Food catalog - ENG

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Cuba Democratic Republic of Congo Senegal

Panama Guinea-Bissau France

ENGIMOV UNIVERSAL, S.A.

Avenida Principal, 2024730-041 AtiãesVila Verde - [email protected] www.engimovuniversal.com

Barboza brand comes from a need to satisfy our clients with products of high quality and with very competitive prices.Arises also from its founder passion, a successful man with wide experience in international trade.This catalogue intends to be a sample of the products that Engimov Universal currently provides in international markets. We daily research the worldwide market in search of new products that satisfy our clients, always allying the best quality at the best price.

LONG GRAIN RICE 31

Rice

Soft drinks

FRUIT JUICE 42

REFRESHING DRINK COKE 43

Drinks with alcohol

RED WINE 44

ROSÉ WINE 45

GREEN WINE 46

WINE PACKING TETRAPAK 1L 47

Frozen meat

TURKEY MALE BREAST 32

WHOLE TURKEY 33

WHOLE CHICKEN 34

CHICKEN WINGS 35

CHICKEN LEG 36

CHICKEN FEET 37

CHICKEN HEARTS 38

GLUTEN FREE TURKEY BREAST 4KG 39

GLUTEN FREE CHICKEN BREAST 3KG 40

PASTA SOPRANO 41

Pasta

Index

WHOLE MILK POWDER 26% MG 4

SKIMMED MILK POWDER 1% MG 5

SEMI-SKIMMED UHT MILK 6

BUTTER 7

PROCESSED CHEESE BAR 8

PRADO’S BLOCK CHEESE 9

CHEDDAR CHEESE BLOCK 10

FLAMENGO CHEESE BLOCK 3KG 11

EMMENTAL CHEESE BLOCK FOODSERVICE 3KG 12

EDAM CHEESE BLOCK 3KG 13

MOZARELLA BLOCK 80/20 2,3KG 14

Dairy products

CANNED BOILED CHICKPEAS 23

PEELED TOMATO 24

CANNED BOILED RED BEANS 25

CORNED BEEF HASH 26

Nested

PALM OIL 15

REFINED SOY OIL 16

REFINED SUNFLOWER OIL 17

MEDITERRANEAN OLIVE OIL 18

VIRGIN OLIVE OIL 19

REFINED VIRGIN OLIVE OIL 20

MARGARINE 60% MG 21

MARGARINE 40% MG 22

Dietary fat

TUNA IN VEGETABLE OIL 27

SARDINES IN VEGETABLE OIL 28

COD STEW 29

SAITHE 30

Fish

WHOLE MILK POWDER 26% MGDescription Dried and powdery product obtained from fresh whole milk dehydration, subjected to a thermal treatment equivalent, at least, to the pas-teurisation and made on liquid state before or during the fabrication process.

ApplicationReplacement of fresh whole milk. Fat and Protein carrier.

IngredientsWhole milk.

Flora total <50.000 ufc/g

Moulds and Yeasts <100 ufc/g

Enterobacterias Absent/0,1g

Enterococci <100 ufc/g

Staphylococcus <100 ufc/g

Salmonella Absent/25g

Listeria Absent/25g

Microbiological

EST % >97%

Fat % >26%

Proteins (Nx6,38) 26±2%

Lactose 39±3%

pH (10% à 20ºC) 6.6-6.8

Moisture <3%

Acidity 12-16 ºD

Cinders 7±1%

Solubility index <0.5ml

Physico-chemical characteristics

Packing Storage and transport Organoleptic characteristics

25gr, 500gr, 1Kg, 10Kg, 25kg There’s no need to have a refrigerated trans-port. Store in a cool and dry place.

Creamy powder products with yellowish-white colour. Milky aroma and flavour.

Density (g/cm3) 0.55±0.1

P. ADMI A-B

lnhibitors Absent

25gr 500gr

1Kg 10Kg

25Kg

Dairy products4

SKIMMED MILK POWDER 1% MGDescription Dried and powdery product obtained from dehydration of natural skimmed milk, subjected to a thermic treatment similar, at least, to the pasteurisation and held in liquid sate before or during the fabrication process.

ApplicationReplacement of fresh skimmed milk.

IngredientsCow milk.

Flora total <50.000 ufc/g

Moulds and Yeasts <100 ufc/g

Enterobacterias < 10 ufc/g



Salmonella Absent/25g

Listeria Absent/25g

Microbiological

EST % >96%

Fat % <1,5%

Proteins (Nx6,38) Min. 34%/ESM

Lactose 53±3%

pH (10% à 20ºC) 6.45-6.8

Moisture <4%

Acidity 14±2 ºD

Cinders 7±1%

Solubility index <0.5ml


Packing Storage and transport Organoleptic characteristics

25gr, 500gr, 1Kg, 10Kg, 25kg There’s no need to have a refrigerated trans-port. Store in a cool and dry place.

Creamy powder products with yellowish-white colour. Milky aroma and flavour.

Density (g/cm3) 0.55±0.1

P. ADMI A-B

lnhibitors Absent

25gr 500gr

1Kg 10Kg

25Kg

Dairy products5

Dairy products6

Odour / Flavour Sui generis, soft and a little sweet

Texture Liquid and homogen

Aspect White or slightly yellow and exempt from strange substances

Organoleptic characteristics

Fat matter (% m/m) 1.50 -1.80

Protein matter (% m/m) min 2.9

Dry residue exempt from fat matter (% m/m) min 8.50

Relative density at 20ºC min 1.031

Acidity Max 17cm3 NaOH N/dm3 milk

Crioscopic index Approx -0.520ºC

Inhibitors research Negative in 0.1 cm3

Packing Storage and transport Durability term

1L Room temperature. After opening, conserve in the fridge andconsume until 3 days after.

8 months after packaging date

SEMI-SKIMMED UHT MILKDescription Semi-skimmed cow milk, homogenised and ultra-pasteurized with normal and homogeny aspect, white colour our slightly yellow with sui generis aroma and flavour.

ApplicationDaily consumed (or almost) by the household, not intended to those with lactose sensitiveness. When heated, frozen or cooked there’s no different danger developments than from when it’s raw. This product is not addressed to infants.

IngredientsCow milk.

