this repetitive, i'm patrick timothy is professor of merit of medieval history at the university of armstrong under d. o. i dealt with champagne in my research work, but even more so through my family, i'm from this region and had been interested in it since i was a child to bridge law, he georgia, the region of champ anya was the 1st to obtain a controlled designation of origin certification in the 19 thirty's or tory. you can make sparkling wine from any variety but to be called champagne if it has to come from this soil and boast of the quality of our vines and grapes. a dental ship . i live on the when harvesting the grapes, we pick them by hand and bring them to the wine press la. that's where the champagne production process start. this probably gets from the shop by the sun, the we're standing at a wine for us. my father had built in 1967. it's a traditional line press. the one challenging thing is that you need to have strong men to fill it. we have 4000 kilograms of grapes in it at the moment when i press price, the great then level, as you said, to the zen, we add some yeast, and su

patrick timothy is professor of merit of medieval history at the university of armstrong on, uni. oh, i've dealt with champagne in my research word, but even more so through my family, i'm from this region and had been interested in it since i was a child. rich, louie georgia, the region of shop anja was the 1st to obtain a controlled designation of origin certification in the 19th thirty's or 20. you can make sparkling wine from any variety, but to be called champagne if it has to come from this soil and boast of the quality of our vines and grapes, a dental ship. i live on the when harvesting the grapes, we pick them by hand and bring them to the wine press la. that's where the champagne production process start is probably guess who shall buy the something we're standing at a wine for us. my father had built in 1967. it's a traditional line press. the one challenging thing is that you need to have strong men to fill it. we have 4000 kilograms of grapes in it at the moment, but price the greatest, then let us do said to this, then we add some yeast and sugar. then we let the win

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patrick timothy is professor of merit of medieval history at the university of armstrong under the awful. i dealt with champagne in my research word, but even more so through my family, i mean, i'm from this region and had been interested in it since i was a child to reach louis georgia, the region of champ, anya was the 1st to obtain a controlled designation of origin certification in the 19th, thirty's, or tory. you can make sparkling wine from any variety but to be called champagne. it has to come from this soil and boast of the quality of our vines and grapes it i'd have on the when harvesting the grapes, we pick them by hand and bring them to the wine press la. that's where the champagne production process start. decide. we guess we'll de, shall buy the stuff that we're standing at a wine price my father had built in 1967. it's a traditional line press. the one challenging thing is that you need to have strong men to fill it. we have 4000 kilograms of grapes in it at the moment. right, the great then love a jew said to the, then we add some yeast and sugar. then we let the wine rest

this repetitive, i'm patrick timothy is professor of merit of medieval history at the university of robs a shop on uni. oh, i've dealt with champagne in my research work, but even more so through my family, i mean, i'm from this region and had been interested in it since i was a child to bridge law his georgia, the region of champ anya was the 1st to obtain a controlled designation of origin certification in the 19 thirty's or tory. you can make sparkling wine from any variety attic but to be called champagne if it has to come from this soil and boast of the quality of our vines and grapes. it. i never know when harvesting the grapes, we picked them by hand and bring them to the wine press law. that's where the champagne production process start. does have we guess who shall buy the sun that we're standing at a wine breast. my father had built in 1967. it's a traditional line press. the one challenging thing is that you need to have strong men to fill it. we have 4000 kilograms of grapes in it at the moment on a press. but christ, the great then love a jew said to this, then we add some

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