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    grave del friuli docThere are many different varietal Italian wines here from a specific grape and a few generic wines. These are made along the banks of the Tagliamento river in the province of Udine. Wines like the Colli Orientali Friulani (see that entry) are also to be found here. The white wines are made from Chardonnay, Pinot Bianco, Riesling Renano, Sauvignon Blanc, Pinot Grigio, Tocai Friulano, Traminer Aromático, and Verduzzo Friulano. The last four of these are usually the better wines. The Spumante versions of these wines are also of excellent quality. The Rosato is fresh, fruity, and unforced (and also available as a Frizzante). The red Italian wine is made from either or both of the two Cabernets, Merlot, Pinot Nero, and Refosco dal Peduncolo Rosso.{jcomments on}



    Isonzo white and rose wineHere too we can talk about exceptional white wines and excellent reds. The wine growing area is on the banks of the Isonzo river close to Gorizia. The vineyards extend as far as the border with Slovenia. The difference in taste between the previous Collio wines and these from Isonzo is not very great and the wines are similar. The area produces a generic Bianco from Tocai Friulano, Malvasia Istriana, Pinot Bianco, and Chardonnay.

    These whites can be dry to slightly sweet but are always remarkably fresh and often are slightly tannic. The other white Italian wines are made using Pinot Bianco, Pinot Grigio, Tocai Friulano, Verduzzo Friulano, Traminer Aromatico, Riesling Renano, Riesling Italico, plus of course Sauvignon Blanc and Chardonnay.


    Wine Pyramid ItalyThis is the final Tuscan denomination and certainly not the worst. Excellent white, rosé, and red wines are made on the island of Elba off the coast of Tuscany. It is surprising to discover here such authentic Italian wines still made with native grapes. The island is perhaps best known as the place to which Napoleon was first exiled. The French and the Tuscans introduced grape vines to the island and these provide an exciting array of different types and tastes. The fresh, light, and elegant Elba Bianco uses 80-100% Trebbiano Toscano (known here as Procanico). Drinking temperature for this Italian wine is 46.4- 50.0°F (8-10°C). The fuller-bodied and more intense Ansonica white made from not less than 85% Ansonica grapes is much more interesting and authentic in style though.


    Montefalcione Italian Map WineThis Italian wine has a richer past than the present-day quality might suggest. According to stories originating in the fourteenth century this was once an excellent wine. On one of his journeys, the bishop Giovanni Defuk sent his page Martino on ahead in search of the best wine with instructions to write ‘Est!’ (here it is) on the door of the inn that served the best wine. When he arrived in Montefialcone, the page was so taken with the local wine that he wrote ‘Est! Est!! Est!!!’ on the door of the inn.


    Vernaccia San Ginignano Palagetto WineThis is another top Italian wine. Superb wines have been made with the Vemaccia grape for centuries in Tuscany and the makers of this Vemaccia wine have not rested on their laurels since being granted DOCG recognition. Constant efforts are made to develop and improve the quality both in the vineyard and with the wine making equipment. San Gimignano is outside the Classico zone for Chianti.

  • Macedonia Wine

    Macedonian WinesThe landscape of the independent state of Macedonia is dominated by mountains, valleys, and wonderful lakes in the south of the country. The climate has influences from the Mediterranean, Central European (continental), and the mountains. The present state of the wine industry in Macedonia is still relatively unknown.

    Many of the sweeter Macedonian wines disappear into the German market to satisfy that country’s demand for ‘liebliche’ wine. Only a few dry red wines are worth the effort to discover at present but this will probably change soon.

  • Madeira is a small, mountainos island in the Atlantinc Ocean. Lying 350 miles from the coast of Morocco, the island is warm and temperate the whole year round, and has fertile, volcanic soil.

     Due to its location, Madeira was once a port of call for sailing ships bound for the Americas. Even today, Nrth America is still an important market. The Madeira vines cling to steep, terraced vineyards in coastal settings at high altitude.

     Since 1993, it has been compulsory for the best Madeiras, labelled sercial, Verdelho, Bual or Malmsey, to be made from a minimum of 85 per cent of the named variety. Those callde seco (dry), meio seco (medium rich) or doce (rich?sweet), are made from the chameleon Tinta Negra Mole grape, which has the knack of imitating the four ‘classic’ varieties.



