Holiday 2025
BEST’S GREAT WESTERN WINES FROM AUSTRALIA: A family company with very old vines
The Australian state of Victoria is at the bottom of the continent, south of Sydney and the nation’s Capital Region of Canberra. Going westward from Melbourne lies the Grampians, an area famous for Australia’s Gold Rush. This area also became famous for its wines. Best’s, a family owned vineyard, is one of the historical producers in the area with vineyards to match. Owned by the Thomson family since 1920, Best’s also has the delight in owning some of the oldest vines in the world, still producing fruit.
The “Nursery Block” is a remarkable assortment of varieties known and some unknown from which Best’s continually plant their vineyards. One, Pinot Meunier, is considered the oldest block of its kind in the world. Originally called Miller’s Burgundy in Australia, it is a Pinot with the distinctive character of having its leaf underside, with a white bloom, which gives it its Meunier name. It looks like it was dusted with flour as most things are in a bread bakery. Meunier means “miller” in French. There are very few table wines made from Meunier, but it is a champion in Champagne. It is often called one of the three varieties that go into Champagne when in reality there are 8 varieties-- most of which belong to the Pinot family. As table wine, it’s rare and unique.
Best’s Old Vine Pinot Meunier 2023 12% $120.00 750ml (#7300)
Best’s Great Western Old Vine Shiraz 2021 Bin O is one of the iconic Australian Shiraz wines. The Bin Aught, as it is called is a wonderful Shiraz of venerable age vines that can stand with all of the shiraz of similar age in Australia. It has the Bin number “Aught” or “O” and another Shiraz has Bin 1 as its name. This wine is one of the iconic red wines of Australia with great balance and elegance for which the Grampians and Best’s are famous.
Best’s Great Western Old Vine Shiraz 2021, Bin O, 13.5% $74.29 750 ml (#7301)
Best’s Great Western Riesling Foudre Ferment 2024 is one of the Australian anomalies that in an area famous for warm climate varieties like Shiraz, Riesling does very well. In fact, some of the best wines of Australia are these Rieslings. Here the Riesling has been fermented in 2,500 liter wood casks, much like is still done in some estates in Germany. Best’s Great Western Riesling 2024, Foudre Ferment, 11.5% $42.99 (#7302)
All of these Best’s wines are sealed with a screw cap to avoid any cork problems. I have visited Best’s at least three times and the reception is splendid under the Thomson family. If you want to see an historical, working winery with old vines, I would recommend visiting Best’s in the Grampians. It is an historical location, making delicious wines and owned and run by the owning family, now for more than 100 years.
Note:The un-linked items in the newsletter are not available for purchase on our website. If you are interested in any of those items, please phone or email us your request. 916-736-3800 or 800-509-Food cortibros@sbcglobal.net
CHATEAU MUKHRANI SHAVKAPITO 2020
Chateau Mukhrani is a re-rehabilitated 19th century palace, just outside of Georgia’s capital city of Tiblisi. It was created in 1876 by Prince Ivane Mukhranbatoni, a member of a collateral family of the Georgian royal family, the Bagrationi. Having spent time in France before the Phylloxera period, the notion of Chateau Mukhrani was to make “European style” wines. Resuscitated in 2002, with the first new vintages from 2007, Mukhrani is a major player in the Kartli area., the middle section of Georgia It is also the largest grower of an autochthonous variety called Shavkapito which make a delicious red wine. This variety might even have usefulness in California since it likes dry climate, has loose bunches and small berries. (California, take note!)
I was charmed by Chateau Mukhrani’s Shavkapito, tasting it at a Georgian wine presentation at UCDavis. Just tasting the wine, I was impressed. It was vibrantly fruity, like a Cru Beaujolais of some importance. It could be multifaceted in California, but the Georgian version is simply delicious. I think this is a grape varietal that would do very well here, making good colored, scented, and nicely flavored red wine that has a lot of personality.
Here is your chance to taste an original Georgian variety made in European fashion with none of the influences from qvevri. There are a lot of varieties in the world that would be useful in these times. In my opinion, this is one of them.
