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Ernesto

Ernesto

<p>Ernesto Maximillian Victor discovered his passion for cooking at an early age and started working in the village restaurant at a young age. From here he started cooking at an increasingly higher level at various restaurants. After years of making his syrups in his restaurants and for dinners with

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Ernesto Maximillian Victor discovered his passion for cooking at an early age and started working in the village restaurant at a young age. From here he started cooking at an increasingly higher level at various restaurants. After years of making his syrups in his restaurants and for dinners with friends and family, he now wants to give everyone the opportunity to taste his syrups.

Ernesto is convinced that you need good ingredients to make good products. So he uses really good wine, pure herbs and fresh fruit. Nothing else.

About Ernesto Portstroop

We make Ernesto syrup in such a way that it meets the requirements of every chef. We do this by keeping the quality of the port syrup high at various levels:

Taste: We only use really good ingredients. You can taste that again.
Structure: Perfect viscosity at 18 degrees Celsius.
Optically: Due to our refined preparation technique, the syrups retain the color of the wine and a soft, syrupy structure.

The balance in these three elements makes the product suitable as a dip for a drink or cheese board, plate art for a perfect layout and as a seasoning for a refined dinner.

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