All Products
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Ribeiro wine: Antonio Montero Colleiteiro 2016
Antonio Montero ColleiteiroPersonality:Our wine Antonio Montero Colleiteiro It represents the strength and passion of a craftsman. A worker rough hands but do not assume business although it can get everything that is proposed. This is a young wine endowed with a freshness worthy to accompany any dishAWARDS: I Prize Wine Fair Ribadavia(2001) -
Ribeiro wine: Antonio Montero “Author” 2016
Personality:Our wine Antonio Montero "Author"Represents a creative flood Artist. Temperamental,passionate and lover of good taste. It is a wine created for the simple pleasure of the senses.The signature wine of Antonio Montero, made from old vines Treixadura, Torrontes, Albariño Loureiro and a genuine character and authentic.AWARDS: Acio Gold (XIX Cata Oficial de Galicia 2007), Silver Medal CINVE 2009, Silver Medal CINVE 2010, Cluster Gold to the best Galician white wine category "harvester ". ( XXIV Cata Oficial de Galicia, 2012), Honor Roll of the best white wines of Spain, Punctuation 8/10 ( Gourmets guide 2013).. -
Ribeiro wine: ALEJANDRUS Antonio Montero
"Alejandrus" is inspired by the figure of Alexander the Great: its intense golden color you can evoke the golden hair of the young warrior. Its attractive scent, fruit and wood, you will enjoy the luxury that enliven the life of a king. And its warm and full-bodied palate printed on your being part of the momentum of indomitable conqueror. -
Butelo gallego
Product typical galician obtained as a result of mortise rib and pork belly at the blind pig, smoked and cured. Ingredients: Tips of rib and pork belly, will, dextrin, soy protein, sugar, phosphates ( E-450i, E-451i), antioxidant (E-316, acidulant ( E-575), cayenne, natural garlic, conservatives ( E-250 and E-252) and dextrose. Weight: 1.0 kg Conservation: Cool and dry place Expiration date: 60 days -
Butelo gallego: Casa Castelo
Butelo Galician House Castelo 1.2 kg -/+ INGREDIENTS: ribs and skins, of pig, Salt, Paprika, Garlic, Meat protein, Dextrin, sugar, dextrose, antioxidants ( E-301, E-331i), conservatives ( E-252, E-250 PREPARATION: Is introduced in two plastic bag ( to protect the seasoning), close bags securely and put it in a pot with water calienter (almost boiling), should be completely covered by the water, leave it cooking for two hours on a slow fire. CONDITIONS OF CONSERVATION: Keep in cool and dry place. GLUTEN FREE · SMOKED WITH OAK WOOD -
Androlla Galician Artisan
Galician artisan Androlla weighing between 500 - 600 grams Stuffed in natural casing and naturally smoked with oak wood. PREPARATION : Is introduced in two plastic bag ( to protect the seasoning), close bags securely and put it in a pot with water calienter (almost boiling), should be completely covered by the water, leave cooking for an hour and a half to a simmer. CONDITIONS OF CONSERVATION: Keep in cool and dry place. GLUTEN FREE · SMOKED WITH OAK WOOD -
Galician onion chorizo
1 Kg +/- Chorizo onion from Galicia INGREDIENTS: Lean pork, onion, will, paprika and garlic. PREPARATION: Is inserted in a pot with hot water, it must be fully covered by the water, leave it cooking for half an hour. It is recommended to prick the sausage before putting in lna pot to prevent bursting. CONDITIONS OF CONSERVATION: Keep in cool and dry place. GLUTEN FREE · SMOKED WITH OAK WOOD · NO PRESERVATIVES OR COLORS -
Wine Martin Codax Burgáns
Burgáns, name of Celtic origin, It refers to the hill where the winery is located, in the heart of Valle del Salnés, from where the spectacular scenery of the region can be seen and Ria de Arousa. -
Wine Martin Codax Organistrum 2020
Organistrum is the only one of our albariños partially produced in barrels. It is introduced four months in French oak barrels allier. The first month and a half is applied batonage eight months later it kept in steel tanks. You made from a selection of grapes coming from the plots oriendas southeast, Albariño Organistrum called as this peculiar instrument that requires two people to be touched. At present there are only two copies and one of them is used by the Antiga Music Group Martin Códax in their performances. Thanks to Maestro Mateo, it carved in the Portico of Glory before it disappeared, Martin Códax could recover. -
