Summary

Edited by LANDALUZ, Certified Quality Business Association Editorial Board LANDALUZ, Certified Quality Business Association D. Manuel Jurado Toro D. Ángel Gómez Esquinas D. Álvaro Guillén Benjumea D. Jesús Barrio Rubio D. Alfonso Hidalgo Romero D. Francisco Artacho Sánchez

General Secretariat D. Juan de Porres Guardiola D. Santiago Urquijo Ruiz-Giménez D. Pedro Parias Jiménez 58 Ideas Dña. Mariella Cingolani Coronel Victorio & Lucchino D. Miguel Angel Jiménez Segador D. Armando Dávila Miura Dña. Eloísa Barros Guerrero D. Felipe Toro Benjumea D. Ignacio Gavilán Begines 42 Puerto Escondido Ángel León Editorial Coordination and Design GLOBAL PRESS Carlos Javier Aguilar Galea Paloma Rodríguez Rodríguez Rocío Manteca Medina Avda. San Fco. Javier, 24 Edificio Sevilla I planta 9ª - Mód. 7, 41018 Sevilla Tel.: +34 954 92 32 33 - +34 954 70 24 50 Fax: +34 954 92 29 65 [email protected]

Photography Miguel Ángel Cano Pérez, Landaluz´s archive, Extenda.

Translation Arual & Company, traducciones corporativas.

This magazine has the support of EXTENDA, Trade Promotion Agency of Andalucia. 18 Flavours Fino, a glass filled with Andalusian culture

LANDALUZ, Certified Quality Business Association Avda. de Grecia 8 - 41012 Sevilla Tlf: +34 954 23 48 49 -+34 954 29 63 19 Fax: +34 954 62 32 06 [email protected] www.landaluz.es

We would like to thank: Ángel León, Willy Moya , Hiniesta Toro Díaz, Francisco Javier Rodríguez Gómez, Herpac, Bodegas Góngora.

Depósito Legal: SE-0181-06

4 ANDALUSIAN FLAVOUR Summary

Summary...... 4

Words Editorial...... 6 Trade Promotion Agency of Andalucía...... 8 Landaluz Landaluz’s attendance al ANUGA 2007.....12 67 Routes Flavours Fino, a glass filled with Andalusian culture..18 Veta la Palma, a showcase for sustainable Mojama, an art more than 3,000 years old...... 36 development Puerto Escondido Ángel León...... 42 Smells Willy Moya...... 48 Ideas Victorio & Lucchino...... 58 Routes Veta la Palma, a showcase for sustainable development...... 67 Etc. Andalusian phrasebook...... 75 New Features...... 78 We are...... 84

48 Smells Willy Moya, a point of reference in Andalusia

ANDALUSIAN FLAVOUR 5 6 ANDALUSIAN FLAVOUR Words

Dear Friends: It is an honor for me to have the opportunity of addressing myself to you for the first time this year, 2008, of which we have already been able to enjoy for a few months. For another year, the goal of LANDALUZ is to carry the best and most select of its industry, gastronomy, and culture to all corners of the world. And one of the best tools for carrying out this plan is our international magazine Andalusian Flavour already on its ninth issue.

We begin this year with a special To introduce these and other quality focus on one of the most products, LANDALUZ and many of emblematic products of the its companies were present and gastronomy of our region, a type of participated once again in the yearly dry sherry named “Fino”, and its ANUGA fair held in Cologne best possible partner (pairing), dried, (Germany) this past October. We salted tuna fish known as “mojama had the opportunity to present to de atún”, a traditional staple of the importers, distributors, the southern coasts of Spain. specialized press, etc. The broad range of quality product available. “Fino” is a fundamental part of