Chemical characteristics

Stability and sterility proofs Negative

Bacterial characteristics

Dairy products7

E. Coli Max.10 ufc/g

Moulds Max.50 ufc/g

Yeasts Max.50 ufc/g

Salmonellas Absent at 25g

L. Monocytogenes Max.100 ufc/g

Microbiological characteristics

Odour / Flavour Fresh, pleasant exempt from odd flavours

Colour Yellow more or less intense

Aspect Homogeny and dry, with compact texture


Chlorides Max. 2%

Ashes Max. 1,6%

Cadmium Max. 0,01mg/Kg

Lead Max. 0,2mg/Kg

Nitrates Max. 50mg/Kg

Nitrites Max. 2mg/Kg

Aflatoxin M1 Max. 0,5µg/Kg

Radioactivity Max. 600Bq/Kg

Dioxins and PCB Max. 5,5pg/Kg

Melamine Max. 2,5ppm


10gr, 250gr, 20kg Conserve at temperature below to 6ºC. 210 days (180 days when it is delivered)

BUTTERDescription Sweet cream butter, produced from pasteurised fresh cream, it may contain lactose, but besides lactose it does not contain other allergens, doesn’t contain substances of genetic modified organisms.

ApplicationDaily consumed (or almost) by the household, by children, youngsters, adults and elderly people, adapted to use in sandwiches, toast and in cooking or in pastry. When heated, frozen or cooked there’s no different danger developments than from when it’s raw. This product is not addressed to infants.

IngredientsPasteurised cream.


10gr 250gr

20Kg

Dairy products8

PROCESSED CHEESE BARFunctional characteristics Easy to slice, natural aspect and flavour, uniform processed. After cooling down it maintains an elastic texture.

IngredientsCheese, butter, water, modified starch, whey, milk protein, salt, stabilisers (E331, E415, E407), conservator (E202) and colorant (E160a).

AllergensAllergens list according to the regulation appendix II (EU) n.º 1169/2011 of the European Parliament and the Council related to food information given to the clients.

Radiation

Does not contain gluten or GMO’s. Does not contain vegetable hydrogenated fats

Gluten Cereals and derivatives: NEGATIVE Bark fruit and derivatives: NEGATIVE

This product is not subjected to any ionizing radiation treatment

Est 50% (± 2%)

Fat matter 21% (± 2%)

Protein matter 5% (± 2%)

Salt 2.5% (±0.2%)

pH 5.70 (±0.2)



L. monocytogenes Absent at 25g

Salmonellas pp. Absent at 25g

S. Coagulase + <10 ufc/g

Enterotoxine STF Absent at 25g

E.coli <100 ufc/g

Aspect Homogeneous, smooth

Colour Ivory

Odour Typical cheese

Flavour Soft cheese

Texture Elastic


Conservation and transport

Refrigerated between 3ºC and 8ºC

Use temperatureBefore slice, is necessary to heat the product between 8ºC and 12ºC

Utilisation Direct consumption or boiled

Format Packaged in a protective atmosphere

Weight 300g

Useful life 240 days

Unit Pack unit

Units/Box 40 units

Boxes/pallet 50 boxes

Storage conditions et Consommation

300gr 3kg

Dairy products9

Storage conditions Intended use Durability term

The product should be stored at a temperature from 1°C to 8°C Open 10 minutes before consumption 162 days - 270 days

PRADO’S BLOCK CHEESEDescription Presents a flat surface, has got a slight taste of pasteurized, light yellow colour, may contain irregular eyes in the inside of the block.

Unit net weight: 3,45kg

Allergenic

Contains milk

Aspect Compact

Colour Yellowish

Odour sui generis

Flavour sui generis

Texture Firm

Energy1428 Kj

344 Kcal

Lipids 27g

Saturated fat acid 13g

Carbon hydrates 0,7g

Sugars 0g

Fibre 0g

Proteins 26g

Salt 1,2g

Nutritional parameters (for 100g) Organoleptic characteristics

3,45Kg

10Dairy products

CHEDDAR CHEESE BLOCKDescription Made from pasteurized milk, rich in flavour and nutrients.

IngredientsPasteurized milk, lactic starters, vegetable rennet, colouring E160b


The product should be stored at a temperature from 2°C to 7°C Open 10 minutes before consumption 90 days

Allergenic

Contains milk

Aspect Compact

Colour Orange

Odour sui generis

Flavour sui generis

Texture Soft

Energy1640,7 Kj

389,3 Kcal

Lipids 32,3g

Saturated fat acid 20,6g

Carbon hydrates 1,8g

Sugars 0g

Fibre 0g

Proteins 25,5g

Salt 1,5g


3Kg

11Dairy products

FLAMENGO CHEESE BLOCK 3KGDescription Flamengo Cheese block 3Kg.

IngredientsPasteurized cow milk, salt, lactic starters, microbial rennet.

3Kg


The product should be stored at a temperature from 2°C to 4°C Open 10 minutes before consumption 144 days - 240 days

Allergenic

Contains milk

Aspect Compact

Colour White

Odour sui generis

Flavour sui generis

Texture Firm

Energy1366 Kj

329 Kcal

Lipids 26g


Carbon hydrates <0,5g

Sugars <0,5g

Fibre -

Proteins 23g

Salt 2g


12Dairy products

EMMENTAL CHEESE BLOCK FOODSERVICE 3KGDescription Emmental Cheese, 45% M.G./E.S.

IngredientsPasteurized cow milk, salt, lactic starters, rennet.

3Kg



Allergenic

Contains milk

Aspect Consistent

Colour Yellowish

Odour sui generis

Flavour sui generis

Texture Cuttable

Energy1542 Kj

370 Kcal

Lipids 29g


Carbon hydrates 0g

Sugars 0g

Fibre 0g

Proteins 28g

Salt 1,2g


13Dairy products

EDAM CHEESE BLOCK 3KGDescription Made from pasteurized milk, rich in flavour and nutrients.

IngredientsPasteurized cow milk, salt, lactic starters, microbial rennet.

3Kg



Allergenic

Contains milk

Aspect Compact

Colour Yellow

Odour sui generis

Flavour sui generis

Texture Soft

Energy1306 Kj

314 Kcal

Lipids 23g


Carbon hydrates < 0,5g

Sugars < 0,5g

Fibre 0g

Proteins 26g

Salt 2g


14Dairy products

MOZARELLA BLOCK 80/20 2,3KGDescription Made from pasteurized milk, rich in flavour and nutrients. Unit net weight: 2,3Kg

IngredientsSkimmed milk, vegetal oil, salt, lactic starters and rennet.

2,3Kg

Energy1245 Kj

300 Kcal

Lipids 22g


Carbon hydrates 1g

Sugars 1g

Fibre 0g

Proteins 25g

Salt 1,4g

Nutritional parameters (for 100g)



Allergenic

Contains milk

15Dietary fat

Odour / Flavour Free from foreign rancid

Colour Bright, clear and light yellow attemperature 40ºC


Free Fatty Acid (as Palmitic) Max 0.1%

Moisture & Impurity Max 0.1%

Iodine value (Wij’s) Min 56.5

Slip melting point Max 23ºC

Colour (5 ¼ ‘«Lovibond cellule») Max 3 red

Could Point Max 8ºC


Ship (100Mts)Tanker (20Mts)Flexitank (20Mts)Drum (190Kg)Jerry can (5L, 10L, 20L et 25L) PET bottle (1L et 5L)

As per « Recommended practice for storage and transport of edible oils and fats». Temperature 32ºC to 40ºCIt is essential to store the product in its original packaging and dry condition away from direct sunlight and substances with strong odour.