CHATEAU MUKHRANI SHAVKAPITO 2020, 13%, $38.99 750ml (#7303) $210.00cs/6 (#7303C)
Note:The un-linked items in the newsletter are not available for purchase on our website. If you are interested in any of those items, please phone or email us your request. 916-736-3800 or 800-509-Food cortibros@sbcglobal.net
PANETTONE –LOISON–BARDI–COCCHI
PANETTONE is the Italian Christmas bread recognized all over the world as the symbol of this holiday. There is so much done about panettone, that there is a movement to have it all year round. This might be a mistake, since it has a long cultural basis, where panettone means Christmas. This year as for the past several years, Corti Brothers has three different producers whose panettone we think is superb and have become our go to brands. Once again we have the production from Dario Loison, and the Vermouth di Torino flavored one from COCCHI, whose Vermouth di Torino is the flavoring. The last is the oldest producer we have offered, BARDI, who we have had for almost thirty years. There are also the VENEZIANA and then the FILONE from LOISON, to round out the choices.
BLACKHABANA , Dark chocolate filling with real Cuban rum 750g $38.99 (#7304)
REGAL CIOCCOLATO, with chocolate , boxed, kilo $37.99 (#7305)
MARRON GLACÈ, with marron glacè pieces and cream, kilo, $37.99 (#7306)
AMARENA, large black cherries, boxed, kilo, $36.99 (#7307)
MANDARINO di CIACULLI, with raisins and late mandarin from Sicily, boxed, kilo, $36.99 (#7308)
LIMONE, with raisins, candied lemon peel and lemon cream, boxed, kilo, $37.99 (#7309)
FICO di CALABRIA, with raisins and Calabrian white Dotato figs, boxed, kilo, $38.99 (#7310)
NOËL,with raisins, candied pear, cinnamon, clove and star anise, boxed, kilo, $38.99 (#7311)
AGRUMATO, Five citrus fruits, including Chinotto, boxed, kilo, $38.99 (#7312)
PERA e CIOCCOLATO, with candied pears and chocolate, gold wrapped, 750g $32.99 (#7313)
CAFFÉ, coffee flavored, wrapped, kilo, $32.99 (#7314)
ARANCIO e CIOCCOLATO, candied orange and chocolate, wrapped, kilo $34.99 (#7315)
CLASSICO, with raisins, orange and citron peel, wrapped, kilo, $34.99 (#7316)
CREMA, with vanilla cream, wrapped, kilo, $34.99 (#7317)
PANETTONCINO boxed, 100g, the smallest made, $9.99 (#7320)
MAGNUMS (Classico A.D. 1476) with raisins, candied orange and citron peel, Manara vanilla.
VENEZIANA, The panettone-like bread typical of Venice, made all year round.
VENEZIANA AMARENE e CANELLA, Cherries and cinnamon, wrapped, 600g $27.99 (#7324)
VENEZIANA CIOCCOLATO e SPEZIE, Chocolate and spices, wrapped, 600g $27.99 (#7325)
VENEZIANA ALBICOCCA e SPEZIE, Candied apricots and spices, wrapped 600g $27.99 (#7326)
VENEZIANA ALL’ALPIANE, with Vignalta passito wine, Our Exclusive, kilo,$29.99 (#7327)
FILONE: A LOAF SHAPED BREAD FOR TOASTING, Loison’s specialty since 1938.
FILONE FRUTTA, raisins and orange peel 500g, boxed, $17.99 (#7328)
FILONE CIOCCOLATO, with dark chocolate, 500g, boxed, $17.99 (#7329)
FILONE PERA e SPEZIE, candied pears and spices, 500g, boxed, $17.99 (#7330)
FILONE LIMONE, Amalfi lemons, Piemonte hazelnut icing, 500g, boxed, $17.99 (#7331)
FILONE MANDARINO, Ciaculli mandarin, raisins, Piemonte hazelnut icing, 500g boxed,$17.99 (#7332)
FILONE ARANCIO e CIOCCOLATO, Chocolate and candied orange peel, 500g, boxed,$17.99 (#7333)
COCCHI
COCCHI PANETTONE AL VERMOUTH di TORINO, kilo, wrapped $38.99 (#7334).
