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| Product: STRAWBERRIES MARMELADE
Jar: 350 gr
Development
The first step is the receipt of the fruit. Then washed, chopped and weighed to calculate the amount of sugar that will be added, which is 60% of sugar per kilo of fruit. Cook the fruit with half the sugar and when soft add lemon to provide acidity that need and add the remaining sugar. We found the degrees brix (between 45 and 70 degrees).
Continue cooking until the jam is done. Hot filling after washing the boats and close with manual closing with steam injection. Now finally, sterilize... |
| 3.40 |
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| Product: RASPBERRIES AND BLACKBERRIES MARMELADE
Jar: 350 gr.
Development
The first step is the receipt of the fruit. Then washed, chopped and weighed to calculate the amount of sugar that will be added, which is 60% of sugar per kilo of fruit. Cook the fruit with half the sugar and when soft add lemon to provide acidity that need and add the remaining sugar. We found the degrees brix (between 45 and 70 degrees).
Continue cooking until the jam is done. Hot filling after washing the boats and close with manual closing with steam injection. Now fi... |
| 5.30 |
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| ONION MARMALADE |
Date Added: Monday 13 September, 2010
Manufacturer: D.O. SOMONTANO |
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| Product: ONION MARMELADE
Jar: 350 gr
Development
The first step is the receipt of the fruit. Then washed, chopped and weighed to calculate the amount of sugar that will be added, which is 60% of sugar per kilo of fruit. Cook the fruit with half the sugar and when soft add lemon to provide acidity that need and add the remaining sugar. We found the degrees brix (between 45 and 70 degrees).
Continue cooking until the jam is done. Hot filling after washing the boats and close with manual closing with steam injection. Now finally, sterilize water ... |
| 4.10 |
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| Product: APRICOT MARMELADE
Jar: 350 gr
Development
The first step is the receipt of the fruit. Then washed, chopped and weighed to calculate the amount of sugar that will be added, which is 60% of sugar per kilo of fruit. Cook the fruit with half the sugar and when soft add lemon to provide acidity that need and add the remaining sugar. We found the degrees brix (between 45 and 70 degrees).
Continue cooking until the jam is done. Hot filling after washing the boats and close with manual closing with steam injection. Now finally, sterilize water... |
| 3.40 |
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| Product: RED WINE MARMELADE
Jar: 350 gr
Development
The first step is the receipt of the fruit. Then washed, chopped and weighed to calculate the amount of sugar that will be added, which is 60% of sugar per kilo of fruit. Cook the fruit with half the sugar and when soft add lemon to provide acidity that need and add the remaining sugar. We found the degrees brix (between 45 and 70 degrees).
Continue cooking until the jam is done. Hot filling after washing the boats and close with manual closing with steam injection. Now finally, sterilize wat... |
| 4.40 |
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| VIOLET MARMELADE |
Date Added: Monday 13 September, 2010
Manufacturer: D.O. SOMONTANO |
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| Product: VIOLET MARMELADE
Jar: 350 gr.
Development
The first step is the receipt of the fruit. Then washed, chopped and weighed to calculate the amount of sugar that will be added, which is 60% of sugar per kilo of fruit. Cook the fruit with half the sugar and when soft add lemon to provide acidity that need and add the remaining sugar. We found the degrees brix (between 45 and 70 degrees).
Continue cooking until the jam is done. Hot filling after washing the boats and close with manual closing with steam injection. Now finally, sterilize water ... |
| 5.50 |
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| ROSES MARMELADE |
Date Added: Monday 13 September, 2010
Manufacturer: D.O. SOMONTANO |
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| Product: ROSES MARMELADE
Jar: 350 gr.
Development
The first step is the receipt of the fruit. Then washed, chopped and weighed to calculate the amount of sugar that will be added, which is 60% of sugar per kilo of fruit. Cook the fruit with half the sugar and when soft add lemon to provide acidity that need and add the remaining sugar. We found the degrees brix (between 45 and 70 degrees).
Continue cooking until the jam is done. Hot filling after washing the boats and close with manual closing with steam injection. Now finally, sterilize water b... |
| 5.40 |
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| PEPPER MARMELADE |
Date Added: Monday 13 September, 2010
Manufacturer: D.O. SOMONTANO |
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| Product: PEPPER MARMELADE
Jar: 350 gr.
Development
The first step is the receipt of the fruit. Then washed, chopped and weighed to calculate the amount of sugar that will be added, which is 60% of sugar per kilo of fruit. Cook the fruit with half the sugar and when soft add lemon to provide acidity that need and add the remaining sugar. We found the degrees brix (between 45 and 70 degrees).
Continue cooking until the jam is done. Hot filling after washing the boats and close with manual closing with steam injection. Now finally, sterilize water... |
| 4.08 |
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| Product: BITTER ORANGE MARMALADE WITH CHOCOLATE
Jar: 350 gr.
Development:
The first step is the receipt of the fruit. Then washed, chopped and
weighed to calculate the amount of sugar that will be added, which is 60% of
sugar per kilo of fruit. Cook the fruit with half the sugar and when
is soft add lemon to provide acidity that need and
add the remaining sugar. We found the degrees brix (between 45 and 70 degrees).
Continue cooking until the jam is done. After hot-filling
having washed the pots and close with manual closing with steam injecti... |
| 4.50 |
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| FIG MARMELADE |
Date Added: Monday 13 September, 2010
Manufacturer: D.O. SOMONTANO |
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| Product: Fig Marmalade
Jar: 350 gr.
Development:
The first step is the receipt of the fruit. The following
washed, chopped and weighed to calculate the amount of sugar that we will have add, which is 60% of sugar per kilo of fruit. Cook the fruit with half the sugar and when soft add lemon to provide
acidity that need and add the remaining sugar. We found the degrees brix (Between 45 and 70 degrees). Continue cooking until the jam is done. We pack hot after having washed the pots and close with manual closing with steam injection. Now finally, th... |
| 3.50 |
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| 13ē
750 ml
100% Tempranillo
Wine Type: Red wine selection
Region: D.O. Ribera del Duero
Location: Pesquera
Preparation: Manual harvest. Maceration at 15ēC and 25ēC fermentation in stainless steel tanks at controlled temperature. Clarification, filtration and subsequent aging of 16 months in American oak and French
16 months in American and French oak
Sugar Cont. 1.38
Accidez 4.66
Uds. Box: 6
Box Weight: 7.5 kg
Tasting Notes
intense cherry red color medium-high with purple hues. Clean and bright.
Complex aromas of very fin... |
| 8.60 |
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| AVENENCIA OAK |
Date Added: Monday 03 May, 2010
Manufacturer: D.O. RIBERA DEL DUERO |
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| 13ē
750 ML
100% Tempranillo
Red reserve
Region: D.O. Ribera del Duero
Location: Pesquera
Preparation: Manual harvest. Maceration at 15ē C and 25ē C fermentation in stainless steel tanks at controlled temperature. Clarification, filtration and subsequent aging for 12 months in American oak barrels and French.
12 months in American and French oak
Sugar Cont. 1.38
Accidez 4.66
Uds. Box: 6
Box Weight: 7.5 kg
Tasting Notes
Intense red cherry high light. marked with purple hues.
Nose powefull high intensity, well presented wher... |
| 6.50 |
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