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.