BioGourmet in Category "Natural Food". Sorting: Product Name Alphabetically. Selected Product Filters: Certificates: Organic Label. :

The liaison between the Abbaye de Valmagne and wine goes back more than eight centuries. The Cistercian monks cleared the first scrubland in 1139 to plant vines there because they recognised the exceptional quality of the terroir. This cuvée is a blend of the two typical red wine grapes of the Languedoc: Cinsault and Carignan. They give the ...

A colourful, multi-layered red wine of wonderful quality. Spicy, complex and rich in tannins. Fruity aromas of blackberry, cassis and elderberry dominate the nose. Fine spicy nuances of cinnamon, aniseed and nutmeg round off the bouquet in the mouth. It is recommended decanting this characterful red wine and allowing it to breathe b...

The Bodegas Los Frailes Tempranillo is characterised by an intense, bright red colour and very good viscosity. Fruit flavours such as cherry, pomegranate, blackcurrant and blueberry as well as herbal aromas of porcini mushrooms, olives and tarragon accompany this thoroughly elegant red wine. Clove, juniper and bay leaf as well as caramel a...

A Mediterranean composition for quick organic cooking. Carefully ground spelt grains cook in a similar way to rice and are therefore ready to eat after approx. 25 minutes. Peas, courgettes, tomato and aubergine pieces are gently air-dried. Finely seasoned with spices, they complement the spelt rice to create a flavoursome version of a classic risotto alla...

BioGourmet Koronias extra virgin olive oil is pressed exclusively from intensely flavoured Koroneiki olives from the Greek peninsula of Pelepones. The Koroneiki olive is a small, firm olive and is known for its breathtaking fruitiness. The Koroneiki olive trees grow on steep rocky slopes without irrigation. The strength that comes from th...

This fine balsamic vinegar is produced in a closed cycle on the Acetaia Leonardi estate, where all stages from harvesting to bottling take place on site. The special climatic conditions in Modena hot summers and cold winters create a wonderful balance between sweetness and acidity, supported by slow maturation in wooden barrels ...

Prosecco is only made from the Glera grape variety. The Glera grape has been native to the region around Valdobbiadene and Conegliano in the province of Treviso for centuries. Nardi Prosecco is characterised by its fine citrus aroma with hints of green apple and mild acidity...

The grapes for this grappa are pressed carefully and with little pressure, as the skin of the berries contains many flavours that are decisive for the later quality of the grappa. Harmonious and smooth in flavour with fine aromas of ripe mirabelle plums, green apple, Amarena cherry and bitter almonds. However, this grappa will not only spoil you ...

Fine, varietal cherry flavour. Dry, yet soft and round. A compact, flavoursome red wine from the Marche region. The fruit flavours are dominated by plum, cherry, blackberry and sloe. However, vegetal flavours of olive, celery and liquorice paired with spicy notes of aniseed, clove, lovage and juniper complete the picture of this powerful wine...

Intense fruit flavours of cassis, cherry, almond and sloe paired with fine notes of paprika, wild mushrooms, cloves and ginger give this Merlot its expressive character. A finely structured, fruity red wine, dry - with moderate acidity. Full-bodied, but not too powerful...

The typical melting flavour is paired with fine finesse, flanked by a pleasant acidity. Fruity flavours of apple, walnut, lemon, pear, apricot and peach as well as grapefruit and quince dominate the nose and palate. However, woodruff, mint, sage and aniseed can also be found...

An intense red Primitivo with its typical spiciness, liquorice, coffee and tobacco notes and a clear, graceful structure. An excellent accompaniment to strong dishes - thanks to its tannic nuances...

NARDI Rosato is a lively rosé wine from the sun-kissed Veneto region, located between Lake Garda and Venice. As soon as it is poured, it delights with its delicate, salmon-pink colour - a real eye-catcher for every spring and summer table. The aroma combines fine flavours of raspberries and wild berries with a hint of Mediterranean freshness. ...

Franconian unripe spelt grain is harvested unripe and then dried over a beech fire while still in the husk. Its aromatic, spicy and nutty taste is convincing and can be used in a variety of ways in the kitchen. Whether instead of rice, as a soup ingredient or crushed as a grain patty - unripe spelt is always an exquisite specialty...

In spring, the gnarled robinia trees produce fragrant, pure white flower clusters with lovely nectar. The bees eagerly collect this gift and transform it into a delicately flowing honey with a mild and fruity flavour...

Aceto Balsamico is produced in the northern Italian provinces of Modena and Reggio Emilia. In the traditional way, grape must from regional grape varieties such as Trebbiano and Lambrusco is mixed with red wine vinegar for this vinegar speciality. The balsamic vinegar acquires its finely harmonious, sweet and sour aroma through one year of maturatio...

The popular garlic mayo is traditionally made from eggs, garlic and oil. Flavoured with a little lemon juice and sea salt, the dip can be used in a variety of ways, for example as a spicy ingredient in salads. In summer, aioli is a favourite condiment for grilled meat, fish and vegetables. The fine garlic mayonnaise is also ideal for marinating. A real Mediterranea...

Saturated red peppers and sun-kissed aubergines give the ajvar its delicious flavour and characteristic colour. The aromatic paprika preparation goes wonderfully with grilled meat, sheep's cheese, is suitable as a base for dips and sauces or simply as a spread on bread...

The pseudo-cereal known as ‘Kiwicha’ in Central America was already a staple food for the Incas, Mayas and Aztecs. With their subtle earthy flavour, amaranth flakes blend harmoniously into any muesli. They also make a wonderful base for savoury amaranth patties...