In recent years the market for sale and the value of grands crus wines has increased significantly. For example, the names of Bordeaux wine domains (eg, Château Petrus, Château Latour, Château Lafite-Rothschild, Château Mouton Rothschild and Château Margaux) are among the most prized wines in the world.
What if your new technology arises from a known technology, and only differs from the selection of a specific sub-range of values (for example a specific percentage of compounds or a specific temperature)? What are the advantages of patenting such a development?
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