Spanish and Andalusian gastronomy. We have started 2008 with Manuel Jurado Toro There is nothing more typical than renewed energy and excitement to enjoy some “tapas” accompanied facing a future full of new challenges, by “Fino” wine. Everything with more clients and covering connected to this wine defines a more countries which will give us lifestyle and a way of enjoying the the opportunity to showcase the culture of Spain. best of our gastronomy in their shops. With this same enthusiasm To taste Andalusian “Fino” is to we will be present at the PLMA in participate in an experience which Amsterdam and SIAL in Paris, as well opens up a wide range of sensa- as in numerous events to promote tions. Its un mistakable taste and our food and drink products personality have throughout the world. converted it in one of the most internationally recognized and And the only true way of presenting cherished wines of Spain. Enjoying a all of this valuable knowledge is glass of “fino” in a bar or tavern in through our magazine, Andalusian Andalusia, with its unique charm and Flavour, to which we will dedicate its welcoming people, offers the our greatest efforts and ideas to visitor unforgettable moments. provide all readers with information, quality and enjoyable entertainment. And there is nothing better to accompany a glass of “fino” than a delicious and traditionally prepared slice of “mojama” (salted dry tuna fish). From the ancient Arab “musama” to modern times, the “mojama” has not lost its exquisite and intense sea flavour. Editorial ANDALUSIAN FLAVOUR 7 Words

THE REGIONAL GOVERNMENT SUPPORTS THE PRESENCE OF ANDALUSIAN BRANDS IN FOODEX 2008, THE MAIN AGRO-FOOD FAIR IN ASIA

he Department of Tourism, Trade and Sport, through the Trade Promotion Agency Tof Andalusia (Extenda) organised the attendance of eleven Andalusian companies at Foodex 2008, the main agro-food fair in the Asian market, held from 11 to 14 March in Tokyo (Japan).

Foodex, which received over 95,000 professional visitors from 60 countries in the 2007 edition, is the most important sector fair in the Far East and the Pacific Rim. This event draws leading buyers from the food sector, including wholesalers, retailers, hotels, supermarkets, catering companies and restaurateurs.

With its support for this promotional event, the Regional Government aims to increase and diversify the presence of Andalusian products in the Japanese market, which imports 44 billion dollars worth of food products very year and where sales from the region mainly include oils, fish and meat products.

The Andalusian companies exhibiting in the 33rd edition of this event came from Jaen (Productos J. Jiménez, Castillo de Canena Olive Juice, Aceites Guirado Noguera and Aceites Guadalentín), Seville (Chambergo Cía. Exportación), Granada (Piscifactoría de Sierra Nevada), Malaga (Triselecta and Frigoríficos Andaluces de Conservas de Carne), Almeria (Bodegas Alto Almanzora and Consorcio Español del Jamón) and Cadiz (Maxmeridia). Extenda Trade Promotion Agency of Andalucía Promotion Trade

8 ANDALUSIAN FLAVOUR Words

NEARLY FIFTY ANDALUSIAN COMPANIES FROM THE AGRO-FOOD SECTOR TAKE PART IN ‘FRUIT LOGISTICA 2008’

The Department of Tourism, Trade and Sport promoted the region’s products at the world’s main fruit and vegetable fair, held from 7 to 9 February in Berlin

total of 48 Andalusian companies from the Agro-food sector took part in Fruit Logistica 2008, regarded as the most important fruit and vegetable fair in the world and which was held from 7 to 9 February in Berlin (Germany).A The region’s presence was supported by the Department of Tourism, Trade and Sport, through the Trade Promotion Agency of Andalusia (Extenda).

The Department organised a number of activities in the Andalusia pavilion, which covered an area of 1,634 square metres. Participating firms were provided with promotional leaflets, a tasting area, Internet and an institutional area with access for the de Citricultores de la provincia de Huelva–ACPH, region’s press and other media. Autoridad Portuaria de Huelva, Hortifrut España Southern Sun and Onubafruit). The Andalusian presence at the 16th edition of this event was also supported by the Agriculture and Almeria was represented by 13 organisations Fisheries Department and the Andalusian Chambers (Agrupalmeria, Hortosalvi, El Ejido Town Council, of Commerce. Activities included tasting events and Roquetas de Mar Town Council, Ferva, Fundación the award ceremony for the 3rd edition of the Bahía Almeriexport, Koppert, Vegacañada, CASI, Almeria Prizes. Tomato and potato tastings also took Agroponiente, Nature Choice, SAT Costa de Almería place and there was a presentation on the biological and Vicasol). Brands from Cordoba (Campiña Verde revolution currently underway in the province. Ecosol and Cofrumark Q.D.F.) and Malaga (S.A.T 2803 Trops) also presented their quality products. Fruit Logistica, aimed exclusively at professionals, covers all sectors and services related to the fruit and A total of nine Seville companies were also among the vegetable trade, from seed production to point of exhibitors at the fair (Asociafruit, Autoridad Portuaria sale, and including classification, packaging and de Sevilla, Cítricos Andaluces, Comercial Frunexa, distribution. On this occasion, the fair was attended by Faeca, Five Senses Group, Inter Terra, Freshroyal and 1,850 exhibitors from 72 countries and over 35,000 Campo Rico Export) together with twelve from professional visitors. Granada (SCA El Grupo, Cooperativa Agrícola San Isidro de Loja, Carchuna La Palma, Espárrago de Andalusian attendance Granada, Hortovilla, Los Gallombares, SCA Centro Sur, Procam, Sol de Fardes, Agrícola San Francisco, Of the participating companies from the region, five Hortoventas-Tres Marías and Los Fresnos). were from Cadiz (Algaida Flor, Taliflor, Coprodur, W.H. Knights of Spain and Torremesa) and another six from Huelva (Asociación Onubense de Productores y Exportadores de Fresa, Special Fruit Spain, Asociación

