All Products
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Cockle natural Kombu giant sugar 90g – Porto Mills
Since its inception in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has -
Cockle Ginger Kombu largest sugar 90g – Porto Mills (Copy)
Since its inception in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has -
Clam with Sake and Kombu green – Porto Mills
Since its inception in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has -
Top of assorted mushrooms to Japanese 125gr – Porto Mills
Since its inception in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has -
Cockle Ginger Kombu giant sugar 90g – Porto Mills
Since its inception in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has -
Top of assorted mushrooms in sauce Wok 125g – Porto Mills
Since its inception in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has -
Tapa de shiitake a la japonesa 125gr – Porto Mills
Since its inception in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has -
Cover mushrooms with garlic and sherry 125g – Porto Mills
Since its inception in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has -
Cover Piquillo peppers with Kombu Sugar 125g – Porto Mills
Since its inception in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has -
Cover and endive with walnuts 125gr trunk Wakame – Porto Mills
Since its inception in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has -
Top of mussels in Salsa brava with Kombu Sugar 125g – Porto Mills
Since its inception in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has -
Sea urchin roe natural 50 grs – Porto Mills
Since its inception in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has -
Monkfish liver with sea urchin roe natural 125 grs – Porto Mills
Since its inception in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has -
Chestnuts in syrup Natural Posada
Chestnuts in syrup Natural Posada. Product of La Casa Bodega from the category Preserved > Vegetables. -
Knives to the natural of the Rías Gallegas Daporta
Knives to the natural of Conservas Daporta of the Galician estuaries artisanal packaging, preserved in salted water, can with 6 units -
Sardines in olive oil 18/22 Daporta
Small sardines in oil ( 18/22 units ) that have been selected for their quality and size. Placed by hand and made with olive oil. They stand out for their silver appearance and magnificent presentation; bright and tasty, with a soft and juicy texture they make this traditional preserve one of our most exquisite delicacies. Its flavor increases with the passage of time, due to rest and maturation in our warehouses. -
Selection of 5 pates of Conservas Chanquete
The pack is composed by 1 X Paté de Bonito from Burela 1 X Paté de Bonito from Burela with White 1 X Burela Tuna Paté with Piquillo, that is fishing between the months of June and October, He is the protagonist of several of -
Belly belly in Daporta olive oil
Ventresca of tuna in olive oil (120g net / 85g esc.) -
Red wine oak La Sastrería: O.D.. Cariñena
Description: LA SASTRERIA red wine oak D.O. Carinena 75cl Grenaches of more than 40 years in dry land on the slopes of the Sierra de Algairén. Light aging in American oak barrels. Wine dominated by red fruit, ripe and fresh notes of aromatic herbs. Medium and juicy body, with intense flavor and velvety mid palate. Perfect for a meat barbecue, or pasta bolognesa. THE TAILORING D.O. Cariñena -
Sparkling O.D. Rias Baixas: Eidosela bubbles Atlantic Extra Brut.
Bubbles Eidosela Atlantic is the first quality sparkling wine protected under the DO. Rias Baixas that hits the market and is the result of a process of work and research 3 years old. Cata: Pale yellow with golden reflections, fine bubbles, persistent and elegant; the nose is clean and fruity, apple and citrus aromas with light hints of nuts. The palate is fresh and sweet, with a fruity and elegant aftertaste -
Organic dehydrated mushrooms: Billet (Boletus edulis) per kilo
Organic dehydrated Boleto mushrooms in bulk (KG): Billet (Boletus edulis) HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream.
