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Morgadio da Calçada Colheita Port 2009 Nieuw Malolactische gisting ontstaat van nature De rijping van de
Morgadio da Calçada Colheita Port 2009 Nieuw Malolactische gisting ontstaat van nature De rijping van de
Morgadio da Calçada Colheita Port 2009 Nieuw Malolactische gisting ontstaat van nature De rijping van de
Morgadio da Calçada Colheita Port 2009 Nieuw Malolactische gisting ontstaat van nature De rijping van de

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Morgadio da Calçada Colheita Port 2009 Nieuw Malolactische gisting ontstaat van nature De rijping van de Malolactische gisting ontstaat van nature tijdens de 12 maanden rijping in eikenvaten De eerste aroma's in de neus zijn van framboos wat leidt tot een lange en complexe afdronk met oranjebruine reflecties

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