Wine Martin Codax Albariño Lías
Wine and fine lees selected are subjected to batonage for two months, giving it smoothness and mouthfeel. Then, It is aged for ten months in stainless steel tanks with the lees resting to achieve the desired balance. In Martín Códax Lías, modernity and tradition are combined.. The grapes for this albariño come from our experimental vineyard, foot Round, and enology team conducts a thorough selection of the best fine lees among all deposits winery. -
Wine Martin Codax Vindel
On the centenary of the appearance of parchment Vindel, the only manuscript that holds the secret to the music and lyrics of the original songs of the troubadour Martin Codax, born Martín Códax Vindel Martín Códax Vindel born from extreme viticulture, aimed at searching for some vigorous vineyard, very porous and high leaf surface causing a very low yield and the qualities of these roses are unique albariño grapes. -
Wine Martin Codax, Albariño Gallaecia
Martin Codax Gallaecia is the definitive consecration of the Albariño grape as one of the best and most versatile white grape varieties in the world. The result of the vinification of grapes sobremaduras, with a high percentage of botrytis noble. Gallaecia is the result of long years of experience in the cultivation of Albariño. -
White wine: Umbrella Holder Godello 2015
Came with a labeled unique, full of insults in galician insurance already or you acordabas of some of them, a fun way of enjoying a wine good wine to the couple of horny.Cata:White wine of a pale yellow colour with sparkles green, clean and with brilliant reflections, good tear. Aroma of very buenaa openness and quality where they appear aromas of tropical fruits with hints of floral. The structure in the mouth ranges between light and medium intensity, silky with an excellent harmony and acidity. Very nice and elegant aftertaste. -
Red wine Mencia: Umbrella stand
Came with a labeled unique, with insults and words in galician that insurance already or you acordabas of some of them, a fun and original way of enjoying a good wine to pair of horny.Cata:Intense red color, very clean and bright. Aroma very frank and intense red fruits. The palate is fresh, very tasty, easy to drink, with an elegant aftertaste. -
Beer craft galicia: Anchor Blonde Ale 4 Out.
Box of 4 Anchor units Blonde Ale. 2€ unitBlonde Belgian lager kind of gentle character and refreshing. It is made with slightly modified barley malts and soft addition of American hops which gives a refreshing citrus flavor. Coriander is also added to enhance the citric and refreshing taste of this beer.Flight. Alc.: 5%.Type: Belgium Blonde AleBottle: 33 cl.Price Each: 2€Format: In box 4 units -
Queso Gallego: Blue cheese Prestes 600gr
The blue cheese of Prestes is a cheese of firm texture and smooth, and spreadable. Pleasantly surprised by its smooth taste, that doesn't drown out the rest of the ingredients when used for cooking. Excellent in sauces of blue cheese, salads, fillings for tarts, and canapés, sauces for meat, etc. Ideal for spreading on crusty bread. It is also consumed as a dessert, with fruits such as strawberries, pears or peaches. It is recommended to enjoy with a wine from Jerez, Porto or red wine robust and strong. -
Albariño wine Alba Martín
Alba Martín has a lot to do with the sea and her land, the Rías Baixas. Elegant and serene by nature, knows how to combine classic and modern in its very essence like no one else. Alba Martín transmits the frankness of the Atlantic Ocean -
Queso Gallego: Daniberto Pimento 800gr
Fat cheese, matured for at pimento pepper approximately 0,700 grams -
Queso Gallego: Rosewood mini
