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Food & Beverage Suppliers and Manufacturers

Agrilandia Soc Agr. Arl

The Cabernet Franc and Cabernet Sauvignon grapes were picked by hand and were subjected to pre-fermentation cold maceration, to favor the extraction of varietal aromas, colour and the subtler and sweeter tannins.
After racking off the wine was decanted into steel vats and cement tanks for about 10 months. This was followed by further bottle aging of about 12 months.
The wine has a ruby red, intense and bright colour. The nose has a powerful bouquet with intense aromas of dried flowers, red berries, blackberries, maraschino cherries and blueberries. Subtle notes of grass and mountain hay, blended with sweet spices and leather.
The wine is full, rich and flavourful. The tannins are elegant and enveloping and it has a long finish on the nose and palate.
Food pairings: ideal for pasta fish with red sauces, pasta dishes with meat, white and red meat dishes.

Fortulla 

Bodegas Piqueras SA

 	 Chateau Name: BODEGAS PIQUERAS, S.A. 	 Wine Type: Fine Wine 	 Vintage: 2013 	 Age: 12 months american oak 	 Grape Varietal or Varietals and proportions: 50% monastrell, 30% garnacha tintorera, 20% tempranillo 	 Country of Origin: Spain 	 Fruit grown in region(S): D.O.P. Almansa 	 Food Pairing: 	 The Reserva red wine goes well with red meats dishes of all kinds, game birds, and also grilled fish dishes. 	 Sweetness: Dry 	 Alcohol by volume (ABV) %: 14 	 Volume of individual bottle: 750ML 	 Unique selling points of wine: 	 Old dry-farmed bush vines of 45-65 years of age, unique terroir and unique grapes from the region, award winning, top selling spanish wine in many key markets, exceptional value for money 	 Information about the Wine: 	 High-altitude Monastrell, Garnacha Tintorera and Tempranillo grapes are sourced from dry-farmed 45-65-year-old bush vines from our best vineyard plots. Grapes are harvested from the beginning of September (Tempranillo) to the end of October (Monastrell) followed by a hand-selection of the ripest bunches at the winery and maceration and fermentation of each variety separately during three to four weeks at 27-28 &deg;C. The young wine of each variety is racked several times to remove the heaviest lees and then stored in stainless steel tanks for 8-10 months prior to blending the various varieties and ageing the wine for 12 months in 300 litre fine grain medium-toasted American oak casks. The wine is then bottled after undergoing gentle filtration and aged for a minimum of 9-12 months in bottle prior to release. 	 Award / Qualification received / Wine rating: 	 GOLD &ndash; Berliner Wein Trophy 2016 (2013 vintage). 	 SILVER &ndash; Mundus Vini 2016 (2013 vintage). 	 SILVER &ndash; Mundus Vini 2015 (2012 vintage). 	 GOLD &ndash; Mundus Vini 2014 (2011 vintage).  

Castillo De Almansa Reserva

Az. Agr. La Farra s.s. Soc. Agr.

Valdobbiadene Prosecco Superiore DOCG is made&nbsp;from 100% Glera grapes grown on the high hills of Farra di Soligo in Italy. The wine is fermented by the charmat method, which is usually used for young, delicate and aromatic wines. The extra-dry sparkling wine pairs well with light dishes, salads, sushi, etc.
   Rive di Farra di Soligo Millesimato 2011.   Created from a &quot;Cru&quot; of grapes coming from the vine on the high hills of Farra di Soligo, cultivated directly by the firm LA FARRA.   Limey soil, with the &quot;Double-arched cane&quot; cultivation method used.   Fermentation without the skins with delicate pressing and slow fermentation for about 15 days at a controlled temperature of 18 degree Celsius.   The wine is then racked and kept in special stainless steel vats at controlled low temperatures.   Second fermentation in pressurized vats lasts 25-30 days at a controlled temperature of 16-18 degree Celsius and maturing varies between 2 and 3 months, again in pressurized vats.   Country of origin: Italy.   Grape varietal: Glera.   Vintage year: 2011.  

Valdobbiadene Prosecco Superiore DOCG

Az. Agr. Magda Pedrini

   From the famous Cortese grapes, the elegant White Wine from Piedmont  Wine making: 
   The free-run juice produced by soft pressing of the whole grapes is inoculated with selected yeasts (S.Cerevisiae) to start the alcoholic fermentation, which is conducted in temperature-controlled stainless steel tanks at around 18&deg;C   The wine is then left on its fine lees, with light stirring. Before the winter it decants naturally, prior to being racked and stabilized to prevent the formation of sediment   In the following spring the wine is bottled, and left to mature in the cellar for 2-4 months The average annual production of this wine is 7,000 Bordeaux bottles (75 cl)   Tasting notes   Color: bright, straw-yellow with appealing greenish highlights   Nose: intense, fragrant and characteristic, with inviting apricot and   citrus fruit overtones on a very fine mineral backdrop   Taste: dry, warm, luscious, round   Analytical data   Alcohol: 12.5 &ndash; 13.0% Vol   Tot. acidity: 5.10 &ndash; 5.30 g/l   PH: 3.15 &ndash; 3.30   Total SO2: 85-95 mg/l   Sugar: 2, 0 &ndash; 3, 5g/l approx   Food pairings   Best served with vegetable and white meat starters, seafood and grilled fish   salads, and pasta dishes   Serving temperature: 8 &ndash; 10&deg; C  