Packed (2 years under sealed and original packing)

PALM OILDescription Palm oil is liquid fraction obtained from crystallization of palm oil separated by filtration (dry fractionation).

Ingredients100% oil.

PORAM Specifications

The product is not treated by emulsification, mixing or texturing, has no added lecithin, starch, organic colorants, aromatic substanc-es, vitamins, butter, or other fats from milk.

Declaration

Bidon 5L Bidon 10L

Bidon 20L Bidon 25L

PET 1L PET 5L

Dietary fat16

REFINED SOY OILDescription Refined soy oil is produced with the most developed technology, following the standards from GMP (Good Manufacturing Practice) and HACCP (Hazard Analysis and Critical Control Points). The oil is pure, clean, light, and it doesn’t have odour, it is healthful. Free of cholester-ol. It possesses a good oxidative stability, great applicability, smokeless and it does not intrude into the aliments flavour. Available in PET packaging.

Conditions of useThe refined soy oil is perfect to prepare the aliments, for frying, salads and cooking in general. It has a good oxidative stability.

Humidity and volatile Max. 0.10%

Acidity Index (mg KOH/g) Max. 0.15

Smoke point Min. 210ºC

Unsaponifiable matter Max. 1.50%

Peroxide Index (meq/kg) Max. 1.0

Soaps (ppm) Max. 3.0

Impurities (insoluble in oil ether P.E. 30 à 60°C) Max. 0.05%



1L, 3 L, 5L Storage at a dry place, away from heat source and protected from the light.

12 months since fabrication date in appropriate con-ditions of storage. After opening it must be consumed in the maximum period of 30 days.

Sensory characteristics


Aspect à 25ºC Light, free of sediment

Flavour Proper

Odour Proper

Colour Proper

Coliforms at 45°C < 3 NMP/g

Staphylococcus aureus < 102 UFC/g

1L 3L

5L

Dietary fat17

Durability term Storage conditions

18 months after packing date Store away from sunlight and heat

REFINED SUNFLOWER OILDescription Liquid fat at the temperature of 20°C obtained from the seed of Helianthus annus L.


Acidity (mg de KOH/g) ≤ 0,6

Peroxide index (meq 02/kg) ≤ 10

Relative density (x ºC/eau à 20ºC) 0,918 - 0,923 (x=20°C)

Refraction index (NO 40ºC) 1,461 - 1,468 (à 20ºC)

Saponification index (mg KOH/g) 188 - 194

Iodine index (Wijs) 118 - 141

Insaponificable (g/kg) ≤ 15


Aspect at 20ºC Clear and free from suspended particles

Flavour Characteristic of designated product and free from foreign rancid

Odour Characteristic of designated product and free from foreign rancid

Colour Characteristic of designated product (light-yellow)

Fat acids content (%)

Lauric (C12:0) N.D. - 0,1

Myristic (C14:0) N.D. - 0,2

Palmitic (C16:0) 5 ,0 - 7,6

Palmitoleic (C16:1) N.D.- 0,3

Stearic (C18:0) 2,7 - 6,5

Oleic (C18:1) 14,0 - 39,4

Linoleic (C18:2) 48,3 - 74,0

Linolenic (C18:3) N.D. - 0,3

Arachidic (C20:0) 0,1 - 0,5

Gadoleic (C20:1) N.D. - 0,3

Behenic (C22:0) 0,3 - 1,5

Erucic (C22:1) N.D.- 0,3

Lignoceric (C12:0) N.D. – 0,1

N.D. - Undetectable, defined with ≤ 0,05 %

1L 3L

5L

18Dietary fat

MEDITERRANEAN OLIVE OILDescription Liquid fat at 20ºC. It contains a mixing of refined olive oils and virgin olive oils.

Conditions of useIt is used for different cooking experiences, and also as condiment or for frying.

Aspect Liquid fat, clear at 20ºc and free from suspended particles.

Colour Proper of the designed product (light yellow)

Odour Proper of the designed product and free from smells and flavours to rancidity.

Flavour Proper of the designed product and free from smells and flavours to rancidity.


Acidity (mg de KOH/g) ≤ 0,6

Peroxide Index (meq O2/Kg) ≤ 10

Relative Density (xºC/water à 20ºC) 0,910 - 0,925 (x=20ºC)

Index of Refraction (ND 40ºC) 1,461 - 1,471 (à 20ºC)

Index of Saponification (mg KOH/g) 182 - 195

Iodine Value (Wijs) 118 - 141

Unsaponifiable (g/kg) ≤ 15

Fatty Acids (%)

Lauric (C12:0) ≤ 0,1

Myristic (C14:0) ≤ 0,2

Palmitic (C16:0) 5,0 - 13,5

Palmitoleic (C16:1) ≤ 0,3

Margaric (C17:0) ≤ 0,2

Margaroleic (C17:1) ≤ 0,1

Stearic (C18:0) 2,0 - 6,5

Oleic (C18:1) 14,0 - 39,4

Linoleic (C18:2) 48,3 - 74,0


Fatty Acids (%)

Linolenic (C18:3) ≤ 11

Araquic (C20:0) 0,1- 0,6

Gadoleic (C20:1) ≤ 0,5

Behenic (C22:0) ≤ 1,5

Lignoceric (C24:0) ≤ 0,5



500ml, 1L, 3 L, 5L Store it protected from the light and heat. 18 months after the fabrication date.

500ml 1L

3L 5L

19Dietary fat

VIRGIN OLIVE OILDescription Olive oil obtained directly from the Olive fruit from Olea Europea L., only by mechanic processes.

