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Malolactic fermentation is completed before the end of winter
hints of black cherry
Bright ruby
which makes it very pleasant and not at all aggressive on the palate
richness and a lively acid kick
Mirabelle Horst Sauer Malolactic fermentation is completed beforeThe fruit for our fruit brandies ripens in our own orchards. We only use fully ripe and healthy fruit to make our brandies. Thanks to our long standing tradition and decades of experience, we produce particularly fine brandies.
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