BARDI
BARDI PANETTONE ALTO, Traditional tall shape, kilo, boxed, $26.99 (#7335)
BARDI PANETTONE BASSO, low shape, wrapped kilo, $31.99 (#7336)
BARDI PANETTONE TALL tall shape, Senza Canditi, only raisins, wrapped, kilo, $32.99 (#7337)
BARDI PANDORO, Tall New Year’s cake, boxed, kilo, $26.99 (#7338)
CAROLINA GOLD AND CHARLESTON GOLD RICE
This rice, Carolina Gold, is the first American cultivated rice. It appears that a distressed merchant ship put in 1685 at Charleston, South Carolina. To pay for repairs, the merchant gave a quantity of seed rice from Madagascar in payment. It was planted and for more than 200 years, South Carolina was the premier rice growing state. In early 1900, with competition, rice production ended in the Low County.
At times, Corti Brothers has offered this rice, called Carolina Gold, but until recently it was sporadic in availability.. Carolina Gold is Oryza glaberrima rice, that is, an African species of medium to short grain, not often seen, as opposed to what we mostly grow in California which is short grain rice, the Japonica species. Carolina Gold takes its name from the ripe ears of grain which have a brilliant gold color. The milled rice is brilliantly white in color. It has a very smooth texture and mouth feel and a light, inviting scent when cooked. Rice is not looked upon as having a well defined scent or flavor when cooked, but it does have these characteristics. Since rice is not a usual item on the American table, I think, we just look upon it as “that white stuff.” Carolina Gold will probably change your mind on the subject.
Now, enter Charleston Gold. This is a new rice, based on Carolina Gold, but with an aroma. Aromatic rices, like Basmati or Jasmine, have this aroma from a compound called 2-acetyl-1-pyrroline. In some countries, this kind of rice is not well looked upon. Once when I was serving some steamed Basmati rice to a Hong Kong friend at dinner, he refused to eat it saying “It smells like what we recognize as moldy rice in HK.”
Charleston Gold Rice is a new cultivar, work on which started in 1998 was released in 2011. Rice is subject to many changes, where the original rice is improved for production, flavor, its stalk shortness and disease resistance. Even the Italian cultivars Arborio and Carnaroli are modern rice, having been released in 1949 and 1950 respectively. So they are not all that old. What did the Italians use before these cultivars: Originario or Vialone, then Vialone Nano. Could also have been a cultivar now extinct. So much for history!
However, Charleston Gold is now on the scene and is the aromatic version of Carolina Gold. If you like rice in whatever shape or form, these two will show you what the original rice in the US was like and then became. There is one problem. When this rice is sold out, or has a poor crop due to weather, there is no more of it. So getting it now is a word to the wise. The producers recommend storing the unused rice in the freezer to maintain quality.
CAROLINA GOLD RICE (#7339) 2 lb cloth sack $14.99
CHARLESTON GOLD RICE (#7340), 2 lb cloth sack $14.99
CARLOTTO PINOT NERO 2023, I Filari di Mazzon. Our Exclusive Bottling.
This is a Pinot Noir from the best area for this grape in Italy. From the south west facing slope at Ora/Egna, in the Italian Alto Adige region, comes this Pinot from a noted producer, Ferruccio Carlotto and his daughter Michela. The Carlottos have been farming this site since 1941 when Michela Carlotto’s grandfather started working as a sharecropper in Mazzon They have only recently started bottling their wine. Their corks are branded: Prodotto ed imbottigliato dal vignaiolo (Produced and bottled by the viticulturalist.) The Carlotto production in Pinot is about 30,000 bottles a year. They also produce Schiava and Lagrein.
The name of their Pinot Noir is called “Filari di Mazzon” or “vine rows in Mazzon.” They farm just under 5 hectares of vine rows in this appellation. As early as 1976, in Luigi Veronelli’s Catalogo Bolaffi, Guide to Italy’s Best Wines, the Pinot Noir of Mazzon was considered top. In the UCDavis Library Special Collections, is Professor Maynard Amerine’s label collection-- an undated label of Pinot Noir from Mazzon has his statement on its back saying: “Tastes like Pinot.”
In Fall of 2024, my assistant Rick Mindermann and I were taken to meet Michela Carlotto by my old friend, Peter Dipoli, who has written a book about Pinot Noir in Alto Adige and is a producer of other wines. Peter is also one of the first Italians to select and import California wines into Italy.