Aspect Oily liquid, clear and without reservoir at 20ºC

Colour Pale yellow, gold, yellow, yellow-brownish, green-ish-yellow or green

Odour Sui generis or characteristic

Flavour Sui generis or fruity, sweet or lightly bitter


Acidity (mg of KOH/g) ≤ 2,0

Peroxides rate (meq O2/Kg) ≤ 2,0

Waxes (mg/kg) ≤ 150

Stigmastadiene mg/kg ≤ 0,05

Difference for ECN42 for HPLC-ECN42 for theoretical calculation ≤ 0,2

Halogenated Solvents (mg/kg) ≤ 0,1

Maximum content amount halogenated Solvents (mg/kg) ≤ 0,2

Monopalmite of 2-glyceril (%)≤ 0,9 if % total palmitic acid ≤ 14%

≤ 1,0 if % total palmitic acid ≤ 14%

Content of Fatty-acids (%)

Myristic (C14:0) ≤ 0,03

Palmitic (C16:0) 7,5 - 20,0

Palmitoleic (C16:1) 0,3 - 3,5

Stearic (C18:0) 0,5 - 5,0

Oleic (C18:1) 55,0 - 83,0

Linoleic (C18:2) 3,50 - 21,0

Linoleic (C18:3) ≤ 1,0

Gadoleic / Eicosenoic (C20:1) ≤ 0,4

Arachidic (C20:0) ≤ 0,6

Behenic (C22:0) ≤ 2,0

Linoceric (C24:0) ≤ 0,2


Transoleic ≤ 0,05

Translinolenic + Translinoleic ≤ 0,05

Ultraviolet Absorbency (%)

K 232 ≤ 2,60

K 270 ≤ 0,25

Delta-K ≤ 0,01

Sterols composition (%)

Cholesterol ≤ 0,5

Brassicasterol ≤ 0,1

Campesterol ≤ 4,0 ou ≤ 4,5

Stigmasterol < Campesterol

Beta-sitosterol ≥ 93,0

Delta-7-Stigmasterol ≤ 0,5 ou ≤0,8

Total Sterols (mg/Kg) ≥ 1000

Erythrodiol + uvaol ≤ 4,5

Some of isomers trans (%)


18 months after packaging date Storage away from the light and the heat

1L

20Dietary fat

REFINED VIRGIN OLIVE OILDescription Liquid fat at 20ºC, composed exclusively by olive oils submitted to a refinement treatment and by olive oils obtained directly from olives.

Aspect Oily liquid, clear and without reservoir at 20ºC

Colour Pale yellow, gold, yellow, yellow-brownish, green-ish-yellow or green

Odour Sui generis or characteristic

Flavour Sui generis or fruity, sweet or lightly bitter.


Acidity (mg of KOH/g) ≤ 1,8

Peroxides rate (meq O2/Kg) ≤ 1

Waxes (mg/kg) ≤ 15

Stigmastadiene (mg/kg) ≤ 350

Difference for ECN42 for HPLC-ECN42 for theoretical calculation -

Halogenated Solvents (mg/kg) ≤ 0,3

Maximum content amount halogenated Solvents (mg/kg) ≤ 0,1

Saturated acids position 2 of triglyceride(%) ≤ 0,2

Content of Fatty-acids (%)

Myristic (C14:0) ≤ 0,03

Palmitic (C16:0) 7,5 - 20,0

Palmitoleic (C16:1) 0,3 - 3,5

Stearic (C18:0) 0,5 - 5,0

Oleic (C18:1) 55,0 - 83,0

Linoleic (C18:2) 3,50 - 21,0

Linoleic (C18:3) ≤ 1,0

Gadoleic /eicosenoic (C20:1) ≤ 0,4

Arachidic (C20:0) ≤ 0,6

Behenic (C22:0) ≤ 0,2

Linoceric (C 24:0) ≤ 0,2


Transoleic ≤ 0,2

Translinolenic + Translinoleic ≤ 0,3

Ultraviolet Absorbency (%)

K 232 -

K 270 ≤ 0,90

Delta-K ≤ 0,15

Sterols composition (%)

Cholesterol ≤ 0,5

Brassicasterol ≤ 0,1

Campesterol ≤ 4,0

Stigmasterol < Campesterol

Beta-sitosterol ≥ 93,0

Delta-7-Stigmasterol ≤ 0,5

Total Sterols (mg/kg) ≥ 1000

Erythrodiol + uvaol ≤ 4,5

Some of isomers trans (%)


18 months after packaging date Storage away from the light and the heat

1L

21Dietary fat

MARGARINE 60% MG

250gr 500gr

Description Margarine 60% fat it’s an emulsion of edible fats and oils. Product adapted for areas with tropical climate.

IngredientsEdible vegetable fats and oils, salt, skimmed milk or whey, Vitamin A.

Intended useTable margarine for domestic use, suitable for frying and cooking.

AditivesEmulsifiers INS 471, INS 476 and INS 322, preservatives INS 211 and INS 202, similar to natural butter aroma, antioxidants INS 385 and BHT INS 321, citric acid INS 330, natural colour INS 160b and INS 100.



250g and 500g rectangular plastic pack The vehicle must be cleaned, free of undesirable odours, pests and/or traces of contaminants; Keep in cool and dry place.

12 months

Coliforms on 45°C (máx) < 3 (MPN/g)

Moulds and Yeasts (máx) 5 x 102 (CFU/g)

Salmonella Negative in 25g


Odour and Flavour Characteristic

Colour Yellowish

Aspect Homogeneous and uniform plastic emulsion


Moisture (%) 36,35 - 37,35

Lipids (%) 59,4 - 60,6

Chlorides (%) 2,88 - 3,12

Vitamin A 1,500-1,575 I.U./100g

Foreign matter Absent of foreign matter which may compromise food safety or suitability

Labbeling Gluten-free

22Dietary fat

250gr 500gr

MARGARINE 40% MGDescription Margarine 40% fat.

IngredientsWater, edible vegetable fats and oils, salt, skimmed milk or whey, Vitamin A.

Intended useTable margarine, suitable for cooking and unsuitable for frying.

AditivesEmulsifiers mono and di-glycerides of fatty acids (INS 471), Polyglycerol Esters of Interesterified Ricinocleic Acid (INS 476), preservative sodium benzoate (INS 211), flavor, antioxidants EDTA (INS 385) and BHT (INS 321), natural colour (INS 100), citric acid (INS 330).



250g and 500g rectangular plastic pack The vehicle must be cleaned, free of undesirable odours, pests and/or traces of contaminants; Keep in cool and dry place.

6 months

Coliforms on 45°C (máx) < 3 (MPN/g)

Moulds and Yeasts (máx) 5 x 102 (CFU/g)

Salmonella Negative in 25g


Odour / Flavour Characteristic

Colour Yellowish

Aspect Homogeneous and uniform plastic emulsion


Moisture (%) 56,4 - 57,7

Lipids (%) 39,6 - 40,4

Chlorides (%) 2,9 - 3,1

Vitamin A 1,500-1,575 I.U./100g

Foreign matter Absent of foreign matter which may compromise food safety or suitability

Labbeling Gluten-free

23Nested

CANNED BOILED CHICKPEASDescription Canned chickpeas obtained from the variety grown from the kind Cicer arietinum. The ingredients are subjected to a strict selection and to a careful fabrication process, where we get a quality final product. Sterilised product.