ANDALUSIAN FLAVOUR 9 Landaluz

ANDALUSIAN OLIVE GROWING COMPANIES DISCOVER BUSINESS OPPORTUNITIES FOR THE SECTOR IN CHILE

A group of six brands took part in this event, which is being organised by the Department of Tourism, Trade and Sport and held in Santiago de Chile from 10 to 13 March

he Department of Tourism, Trade and Sport, through the Trade Promotion Agency of Andalusia (Extenda), organised a visit to Santiago de Chile for six Andalusian olive-growing companies to study possible investment opportunities. The trip, whichT took place between 10 and 13 March, was aimed at consolidating the presence of regional brands in this Latin American country.

The meeting was held with the collaboration of CORFO, the Chilean Economic Development Agency, with which the Andalusian Regional Government has worked on mutually beneficial projects for some years. CORFO provided support for identifying investment opportunities for Andalusian companies in sectors that contribute to industrial development in Chile.

The Andalusian delegation also attended the International Olive Industry Investment Opportunities Forum held in Ovalle, in the Coquimbo region and which coincided with their visit.

The Andalusian brands specialising in technology for improving olive yield and production came from Seville (Bogaris Agriculture, NBT and Oleoquivir), Cordoba (Anfora Quality Products) and Malaga (R.V. Agro and Hojiblanca).

The Chilean market

Chile is the most politically and socially stable country in Latin America and its continued economic development, with a 3.2% growth in GDP during 2007, makes it the main driver for modernisation on the American subcontinent. In addition to being an interesting market for Andalusia, it is an ideal platform for breaking into other countries, both in America

Extenda and in Asia and Oceania.

Andalusian companies such as Agriquem, Agrosevilla and Azvi have already set up successful commercial operations in the area with the support of Extenda’s services and programmes, delivered through the Business Promotion Unit run in Chile by the Andalusian Regional Government. Trade Promotion Agency of Andalucía Promotion Trade

10 ANDALUSIAN FLAVOUR Landaluz

THE REGIONAL GOVERNMENT PROMOTES 69 ANDALUSIAN AGRO-FOOD PRODUCTS AT A GASTRONOMIC EVENT IN HUNGARY

ixty-nine products from eleven Andalusian agro-food brands took Spart in a promotion in the Culinaris chain of gourmet food shops in Budapest (Hungary). This gastronomic event, held from 18 February to 7 March, was organised by the Department of Tourism, Trade and Sport, through the Trade Promotion Agency of Andalusia (Extenda).

The aim of the event was to provide incentives for added-value brands to break into this market and included tastings and cookery classes. The shops taking part in the activities were decorated with panels showing Andalusian products and images of the region.

Regional companies presenting their products in the Hungarian market were: La Carloteña, Ubago, Inés Rosales, Envasados Lola, Dhul, Arte Oliva, Fragata, Barbadillo, Sandeman, Bodegas Hidalgo la Gitana and Terrafood. The Andalusian brands were supported by eight Hungarian importing companies.

Culinaris, which backed the promotion by publishing an information leaflet on all the Andalusian products involved, hosted this event for the second time, following the first edition held in its shops last October.