Eco-friendly product -
Dehydrated organic Shiitake mushrooms (Shiitake)
Shiitake from organic production dehydrated in bulk by (KG): Shiitake (Shiitake) HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; sautéed as an appetizer or starter; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream.Eco-friendly product -
Fresh brown algae Ascophyllum
Ingredients: Fresh brown algae from Galicia Ascophyllum Campaña: All year round How to eat? As an ingredient in salads, rice, folders, Scrambled, etc. They are also used in the preparation of soups, creams and sauces. Accompanying both seafood dishes, fish or meat; and even making desserts and teas. Shipping Note: So that the seaweed is delivered with the maximum freshness possible, all orders of fresh seaweed will be collected and shipped on Thursday and delivered to the customer on Friday mornings., so the deadline weekly order will be Wednesday at 12 P.M after that time the delivery of fresh product orders is moved to the following week. Only Peninsula. -
Fresh brown algae Fucus vesiculosus
Ingredients: Fresh brown seaweed from Galicia Fucus vesiculosus Campaign: All year round How to eat? As an ingredient in salads, rice, folders, Scrambled, etc. They are also used in the preparation of soups, creams and sauces. Accompanying both seafood dishes, fish or meat; and even making desserts and teas. Shipping Note: So that the seaweed is delivered with the maximum freshness possible, all orders of fresh seaweed will be collected and shipped on Thursday and delivered to the customer on Friday mornings., so the deadline weekly order will be Wednesday at 12 P.M after that time the delivery of fresh product orders is moved to the following week. Only Peninsula. -
Mencia red wine: Cepa Vieja
Wine made 90% Mencia grapes. The same selection of grapes and their development is focused to achieve the characteristic wine of our slopes of the Ribeira Sacra: Young, fresh, fruity, tasty with the ductility conferring mencía for wines that are easy and pleasant to drink and can accompany any kind of food or just chatting with friends. -
Sembro Magnum tinted wine
It is a wine with a fruity character, that tries to express the primary characteristics of the Tempranillo variety from our own Farm. It is reinforced with a small step-by-wood is usually the 4 months. It is a fruity wine, sweet and juicy in the mouth, but at the same time cool, with a few sweet tannins, mature and that make it very nice, envelope and without hardness tannic.Foster
4 months in new barrels and one year French oak 300 liters.
Fermentation
During 10 days at temperatures of 25 ° C.
Time of Maceration
7 days with their skins
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Red wine Celler Germans Balart – The black ax raised by Magnum
Tasting notes: CELLER GERMANS BALART - THE BLACK ADVANTAGE BREADS MAGNUM
- Nose: Balsamic Aromas, cherry, Vanilla and cocoa.
- Mouth: Powerful, silky and round
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Cava Brut Nature Subirat – Cellers Blanch
Cava Brut Nature Subirat Production: 2000 bottles (75 cl.) -
Sebastiá Red Wine – Cellers Blanch
Vineyard: Finca "Cosi" , manual harvest and ecological treatment in the Puigpelat area (Alt Camp, Tarragona). Fermentation: Selection of the best grapes for fermentation with their skins during 23 days and subsequent aging for 12 months in french oak boots. Subsequent aging in bottle minimum 6 months. Production: 600 bottles (75 cl.) -
Coordinated Red Wine 1º19 – Cellers Blanch
Vineyard: Finca of more than 20 years in the Puigpelat area (Alt Camp, Tarragona), manual harvest and ecological treatment. Fermentation: The first weeks it is macerated with its own skins, without adding sulfites, while performing the pissage technique. Subsequently, the fermentation continues in stainless steel tanks. Production: 1800 bottles (75 cl.) -
Promise rosé wine – Cellers Blanch
Vineyard: Farms of more than 20 years in the Puigpelat and Pla de Santa María areas (Alt Camp, Tarragona), manual harvest and ecological treatment. Fermentation: Fermentation takes place in steel tanks after joint pressing., making the coupage in grapes instead of once fermented generating a character of its own. Production: 500 bottles (75 cl.) -
Identitas white wine – Cellers Blanch
Identitas is a single-varietal white wine, 100% Subirat Parent from Finca Bastards. Very expressive wine, elegant and sophisticated on the nose, while on the palate it is dry and creamy with fruity nuances. Vineyard: Finca "Bastards" of more than 60 years old, manual harvest and ecological treatment in the Puigpelat area (Alt Camp, Tarragona). Fermentation: Selection of the best grapes for fermentation in chestnut boots, during 3 months I work with his lees using the battonage technique. Subsequent minimum aging 6 months. Production: 1000 bottles (75 cl.) -
White wine Coordinates 41 17 – Cellers Blanch
Coordinates 41 17 Vineyard: Finca "Les Rengles" of more than 40 years old, manual harvest and ecological treatment in the Puigpelat area (Alt Camp, Tarragona). Fermentation: It is made in stainless steel tanks separately, so that each variety maintains its characteristics Production: 1.800 bottles (75 cl.) -