    Manufacture Madeira fortified wine

     Madeira fortified wine can be made in the same method as port (by stopping fermentation) or, to pruce the sweeter wines, by blending in the same manner applied to sherry. The young wine is then put through a process unique to Madeira, called ‘Estufagem’. In the days of sailing as ballast. During the slow voyage to the indies and back, there wine was gradually warmedup abd then cooled down. The character of the wine would change, developing a softness and toffee-like texture. A heated-tank (‘estufas’) system recreates those conditions, by slowing heating and cooling the wines in a hot store. After Estufagem, the wines mature, before being blended, sometimes in a solera system.

     Portugal’s Madeira is a hidden gem of a wine, capable of ageing fantastically. Even when opened, the sweet styles will not really change, allowing the consumer to enjoy the drik over a period of time, if the bottle lasts that long.

    Portugal’s Madeira is a hidden gem of a wine, capable of ageing fantastically. Even when opened, the sweet styles will not really change, allowing the consumer to enjoy the drik over a period of time, if the bottle lasts that long.


    ► Fortified Wine  ► Sherry Fortified Wine ► Port Fortified Wine   ► Madeira Fortified Wine{jcomments on}

  • Many of the world's vest producers believe that great wine is first created in the vineyard. 

    Indeed, it is difficult to argue with the suggestion that using top-quality ingredients helps when transforming grapes into red wine or good wine. White wine can be made from both white and black grapes. Crushing breaks the skins, after which de-staking takes place. Gentle pressing is favoured and skins are removed. Fermentation traditionally happends in oak barrels, although today, when minimal change is required, most white wines will ferment in stainless steel vats, Maturation in oak barrels can add another dimension and flavour profile to a good wine.

    Red wine must be made from black grapes. This time the juice is fermented on the skins for better colour extraction. The juice, which runs freely after fermentation, is of the highest quality. The remaining pomace, or skins, are further crushed to release any more juice, which is generally used in blending for the best red wine.


  • What it is fortified wine?

    Fortified WineA fortified wine is a kind of wine that has added distilled beverage, generally brandy. A fortified wine can be differentiated from spirits that are made using wine. The spirits in that are produced by distillation method while the fortified wine is just wine that has spirit included to it. Several different kinds of fortified wines have been made till date including Sherry, Commandaria wine, Marsala, Madeira, Port, and aromatized wine Vermouth.

    Fortified wines are wines that are “fortified” with addition of alcohol that is added to during fermentation to base wine, increasing the average alcohol amount to about 17 to 20%. The fortified wines are made in either sweet or dry style (with middle-ground of medium-dry or medium-sweet covered in generally all kinds of fortified wine categories). Among the most common varieties of fortified wines include Marsala, Madeira, Sherry, and Port.


    This wine has been classified AOC since 1974. It is available as white wine, red wine, and rose wine. These are exceptionally rare wines, remnants of the past.

    In addition to sparkling wines, Champagne also produces a number of still wines.



    This is extremely rare and undoubtedly one of the best French roses. The simple Rose des Riceys is drunk young and chilled . When aged in oak the wine can be kept longer (more than 10 years) and is then   served   slightly   less   chilled   (50-53°F/10-12°C).

  • Piemonte Wine LabelPiemonte (Piedmont) ITALY REGION

    The name describes the position of the area: “at the foot of the mountains”, which is the Alps and bounds Italy with France and Switzerland. Countless rivers flow from these mountains to create beautiful valleys in the lower area. The city of Piedmont is Turin (Torino), famous for its large industry. The rest of the area is traditional agricultural. Piemont has great tradition, which has had many successful generations of farmers. The local food is known for its strong herbs and spices. The Italian red wine is very powerful, especially those made with the Nebbiolo grape. Italian wine has been made in Piedmont for a long time, referenced both in Greek and Roman literature. Today Piedmont, with Tuscany, is a temple to the art of Italian wine making.


