Sangria is a drink obtained from wine that has been aromatized with the addition of natural citrus-fruit essences in accordance with E.E.C Regulations, 10 June 1991.
Ingredients: 50% red wine, 80 g/l sugar, orange and lemon´s natural flavours.
Analysis: 7 % ABV. Density (20-20) 1,024 SO2 (sulfur dioxide-anhydride) <150 ppm total acidity 70-80 m equivalents volatile acidity 10 m equivalents 80g/l sugars
Organoleptic evaluation: Cherry red in colour with purple and fruity notes. Sweet and a bit bitter taste as typical Spanish sangria, it shows fresh sensations.
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.