Albariño / Rias Baixas: The hare and the Tortoise
[The hare and the Tortoise] This young white wine combines the energy and freshness of the traditional variety of the Rías Baixas, the albariño, that in its slow maturation allows to express the exoticism of its aroma with its elegant and harmonious mouth. It is a monovarietal white wine from Albariño made in the sub-area of the County of DO Rías Baixas. -
Luis Alegre white wine Viura About Lías 2018
Selection of grapes of viura from plots of vineyards of between 40 and 60 years old. Gentle pressing, to avoid breakage of seeds. Fermentation with controlled temperature (7-9 days). Subsequent work on the lees (inactive yeasts): soft results on these to break their cell walls to let flow the wine sugars and proteins that contain. Goal: generate a wine that is more structured and complex aromatically. Clarification and filtration lightweight. -
Fresh red algae Gracilaria verrucosa (Ogonori)
Ingredients: Fresh seaweed Galicia gracilaria fleshy.Seaweed beautiful color between pink and purple, cylindrical, fine ramosa, with divisions like the antler of a deer. Crunchy texture, Succulent and some honeyed. When tested in fresh releases a mild flavor Himalayan salt, for its richness in potassium, with aromas of seafood.Campaign: all yearHow you eat? As an ingredient in salads, rice, folders, Scrambled, etc. They are also used in the preparation of soups, creams and sauces. Accompanying both seafood dishes, fish or meat; and even making desserts and teas.Shipping Note: To that algae are delivered with maximum freshness possible all orders fresh seaweed will be collected and sent on Thursday and delivered to the customer on Friday morning, so the deadline weekly order will be Wednesday at 12 PM after that time order delivery of fresh move to the next week.Only Peninsula. -
Fresh red algae Sea noodle (Nemalion helminthoides)
Ingredients: Seaweed Fresh Noodle Galicia sea (Nemalion helminthoides)Availability: AgostoHow you eat? As an ingredient in salads, rice, folders, Scrambled, etc. They are also used in the preparation of soups, creams and sauces. Accompanying both seafood dishes, fish or meat; and even making desserts and teas.Shipping Note: To that algae are delivered with maximum freshness possible all orders fresh seaweed will be collected and sent on Thursday and delivered to the customer on Friday morning, so the deadline weekly order will be Wednesday at 12 PM after that time order delivery of fresh move to the next week.Only Peninsula. -
Artisan herbal liqueur Contos AG.
Artisanal herbal liqueur Contos D.O Augardentes de Galicia Spiritual drink obtained from the maceration of pomace spirits and different types of herbs and spices, among which the presence of angelica stands out, verbena, cinnamon, nail, nutmeg, rosemary, and so on 19 different herbs. It is still used today for its comforting properties and supposed medicinal attributes. Type: Herbal Liqueur Recommended for: Served in glass is a perfect companion of good espresso. Graduation: 30 %º -
Herbal liqueur Señorío de Rubiós AG.
Herbal liqueur Señorío de Rubiós made in Galicia. 75cl glass bottle. D.O Augardentes de Galicia Spirit drink made from spirits, by maceration and distillation of alcohol along with herbs that characterize. Sugar content shall be at least 100 grams per liter. The use of any herbaceous species suitable for food use is permitted; the most common are; mint, chamomile, verbena, rosemary, oregano, cilantro, orange blossom, fennel, licorice, nutmeg and cinnamon. The preparation may be by macerating herbs, by distillation with herbs or a combination of both methods. It is still used today for its comforting properties and supposed medicinal attributes. Type: Herbal Liqueur Recommended for: Served in glass is a perfect companion of good espresso. Graducación: 35 %º -
Herb liqueur The monk
El Monje herbal liqueur Spiritual drink made from spirits, by maceration and distillation of alcohol along with herbs that characterize. Sugar content shall be at least 100 grams per liter. The use of any herbaceous species suitable for food use is permitted; the most common are; mint, chamomile, verbena, rosemary, oregano, cilantro, orange blossom, fennel, licorice, nutmeg and cinnamon. The preparation may be by macerating herbs, by distillation with herbs or a combination of both methods. It is still used today for its comforting properties and supposed medicinal attributes. Type: Herbal Liqueur Recommended for: Served in glass is a perfect companion of good espresso. Graducación: 35 %º -
Albariño wine CALAZUL
Albariño wine CALAZUL- O.D.. Rías Baixas Bodegas Rectoral do Umía 100% Albariño Maceration and fermentation at 18ºC for 15 days, with selected yeasts. Aged on its own fine nine-month lees by the battonage method. 91 points James Suclking, 2019 -
Bonilla a la Vista crisps Can of 500g
Bonilla at sight in a family business dedicated since 1932 the development of traditional Churros and French fries in olive oil 100% , Careful selection of potato. Cutting fineness. Fry in olive oil 100%