The Carlotto cellar was spic and span. The wines were from the previous vintage, 2023, in various sized containers; I fell in love with the last we tasted which was a Burgundian pièce of 228 liters capacity, and asked if it could be bottled separately for Corti Brothers. Michela said she would see when she made the blend of her wine and in January of this year said she could sell the bottling of this barrel. I immediately accepted, and the wine was bottled in early April of 2025 and has arrived. Through the good offices of Kermit Lynch Company, the importer for the Carlotto wines, we shipped the wine now, just after bottling, to get here without a lot of further stress on the wine. There will be a release of the other bottling of the Carlotto 2023 Pinot later through Kermit Lynch.
We had both bottles and magnums made. The bottles are in 12 pack cases and the magnums in 3 pack boxes There are 132 bottles and 78 magnums coming from this pièce. The estate label states that this wine is “Exclusive to Corti Brothers.”
The wine’s color is a lovely medium full red, very pretty. It has the typical cooked beet scent with floral overlays, plum notes with dark berries, and an exquisite flavor. Even now, just having been bottled and shipped, it is a flavorful Pinot that will repay your attention. To echo Amerine’s comments: “It tastes like Pinot.”
CARLOTTO PINOT NERO 2023, I Filari di Mazzon $42.99 750ml (#7341) $464.00 cs/12 (#7341C)
$85.49 mag. (#7342) $256.00 cs/3 (#7342C)
Note:The un-linked items in the newsletter are not available for purchase on our website. If you are interested in any of those items, please phone or email us your request. 916-736-3800 or 800-509-Food cortibros@sbcglobal.net
VIGNALTA ALPIANE MUSCAT PASSITO 2020: One of the Ten Best Muscats of the World
In July of 2025, Vignalta’s Alpiane, a passito wine made from Orange Muscat, was once again given the award of one of the world’s ten best Muscat wines. The name of this wine is Alpiane and is also used in the production of a Veneziana, made by Loison, where the raisins for the Veneziana are plumped up by soaking in Alpiane. We have this production, limited to about 200 cakes both in the Fall and Spring.
Alpiane is made from a particular Muscat variety called Orange Muscat. This means that the variety has the scent of orange blossoms and is considered one of top varieties in the Colli Euganei, just outside of Venice. Since it is a passito wine, made from grapes picked when ripe and then left to wither on trays until mid January of the year following the harvest, it is slow to ferment and high in residual sugar, but low-ish in alcohol. Passito wines are an Italian specialty and are a holdover from early days where grapes had to be high in sugar in order to produce long lived wines that remained sweet.
Orange Muscat or Fior d’Arancio is really a specialty of the Colli Euganei and here you have a medal winner in a world wide competition. On July 10, 2025, 106 wines were tasted from 12 countries in Burgundy, France. Thirty five medals between gold and silver were awarded. Both dry and sweet wines are tasted in their respective classes. Only 10 wines were named in the top Best Wine class.
Light amber in color, viscous and with balanced sweetness and acidity, with a lovely fragrancy, Alpiane is a delicious wine for sipping with its Veneziana or any other flavorful dessert. The Italians also call them “meditation wines,” drunk for their own reason. Once you get to know this wine type, you rarely forget it. It is not fortified, but naturally sweet. Total quantity bottled: 4133--375ml bottles.
VIGNALTA ALPIANE 2020 PASSITO docg, 10% $44.99 375ml (#7343) $485.00 cs/12 (#7343C)
Note:The un-linked items in the newsletter are not available for purchase on our website. If you are interested in any of those items, please phone or email us your request. 916-736-3800 or 800-509-Food cortibros@sbcglobal.net
CAPITAL VINTAGE MARMALADE Thick or Rough Cut
Corti Brothers has made its Capital Vintage Marmalade since 1980. In fact, the very first one was made from Seville Oranges grown on the capital grounds. The gardeners had to pick the fruit. Later we found that a lot of the orange trees planted in Sacramento were Seville oranges and we began to use those.
The recipe is an amalgam of the three recipes in Mrs. Beeton’s Book of Household Management from 1861. Capital Vintage Marmalade is made to be aged. For two seasons now, we have been out of stock and in 2025 we made another batch. Since it is not quite “vintage” in terms of aging, I decided to offer it, so that you can see the effect of aging. This year’s production is just slightly different from many of the previous ones, since the fruit peel is slightly thicker cut. In marmalade this is called “rough” cut. It does not change the flavor much, just texture.
This 2025 production also seems to be slightly different in bitter orange intensity. The fruit was slightly smaller than what it is normally and not so bitter when tasted. It may have to do with the growing year.