Conditions of useReady for consumption. Allow the liquid to totally drain and wash the product in running water. Store on the fridge once opened in a non-metallic container. Product incorporated in different cooking preparations. It can be served without previous heating. The product can be consumed by the general population.

IngredientsChickpeas, water and salt.

Technological assistantPotassium metabisulphite (only on the vegetable hydration).

Stability Stable *

Sterility Sterile **


Colour Typical

Odour Typical

Flavour Typical

Aspect Typical

Texture Typical

pH 5,5 - 6,5

Tin <50 mg/kg*

Sulphites (S02) <10 mg/kg**

External visual examination Flawless

Physico-chemical characteristics and Quality

Classification GMO’s Storage and transport Durability term Radiations

This product isn’t or even includes GMOs.

Keep it in a dry place at room tempera-ture.

5 years after the fabrication date under normal conditions (see can cover).

This product hasn’t been subject-ed to a radiation process during its fabrication.

Air leakage examination No leakage

Clear space 0,038-0,191

% entrapment of body hook >70 %

% of overlapping >45 %

Aggregation Index >75 %

* NP 4404-1:2002** NP 2309-2:1988

* Regulation UE nº 1881/2006 ** Regulation UE nº 1129/2011

400gr 800gr

Nested24

Flavour Pleasant and proper of a product correctly changed exempt from strange flavour, namely burned or caramelized

Colour Red

Texture Uniform and proper of whole fruits

Consistance Propoer



400gr, 800gr Conservation Temperature: Fresh ambiance Relative Humidity during conservation: dry ambiance Conservation conditions after opening: It must be consumed immediately. If that’s not possible, the product must be conserved in the fridge on a crockery or glass container and be consumed the most possible quick.

48 months.

PEELED TOMATODescription This product is a foodstuff composed by tomato plant fruit from Licopersicum esculentum miller, with absolute yellow exclusion, chemi-cal peeled by a mechanic process, with added tomato juice, packaged in hermetically sealed container, subjected to a thermic treatment, intended to prevent future deterioration.

ApplicationIt can be used in hot or cold salads, baked dishes and soups.

IngredientsTomato, tomato juice, salt and acidity regulator (citric acid), hardener (calcium chloride).

The product has no ingredients with GMO subjected to label.

400gr 800gr

Nested25

CANNED BOILED RED BEANSDescription Canned red beans obtained from the variety grown from the kind Phaseolus vulgaris. The ingredients are subjected to a strict selection and to a careful fabrication process, where we get a quality final product. Sterilised product.

Conditions of useReady for consumption. Allow the liquid to totally drain and wash the product in running water. Store on the fridge once opened in a non-metallic container. Product incorporated in different cooking preparations. It can be served without previous heating. The product can be consumed by the general population.

IngredientsRed beans, water and salt.

Stability Stable *

Sterility Sterile **


Colour Typical

Odour Typical

Flavour Typical

Aspect Typical

Texture Typical

pH 5,5 - 6,5

Tin <50 mg/kg*

External visual examination Flawless

Air leakage examination No leakage

Physico-chemical characteristics and Quality

Classification GMO’s Storage and transport Durability term Radiations

This product isn’t or even includes GMOs.

Keep it in a dry place at room tempera-ture.

5 years after the fabrication date under normal conditions (see can cover).

This product hasn’t been subject-ed to a radiation process during its fabrication.

Clear space 0,038-0,191

% entrapment of body hook >70 %

% of overlapping >45 %

Aggregation Index >75 %

* NP 4404-1:2002** NP 2309-2:1988

* Regulation UE nº 1881/2006

Labelling

Every packaging is labelled with the information required by the law in force. (Regulation UE nº 1169/2011).400gr 800gr

Nested26

Flavour Corned Beef, Onion, Potato

Colour Pinkish-white


Minimum drained weight N/A

Maximum viscosity N/A

Extraneous material None of sanitary significance

Fat 11.3% ± 2.26%

Salt 1.81% ± 0.36%

pH N/A

Common food allergens None


800gr Temperature ambient 12 months

CORNED BEEF HASHDescription A uniform blend of mild seasoned corned beef hash and diced potatoes.

IngredientsCooked corned Beef (Cooked Beef, salt, sugar, sodium Nitrite), water, potatoes and Rehydrated potatoes, Dehydrated Onions, Salt, sugar, Natural Flavour, Sodium Nitrite, Sodium Bisulphite.

Commercially Sterile. Meets USDA-FSIS-MPI incubation test as set forth in Meat Inspections Regulation 318.309 and/or Poultry Inspection Regulation 381.309.

Microbiological information


800gr

Fish27

TUNA IN VEGETABLE OIL


Aluminium with easy opening.Net weight: 110gr Gross weight: 126gr Drained weight: 72gr Dimensions: 105x61x28 mm

The product should be stored at room temperature, protected from moisture, dirtiness and other agents that could change the packaging. Product ready for consumption. It must be consumed right after opening.

4 years.

The flavour, the colour and the odour must be proper from the specie. Strange colours, flavours and odours like rancidification aren’t admitted.


pH 6,5 max.

Histamine <100ppm

Mercury <1ppm

Cadmium <0.1ppm

Lead <0.3ppm

Other contaminants according to Reg. 1881/2006 and subsequent amendments


Description Tuna in vegetable oil.

IngredientsTuna (katsuwonus pelamis) (65%), sunflower oil (34%), salt.

Canning commercially sterile and microbiologically stable.


120gr 170gr

200gr 400gr

800gr

Fish28

SARDINES IN VEGETABLE OIL


Aluminium with easy opening.Net weight: 120gr Gross weight: 136gr Drained weight: 84gr Dimensions: 105x61x28 mm

The product should be stored at room temperature, protected from moisture, dirtiness and other agents that could change the packaging. Product ready for consumption. It must be consumed right after opening.

4 years.

Concerning the sardine’s presentation, they should appear without head and gutted, without caudal fins. The texture should be normal and the colour must be light or pinkish. The spine should be slight pronounced and easy to separate. The odour and he flavour must be proper from the specie, mixed with the coverage and the used ingredients. The coverage and the used ingredients presentation should have the proper colour and consistence of the used midst.


pH 6,5 max.

Histamine <100ppm

Mercury <0.5ppm

Cadmium <0.1ppm

Lead <0.3ppm

Other contaminants according to Reg. 1881/2066 and changings.


Description Sardines in vegetable oil.

IngredientsSardines (Sardine Pilchard) (70%), vegetable oil (sunflower) (29%), salt..

Canning commercially sterile and microbiologically stable.


125gr 155gr

375gr 425gr

Fish29


Kg Storage temperature: 0ºC - 7ºCTransport temperature: 0ºC - 7ºC

18 months

COD STEWDescription Gadus morhua, salted and dry.

