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dark chocolate
balancing the sharp
a small sulfur dose in tank and none at time of disgorgement
and aging are all painstaking done here in house to make sure that each part of the process is executed with the utmost care
in retro smell there are notes of crust of rye bread and red flowers
Mousse Fils Champagne l'Extra Or Perpetuelle BdN Degorgement Tardif NV SCCOS dark chocolateA blend of Pinot Meunier and Noir from the Valle de la Marne, made using a Solera method.
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