Catálogo productos 2018

The basis of our culture lies in our work and our gastronomy

PRODUCTS OF CASTILLA-LA MANCHA HOW DOES THE QUALITY TASTE? We are three producers from the same town located in the heart of Castilla-La Mancha, Villarrobledo.

We are united by a passion for a job well done, traditional and respectful with our environment. We practice fair price.

We cover the whole process of production and marketing, ensuring the highest quality in all the traceability.

THE TASTE OF THE QUALITY IS…

MANCHEGO SHEEP CHEESE

OWN LIVESTOCK WITH MORE THAN 30 YEARS OF EXPERIENCE

ARTESANO

Q

L ec Ma he c nté ru ng d a as d e r

i ent es: Ingred

%.

PRODUCCIÓN PROPIA

De

AZAFRÁN

acogido a D.O.P azafrán de La Mancha

io

m To

ás

ce

te )

ES 15.007953/CR CE

Elaborado con leche cruda

lba

to n

• The sheep from La Mancha has caracteristics that together with those of the land and weather conditions produce milk of indisputable quality that turn into excellent artisan cheese that combines tradition with technology, in order to get that unique blend resulting in the highest quality.

INFORMACIÓN NUTRICIONAL Por 100 g Valor energético 221 Kcal. / 925 Kj Grasas 23,26 g De las cuales saturadas 15,37 g Hidratos de carbono <0,5 g De los cuales azúcares <0,5 g Proteínas 29,8 g Sal 0,98 g

An

• All the cheeses are elaborated in a traditional way, with the care and mime of yesteryear, passing the most demanding sanitary controls during all phases. This confers a differentiating character given that all sheeps milk comes from the same livestock, ours.

TIERNO al azafrán

o: 4 5

• Artisan cheese made with raw manchego sheep milk, wide range in different cures and specialities.

E

A

DIFFERENTIATION

U

PURO DE O VE J A R T E SA NO

SO

íni m om s e c a. xt. u e t • E e tiq % ver :

cloruro cálcico, sal y ticos, a s lác ha de caducidad y consu zafrán o t n m c e e ir pr • M ,f m efe .G. fer • Lote , ren E.S eja rado tem . 5 v o e en 0 e ri g te f e

(A

QUE S O P U RO D E OV E JA

D Se De nuestra propia LE r OB Te rano R m ganadería l. 6 F l AR IL L .c o 59 ores 0 V t m ail • c/ 0 97 6 17 7 San Clemente, 25 • 02 l@ho o 6•E -mail: tomas.pasacons

O

MILK WITH C.R.D.O

QU E S O PURO D E OV E JA

ARTESANO

Sheepes Cheese

TENDER/SEMI-CURED/CURED

TENDER

Raw sheepes milk, milk ferments, calcium chloride and salt.

VARIABLE WEIGHT: from 1kg to 2 kg HEALING: 7 days

REFERENCE: Q01

SEMI-CURED

EXPIRATION: 60 days

Raw sheepes milk, milk ferments, calcium chloride and salt.

VARIABLE WEIGHT: from 1kg to 2 kg HEALING: 3 months

REFERENCE: Q02

CURED

EXPIRATION: 180 days

Raw sheepes milk, milk ferments, calcium chloride and salt.

VARIABLE WEIGHT: from 1kg to 2 kg HEALING: 6 months

REFERENCE: Q03

SEMI./CURED BUTTER

EXPIRATION: 180 days

Raw sheepes milk, milk ferments, calcium chloride and salt.

VARIABLE WEIGHT: from 1kg to 2 kg HEALING: 3/6 months

REFERENCE: Q04

EXPIRATION: 180 days

QU E S O PURO D E OV E JA

ARTESANO

Sheepes Cheese

SPECIAL CHEESES

TENDER SAFFRON

Raw sheepes milk, milk ferments, calcium chloride, salt and saffron.

HEALING: min. 7 d VARIABLE WEIGHT: from 1kg to 2 kg

REFERENCE: Q05

EXPIRATION: 60 days

SEMI-CURED SAFFRON

Raw sheepes milk, milk ferments, calcium chloride, salt and saffron

HEALING: min. 3 m VARIABLE WEIGHT: from 1kg to 2 kg

REFERENCE: Q06

EXPIRATION: 180 days

TENDER ROSEMARY

Raw sheepes milk, milk ferments, calcium chloride, salt and rosemary

HEALING: min. 7 d VARIABLE WEIGHT: from 1kg to 2 kg

REFERENCE: Q07

EXPIRATION: 60 days

SEMI-CURED ROSEMARY

Raw sheepes milk, milk ferments, calcium chloride, salt and rosemary

HEALING: min. 3 m VARIABLE WEIGHT: from 1kg to 2 kg

REFERENCE: Q08

EXPIRATION: 180 days

QU E S O PURO D E OV E JA

ARTESANO

Sheepes Cheese D AT A

TENDER CHEESE

S H E E T Ref. Q01

White color cheese crust. Firm paste with small eyes and irregularly distributed. Light cheese with nice balanced flavor and at the same time powerful on the palate with certain salty nuances.

