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Iberian Acorn-fed Sobrasada with Truffle: A true delicacy, this sobrasada combines the softness and deep flavour of acorn-fed meat with the elegant and aromatic touch of truffle. Each bite is an explosion of flavour that fuses tradition with sophistication. 

Pleasant on the palate, tasty, round, with a long aftertaste, standing out for its freshness and its marked citrus character. 

Dark chocolate and almond nougat  Product obtained by roasting hazelnuts and caramelizing almonds, all wrapped in a creamy and consistent dark chocolate praline. The authentic dark chocolate and nuts nougat from Pazo de...

Milk chocolate and almond nougat  Product obtained by roasting hazelnuts and caramelizing almonds, all wrapped in a creamy and consistent milk chocolate praline. The authentic milk chocolate and nuts nougat from Pazo de...

Milk chocolate nougat with hazelnuts  Product obtained by roasting hazelnuts and caramelizing almonds, all wrapped in a creamy and consistent milk chocolate praline. The authentic milk chocolate and nuts nougat from Pazo de...

Dark chocolate and walnut nougat  Creamy dark chocolate praline with walnut pieces. The authentic dark chocolate nougat with walnut pieces from Pazo de Coruxo. 160g box. 

Dark chocolate nougat with orange pieces  Creamy dark chocolate ganache with orange pieces. The authentic dark chocolate nougat with orange pieces from Pazo de Coruxo. 160g box. 

White chocolate and lemon slice nougat  White chocolate and lemon slice nougat. The authentic white chocolate nougat with lemon slices from Pazo de Coruxo. 160g box. 

Preparation: It is a light red wine with cold maceration for 3 or 4 days and then continues its process as a white wine, prior despoiling and fermentation at controlled temperature. 40% is fermented in CLAYVERS and 60% in stainless steel.&nbsp; <span style="font-family: Verdana;...

Elaboration: Early harvest, short skin maceration, racking prior to fermentation at controlled temperature in ceramic CLAYVERS where it remains for more than 6 months in storage, during which time frequent bantonages are made seeking the complexity of the yeast lees.&nbsp; <span...

Cherry color, aroma of wild black berries, fine, elegant, balanced, with gentle tannins, notes of coffee and chocolate, and a lingering, clean finish.  Requires oxygenation