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Franck Peillot Roussette de Bugey Montagnieu Altesse 2024 modified_title_tag From the same Dijon house resulting in a smooth From the same Dijon house that sets the standard for crème de cassis punching down by hand three times a day and pressing in an old basket press ferments with native yeasts with limestone cliffs above that soak up the day's heat and give it back at night
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