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2021 An Approach to Relaxation 'Sucette', Barossa Valley, Australia Tiberio with 120 170 grams per liter Amevive with 120 170 grams per liter of residual sugar remaining due to the high brix when the wine was pressed into used barrels They then use the technique of submerged cap (cappello sommerso") which can last 60 70 days
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