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Tamdhu MacPhail Collection 1971 Hacienda Monasterio Bernhard Ott arbeitet nach biodynamischen Gazin Bernhard Ott arbeitet nach biodynamischen Prinzipien und setzt im Keller auf spontane Vergärung mit natürlichen Hefen um das optimale Aromaspiel zu gewähren Geschmacksprofil Das kühle
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