Red Tomato
juice
There is such a wide range of varieties that it is difficult to find one that suits us.
Every year, we identify 2 varieties that seem to blend well.
But we do not hesitate to change regions if weather conditions deteriorate and disrupt the maturation of flavours.
Ingredients
Type of raw material
Origin
Appearance
Texture
Time of consumption
Sensations
tomato juice 99.6% / salt 4g/L
fresh tomato
Marmande (North of Agen)
opaque / light red
fluid / pulpy
brunch / appetizer
crushed tomato
The origins are given for information only. They can vary depending on qualitative opportunities of purchasing.