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Aromatised Wine Base Bevarage – Puentesvin, 5L PET Container Copy

Aromatised beverage that has been flavoured with natural wine aromas according to EU Law Council Regulation (EEC) No 1601/91. Ingredients: sugars from wine 78g/l caramel natural aromas. Analysis: 14% ABV. 23% Total ABV. Density (20-20) 1,020 SO2 (sulfur dioxide-anhydride) <150 ppm. Total acidity 60-70m equivalents volatile acidity <16 m.equivalents sucrose 45 g/l other sugars 33g/l. Organoleptic evaluation:  Bright Golden Brown in colour. Typical aroma from Port wines. Winemaking: After a wine selection, stabilization is made by temperature. Once it is clean, the caramel, flavour and sucrose are added. Filtering, sterilizing and bottling are carried out when the analysis is well adjusted. Quality Control: Sequentially made from raw material to final product throughout all processes as well as the type of material used (PET, labels, cartons, tops etc.) and qualitative and quantitative analysis.
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Aromatised Rosso Winebase Beverage

Red Vermouth is an aromatised wine that has been flavoured with herbs according to EU Law Council Regulation (EEC) No 1601/91. Ingredients: 75% minimium wine. Sugar 110 g/l. Aromatic extract. Caramel colouring. Analysis: 14,5% ABV. 21% total ABV. Density (20-20) 1,030 SO2 (sulfur dioxide-anhydride) <150 ppm total acidity 60-70m equivalents volatile acidity <16m equivalents 110g/l sucrose of sugar beets. Organoleptic evaluation:  Bright Golden Brown in color. On the nose, it has a rustic and spicy aroma. On the mouth, sweet and balsamic notes with bitter background. Winemaking: After a wine selection, it is stabilised by temperature. Once it is clean, the caramel, flavour and sucrose are added. Filtering, sterilizing and bottling are carried out when the analysis is well adjusted. Quality Inspection: Sequentially made from raw material to final product throughout all processes as well as the type of material used (PET, labels, cartons, tops etc.) and qualitative and quantitative analysis.
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Sweet iesvin

Moscato is a natural aromatized wine made with moscato grapes in accordance with E.E.C Regulations, 10 June 1991. Ingredients: White wine, 140 g/l sugars, natural aromas from moscato grapes. Analysis: 14 % ABV. 22 % total ABV. Density (20-20) 1,036 SO2 (sulfur dioxide) <150 ppm. Total acidity 60-70 m. equivalents volatile acidity <16 m. equivalents sucrose 90g/l, another sugars 50g/l Organoleptic evaluation: Golden yellow color with delicate moscato flavours and lovely sweet wine notes. A bit bitter taste. Winemaking:  After a wine selection it is stabilised by temperature. Once it is clean, the caramel, flavour and sucrose are added. Filtering, sterilizing and bottling are carried out when the analysis is well adjusted. Quality Control: Sequentially made from raw material to final product throughout all processes as well as the type of material used (PET, labels, cartons, tops etc.) and qualitative and quantitative analysis.
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Aromatised Rosso Winebase Beverage. 2L PET

Red Vermouth is an aromatised wine that has been flavoured with herbs according to EU Law Council Regulation (EEC) No 1601/91. Ingredients: 75% minimium wine. Sugar 110 g/l. Aromatic extract. Caramel colouring. Analysis: 14,5% ABV. 21% total ABV. Density (20-20) 1,030 SO2 (sulfur dioxide-anhydride) <150 ppm total acidity 60-70m equivalents volatile acidity <16m equivalents 110g/l sucrose of sugar beets. Organoleptic evaluation:  Bright Golden Brown in color. On the nose, it has a rustic and spicy aroma. On the mouth, sweet and balsamic notes with bitter background. Winemaking: After a wine selection, it is stabilised by temperature. Once it is clean, the caramel, flavour and sucrose are added. Filtering, sterilizing and bottling are carried out when the analysis is well adjusted. Quality Inspection: Sequentially made from raw material to final product throughout all processes as well as the type of material used (PET, labels, cartons, tops etc.) and qualitative and quantitative analysis.
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Aromatised Wine Base Bevarage – iesvin premium

Company wine Ibarra Esvín comes up with a new special aromatized wine, which will distinctly become leader of the company ́s products. From “lost” barrels in the winery for long years, arises now as a very limited edition becoming a wine that with no doubt will talk about: A Reserve with lots of nuances. Its essence of vegetation and Mediterranean’s aromas comes from a natural maceration based on an ancient herbs and spices` recipe. Tasting notes Sight: Brown mahogany colour with an orange rim showing its aging oak for years. Nose: Emphasizes the maceration with sharp and sleek herbs, slightly balsamic. Aromas are complex with bits of liquorice, spices, pepper, wormwood, clove, toasted, raisins and fruits in alcohol. Mouth: Subtle sweet, not at all cloying, with a light touch of bitterness. Very silky, its flavour is light, smooth and a great lingering finish that invites you for another glassful. Chamomile, bitter orange, laurel, gential, cinnamon. Despite its old age and harmony, its balanced acidity delivers an interesting freshness. It is slightly bitter and persistent with a long and velvety aftertaste.
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Aromatised Wine Base Bevarage – Puentesvin, 5L PET Container

