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temperature of 25°-26° C with remontages every 8 hours to
yeasts at controlled temperature of 16-18° C
Robert Parker: 92 points
Finale très longue
Les Ravards
Chateau Sociando-Mallet, Haut-Médoc, 1999 Château Malescot Saint-Exupéry temperature of 25°-26° C withChateau Sociando Mallet Haut Mdoc, Bordeaux France Robert Parker: 89 points
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