SEMI-CURED CHEESE

Ref. Q02

Light ivory color, made with raw milk. Very creamy texture to the palate and a balanced flavor, soft and at the same time persistent aftertaste and that acquires depth when melting in the mouth. Ideal for a daily consumption.

CURED CHEESE

Ref. Q03

It has a dark ivory color with a firm texture, the crust is natural without any coloring, with natural stains from the molds themselfs.

It has an intense flavor with mild acid nuances and more evolved leaving a persistence in the mouth and a strong aftertaste with spicy notes.

SEMI CHEESE AND CURED IN IBERIAN LARD

Ref. Q04

Artisan cheese in iberian lard, it is a cheese full of intense flavor, with an outer layer of iberian lard, what makes this special feature a special cheese texture in addition to providing an exquisite acid and soft taste different from others.

SEMI AND CURED CHEESE WITH SAFFRON

Ref. Q05 y Q06

Seasoned with saffron, this cheese leaves some very peculiar reddish touches and a subtle flavor of saffron that is discovered after a few seconds in the mouth , giving a romantic and elegant touch. Â Â A coveted spice with a unique flavor, that makes it one of the most luxurious in the world. Saffron has a floral flavor reminiscent of honey, it is slightly bitter and gets a bright color and a perfect yellow.

TENDER AND SEMI-CURED CHEESE WITH ROSEMARY

Ref. Q07 y Q08

White bark with bits of rosemary leaves. Firm paste with small eyes and irregularly distributed. Cheese with a light fresh flavor, balanced pleasant and at the same time powerful on the palate with certain salty nuances. Especially used in canapes, salads and in the kitchen in your stews.

QU E S O PURO D E OV E JA

Sheepes Cheese

ARTESANO

LOGISTIC SHEET/NUTRITIONAL INFORMATION

UNITS/BOX

BOX/PALLET

UNIT/PALLET

BOX WEIGHT (KG)

PALLET WEIGHT (KG)

Ref. Q01 TENDER CHEESE

4/6

32

128/192

8/12

256/384

Ref. Q02 SEMI CHEESE

4/6

32

128/192

8/12

256/384

Ref. Q03 CURED CHEESE

4/6

32

128/192

8/12

256/384

Ref. Q04 BUTTER CHEESE

4/6

32

128/192

8/12

256/384

Ref. Q05 TENDER SAFFRON CHEESE

4/6

32

128/192

8/12

256/384

Ref. Q06 SEMI SAFFRON CHEESE

4/6

32

128/192

8/12

256/384

Ref. Q07 TENDER ROSEMARY

4/6

32

128/192

8/12

256/384

Ref. Q08 SEMI ROSEMARY

4/6

32

128/192

8/12

256/384

PRODUCT FORMAT

NUTRITIONAL INFORMATION Energetic value

PER 100 GRAMS 221 kcal/925 kJ

Fats

23,26 g

of wich saturated

15,37 g

Carbohydrates

< 0,5 g

and of wich sugars

< 0,5 g

Proteins

29,8 g

Salt

0,98 g

WINE FROM LA MANCHA

• All the wines we make come from our own vineyards. This allows us to know the evolution of the grapes, until we reach the optimum moment of maturation.

• In our winery an exhaustive selection of the grape is made, choosing those of higher quality at its optimum point of maturity.

We almost don’t filter the wine so it does not lose properties, instead everything is made with cold and a lot of cleanliness.

• The grapes come from vineyards in a very particular place, because the soil is not very rich and produce little grapes, which leads an exceptional quality.

• From our work come the different wines and brands we have, with some idea of how tasting is, even if it is practically impossible to define a wine with words only.

Wine from La Mancha RED WINES JUAN JOSÉ

Red 2016

REFERENCE: V01 GRAPE VARIETY: Tempranillo with hints of Merlot and Cabernet Sauvignon.

TYPE OF WINE: Crianza with much body without roughness, with soft tannins of the grape and the American oak.

LOCATION: Villarrobledo.

DESCRIPTION Intense and vivid color, no browns or oranges. Red and blue.

Nose powerful, with red fruits, licorice, milk, vanilla.

Secondary fragances to oak wood and also still of fruits, rich in cherry and red fruits.

Bodegas Torres Filoso ELABORATION: More info at the data sheet HARVEST: Manual DATE: October

Wine from La Mancha RED WINES AD PATER

Red 2015

REFERENCE: V02 GRAPE VARIETY: Merlot with Cabernet Sauvignon and old vines Tempranillo.

