of the Volnays
Mastroberardino, Greco di Tufo "Nova Serra" Campania, Italy 2024 lowalcohol Primary and secondary fermantation done
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