La Piacentina, Gavi Docg del Comune di Gavi 

   Red wine from Barbera and Cabernet Sauvignon grapes.  Wine making:
   After soft pressing and the addition of selected yeasts (S.Cerevisiae), the must   is left to macerate slowly on the skins, with racking and returning. Following   the alcoholic fermentation at a temperature of around 28&deg;C, the wine is drawn   off to separate it from the solids.   The malolactic fermentation then takes place at a controlled temperature,   with the help of selected bacteria. After the winter and several rackings, the   wine is left to mature, partly in 225-litre oak barrels, and the remainder in   stainless steel.   The wine is bottled in the autumn, one year after the vintage, followed by   ageing in the cellar for 4-6 months.   The average annual production is 7,000 Bordeaux bottles (75 cl).  Tasting notes: 
   Color: deep, intense ruby red.   Nose: expansive, vinous and elegant, with slight ethereal and vanilla overtones, and an appealing herby finish.   Taste: dry, full and smooth, with good, elegant structure.  Analytical data: 
   Alcohol: 13, 0 &ndash; 14% Vol.   Tot. acidity: 5, 20 &ndash; 5, 80 g/l.   PH: 3, 45 &ndash; 3, 60.   Total SO2: 80-90 mg/l.   Sugar: 1, 5 &ndash; 2, 5g/l approx.  Food pairings: 
   A fine match for cold cuts, tasty pasta dishes, red meats and mature cheeses.   Serving temperature: 18 &ndash; 20&deg; C.  

Pettirosso, Monferrato Rosso DOC

Champagne Francis Orban

Cuvee Extra Brut 	 Available in bottles 	 Extra Brut enhances the purity and elegance of Pinot Meunier; its low dose of sugar makes it a balanced and harmonious champagne 	 Extra Brut will delight you as an aperitif and with simply-expressed dishes such as salmon baked in foil or grilled rib of beef 	 100% Pinot Meunier 	 Character Traits: This Extra-Brut Blanc de Noirs brings out the purity and finesse of the Pinot Meunier. Completely naturally, it invites you into the exclusive world of Francis Orban Champagnes and our Louvigny vineyards 	 Tasting Notes: Its subtle golden colour and the finesse of its bubbles evoke the airy sparkle of the Extra- Brut. The bouquet rapidly reveals notes of freshness such as orchard fruits, lending a satisfying sensation. The mouth confirms a certain balance, a beautifully pute harmony and a lasting freshness, with elegance being the hallmark of this Champagne 	 Oenologist&#39;s Comments: To the eye: Its slightly golden shade and the finesse of its bubbles conjure up the purity and nobility of the Pinot Meunier and a very harmonious Champagne 	 Nose: You will find notes of fresh orchard fruits evoking authenticity and purity. 	 Mouth: The low dose of sugar reveals an attractive fullness, persistent freshness and a pure, dry finish 	 Food and Wine Pairings: Extra Brut will delight you as an aperitif and with simply-expressed dishes such as salmon baked in foil or grilled rib of beef 	 Certain Technical Specifications: Wine made from a blend of 50% of this year&#39;s wine and 50% reserve wine. Dose: 3g sugar 	 Ageing: Aged on racks for at least 24 months in our cellars to allow it to express itself fully 	 Alcohol Content: 12% 	 Cellaring Potential: 2 to 5 years 	 Traditional 4,000 kilo Coquard press 	 Induced malolactic fermentation 	 Vat: stainless steel Label: adhesive 	 QR code affixed on back label. Batch Number: oui L04 Harmonised System Code: 22 04 10 Pallet: 80 cases in 8 layers of 10 cases, i. e. a pallet of 480 bottles 	 Length 1,200mm, width 800mm, height 1,430mm, weight 847kg  

