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
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PRODUCCIÓN PROPIA
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• 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.
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DIFFERENTIATION
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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
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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