ANDALUSIAN FLAVOUR 11 Landaluz

ANUGA 2007

t a

e One of the world’s most important trade c fairs in the Agro-food sector took

n place from 13 to 17 October 2007 in

a Cologne (Germany). As was to be expected, LANDALUZ - Asociación d Empresarial de la Calidad Certificada n (Certified Quality Business Association)

e attended once again, representing the

t interests of its over 120 member t companies. This was made possible by a the customary support of EXTENDA - Agencia Andaluza de

s Promoción Exterior (Trade Promotion Agency of Andalusia), whose institutional stand acted as operations ´ centre. Also collaborating in the event were ICEX (the Spanish z Institute for Foreign Trade), the Regional Government Department for

u Agriculture and Fisheries and the l Andalusian Chambers of Commerce Council. a The Fair was visited by a number of

d VIPs, including the Regional Minister for Agriculture and Fisheries, Isaías

n Pérez Saldaña, the Director of Industry and Agro-food Promotion, Ricardo

a Domínguez García-Baquero, and the President of the Andalusian Chambers of Commerce Council, Antonio L Ponce, who all had the opportunity of visiting the Andalusian companies represented.

Together with 163,000 visitors from 175 countries, 26 Andalusian companies took part in this edition of

12 ANDALUSIAN FLAVOUR Landaluz

ANDALUSIAN FLAVOUR 13 Landaluz

14 ANDALUSIAN FLAVOUR Landaluz

ANUGA with their own stands: ABBIC, Aceites companies’ facilities in order to include them in del Sur, Aceitunas Guadalquivir, Almendrera del his reports. The Canadian publication “ORGANIC Sur, Ángel Camacho Alimentación, Centro Sur, & WELLNESS NEWS” expressed interest in Covap, Hermabar Nueva, Heineken, Hijos de receiving more information about LANDALUZ. Ybarra, Hermanos Rodríguez Barbancho, Huerta The communication expert Harald Campo Rico, Inés Rosales, Jolca, Max Meridia, Klöcler, an habitual EXTENDA collabo-

Muñoz Vera e Hijos, Núñez de Prado, Industrias rator, congratulated the Association on L Cárnicas Zurita, Industrias Espadafor, Vitafresh, the image and content of our Vinagres de Yema, Unioliva, Sola de Antequera, Andalusian Flavour magazine. Lastly, Sadrym, Salysol and Productos J. Jiménez. other worldwide importers and a distributors were contacted due to their

LANDALUZ members were present in the Fair’s relevance for our members and have n various pavilions according to their sector. In been added to our contacts database. addition to its institutional stand, EXTENDA provided a restaurant area for the companies ANUGA Cologne is aimed at sector d who came to support it and where they could professionals: purchasing and marketing network and discuss business with their contacts managers, specialist trade and while tasting the delicious products on display. As distributors, commercial co-operations, a in previous years, the oil tasting organised by commercial representatives, the food

EXTENDA in a specially equipped area was a industry and its suppliers, the HORECA l great success. channel and managers of companies u carrying out installation of catering Apart from the institutional side, LANDALUZ’s equipment, executives from large-scale main activities during the Fair included supporting establishments and from commercial z its members and EXTENDA as well as recruiting technology and distribution systems. new companies. At commercial level, very impor- tant contacts were set up with the German On balance, we can state that this has importers “WEINKONTOR FREUND”, “VINOS been a positive experience for BARRÓN”, “ANDALUSIEN GARUM”, the Dutch LANDALUZ and has served to set up a number company “DAELMANS” and “DANIELS” from of new contacts with worldwide importers and Great Britain. In communication and the press, distributors, a step that contributes to the Ralf Bender, Editor in Chief of the specialist continuous improvement in the services German magazine “LEBENSMITTELZEITUNG” delivered by the Certified Quality Business expressed his interest in visiting some member Association to its members.

ANDALUSIAN FLAVOUR 15

A glass filled with

18 ANDALUSIAN FLAVOUR Fino

Andalusian culture

ANDALUSIAN FLAVOUR 19 Fino is a generous wine characteristic of the Jerez and Montilla-Moriles regions in Andalusia (Spain). It is served cold leaving a dry sensation on the palate which is intense, smooth and light, with a delicate almond bouquet. To try Andalusian fino, is to participate in an eye opening experience to a wide range of sensations. Its distinct flavour and personality has become a highly valued and internationally recognized wine. As we immerse ourselves in southern Spain and discover the world that surrounds this delicious wine, deeply rooted in the social and festive culture of Andalusia, we discover not only a beverage but a way of life.