TYPE OF WINE: Very complex and elegant Crianza aged in French oak.

LOCATION: Villarrobledo.

DESCRIPTION Very dark cherry color with violet trim.

Fragrances of black and candied fruits such as blackberries, currants, spicy touches such as nutmeg, licorice, chocolate, and also toasted coffee.

It has a great body and density but at the same time velvety with soft and elegant tannins.

The aftertaste is long and persistent, leaving us a pleasant sensation in the mouth, which invites us to continue drinking.

Bodegas Torres Filoso ELABORATION: More info at the data sheet HARVEST: Manual DATE: September

Wine from La Mancha RED WINES Ă RBOLES DE CASTILLEJO

Red 2017

REFERENCE: V03 GRAPE VARIETY: Tempranillo and Cabernet Sauvignon.

TYPE OF WINE: Young wine without aging at a barrel.

LOCATION: Villarrobledo.

DESCRIPTION Intense ruby-violet color. Very light filtration, therefore sufficient brightness, without depleting the qualities of such a full wine.

It has primary fragances of red fruits like strawberries, and minerals.

Powerful in the mouth without asperities.

Bodegas Torres Filoso ELABORATION: More info at the data sheet HARVEST: Manual DATE: 10th September

Wine from La Mancha WHITE WINES Ă RBOLES DE CASTILLEJO

White 2017

REFERENCE: V04 GRAPE VARIETY: Moscatel and Cabernet Sauvignon.

TYPE OF WINE: Dry with good acidity.

LOCATION: Villarrobledo.

DESCRIPTION Very pale and bright color.

It has floral fragances of the Moscatel but not in excess for its early harvest.

In the mouth the Moscatel gives it body and the Sauvignon Blanc brings freshness, is aromatic and light, is balanced. It is not sweet, it is dry and with good acidity.

As it does not have additives it has to be kept cold so that it does not oxidize.

Bodegas Torres Filoso ELABORATION: More info at the data sheet HARVEST: Manual DATE: 20th August

Wine from La Mancha E L A B O R AT I O N The elaboration of the wine begins with the harvest. It is collected by hand and moved in small trailers with no more than 1500 kg, to avoid the deterioration of the grape.

In this house all the grapes, white or red will experience the same process. They are destemmed, that is to say, the grain is removed from the broom which is the frame of the bunch.

With a pump at very low speed, the grains are transferred to the maceration container. ​ The pulp (the inside of the grain) is only rich in sugar, acid and water. It is in the skin that contains the most aromatic and color compounds, and in general those that define the quality of the wine.

In a white wine we macerate of 1 to 3 days, and in the red ones of 10 to 15 days.

At the same time we begin the process of fermentation, or passage from sugar to alcohol. This is done by yeasts.

When this transformation ends, another one of great importance comes into being, which is the transformation of malic acid (rough) into lactic acid, much smoother and elegant. A certain bacteria is responsible for this process.

Since we talked about the grape until this process of conversion into wine, it takes a year.

From this work come the different wines and brands that we have, with some idea about how they are tasting, even if it is practically impossible to define a wine with words only.

Wine from La Mancha D A T A

S H E E T

UNITS/BOX

BOX/PALLET

UNIT/PALLET

BOX WEIGHT (KG)

PALLET WEIGHT (KG)

Ref. V01 JUAN JOSÉ

6

60

360

10

600

Ref. V02 AD PATER

6

60

360

10

600

Ref. V03 ÁRBOLES RED

6

60

360

10

600

Ref. V04 ÁRBOLES WHITE

6

60

360

10

600

PRODUCT FORMAT

AZAFRÁN

De

SAFFRON FROM LA MANCHA HOMEGROWN SAFFRON WITH ORIGIN OF DESIGNATION

FERNÁNDEZ SEGOVIA EXPORTACIONES, S.L.

DIFFERENTIATION • We are producers and packers adhering to the denomination of origin Protected Saffron of La Mancha, listed as the best saffron in the world.

ICACIÓ ND N •I

•

NOMINAC I DE

OGRÁFICA GE

OTEGIDA PR •

•

• We do not use chemicals of any kind in any of the production phases. We obtain the highest quality saffron on the market, wich we put at your disposal.

TEGID PRO A

• The weather conditions, altitude and the terrain itself have made this crop to adapt perfectly to our environment.

DE ORIGE ÓN

N

• We cover the entire process, from the bulb planting to its packaging, going through the collection of the flower, the cut to obtain the threads and finally the toast. The whole process is manual using traditional techniques.

AZAFRÁN

De

Saffron from La Mancha

FERNÁNDEZ SEGOVIA EXPORTACIONES, S.L.

SAFFRON IN THREAD

GLASS/PLASTIC CONTAINERS

Saffron D.O.P La Mancha. Maximum quality. Glass container with cork.