Aromatised beverage that has been flavoured with natural wine aromas according to EU Law Council Regulation (EEC) No 1601/91. Ingredients: sugars from wine 78g/l caramel natural aromas. Analysis: 14% ABV. 23% Total ABV. Density (20-20) 1,020 SO2 (sulfur dioxide-anhydride) <150 ppm. Total acidity 60-70m equivalents volatile acidity <16 m.equivalents sucrose 45 g/l other sugars 33g/l. Organoleptic evaluation:  Bright Golden Brown in colour. Typical aroma from Port wines. Winemaking: After a wine selection, stabilization is made by temperature. Once it is clean, the caramel, flavour and sucrose are added. Filtering, sterilizing and bottling are carried out when the analysis is well adjusted. Quality Control: Sequentially made from raw material to final product throughout all processes as well as the type of material used (PET, labels, cartons, tops etc.) and qualitative and quantitative analysis.
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Aromatised Rosso Winebase Beverage. 5L PET

Red Vermouth is an aromatised wine that has been flavoured with herbs according to EU Law Council Regulation (EEC) No 1601/91. Ingredients: 75% minimium wine. Sugar 110 g/l. Aromatic extract. Caramel colouring. Analysis: 14,5% ABV. 21% total ABV. Density (20-20) 1,030 SO2 (sulfur dioxide-anhydride) <150 ppm total acidity 60-70m equivalents volatile acidity <16m equivalents 110g/l sucrose of sugar beets. Organoleptic evaluation:  Bright Golden Brown in color. On the nose, it has a rustic and spicy aroma. On the mouth, sweet and balsamic notes with bitter background. Winemaking: After a wine selection, it is stabilised by temperature. Once it is clean, the caramel, flavour and sucrose are added. Filtering, sterilizing and bottling are carried out when the analysis is well adjusted. Quality Inspection: Sequentially made from raw material to final product throughout all processes as well as the type of material used (PET, labels, cartons, tops etc.) and qualitative and quantitative analysis.
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Aromatised Rosso Winebase Beverage. 5L Bag in Box

Red Vermouth is an aromatised wine that has been flavoured with herbs according to EU Law Council Regulation (EEC) No 1601/91. Ingredients: 75% minimium wine. Sugar 110 g/l. Aromatic extract. Caramel colouring. Analysis: 14,5% ABV. 21% total ABV. Density (20-20) 1,030 SO2 (sulfur dioxide-anhydride) <150 ppm total acidity 60-70m equivalents volatile acidity <16m equivalents 110g/l sucrose of sugar beets Organoleptic evaluation:  Bright Golden Brown in color. On the nose, it has a rustic and spicy aroma. On the mouth, sweet and balsamic notes with bitter background. Winemaking: After a wine selection, it is stabilised by temperature. Once it is clean, the caramel, flavour and sucrose are added. Filtering, sterilizing and bottling are carried out when the analysis is well adjusted. Quality Inspection: Sequentially made from raw material to final product throughout all processes as well as the type of material used (PET, labels, cartons, tops etc.) and qualitative and quantitative analysis
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Sweet wine, 5L Bag in Box.

Moscato is a natural aromatized wine made with moscato grapes in accordance with E.E.C Regulations, 10 June 1991. Ingredients: White wine, 140 g/l sugars, natural aromas from moscato grapes. Analysis: 14 % ABV. 22 % total ABV. Density (20-20) 1,036 SO2 (sulfur dioxide) <150 ppm. Total acidity 60-70 m. equivalents volatile acidity <16 m. equivalents sucrose 90g/l, another sugars 50g/l Organoleptic evaluation: Golden yellow colour with delicate moscato flavours and lovely sweet wine notes. A bit bitter taste. Winemaking:  After a wine selection it is stabilised by temperature. Once it is clean, the caramel, flavour and sucrose are added. Filtering, sterilizing and bottling are carried out when the analysis is well adjusted. Quality Control: Sequentially made from raw material to final product throughout all processes as well as the type of material used (PET, labels, cartons, tops etc.) and qualitative and quantitative analysis.
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Sweet, 2L PET Container

Moscato is a natural aromatized wine made with moscato grapes in accordance with E.E.C Regulations, 10 June 1991. Ingredients: White wine, 140 g/l sugars, natural aromas from moscato grapes. Analysis: 14 % ABV. 22 % total ABV. Density (20-20) 1,036 SO2 (sulfur dioxide) <150 ppm. Total acidity 60-70 m. equivalents volatile acidity <16 m. equivalents sucrose 90g/l, another sugars 50g/l Organoleptic evaluation: Golden yellow color with delicate moscato flavours and lovely sweet wine notes. A bit bitter taste. Winemaking:  After a wine selection it is stabilised by temperature. Once it is clean, the caramel, flavour and sucrose are added. Filtering, sterilizing and bottling are carried out when the analysis is well adjusted. Quality Control: Sequentially made from raw material to final product throughout all processes as well as the type of material used (PET, labels, cartons, tops etc.) and qualitative and quantitative analysis.
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Sweet, 5L PET Container.

Moscato is a natural aromatized wine made with moscato grapes in accordance with E.E.C Regulations, 10 June 1991. Ingredients: White wine, 140 g/l sugars, natural aromas from moscato grapes. Analysis: 14 % ABV. 22 % Total ABV. Density (20-20) 1,036 SO2 (sulfur dioxide) <150 ppm. Total acidity 60-70 m. equivalents volatile acidity <16 m. equivalents sucrose 90g/l, another sugars 50g/l Organoleptic evaluation: Golden yellow color with delicate moscato flavours and lovely sweet wine notes. A bit bitter taste. Winemaking:  After a wine selection it is stabilised by temperature. Once it is clean, the caramel, flavour and sucrose are added. Filtering, sterilizing and bottling are carried out when the analysis is well adjusted. Quality Control: Sequentially made from raw material to final product throughout all processes as well as the type of material used (PET, labels, cartons, tops etc.) and qualitative and quantitative analysis.
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