Alban Roblin, Sancerre Blanc La Rabotine, 2025 Saint Patrice Frische und fein gezeichneter Würze Sushi oder Carpaccio von Frische und fein gezeichneter Würze komplexe Ports Am besten gut gekühlt bei etwa 8–10 °C servieren Das lässt für den 2025er einen lebendigen
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