    The sparkling Asti Spumante is made by a natural second fermentation or in tanks. The colour is clear, ranges from yellow to golden and the nose is reminiscent of Muscat grapes which form the basis of this Italian wine. The taste is fruity, sweet and is a good balance between acidity and sweetness. Women prefer this Italian wine chilled. The drinking temperature should be 6- 8°C (42.8-46.4°F). The bubbles of Moscato d’ Asti, made with Muscat (or Moscato) grapes, is clear straw yellow with an intense bouquet of Muscat grapes. It has an aromatic and sweet taste, and acidity leaves an impression on the palate. A genuine Moscato d' Asti Italian wine is not cheap. The drinking temperature should be 8-10°C (46.4-50°F). 

    Piemonte Map Wine


    This Italian red wine made with Nebbiolo, the name from the Bararesco district of the providence of Cuneo. It’s an exceptional Italian wine and deep red colouring. It’s very aromatic and has a rich flavor. The Italian wine when young can be harsh, but is fine after a few years lying down. Riserva Italian wine needs four years to age. The drinking temperature of Italian wine when young should be 13- 15°C (55.4- 59°F) but 16- 17°C (60.5-62.6°F ) when fully mature.


    Probably is the best known Italian wine from Piedmont. Barolo is also made with Nebbiolo and originates from Cuneo. This top Italian wine is a deep and dark granite red and has a aromatic bouquet, it is alcoholic at a minimum of 13%.

    Barolo, when young has a harshness of its tannin when drinking; leave it for at least five years. You can’t sell ordinary Barolo until at least three years. Riserva Italian wine must be at least five years old. The drinking temperature should be 16-18°C (60.8-64.4°F).

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  • Rias Baixas Spanish wineRías Baixas

    This is certainly the best known but not the only quality DO of Galicia. The white Spanish wine of the Albariño grape is deservedly famous. Galicia has an attractive coastline with large inlets or estuaries here and there known as rías baixas or 'low rivers'. These are slightly reminiscent of the Scandinavian fjords. The rest of the country consists of green valleys in which the coolest and moistest vineyards of Spain are to be found.

    There are three different soil types in Rías Baixas: bedrock of granite covered with alluvium, alluvial deposits, or a bedrock of granite with a covering of sand. The average height at which the vineyards are situated is about 1,476 feet (450 metres) . This Spanish wine is mainly white and made from 90% Albariño grapes. These Albariño grapes are said to be a twin of the Riesling. These are said to have been brought to Santiago de Compostella as gifts by German monks. Some wine is also made with Treixadura and/or Loureira Blanca, and also an extremely rare red produced from Brancellao and Cañio.

  • Romanian Wine in Moldova

    Romania Wine GrapesThis area with is renowned vineyards of Cotnari, Odobesti, Panciu, Nicoresti, Husi, and Dealurile Moldovei, borders the Ukraine (Russian Federation). The soil chiefly consists of a mixture of humus and chalk.

    Many Romanian wines here are made from the native grapes of Feteasca Alba, Feteasca Regala, Feteasca Negra, and Galbena, possibly supplemented with or even supplanted by imported grapes such as Rhine Riesling, Welsch Riesling, Pinot Gris, Traminer, or Sauvignon Blanc.

  • Sherry Fortified WineSherry is the unique fortified wine made in southwest Spain. Like Champagne, its name is protected by law and may only be applied to the wines made in the ‘Sherry Triangle’ around the town of Jerez.  ‘White, chalki’ Albariza soil, ample sunshine and the cool influence of the Atlantic Ocean help to ripen the Palomino grapes whitch produce the base wine for sherry fortified wine. The best sweetening fortified wine will be made from the Pedro Ximénez grape.

     After fortification, the sherry will be stored in casks (butts), until the following year, when classification will take place. All sherry butts are filled just five-sixth full. The delicate fortified wine, fortified to a maimum of 15.5 per cent alcohol, will be classified as finos. 

    There are three major styles of fino: fino fortified wine, manzanilla fortified wine and amontillado fortified wine. The type of fino fortified wine depends on the influence of flor, a yeast unique to Jerez. It’s in the atmosphere and grows on the surface of the wine, affecting its composition and flavour. The very presence of flor produces the characteristic tanghy and ‘yeasty’ nose and flavour of the dry sherries.

     Butts not classified as finos will develop into the richer fortified wine known as olorosos, which are fortified to 18 per cent alcohol, a level too high to be affected by flor. Olorosos mature in direct contact with air and are sometimes sweetened during this process.

