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A PARALLEL WORLD

Sunday November 26 2006 / Science & Technology

Keep them in a vault of course.

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Maximilian Büsser

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These days it is not just the price of fine in restaurants that is expensive. Those bottles you have tucked away at home in your cellar or wine cabinet can quickly add up to a fairly substantial sum.

And what do you usually do with valuable items?


Suggested by
Ian Skellern