Sangría Garrafa PET 1,5 l.
content
carafe PET 1,5 l.
composition
red wine 50% minimum wine content natural orange and lemon aromas sugar 70grs/liter citric acid
analytic parameters
acquired alc. degree per metric-volume 7 % vol. Density (20-20) 1,024 SO2 (Sulphur diox. Or sulp. Anhydryde) <150ppm total acidity 70-80 m.equivalents volatile acidity 10 m.equivalents sugars 70g/l
parámetros organolépticos
COLOUR red cheery with violet tones and tints SMELL red wine and citric aroma, typical of Spanish sangria TASTE sweet and acid, giving an ample sensation of freshness
fabrication
After wine selection, this is stabilized by physical treatments. Once cleaned, saccharose, aroma and caramel, are added. As soon as been analytically adjusted and well conjoint, it is filtered, sterilized and bottled.
quiality control
Sequentially realized from raw material to finish product passing though all processing circuit, so as all material used (PET, labels, boxes, taps, etc.consists of both qualitative and quantitative analysis). |
Sangría Bag in Box 3 l.
Composition
red wine 50% minimum wine content natural orange and lemon aromas sugar 80grs/liter citric acid
analytic parameters
acquired alc. degree per metric-volume 7 % vol. Density (20-20) 1,024 SO2 (Sulphur diox. Or sulp. Anhydryde) <150ppm total acidity 70-80 m.equivalents volatile acidity 10 m.equivalents sugars 80g/l
parámetros organolépticos
COLOUR red cheery with violet tones and tints SMELL red wine and citric aroma, typical of Spanish sangria TASTE sweet and acid, giving an ample sensation of freshness
Fabrication
After wine selection, this is stabilized by physical treatments. Once cleaned, saccharose, aroma and caramel, are added. As soon as been analytically adjusted and well conjoint, it is filtered, sterilized and bottled.
quiality control
Sequentially realized from raw material to finish product passing though all processing circuit, so as all material used (PET, labels, boxes, taps, etc.consists of both qualitative and quantitative analysis). |
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Sangría Bag in Box 5 l.
Composition
red wine 50% minimum wine content natural orange and lemon aromas sugar 80grs/liter citric acid
analytic parameters
acquired alc. degree per metric-volume 7 % vol. Density (20-20) 1,024 SO2 (Sulphur diox. Or sulp. Anhydryde) <150ppm total acidity 70-80 m.equivalents volatile acidity 10 m.equivalents sugars 80g/l
parámetros organolépticos
COLOUR red cheery with violet tones and tints SMELL red wine and citric aroma, typical of Spanish sangria TASTE sweet and acid, giving an ample sensation of freshness
Fabrication
After wine selection, this is stabilized by physical treatments. Once cleaned, saccharose, aroma and caramel, are added. As soon as been analytically adjusted and well conjoint, it is filtered, sterilized and bottled.
quiality control
Sequentially realized from raw material to finish product passing though all processing circuit, so as all material used (PET, labels, boxes, taps, etc.consists of both qualitative and quantitative analysis). |
Sparkling Sangría
Content
0,75 cl.
Composition
red wine 50% minimum wine content natural orange and lemon aromas sugar 80grs/liter citric acid
analytic parameters
acquired alc. degree per metric-volume 7 % vol. Density (20-20) 1,024 SO2 (Sulphur diox. Or sulp. Anhydryde) <150ppm total acidity 70-80 m.equivalents volatile acidity 10 m.equivalents sugars 80g/l
parámetros organolépticos
COLOUR red cheery with violet tones and tints SMELL red wine and citric aroma, typical of Spanish sangria TASTE sweet and acid, giving an ample sensation of freshness
Fabrication
After wine selection, this is stabilized by physical treatments. Once cleaned, saccharose, aroma and caramel, are added. As soon as been analytically adjusted and well conjoint, it is filtered, sterilized and bottled.
quiality control
Sequentially realized from raw material to finish product passing though all processing circuit, so as all material used (PET, labels, boxes, taps, etc.consists of both qualitative and quantitative analysis). |
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Sparkling Sangría White
Content
0,75 cl.
Composition
white wine 50% minimum wine content natural orange and lemon aromas sugar 50grs/liter citric acid
analytic parameters
acquired alc. degree per metric-volume 10% vol. Density (20-20) 1,024 SO2 (Sulphur diox. Or sulp. Anhydryde) <150ppm total acidity 70-80 m.equivalents volatile acidity 10 m.equivalents sugars 85g/l
parámetros organolépticos
COLOUR brilliant straw SMELL white wine and citric aroma, typical of Spanish sangria TASTE sweet and acid, giving an ample sensation of freshness
Fabrication
After wine selection, this is stabilized by physical treatments. Once cleaned, saccharose, aroma and caramel, are added. As soon as been analytically adjusted and well conjoint, it is filtered, sterilized and bottled.
quiality control
Sequentially realized from raw material to finish product passing though all processing circuit, so as all material used (PET, labels, boxes, taps, etc.consists of both qualitative and quantitative analysis). |
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