20 ANDALUSIAN FLAVOUR To enjoy a glass of fino in an Andalusian tavern or bar, with Once this wine is produced, which usually contains an its unique charm and welcoming atmosphere of its alcohol level of 10.5º, if the minimal requirements of people, with no doubt will provide unforgettable finura -subtleties- are met, and after separating the lias or moments. A happy atmosphere and friendly sediments formed in the fermentation tank, the wine is conversation flow between glasses of wine and tapas of supplemented (the addition of alcohol) with 15-15.5º. It the regions best products, such as cured jam, mojama is then placed in casks of American oak. It will remain in (dried salted tuna), fried fish, assorted cured sausages, this phase, referred to as “sobretablas” or static process shellfish and cheeses. While savouring its distinctive in which wines are introduced into oak butts, one or flavour, you will hear how the wines of Andalusia acquire two years. At this point a second classification takes their extraordinary characteristics and quality thanks to place. If its bouquet is smooth, but sharp with a subtle the regions geographical location, its perfect climate and dry flavour and a slight almond aftertaste, it will be its completely natural, biological elaboration. chosen for fino production moving into the next phase known as soleras and criaderas or dynamic method Created using the traditional biological crianza (aging) where the casks of wine are stored in horizontal rows, methods under the velum of flour yeasts, stored for with the bottom row or solera containing the oldest years, in barrels of the best oak placed in large, cathedral wine, and the younger wines in the rows above. like warehouses. Pour it in your catavino -glass or cup used for wine tasting-, rejoice with its scent, some with All production of sherry wine is performed with the flour light olive like tones -in these fields the roots of the yeast (also known as “velum”), which is quite sensitive to grapevines and the olive trees are interwoven-, savour humidity and temperature changes, making its the nuances of its sharp bouquet and its infinite aromas. production possible only in specific areas of a winery. The buildings orientation and dirt floors, sometimes Those originating in the Montilla-Moriles region can be made of albero (light yellowish dirt used as floor differentiated of Jerez finos for being somewhat less dry, covering), help to elevate the humidity. A generous providing a salty, slightly yeasty and bitter almond amount of space is needed within the cask to encourage bouquet. the growth of the yeasts over the aging wine, reason why they are not completely filled. Under these The Process conditions the Fino maintains a bright yellow-golden hue, the colour of a young wine, even though its has The variety of grape which is used for the production of been aging for several years in wooden barrels (the this wine is Palomino. The process is similar to any standards of Denominación -Designation of white wine up until the mosto (a recently fermented origin- require a minimum of three years). The flour young wine) is obtained. yeast prevents the formation of a more yellowish brown

ANDALUSIAN FLAVOUR 21 Flavours

and amber pigmentation typically found in other mature towards the many types of wines of Jerez, might explain white wines which have not undergone the biological the evolution experienced within each of these markets aging process. as it matches the total distribution of sales by each wine variety. Jerez Region The most sought after type of Jerez is still Fino, with The production zone of the Designation of Origin of 25% of total sales. Jerez-Xérès-Sherry, Manzanilla-Sanlúcar de Barrameda and Jerez Vinegar (commonly known as “Jerez Region”), International Market covers eight municipalities in the province of Cádiz and one in Sevilla. They are considered locations with a clear Traditionally and throughout history, exportation has meridian accent, positioned in the southern part of the been a very important part in the commercialization of Iberian Peninsula and therefore enjoy very defined wines from Jerez, practically three fourths of the wine climactic characteristics: great levels of solarization (more production is consumed outside our borders (Spain) than 300 days of sun a year), very smooth winters and annually. In total, international sales in 2006 (last data extreme hot summers; an important rainfall rate presented by the Regulating Council) reached more than (surpassing the 620 litres per m³ a year) and two 42 million litres, headed by the Fino wines, which dominant winds -the warm levante (strong easterly represented a 25,18% of total exports in 2006 (a total Mediterranean wind) and smooth and humid poniente of 10,661,728 litres). The country to which more Fino (westerly wind) which combined provide a proper grape is exported is Holland, followed by England, Belgium- growth rate with the moderating effect of high summer Luxemburg and Germany. temperatures. Montilla-Moriles Region Within the Production Zone we find vineyards in the area traditionally known as Jerez Superior, where the Pale, dry, slightly bitter and transparent yellow-gold hue, particular physic-chemical composition of the with touches of topaz and green colours in the more soil -named “tierras de albarizas” (white soil rich in lime) delicate types. Fino is the Montilla-Moriles prototype of - as well as its climatologically characteristics and wine and the most popular when its time to enjoy a location, are the most suitable for the production of drink. quality wines. The remaining of the Production Zone is traditionally known as the Jerez Zona. The existence of different preferences in the market recomendations