Cuvee Extra Brut Wine

 	 L&#39;ORBAN E 	 Available in bottles 	 With its personality, crispness and minerality, L&rsquo;ORBANE represents the essence of a unique skill. This subtle champagne will draw you into the intimate and perfectionist world of the Francis ORBAN Champagne House 	 While perfect as an aperitif, it will also enhance fine dishes such as roast poultry in a creamy morel sauce or a magnificent lobster with champagne and pureed celerysauce 	 100% Pinot Meunier 	 Character Traits: With its personality, crispness ard minerality, L&#39;ORBANE represents the essence of a unique skill. This subtle champagne will draw you into the intimate and perfectionist world of the Francis ORBAN Champagne House 	 Tasting Notes: Its dark golden colour is characteristic of its ageing in oak barrels. Its bubbles are extremely fine and lively. The complex bouquet evokes honeyed, vanilla notes completed by hints of development. A frank, tense mouth combined with a very fine aromatic array make this a truly gourmet champagne 	 Oenologist&#39;s Comments: A blond robe. On closer inspection, pink highlights can be seen. The fine, elegant effervescence gives a delicate stream of bubbles. Opens with a few subtle, slightly spicy woody notes, settling into the mature Meunier with its notes of mild tobacco, dried fruits and apricot. A crisp, gourmet mouth with a wonderful final tensidn. It reveals certain stone fruits such as Mirabelle plums and lightly roasted nuts. A successful 100% Meunier made from grapes grown in a complex year when only the most attentive of winegrowers fared well 	 Food and Wine Pairings: While perfect as an aperitif, it will also enhance fine dishes such as roast poultry in a creamy morel sauce or a magnificent lobster with champagne and pureed celery sauce 	 Certain Technical Specifications: Wine made from a single vintage 	 Dose: 3g / sugar 	 Ageing: Aged on racks for at least 5 years in our cellars to give it time to improve with age and express itself to the full 	 Alcohol Content: 12% 	 Cellaring Potential: 10 to 15 years 	 Traditional 4,000 kilo Coquard press 	 Non-induced malolactic fermentation 	 Vat: Barrels Label: adhesive 	 QR code affixed on back label 	 Batch Number: yes 	 L15 Harmonised System Code: Code 22 04 10 	 Pallet: 80 cases in 8 layers of 10 cases, i. e. pallet of 480 bottles  

L'orban E Wine

 	 Available in bottles 	 Character traits: This Extra-Brut Blanc de Moirs brings out the purity and fitness of the Pinot Meunier. Completely naturally, it invites you into the exclusive world of Francis Orban Champagnes and our Leuvigny vineyards. 	 Tasting notes: Its subtle golden colour and the fitness of its bubbles evoke the airy sparkle of the Extra-Brut. The bouquet rapidly reveals notes of freshness such as orchard fruits, lending a satisfying sensation. The mouth confirms a certain balance, a beautifully pure harmony and a&nbsp;lasting freshness, with elegance being the halmark of this Champagne. 	 Oenologist&#39;s comments:	 		 To the eye: Its slightly golden shade and the fitness of its bubbles conjure up the purity and nobility of the Pinot Meunier and a very harmonious Champagne. 		 Nose: You will finds notes of fresh orchard fruits evoking authenticity and purity. 		 Mouth: The low dose of sugar reveals an attractive fullness, persistent freshness and a pure, dry finish. 	 	 	 Food and wine pairings: Extra brut will delight you as an aperitif and with simply-expresses dishes such as salmon baked in foil or grilled rib of beef. 	 Certain technical specifications: Wine made drom a blend of 50%of this year&#39;s wine and 50% reserve wine. 	 Dose:3g/| sugar. 	 Ageing: Aged on racks for at least 24 months in our cellars to allow it to express itself fully. 	 Alcohol Content: 12%. 	 Cellaring Potential: 2 to 5 years. 	 Traditional 4000 kilo Conquard press. Induced malolactic fermentation. 	 Vat: stainless steel. 	 Label: adhesive. QR code affixed on back label. 	 Batch Number: oui L04. 	 Harmonised System Code: 22 04 10. 	 Pallet: 80 cases in 8 layers of 10 cases, i.e. a pallet of 480 bottles. 	 Length, 1200mm, width 800mm, height 1430, weight 847kg. 	 RM Identification Number: 29 159-01  

Cuvee Extra Burt

Weingut Fuchs

Gewuerztraminer wines are rareties. This white wine tastes very dry and spicy. Its acidity is especially mild.
The wine&rsquo;s bouquet is full-bodied and provides the typical fragrance of roses.

Gewürztraminer Dry

DALIAN JIESHUN AQUATIC PRODUCTS & FOOD CO LTD

Freshly dried, these dried pollock are sliced into strips for your lovely enjoyment. With a fairly strong flavor, these pollock strips are chewy and fresh tasting, giving you a lingering flavor and pleasing your taste buds. Chewy and tasty, start snacking on these delicious pollock strips.
   Taste: sweet, salty, spicy.   Processing: dried, smoked, roast.   Package: according to customers&rsquo; request.   Perfect snacks for movies&rsquo; nights and friends gathering.  

Dried Cut Pollock

Sangju Dried Persimmon Distribution Center & Packing Workshop of Farmers' Union

Sliced Quarter Dried Persimmon

Viraman co

 	 From Iran, Greece, Spain&nbsp; 	 Feature: Raw 	 Origin: Iran 	 Ingredient: Plant 	 Packaging: Individual Box  

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