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April 15, 2016

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jesper karup

Hi

Niche articles I always enjoy reading them. Do you know how does he makes sure that the wine do not keep on fermenting after bottling if he doesn’t add any SO2? There must still be a lot of sugar left?

best Jesper

Justin

Domaine du Jaugaret and Chateau Micallet in the Haut Medoc!

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