fruit aromas

... roasted notes and an aroma of yellow fruit. It has a firm, full mouth feel with a longer aftertaste. It also gives us distinct acidity, saltiness and a mineral note, which cleans the mouth. After three or four years and with the development of tertiary aromas, it becomes even more complete and excellent than it was in its youth. Food pairings: The wine goes well with fish and appetizers which do not carry too intensive aromas. ...

... pastries (including bases for pastry production, aromas for dairy and fruit flavours, decorative toppings, soft serves and frozen yogurts), ingredients for restaurants (including four different types of hot chocolate: dairy hot chocolate, aroma hot chocolate, fruit-sweetened hot chocolate and white hot chocolate) and other products such as cocoa and pastry cream.