     To maintain style and consistency, a system of fractional blending and maturation takes place. Known as the solera system, this allows a younger fortified wine to be added to an older wine after one-third of the older wine has been drawn off for bottling.


    Styles of Sherry fortified wine

    Sherry fortified wine is diverse and therefore not only makes an excellent aperitif wine, but is also extremely versatile with food:

    FINO FORTIFIED WINE: light and dry.

    MANZANILLA FORTIFIED WINE: delicate, dry with a salty tang.

    OLOROSO FORTIFIED WINE: full, smooth with a walnut flavour.

    AMONTILLADO FORTIFIED WINE: dry, smooth, nutty.

    PALO CORTADO FORTIFIED WINE: amontillado, nose, oloroso-like palate.

    PALE CREAM FORTIFIED WINE:crisp, subtle sweetness.

    CREAM FORTIFIED WINE: sweet, dried fruit flavour.

    PEDRO XIMÉNEZ FORTIFIED WINE: rich, sweet, raisin-like flavour.

    ► Fortified Wine  ► Sherry Fortified Wine ► Port Fortified Wine   ► Madeira Fortified Wine {jcomments on}


    This is a small Italian wine area near Messina, in the north east of the island, that makes good red wine from Nerello, Nocera, and where necessary also Calabrese, Gaglioppo, and Sangiovese grapes. Drinking temperature for this Italian wine is 14-16°C (57.2-60.8°F).


    Moscato di Trani Dolce Italian wineThis is one of many Malvasia wines to be found that are made on the main island and smaller Aeolian islands. This Malvasia originates from the island of Le Lipari that lies off the coast near Messina. This golden yellow Italian wine is very aromatic. It can be made in a number of ways but only using fresh Malvasia grapes with some partially dried Passito grapes for Liquoroso types or even pressed with a small quantity of currants.

  • Kraški slovenian wine

    Slovenian WineyardsAncient and famous Kraški Teran wine originates from Karšt. This is made from Refošc grapes which are related to the Italian variety of Refosco and the wine is said according to popular belief to work as a tonic for health because of its high concentration of lactic and amino acids in the wine and the presence of iron. The colour is ruby red with glints of purple and this Slovenian wine is very fruity with hints of redcurrant in both the bouquet and taste. This is a Slovenian wine with a velvet smooth texture that is not excessively alcoholic. Drinking this Slovenian wine at 16°C (60.8°F).

  • Ljutomer Ormoske Gorice Slovenian Wine

    Slovenian wine bottlesThe white Slovenian wines from this area are certainly among the best in Europe. Unfortunately the means are not to hand to make their wines better known. The Slovenian wines from the local cooperative Jeruzalem Ormoz should have a large market potential in Europe. You are unlikely to encounter such fine Pinot Blanc (Beli Pinot) anywhere else than from Ljutomer Ormoske Gorice. The bouquet is redolent of may blossom and other white flowers, perhaps with a hint of broom, and even fruit stone liquor (Slibowitz). The taste is very fresh with elegant and refined acidity, the relationship between alcohol, body, and fruit is perfect, and the price is a gift. Drinking temperature for this Slovenian wine is 10-12°C (50-53.6°F).


    Jura wine regionThe village of Chateau-Chalon dominates this wine region both literally and figuratively. It is 450 metres (1,476 feet) above sea-level, in the centre of the Jura, and gave birth to the king of all Jura wines, the vin jaune (yellowFrench wine), which is exclusively made from Savagnin grapes.

     Vins jaunes may be made throughout the Jura but the best originates from Chateau-Chalon. This French wine is of the utmost highest quality and is not made every year. The preparation for making it in the village is the same as elsewhere for vins jaunes but the level of quality control is far higher.

    Vins jaunes, including those of Chateau-Chalon are put in dumpy 62 cl clavelin bottles, since this is all that remains of a litre of-young wine after maturing for six years and three months in a cask. The clavelins of Chateau-Chalon are the only ones to bear a decorative red seal around their necks for the best French Wine.



    No-one knows precisely why this village got its name (etoile means star in French). It is probably due to the five encircling hills that together form the shape of a star, or the five beautiful castles in the neighbourhood. Perhaps though the name is derived from shells and star fish remains found in the chalky soil of the vineyards. Very high quality and highly regarded white and sparkling wines are made from about 80 hectares in this village for the good French Wine.



