i think we ought to start with the classic varieties and make something of a sparkling natural out of it really push it to the limit of hip no understanding
but wine is made to be exported babes it is all about supply and demand no matter where
the rules dont apply now to us never had here they will drink anything
what about the stuff that is imported here grown somewhere else to other standards there will be a price difference
of course there is a lot of sulphur in the imports how much powder do you want on your plants to get that bug back into the forest? because it really is effecting the quality of your drink
perhaps consider a new approach reevaluate babes
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