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18hr 1kg 25% 75cl amount ancient aromas Bakery Biga bodied breakfast bright British Burgundian-style butter buttery cheese chewy ciabatta clean clear crisp darker develop develops distinct distinctive dominates dough earthy fantastic ferment fermentation fermented final finish first flavour flavours focus folding follow fresh fruit Gloriously grain Grandaddy Grapes hills hour hours indulgent Italian Latour light light-bodied light-ruby Loaf Louis lovely meat medium method Noir nose notes nuances overnight packed palate Pinot Provence Pumpkin real red region rich rosé Seeds smoke soft sour sourced Sourdough Sponge style substance suggests Sunflower tannins taste texture textured tiny toast toasted Tortoise traditional treat Valmoissine
