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in the fermentation native leavenings are used solely and the acquired alcoholic strength (minimum of 16 % vol) shall be, in his totality, natural.
en la fermentación se utilizarán únicamente levaduras autóctonas y la graduación alcohólica adquirida (mínima de 16 % vol) deberá ser, en su totalidad, natural.
Last Update: 2018-03-04
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