    The vineyards surrounding the pleasant small town of Arbois supply the greatest volume of wines from the Jura. That these 800 hectares can produce exceptional quality wines with their own character is shown by the fact that wine from Arbois was the first in France to be permitted to bear an Appellation d'Origin e Contralee.

    The production is chiefly of white and red wine but some Pupillin rose is also made and this is good French Wine.



    French Jura WineA colourful collection of white, red, rose, and sparkling wines are covered by this appellation. It is astounding that so many different quality wines are made from such a small area.

    The wholly Chardonnay white French wine is pale yellow and smells of fresh grapes. After two to three years maturing in casks it develops its characteristic flinty smell. Wines made with Chardonnay and Savagnin have an even more clearly pronounced terroir scent and flavour. Those of just Savagnin are above all very delicate and aromatic for a French Wine.

    The Poulsard rose is elegant and subtle. Roses from this area often have a coral-like colour and are exceptionally juicy and full bodied. The red wine is quite peculiar. Made from Poulsard, it resembles a rose but is actually a true red wine. The scent and flavour are reminiscent of mould and wild fruits of the forest.

    By contrast, that made from Trousseau is warm, full of tannin, rounded, and full-bodied with the nose of red fruit. It is strongly alcoholic and be kept until quite old.



    The Mousseux and Cremant originate mainly from !'Etoile and Vemois. These are available in brut, sec, or demi-sec and in white or rose French Wine. They are made by the traditional method with a second fermentation in the bottle.

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  •    In comparison of the rest of France, the Loire has a cool climate. The area is capable of producing a wide range of wines, from light, dry, and crisp whites, to rosé, mediun-bodied reds, and luscious dessert wines.

      It is also a region where extremely good sparking wines are made. It was not until the mid 1940s that the Loire’s wines began to gain a reputation outside their local markets but since then, the region’s white wines, in particular, have featured on many restaurant wine lists. The Loire is the longest river in France and provides an entry to four main wine areas which lie between the Atlantic and the cebtre of France. Around Nantes, the influence of the sea is evident, while inland, the so-called central vineyards, including Sancerre and Pouilly-Fumé, have a continental climate. Anjou-Saumur and Touraine lie between these two extremes. The vast size of the region means theat there are many different soil types, but chalk and clay are the most prominent for a good white wine.

     Loire Valley WineThe most important grape varieties are Muscadet, Chenin Blanc and Sauvignon Blanc for the best white wines, and Cabernet Franc for red wines, with a little Pinot Noir grown in and aroud Sancerre. Muscadet, is a dry, fresh and crisp white wine, and a seafood wine ‘par excellence’. The term ‘sur lie’, usually assocuated with better-qualty Muscadet, indicates that the wine has spent time maturig on the lees and is bottled directly, to give added concentration and a faint pickle of carbon dioxide. In Anjou-Saumur, mostly dry or medium sweet white wines are produced form the Chenin Blanc grape. As well as having a bearing of the wines, the local chalk soil is evident in the extraordinary buildings typical of the area, where the white stone has a striking effect.

     Many of the sweet wines come from the sheltered area around the river Layon, a tributary of the Loire and are affected by noble rot. They are some of the hidden gems of the wine world and, like many of the white wines made from the Chenin Blanc, can age amazingly well. The best red wines of the Loire are made from the Cabernet Franc grape, in the subdistrict of Touraine. Generally medium-bodied, these delicious and elegant wines are made to drink young, but can also surprise with mid-term cellaring. Chinon, Bourgueil, Saint Nicholas de Bourgueil and Saumur Champigny are four appellations to look out for. Frustratingly, there’s some variation with the quality of wines from Vouvray and Montlouis but the best white wines are magnificent expression of the Chenin Blanc grape.

    Wine Loire Valley Sancerre wine takes its name from the hilltop town of the area. The district’s wines are arguably the word’s most famous appellation connected to the tangy, piquant wines made from the Sauvignon Blanc grape. Across the river Loire and just a few miles away, is Pouilly Sur Loire, home to Pouilly-Fume, where the white wines are produced from Sauvignon. Tending to be a little sterner, they are very good with food. Due to its proximity to the central vineyards are made from the Pinot Noir grape. Look out too, for the wines of Quincy, Reyilly, and Menetou Salon.