But Capital Vintage Marmalade is back. It is a lovely thing and we have had customers send us notes saying: “I don’t know how I could ever get through breakfast without your marmalade.” Enough said!
CORTI BROTHERS CAPITAL VINTAGE MARMALADE 10 oz jar, $12.99 (#7344)
CANDELE LUNGHE Pasta from Rustichella and Pierina’s Tuccu recipe
CANDELE means “candles” in Italian. This is a very long 19 inch pasta, tube shaped, like a candle. It is a typical Genovese pasta used at Christmas and also in Neapolitan cooking. Rustichella, a noted Italian pasta maker, produced these candele, but they are rarely offered in the U.S. Corti Brothers now offers them for your delectation either to be served in the classic “Christmas in Genova” style or with the sauce called “La Genovese” in Naples. The traditional Genovese style is in broth, beloved by Italians as a first course.
If you like tubular pasta like “ziti,” then candele should be on your list. To prepare them in the Genovese fashion, first make a good, rich, chicken broth. This is essential. In Genova, candele are called “Natalin” since they are used at Christmas, but can be used any time. So beginning with chicken broth, heat the broth to boiling and then add the candele to the broth and cook until tender. You need to have a fairly large pot of broth. Once the candele are cooking, take some plain Italian sausage, (I like Molinari boiling sausages) and remove the casing and make small balls, the size of large marbles, with the sausage meat. Add them to the boiling broth and pasta. You could also add some Savoy cabbage leaves, large stem removed and cut into smallish pieces. About three leaves would be enough. Add these to the broth and pasta. When the candele are tender, everything should be ready. Ladle, pasta, cabbage and sausage balls into large soup plates. Sprinkle with grated cheese. Your first course for Christmas dinner or lunch. The dish is called “Natalin in tu broddu” in Genovese.
The use of the sausage ball is very traditional, since they represent “Palanche” or coins in the Genovese dialect.
In Naples, there is a sauce called “La Genovese.” There is nothing like it in Italian cuisine, although Genovese tuccu is similar. Even the name is controversial. Some say that Genovese cooks in the port area made a sauce like what became La Genovese. But here is my theory: In the 1400s, when Naples was ruled by the Aragonese (yes, the Spaniards) one of the viceroys of Naples was a Genoese nobleman from the Adorno family, Giacomo Adorno. He would have brought his own cooks to Naples. The easiest way for a fashion to take hold is to have it used by the ruling class. But this is my theory.
The classic sauce in Genova, (U Tuccu), is a vegetable based one, with or without a piece of meat in it. It is now found wherever Genoese are found! On our website you will find a recipe for it, called Pierina’s Tuccu, my grandmother’s recipe, which was redone by my late sister Illa.
La Genovese used in Naples is merely a more complicated and richer recipe using meat and onions to create it. There are any number of recipes for it on the web. A very good one is that shown on Italia Squisita. It is with two Neapolitans: Antonio Sorrentino and a housewife cook, Carmela Abbate. It’s with English subtitles. It just takes time.
But, my grandmother’s recipe also takes time and is essentially like La Genovese, showing that there is similarity. Except, the Neapolitans had to make it richer and slightly different. It is also a recipe which doesn’t use a lot of tomatoes in it, showing that in Italy tomatoes were really not eaten until several centuries later than when first introduced. The Genoese word for tomato is still similar to its original: “Tumata” from the original xitomatl in Nahuatl. In Italian, tomato is “pomodoro,” golden apple, which gives an idea as to its color. The first recipe in an Italian cookbook, using tomatoes dates from Lo Scalco Moderno of Antonio Latini, published in Naples in 1694. There are two sauces called “salsa alla spagnola” which read just like what today’s Mexican salsa is like. But I digress...
The two recipes for Tuccu and La Genovese are similar. Tuccu can be made without meat and is delicious--or with a piece of beef or pork, which then would be used as the second course when pasta, the first course, was dressed with the sauce. La Genovese from Naples is merely lily gilding on the tuccu sauce. If meat is needed, why use just one when beef, pork, and veal could be used together. The notion in La Genovese is that an equal weight of thinly sliced yellow onion will be added to the meat, left to cook slowly and melt, forming the sauce. In the Genoese tuccu, dried porcini, re-hydrated in warm water and finely chopped, take the place of meat. However, using a piece of meat shouldn’t stop you from using dry porcini as well!