HARVEST: 2017

CAPACITY: 0,5 g y 1 g

EXPIRATION: Dec. 2020 40; mouth 23 MEASURES(mm): height 53; width

REFERENCE: A01

SAFFRON IN THREAD

Saffron D.O.P La Mancha. Maximum quality. Glass container with cork.

2017

CAPACITY: 2 g/2,5 g/3 g y HARVEST: 3,5 g

EXPIRATION: Dec. 2020 68; mouth 44 MEASURES(mm): height 55; width

REFERENCE: A02

SAFFRON IN THREAD

Saffron D.O.P La Mancha. Maximum quality. Glass container with metal or screw cap.

2017 CAPACITY: 3 g/3,5 g y 4 g HARVEST:

EXPIRATION: Dec. 2020 M 62 mouth EASURES(mm): height 69; width

REFERENCE: A03

SAFFRON IN THREAD

Saffron D.O.P La Mancha. Maximum quality. Plastic container.

CAPACITY : (from 0,5 g to 10 g) Increase of 0,5 g in 0,5 g HARVEST: 2017 MEASURES(mm): various EXPIRATION: Dec. 2020

REFERENCE: A04

AZAFRÁN

De

FERNÁNDEZ SEGOVIA EXPORTACIONES, S.L.

SAFFRON IN THREAD

Saffron from La Mancha B U L K

S A F F R O N

Saffron D.O.P La Mancha. Maximum quality.

Large format glass container with airtight seal.

HARVEST: 2017

CAPACITY: 20 g

EXPIRATION: Dec. 2020 106 MEASURES(mm): height 145; diameter

REFERENCE: A05

SAFFRON IN THREAD

Saffron D.O.P La Mancha. Maximum quality.

Large format glass container with airtight seal.

HARVEST: 2017

CAPACITY: 30 g

EXPIRATION: Dec. 2020 150 MEASURES(mm): height 225; diameter

REFERENCE: A06

SAFFRON IN THREAD

Saffron D.O.P La Mancha. Maximum quality.

Large format glass container with airtight seal.

HARVEST: 2017

CAPACITY: 50 g EXPIRATION: Dec. 2020 MEASURES(mm): height 245; diameter 170

REFERENCE: A07

SAFFRON IN THREAD

Saffron D.O.P La Mancha. Maximum quality.

Paper or plastic bag. (Max 100 grams).

HARVEST: 2017

CAPACITY : from 50 g to 100 g EXPIRATION: Dec. 2020 MEASURES(mm): various

REFERENCE: A08

AZAFRÁN

De

FERNÁNDEZ SEGOVIA EXPORTACIONES, S.L.

Saffron from La Mancha D AT A S H E E T

COMPOSITION Saffron with protected designation of origin De La Mancha cultivated in Villarrobledo (Albacete) from the variety Crocus sativus and presentedin threads.

The presentation in threads (three stigmas or strands joined) it is characterized by the traditional peel from La Mancha, this is required in the appellation of origin and it is a sign of care, with wich this spice is worked in our fields.

ORGANOLEPTIC CHARACTERISTICS Sensory characteristics: • Intense red contributed by the crocina.

• Bitter power by the picrocrocina.

• Intense aroma from the safranal.

Physics at visual level: • Stigmas bright red color presented in threads.

• Absence of pollen and floral remains.

• No mold or live insects.

HARVEST CHEMICAL ANALYSIS 2016 ANALYSIS

RESULT

Crocina

285.2

Picrocrocina

108.5

Safranal

29.7

Ashes

4.4%

Acid insoluble ash

0.1%

Ethereal extract

6.3%

Extract soluble in cold water

54.2%

Moisture and volatile matters

8.1%

AZAFRÁN

De

Saffron from La Mancha LO G I S T I C S H E E T

FERNÁNDEZ SEGOVIA EXPORTACIONES, S.L.

UNITS/BOX

BOX/PALLET

UNIT/PALLET

BOX WEIGHT (KG)

PALLET WEIGHT (KG)

Ref. A01 SAFFRON GLASS CONT

40

—

—

3,5

—

Ref. A02 SAFFRON GLASS CONT

20

—

—

2,5

—

Ref. A03 SAFFRON GLASS CONT

20

—

—

4,5

—

Ref. A04 SAFFRON GLASS CONT

80

—

—

1

—

Ref. A05 BULK SAFFRON

6

—

—

3,5

—

Ref. A06 BULK SAFFRON

6

—

—

7

—

Ref. A07 BULK SAFFRON

6

—

—

8,5

—

Ref. A08 BULK SAFFRON

—

—

—

—

—

PRODUCT FORMAT

NOTE: In bulk we can not serve larger formats of bags of 100 grams, by technical specification of the D.O.P.

EXPORT DEPARTMENT cfernandez@azafrandesbrin.com +34 667 720 793