      Many of the white wines of the Loire Valley age remarkably well, changing in character from the mineral, flintlike flavours of youth to an almost honey-and-apricot textured complexity. Even 50-60-year-old wines can be in perfect shape.    Read more about Valley of the Loire here...

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  • These are FRENCH wine-growing areas that are geographically part of the Rhone but have their own identities: Clairette de Die, Cremant de Die, Vins du Diois, Coteaux du Tricastin, Cotes du Ventoux and Costieres de Nimes.


    Clairette de Die is an ancient wine that was known by the Romans (Plinus the Elder 77 BC). At that time the wine was called Aigleucos and was made by the local Celts. They dipped the vats in which the wine had just started to ferment into the ice-cold mountain streams. This brought an early end to the fermentation process so that the bubbles were retained. Up to World War II Clairette was only ever intended to be drunk as a young, still fermenting wine, drawn from the barrel. This situation changed radically in 1950 when the Cave Cooperative Clairette de Die was established. The vineyards were extended and the technique of wine-making was enormously improved. With respect for tradition, a new elan was given to this almost lost traditional local drink. Clairette de Die is made from Muscat and Clairette grapes. These French wine is bottled before the fermentation is complete without any other additives. The carbonic acid gas that is produced during the fermentation is therefore trapped in the bottles as naturally-occurring bubbles. This ancient method is officially known under the name 'Methode Dioise Ancestrale'. Thetaste of this traditionally made Clairette de Die is exceptionally fruity (the Muscat grapes) , gentle, and seductive. The low alcoholic content (7%) makes it a sensual aperitif but it can also be served with chicken or rabbit casserole to which a generous amount of this wine has been added.



    The dry (brut) version of this French wine, made exclusively with Clairette grapes and by the Methode Traditionnelle, has been known as Cremant de Die since 1993. The nose is reminiscent of apples and other white and green fruit. When older these are supplemented by suggestions of dried fruit and almonds.


    This small area of appellation is found at the foot of the first outcrops of the Alps. Chatillon Gamay, red or rose, is a fruity and yielding wine with a rich bouquet. Drink these French wines young except for the special cuvee that is aged in oak, which can be kept for a time before drinking. Chatillon Aligote is an elegant, fresh dry white wine with a bouquet of wild herbs. It needs to be drunk when young, for instance as an aperitif. Chiitillon Chardonnay is a fuller, more serious white wine, which improves with a year's maturing in the bottle. In addition to these generic wines there are also various domain wines of superb quality. Be quick off the mark though because the demand exceeds the supply.



    This French wine is little different from Cotes du Rhone. For some obscure reason it is not included within ,the elite Rhone wines. White, rose, and red wines are produced here on the same types of vine, and similar soils.



    The climate is somewhat cooler here than in the Rhone Valley. The wine is therefore less alcoholic than other Rhone wines. Red wine predominates and this is fresh, elegant, and needs to be drunk while still relatively young.



    This appellation has only existed for white, rose, and red wine since 1988. The climate here is also cooler which explains a predominance of white wine.

    Generally speaking these are quite inexpensive but good quality wines which are becoming increasingly popular. It is expected that this area will develop further in the twenty-first century. Keep an eye on these wines. In terms of taste there is little difference with Rhone wines, except perhaps that Luberon is slightly less full-bodied and structured. Finally, a mention for a good VDQS wine: the Cotes du Vivarais.



    Red French wine is mainly made here from the Grenache and Syrah grapes. There is also a local fresh-tasting rose that is particularly pleasing.



    Two communes in the Rhone Valley region make high quality sweet desert wines using Muscat grapes. A full -bodied. strong white wine with enormous aromatic potential is made in a natural manner in Beaumes-de-Venise. This white wine both smells and tastes of the Muscat grape, together with peach, apricots, and occasionally also of freshly-picked wild flowers. Drink this wine well chilled 41-42.8°F (5-8°C).

    By contrast, a fortified red wine is made in Rasteau. Fermentation is stopped by adding pure wine alcohol to the wine juice. The wine produced is very sweet, very fruity, and somewhat resembles Port. Drink slightly below room temperature.

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