(My grandmother’s friend in San Francisco, Caterina Ferrando, a brilliant cook, once made my family a dish similar to La Genovese, using a piece of veal and instead of lots of onions, added two bunches of roughly cut celery. This was cooked covered , in the oven, and when the celery was soft, it was put though the finest face of a food mill and then served as the sauce for the cooked meat.)
So, if you want to try either recipe, Candele by Rustichella will do very nicely. In fact, you can also break them in half if you don’t like the aspect of the whole candele. But either way, here is something to keep you in the kitchen for some delicious dishes which are easy to prepare, with mindless cooking. It just takes some time, but definitely worth it.
500gr pkg. $10.99 (#7345) $118.00 cs/12 (#7345C)
TWO BOOKS: ONE, VERY LARGE; THE OTHER NOT. BOTH VERY IMPORTANT.
The very large book is on Van Winkle Bourbon: The Bespoke Barrels. This is a magnum opus in both senses of the word: size and documentation. It was written by Gil L. Schwartz, a Las Vegas based wine and spirits expert who has gone through with Julian Van Winkle III, to document and photograph all the labels extant of all the whiskies bottled for private customers from the Van Winkle stocks and others. Corti Brothers is involved in this since the Van Winkle bottlings under either our label or and which we have sold, make up a central part of this work. For a person who appreciates history and its documentation, this is a very impressive work. It is a Limited Edition. The binding is leather, enclosed in a clothbound slipcase. It is 12 inches by 15.21 inches in size, 320 pages printed on acid free, archival quality, 200gsm Japanese Art Paper, with end papers depicting probably all of the enclosed bottling labels. It is a remarkable work itself with a likewise hefty price of $789.00 plus tax and shipping.
However, if you are a Bourbon fancier, this really is “a piece of work.” You will probably find out more about Bourbon than you could imagine. The stories themselves are worth the price. Nothing like it has ever been attempted before. But it does exemplify what makes history of a singular product.
VAN WINKLE BOURBON: THE BESPOKE BARRELS, 13 lbs., $798.00 plus tax and shipping (#7346)
This second work is a normal quarto size work, written by an old friend, Daniele Cernilli, an Italian wine writer with many years of expertise. The title of the work is: On the Trail of the Black Rooster; being a centennial production of the history of the Chianti Classico Consortium, written for the group’s centenary--1924-2024.
Again, it is a worthy work especially if you want to know the beginnings and further history of the use of the Black Rooster symbol (Gallo Nero.) The translation is very well done, reflecting the authors lovely Italian.
(We do have a few copies of the Italian edition for anyone who wants to practice their language skills.)
The author’s account of the legend and history of the first wine consortium in Italy again is fascinating in its scope. The creation, social effects, blow-ups with growers, historical (and hysterical) episodes of the 100 years of the consortium’s existence, are all documented. Co-written with Paolo De Cristofaro, it describes the history of the territory showing the entrepreneurial spirit which then led to the creation of other consortia in Italy. This was the first. This work also won in Italy, in 2025, the Bruno Lunelli Prize for a wine book.
This work is 256 pages, published in May, 2024, printed by Giunti Ed.. If you want to read about the ups and downs--coming and goings--of the Tuscans in Chianti Classico, it is all right here.
ON THE TRAIL OF THE BLACK ROOSTER $26.99 plus tax/shipping (#7347)
To our customers:
Our best wishes for happy and pleasant holidays in this period of great upheaval.
Darrell Corti and Corti Brothers
TERMS OF SALE: This list supersedes all others. All taxable items, such as wine, beer, spirits, books will be taxed at the rate of 8.75%. All California State required bottles and cans will incur the California Redemption Value (CRV) charge for recycling, per bottle, at 05¢ for under 24 oz and 10¢ for 24 oz and over. This is for all sales since we sell in California. Foodstuffs are not taxable. Shipping will be charged at prevailing rates. PLEASE NOTE: In extreme weather, either hot or cold, please give us a shipping address where your order may be properly received and stored. Corti Brothers cannot be responsible for items left without protection. Please order early for best selection. Transit times increase during the holiday season. Our UPS shipments maintain a $100 insurance level per order. We are not responsible for any damage cost above the insured amount.
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