Cheese PaloSanto is presented in parts 750 grams approximately Practically unknown in the rest of Spain, the Palo Santo is a cheese made from cow's milk; mild flavor, very buttery and blends very well. Its name is due to the instrument that was used by a monk from a monastery near Cuntis (Pontevedra), back in the 1.720, to remove the curd from which was obtained a fatty cheese of exquisite flavour, prior rest of 3 months in the cellars of the convent. Thanks to the researchers who study the old documents of the Monastery which got the formula. Today their preparation is as traditional as in the EIGHTEENTH century. Features: Paperback, circular shape, weight 750 grams approximately.. It is made in wedges 0.250 grams. -
Almonds albariñno
A new concept for albariño grapes to enjoy at any time of year.Bell-Prazer put on your table the first nougat, almonds and chocolates to enjoy this Christmas albariño all the flavor of our land.Almonds innovative and unique albariño where quality and tradition come together to enjoy the essence of Galicia.Natural and healthy, made with ingredients and raw materials of excellent quality . -
Candy albariño
A new concept for albariño grapes to enjoy at any time of year.Bell-Prazer put on your table the first nougat, almonds and chocolates to enjoy this Christmas albariño all the flavor of our land.Innovative and exclusive chocolates where quality and tradition come together to enjoy the essence of Galicia.Natural and healthy, made with ingredients and raw materials of excellent quality . -
Dried mushrooms blends in case 25 grs
Mixtures of dried wild mushrooms in cardboard box 25 g- Billet (Boletus edulis)
- Colmenilla (Morchella sp.)
- Mushrooms (Calocybe gambosa)
- Rebozuelo (CANTHARELLUS eibarius)
- Shiitake (Shiitake)
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Dried mushrooms in box: Trumpet of death (Craterellus cornucopioides)
Dried wild mushrooms in cardboard box: Trumpet of death (Craterellus cornucopioides) 25 gExpiration: 3 yearsConservation: Ambient temperatureDifferent types of mushrooms with flavors ranging from sweet to intense and diverse flavors: wood, peach, a mixture of truffle and spices ... 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. -
Dried mushrooms in box: Rebozuelo (CANTHARELLUS eibarius)
Dried wild mushrooms in cardboard box: Rebozuelo (CANTHARELLUS eibarius) 25 gExpiration: 3 yearsConservation: Ambient temperatureDifferent types of mushrooms with flavors ranging from sweet to intense and diverse flavors: wood, peach, a mixture of truffle and spices ... 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. -
Dried mushrooms in box: Mushrooms (Calocybe gambosa)
Dried wild mushrooms in cardboard box: Mushrooms (Calocybe gambosa) 25 g Expiration: 3 years Conservation: Room temperature Different types of mushrooms with flavors ranging from intense to sweet and diverse aromas: wood, peach, a mixture of truffle and spices… HOW TO EAT IT? 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. -
Dried mushrooms in box: Colmenilla (Morchella sp.)
Dried wild mushrooms in cardboard box: Colmenilla (Morchella sp.) 25 g Different types of mushrooms with flavors ranging from intense to sweet and diverse aromas: wood, peach, a mixture of truffle and spices… HOW TO EAT IT? 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. -
Dried mushrooms in box: Billet (Boletus edulis)
Dried wild mushrooms in cardboard box: Billet (Boletus edulis) 25 g Different types of mushrooms with flavors ranging from intense to sweet and diverse aromas: wood, peach, a mixture of truffle and spices… HOW TO EAT IT? 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. -
Dried mushrooms in box: Shiitake (Shiitake)
Dried wild mushrooms in cardboard box: Shiitake (Shiitake) 25 gExpiration: 18 monthsConservation: Room temperatureDifferent types of mushrooms with flavors ranging from intense to sweet and diverse aromas: wood, peach, a mixture of truffle and spices? 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. -
Dried mushrooms (KG): Trumpet of death (Craterellus cornucopioides)
Bulk Dried wild mushrooms (KG): Trumpet of death (Craterellus cornucopioides)Expiration: 3 yearsConservation: Ambient temperatureDifferent types of mushrooms with flavors ranging from sweet to intense and diverse flavors: wood, peach, a mixture of truffle and spices? 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. -