Catch at the Northeast Atlantic Ocean, Norwegian Sea, Spitzberg, Bear Island, Barents Sea, FAO 27.

Drift nets, trawls, gillnet and other similar types, hooks and hooks devices.


ABVT ≤ 50mg/100g

Triméthylamine ≤ 10mg/100g

Humidity < 47,0%

Salt content ≥ 16 g/100g

Mercury content ≤ 0,5mg/kg

Lead content ≤ 0,3mg/kg

Cadmium content ≤ 0,05mg/kg


Texture / Flavour / Odour Firm / Sui generis / Characteristic

Colour Straw-coloured

Aspect Without stains of cod liver oil, without evident blood clots, without visible parasites


Total Micro-organism at 30ºC < 10,5 UFC7g

Escherfchio coli < 101UFC/g

Clostridium sulphite-reducing Spores

Negative in 1g Negative in 0.1g

Stophylococcus aureus ≤ 102 UFC/g

Halófilas ≤ 105 UFC/g

Salmonella spp Negative in 25g

Net weight 1Kg

Ingredients Codfish and salt

Strangesubstances Absent

Physical characteristics

30Fish

SAITHEThe Fish Saithe is a codfish alike that lives from the surface of the sea until depths of 300 meters. It is a fish that groups in shoals being able to gath-er in large numbers where there is plenty of food. It feeds on smaller fish, as herrings and sprats.

The Saithe reaches sexual maturity in the age of 5 to 6 years old and spawns between January and May in the coast of Lofoten and in the south of the North Sea. The youngsters’ travel passively heading north with coastal streams and the smaller saithe appears in the South and West of Norway during spring, and in the Finnmark coast even in August. The Saithe makes a long migration departing from the areas in which they feed and grow, and reaching to the spawning fields.

Capture and fishing equipementsThe Saithe is one of our most important commercial fisheries. It is fished in waters close to the coast and, in perfect conditions, usually at west of Cape North. The purse seine fishing occurs in a significant way in the fjords along the coast of Finnmark. Besides that, the North Sea and the coast and in the north of Vest-Finnmark are particularly good areas. The Saithe is fished with bottom trawls, Danish purse seine, purse seine, nets or hand lines.

Packing

Kg

Nutricional informations (for 100g)

Energy (Kj/Kcal) 382 Kj / 91 Kcal

Protein 20,5 g

Fat 0,9 g

of which saturated fat 0.1 g

Mono unsaturated fat 0,1 g

Polyunsaturated fat 0,35 g

of wich Omega 3 (n-3) 0,02 g

Omega 6 (n-6) 0,32 g

Cholesterol 60 mg

Carbohydrates 0 g

Vitamins

Thiamine 0,05 mg

Riboflavin 0,1 mg

Niacin 5,4 mg

B6 0,1 mg

Folate 12 µg

B12 1 µg

A 6 µg

D 0,8 µg

E 0,4 µg

Minérales

Calcium 29 mg

Phosphorus 170 mg

Iron 0,2 mg

Magnesium 14 mg

Potassium 440 mg

Zinc 0,3 mg

Selenium 20 µg

31Rice

LONG GRAIN RICEIngredientsLong grain rice


Moisture 12.9 % max

Total ash 6.9 % max

Ash insoluble in HCL 0.2 % max

Curd Fiber 10 % max

Live & dead insects Absent

Pesticide residues Not detected

Aflatoxins (B1, B2 + G1, G2) Not detected



1Kg, 5Kg, 10Kg, 20Kg Keep it in a dry place at room temperature.

Physical characteristics

Appearance Sound and clean, long rice

Fungal Infestation Absent

lmpurities & foreign matter 0,2 % max.

Visible mold Absent

Broken 20%

Average length 6.29 mm

Lead 0.1

Cadmium 0.3

Copper 1.0

Inorganic Arsen 0.5

Total Arsenic 0.8

Métaux Lourds (mg/kg)

Total plate count 2000/g.

Coliforms 10/g.

E.Coli Negative in 1g.

Salmonella Negative in 25g.

1Kg 5Kg

10Kg 20Kg

TURKEY MALE BREASTDescription Turkey male piece belonging to the anatomical part of the minor and major pectoral muscle, skinless and boneless, obtained in hygienic conditions and being frozen afterwards.

Colour Specific

Odour Specific

Salmonella Thyphimurium Absent /25gr n=5 c=0

Salmonella Enteritidis Absent /25gr n=5 c=0

Salmonella SPP Absent /25gr

Non foreign matter or exudate.

Physico-chemical characteristics et Microbiologiques

Packing Storage and transport Labelling

Package: plastic bagPacking: carton

Temperature below -18 ºCEuropallet 80x120 cmApprox. Weight / Packaging: 20kg

Product name; Production date/lot; Best before date, with day, month and year; Net weight; Conservation Conditions; Green point; Plant number; Company name; Company address

Energy (KJ/Kcal) 461.35 / 109.28

Fat (g) 1.53

Proteins (g) 23.57

Average nutritional values by 100g of product

Frozen meat32

10Kg

WHOLE TURKEYDescription Turkey (poultry whose external extremity is flexible, not ossified) is a product resulting from the slaughter and subsequent evisceration of the turkey. This product can be sold with or without innards. This poultry is a female if its weight is between the 5 and 7kg and male if the weight goes between 8 and 15kg.

Microorganisms count at 30ºC ≤1x107 /g

Enterobacteria count ≤1x105 /g

Coliforms count ≤1x104 /g

E.Coli count ≤1x104 /g

Staphylococcus coagulase positive count ≤1x102 /g

Clostridium sulfito-reductors count ----

Research of Spores Clostridium sulfito-reductors Absent at 0.01g

Research of salmonella Absent at 25g

Listerie Monocytogenes count ≤1x102 /g

Research of campylobacter ----

Moulds and yeasts count ----

Clostridium perfringens count ----


Energy (KJ/Kcal) 1034 / 249

Fat (g) 19.6

of wich: Saturated (g) 10.7

Carbohydrates (g) <1

of wich: Sugars (g) < 0.5

Proteins (g) 18.9

Salt (g) 0.1


Aspect Proper

Colour Proper

Odour Proper

Flavour Proper


Frozen meat33

WHOLE CHICKENDescription Chicken (poultry whose external extremity is flexible, not ossified) is a product resulting from the slaughter and subsequent evisceration of the chicken.

