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Why is there a trocken (dry) version of Lothar Kettern's Piesporter Riesling made by Dirk Niepoort with Philipp Kettern when there is an excellent feinherb (off-dry) Riesling?
Why is there a trocken (dry) version of Lothar Kettern's Piesporter Riesling made by Dirk Niepoort with Philipp Kettern when there is an excellent feinherb (off-dry) Riesling?