Dried mushrooms (KG): Shiitake (Shiitake)
Bulk Dried wild mushrooms (KG): Shiitake (Shiitake) Expiration: 3 years Conservation: Room temperature Different types of mushrooms with flavors ranging from intense to sweet and diverse aromas: wood, peach, a mixture of truffle and spices… HOW TO EAT IT? 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 -
Dried mushrooms (KG): Mushrooms (Calocybe gambosa)
Bulk Dried wild mushrooms (KG): Mushrooms (Calocybe gambosa) Expiration: 3 years Conservation: Room temperature Different types of mushrooms with flavors ranging from intense to sweet and diverse aromas: wood, peach, a mixture of truffle and spices… HOW TO EAT IT? 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. -
Dried mushrooms (KG): Billet (Boletus edulis)
Bulk Dried wild mushrooms (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 -
Queso Gallego: The Way of Gozo Loran
Presented in pieces 600 about grams and wooden containers. Tender Pressed cheese, made from pasteurized cow's milk, calcium chloride, rennet, lisozima (Egg-product), salt and lactic ferments. -
Marc Cream: The Val
La Val Pomace Cream Beige color with a milky appearance. Intense and well defined nose, with toffes, smooth liqueur flavors and some vanilla remember. In mouth intense attacks, resulta greedy, pretty sweet, vanilla reappear, It is fresh and light enough, with enough length, order and good definition. Because of its low alcohol is drunk easily and with pleasure. -
Queso Gallego: Captivated-e Loran
It is manufactured in parts 700 grams approximately. Tender Pressed cheese, made from pasteurized cow's milk, will, calcium chloride, rennet, lisozima (Egg-product) and lactic ferments. Gold biennial award Chincho 2010 of the Castilla and Leon. -
Coffee Liqueur: The Val
Café La Val Liqueur Dark mahogany color with iodine tones in its trim. In nose notes of good coffee, very toasty aromas, anise and some chocolate. Its entrance is unctuous, melosa, with notes of coffee and toasted. Finish is long, soft and gentle. -
Pomace brandy: The Val
La Val White Spirits Crystalline spirits, clear, bright clean, with steely shades on its edge. Balsamic with touches of apple and peach on a nice herbal background. The palate entry is smooth and warm, elegant and soothing with a long and delicate. -
Herbal Liqueur de Galicia: The Val
La Val herbal brandy Intense lemon yellow color with greenish flashes on its edge. Complex and fine nose, aromatic herbs, cinnamon, orange peel and aniseed touches. Very balsamic. The palate is unctuous, sweet and frank, with hints of flowers and spices, balanced sweetness that softens its long and warm finish. -
Espumoso Valtea Brut nature
A wine aged on its lees, between 12 and 13 degrees, in the screening process, until manual separation of the lees. Making it a unique wine Espumoso Valtea is the first and only Galician wine of these characteristics certified with the Galicia Calidade seal.. Step Visual: Pale yellow, with golden highlights, accompanied by tiny bubbles rising threads. Olfactory phase: Complex and expressive. Remember toasted brioche, of his time on lees envejenciendo. Similarly reminds fresh fruit and scented white flowers. Palate : Creamy mouth feel that is balanced by the acidity. -
Galician cured bacon 1Kg +/-
Boneless Pork Bellies, salty to the point and traditionally cured, presented whole +/- 1Kg -
Galician cured bacon la lalinense 0.6+/-
Boneless Pork Bellies, salty to the point and traditionally cured, filed halves 1 Kg -
Herbal liqueur Martin Codax
Herbal liqueur Martin Codax. Albariño grape liqueur-Galicia Albariño grape liqueur made with 29 herbs fermented and distilled slow. Orujo gallego-Martín Códax VISUAL PHASE: It has an intense yellow color with golden flashes. Olfactory phase: Great floral harmony, nice and round flavor. Perfectly combine the herbs of the field memories, chamomile or mint, with the scent of peach or flowers that provide marc. Palate: The palate is intense, silky, with pleasant sweetness and comprehensive final.