Microorganisms count at 30ºC ≤1x107 /g

Enterobacteria count ≤1x105 /g

Coliforms count ≤1x104 /g

E.Coli count ≤1x104 /g

Staphylococcus coagulase positive count ≤1x102 /g

Clostridium sulfito-reductors count ----

Research of Spores Clostridium sulfito-reductors Absent at 0.01g

Research of salmonella Absent at 25g

Listerie Monocytogenes count ≤1x102 /g


Moulds and yeasts count ----

Clostridium perfringens count ----



Fat (g) 8.24

of wich: Saturated (g) 3.0

Carbohydrates (g) 0.4

of wich: Sugars (g) < 0.1

Proteins (g) 20.0

Salt (g) 0.2


Aspect Proper

Colour Proper

Odour Proper

Flavour Proper


Frozen meat34

Frozen meat3535

CHICKEN WINGSDescription The Chicken Wing (the humerus, the radio, the ulna and the carpal bones, the cut is made at the scapula-humerus articulation level) is a product that results from the chicken cutting.

Entero-organisms Score at 30ºC ≤1x107 /g

Enterobacteriaceae Score ≤1x105 /g

Coliform Score ≤1x104 /g

E.coli Score ≤1x104 /g

Staphylococcus Coagulase-positive Score ≤1x102 /g

Clostridium sulfite-reducing Score ----

Research of Spores Clostridium sulfite-reducing Negative at 0.01g

Research for Salmonella Negative at 25g

Listeria Monocytogenes Score ≤1x102 /g


Moulds and Yeasts Score ----

Clostridium perfringens Score ----


Energetic value (Kj/Kcal) 1034 / 249

Lipids (g) 20.30

Which are: Saturated (g) 8.2


Which are: Sugars (g) 0.5

Proteins (g) 16.65

Salt (g) 0.2


10Kg

Frozen meat36

CHICKEN LEGDescription The leg (the femur, the tibia and the fibula with surrounding muscle, the cut is made to the level of the iliofemoral and tibiae peronic tarso-metatarsal joints) of chicken is a resulting product of chicken cutting. This chicken part may be commercialized under the name “leg with back” if the leg is attached to a portion of the back of which weight does not exceed 25% of the pieces weight.


Lipids (g) 7.6

of wich: saturated (g) 2.5

Carbon Hydrates (g) 0.1

of wich: sugars (g) < 0.1

Proteins (g) 18.6

Salt (g) 0.2

Average nutritional values for 100g of product

10Kg

Frozen meat37

CHICKEN FEETDescription The peeled chicken feet are a product resultant of the chicken cutting, obtained through the splitting of the leg in the shank (ankle joint) level and subsequently blanched, peeled and selected.

Micro-organisms score at 30°C ≤1x107 /g



E. Coli Score ≤1x104 /g


Clostridium sulphite-reducing Score ----

Research of Spores Clostridium sulphite-reducing Negative in 0.01g

Research for Salmonella Negative in 25g


Research of Campylobacter ----


Clostridium perfingens Score ----


10Kg

CHICKEN HEARTS

Frozen meat38

Description The chicken hearts are a product resulting from the evisceration of the chicken on the slaughter process through the liver separation, and it can be sell in or out a pericardial sac.

Micro-organisms score at 30°C ≤1x107 /g



E. Coli Score ≤1x104 /g


Clostridium sulfite-reducing Score ----

Research of Spores Clostridium sulfite-reducing Negative in 0.01g

Research for Salmonella Negative in 25g


Research of Campylobacter ----


Clostridium perfingens Score ----


Energetic value (KJ/Kcal) 747 / 180

Lipids (g) 14.1

Of which: saturated (g) 6.21


Of which: sugar (g) 0.5

Proteins (g) 13.27

Salt (g) 0.2


10Kg

Frozen meat39

Allergenic Packing

Contains milk Unit net weight: 4,2Kg

GLUTEN FREE TURKEY BREAST 4KGDescription It is sausage meat made solely with the meat of turkey breast.

IngredientsTurkey breast, water, potato starch, lactose, dextrose, milk proteins, stabilizers (E450, E407, E410, E415, E420), antioxidants (E316, E331), meat flavour, preservative (E250)


Lipids 2 g

of wich: Saturated fat acid 0 g

Carbon hydrates 4.5 g

of wich: Sugars 0 g

Fibre -

Proteins 13 g

Salt -


Aspect Compact

Colour Pinkish

Odour sui generis

Flavour sui generis

Texture Firm


4Kg

Intended use Storage and transport Durability term

Open 10 minutes before consumption The product should be stored at a temperature from 0°C to 7ºC 90 days

GLUTEN FREE CHICKEN BREAST 3KGFrozen meat

40

Allergenic

Contains milk

Description The chicken ham is known by consumers as: high source of protein, low fat level, low cholesterol level and rich in iron, vitamin B3 and vita-min B6.


Lipids 3.4 g

of wich: Saturated fat acid 1.04 g

Carbon hydrates 3 g

of wich: Sugars 0.81 g

Fibre -

Proteins 13 g

Salt 2.5 g


Aspect Consistent

Colour Light pink

Odour sui generis

Flavour sui generis

Texture Soft


Intended use Storage and transport Durability term

Open 10 minutes before consumption The product should be stored at a temperature from 0°C to 7°C 90 days

3Kg

Pasta41

PASTA SOPRANODescription Original italian technology.

IngredientsCorn flour, water and saffron of the Indies.


400g and 5Kg Preserve in original and closed packing on a dried and aired place, far from heat and also of the direct solar exposure.

24 months


Lipids 1.4 g

of wich: Saturated 0.6 g

Carbohydrates 74 g

of wich: Sugars 2.4 g

Proteins 11 g

Salt < 0.01 g


Aspect Consistant

Colour White rose

Odour sui generis

Flavour sui generis

Texture Soft


Allergenic

This product contains Gluten which can involve allergic reactions.

Soft drinks42

Total Aerobes Mesophylls < 200 ufc/ml

Moulds and yeasts < 10 ufc/1ml

Coliforms (ufc/g / mL) Absent/100 ml

Others Germs absence potentially pathogenic or its toxins.


Odour Proper to Orange

Colour Orange

Aspect Liquid


pH 2,6 - 3,5

ºBx(20ºC) 0.85 ± 0,3

Density (g/cm3) (20ºC) 1.00152

Acidity (g/100 mn Ac. Phosphorique) 0,25 ± 0,05

Carbonation gC02/L 6 ± 0.65

Packing Storage and transport Average life

Packaging PET, bottom petaloïde and mouth PCO. Polyethylene Plastic cover Paper label with acrylic varnish.

Storage in the closed original packaging, in a dry place, at room temperature, away from heat sourc-es and protected from the sunlight. Once opened it must be kept on the fridge and consumed in 3 days. Refrigerate before opening.

The consumption ideal time under the referred storage conditions will be of 12 months.We recommend that the product must be checked before consumption.

FRUIT JUICEDescription Aromatized refreshing drink with flavour orange, lemon and strawberry. It contains sugars and sweeteners.

