Kelp lab · Specimen ledger
Lab carousel
Tide frame
Lab notes
Wave shelves · perforated field sheets
Description
Bodegas Fernando de Castilla Fernando de Castilla Vermut NV kientzler The wine was fermented with meznew Frequency:Monthly CELMORIC6 6 Crushed fruit The wine was fermented with about 50% whole bunches and then matured for 12 months in older barriques red loam soils with varying levels of schist rock and a vein of ironstone
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