IngredientsCarbonate water, glucose and fructose syrup, concentrated orange juice, acidulate: E-330, sweeteners: E-954, E-952, E-950 and E-951, aromas, conservator: E-202, stabilisers: E-414 et E-445, antioxidant: E-300 and colorants: e-160a and E-160e. Contains aspartame, one source of phenylalanine.


Allergens Gluten GMO’s

We assure that this product has or not the following recognized ingredients as allergens by the directive 2000/13/CE and its sub-sequent amendments related to labelling, presentations and publicity of food products.

This product has no gluten, no wheat flour, no oat, no barley and no rye, and it is toxicologically innocuous.

This product has no GMO’s, and it is not composed by GMO’s. It has not genetically modified organisms (for example: corn, soya, rice...) and fulfil the Europe-an regulations.

Sweetened (if it has one or more authorised sweeteners) Yes

With sugar and sweetener if it has one or more added sugars and one or moreauthorised sweeteners. Yes

It has a source of phenylalanine (if the product has aspartame) Yes

An excessive consumption can produce laxative effects (si>10% polyols) No

Irradiated product No

Aditional information

0,5L 1,5L

Soft drinks43

REFRESHING DRINK COKE

Total of Mesophilic Aerobic < 200 ufc/ml

Moulds and yeasts < 10 ufc/1ml

Coliformes (ufc/g / mL) Absent/100 ml

Others Potential toxic pathogenic germs absence


Odour Coke characteristic

Colour Dark

Aspect Liquid


pH 2,6 - 3,5

ºBx (20ºC) 0.85 ± 0,3

Density (g/cm3) (20ºC) 1.00134

Acidity (g/100 mn Ac. Phosphorique) 0,06 ± 0,02

Carbonatation gC02/litre 7 ± 0.65


PET packaging, petaloïde bottom and PCO opening. Close with plastic cover in polyethylene. Paper label with acrylic lacquer.

Preserve the product on the closed original packag-ing, in a dry place, at ambiance temperature (máx. 25°C), away from heat sources and avoiding the directly sun light.

The consumption limit posted on the storage condi-tions is of 12 months. We recommend that after the consumption limit, you must verify the state of the product before the consumption.

Description Flavoured refreshing drink. It has sugars and sweeteners.

IngredientsCarbonated water, glucose and fructose syrup, colouring: Caramel (ó E-150d), Acidulant: E-338, Flavours (Including caffeine), Sweeteners: E-952, E-950, E-954 and E-951 and Preservative: E-211. It has a source of Phenylalanine. It has caffeine.


Allergenic Gluten GMO’s

This product doesn’t have gluten, wheat flour, oat, barley and rye and it is toxicologically innocuous.

It doesn’t have, it isn’t made or even proceeded by genetically Modified Organisms (for instance: corn, soya, rice...) and comply the European regulations.

0,5L 1,5L

44Drinks with alcohol

RED WINETasting notes Red wine made from a selection of Classical Douro grapes, reveals notes of jammy red fruit and spices. Round texture in the mouth, with elegant tannis. Full-bodied, with long and distinct aftertaste.

WinemakingFermentation in stainless steel vats with temperature control (27ºC-28ºC). Post fermentation maceration and malolactic fermentation.

Food suggestionsIdeal with red meat, roasts and cheese. Serving temperature: 16ºC-18ºC in proper glasses.

Alcohol (v/v) 11%

Volatile Acidity 0,36g/L

Total Acidity 5.5g/L

pH 3.37

Residual Sugar approx. 0,2g/L

Analytical parameters

750ml

45Drinks with alcohol

ROSÉ WINETasting notes Reveals an attractive pink colour, with clean fresh and fruity aroma. Light, elegant, medium sweet wine, with some crispiness enhancing the floral and fruity notes of the grapes.

WinemakingAfter achieving the ideal ripeness, the grapes are destemmed and softly crushed before pressing. Made exclusively with must resulting from the very first soft pressing. This high quality juice, is then protected from oxidation and racked when the clarity is the desired for fer-mentation. The fermentation takes place in stainless steel vats, at low temperature (between 14ºC and 16ºC) for about 15-20 days.

Food suggestionsA wine for all occasions. Goes well with several dishes, especially with starters, pâtés, seafood, white meat or sushi.

Alcohol (v/v) 10%



pH 3.33



750ml

GREEN WINETasting notes Cristal clear wine with light citrus yellow hue. The bouquet reveals intense fresh floral and citrus notes confirmed in a well-balanced mouth fell, with refreshing acidity and mineral, resulting in an attractive and elegant wine, with a pleasant and persistent finish.

WinemakingAfter achieving the ideal ripeness, the grapes are destemmed and softly crushed before pressing. Made exclusively with must resulting from the very first soft pressing. This high quality juice, is then protected from oxidation and racked when the clarity is the desired for fer-mentation. The fermentation takes place in stainless steel vats, at low temperature (between 13ºC and 14ºC) for about 20-25 days

Food suggestionsA wine for all occasions. Goes well with several dishes, especially with starters, pâtés, seafood, cold meats and white meat.

Alcohol (v/v) 9,5%



pH 3.30



750ml

Drinks with alcohol46

WINE PACKING TETRAPAK 1LRed wineTasting notes Red wine made from a selection of Classical Douro grapes, reveals notes of jammy red fruit and spices. Round texture in the mouth, with elegant tannis. Full-bodied, with long and distinct aftertaste.

WinemakingFermentation in stainless steel vats with temperature control (27ºC-28ºC). Post fermentation maceration and malolactic fermen-tation.

Food suggestionsIdeal with red meat, roasts and cheese. Serving temperature: 16ºC-18ºC in proper glasses.

Alcohol (v/v) 11%



pH 3.37


Red Wine: Analytical parameters

Red wine White wine

White wineTasting notes Cristal clear wine with light citrus yellow hue. The bouquet reveals intense fresh floral and citrus notes confirmed in a well-balanced mouth fell, with refreshing acidity and mineral, resulting in an at-tractive and elegant wine, with a pleasant and persistent finish.

WinemakingAfter achieving the ideal ripeness, the grapes are destemmed and softly crushed before pressing. Made exclusively with must result-ing from the very first soft pressing. This high quality juice, is then protected from oxidation and racked when the clarity is the desired for fermentation. The fermentation takes place in stainless steel vats, at low temperature (between 13ºC and 14ºC) for about 20-25 days.

Food suggestionsA wine for all occasions. Goes well with several dishes, especially with starters, pâtés, seafood, cold meats and white meat..

Alcohol (v/v) 11%



pH 3.30


White wine: Analytical parameters

Drinks with alcohol47

Food catalog - ENG

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