If you wish to take home some Fino, please note the following recommendations: unlike other wines, it is required to keep the bottles vertically positioned. Also, because of its delicate nature, it must be consumed in the months following its bottling, and once opened it is necessary to keep them refrigerated, sealed correctly, for a maximum period of one week , otherwise the wine will loose most of its qualities.

22 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 23 Nothing else could be expected from such noble lineage and unique aging methods. Essential part of a fine dining experience. It’s a natural and noble wine which is tolerated very well and leaves no ill effects, when drank in moderation.

The Montilla-Moriles Denominación de Origen (D.O.) area covers most of the southern part of the province of Córdoba, specifically, 17 municipalities: Montilla, Moriles, Doña Menika, Montalbán, Monturque, Nueva Carteya and Puente Genil in their entirety, and parts of Aguilar de la Frontera, Baena, Cabra, Castro del Río, Espejo, Fernán-Núñez, La Rambla, Lucena, Montemayor and Santaella.

Fino, the most universal of wines

Fino from Montilla-Moriles are not only enjoyed in Spain, but many countries import these highly prized wines produced in Andalusia. Belgium leads all exports with 40%, followed by Canada with 16% and Holland with 14%. Other countries such as France, England, Denmark, Germany... In total, over the last campaign 320,163 litres. of Fino have been exported.

If one would like to expand their knowledge and better understanding of the world surrounding “El Fino”, you may discover how its produced or the secrets of the sampling process (cata) and preservation, and even visit the wineries where its created. Aside from sampling its marvellous wines (caldos), one could also enjoy its distinctive architecture: with impressive arches and columns. Many of these constructions are ancient historical buildings which are decorated with exquisite taste.

24 ANDALUSIAN FLAVOUR 5 2 of velum ANDALUSIAN FLAVOUR

, ths

considerably reduced. alcohol and other harmful effects. and volatile acidity disappear or are The majority of Córdoba flour yeasts, scarce thickness, which are shaped like ground they are. They are filled 4/5 horizontal stacks, the butts have a larger liquid small groups, whitish in colour and ageing process or under a velum of flour yeasts. To support the weight of growing support the weight yeasts. To dozens of new products which were not Fino wine is obtained through a biological Fino

until they form a continuous velum which flor belong to the Saccharomyces genus. More biological ageing begin to develop over the biological ageing begin to develop over than two-hundred types are known whose wine is quite notable, having found in many completely covers the liquid layer in contact flowers. Slowly, these flowers keep growing flowers. Slowly, are so numerous that it seems preferable to approximately, of its capacity and, after a few approximately, particular to each specific vineyard or district, other elements such as glycerine, malice acid days, those barrels that have been chosen for days, those barrels that have been chosen The transformation which they exert over the capacity and thicker barrel staves the closer to capacity and thicker barrel staves the closer nominations and conditions to form the velum present in the original wine. At the same time, do with those which can appear on the wine’s do with those which can appear on the with the air. This layer of cream has nothing to with the air. speak simply of flour yeasts to avoid confusion. Finos surface, of similar texture, unfortunately for the surface, of similar texture, unfortunately wine and its owner, causing acidification, loss of wine and its owner, our selection MISTERIO

D.O. Condado de Huelva Variety: Listán. In 1955, Juan Carrellán González, with 15% vol. Clear yellow hue lighter than straw, pale golden overtones, clean and the collaboration of a group of family bright farmers in Bollullos, decided to create a A Nose reminiscent of white grape, very fruity tones, white flowers, cooperative - Vinícola del Condado – slightly toasted becoming the largest in Andalusia and To the palate, dry, accented acidity, short aftertaste, dry finish, slightly one of the major associations in Spain. unbalanced The combined production of the partners’ vineyards in conjunction with excellent production installations, they have managed to mix tradition with the latest technology to elaborate some high quality wines in the area. González Byass Founded on September 1st, of 2002, Bodegas Privilegio del Condado S.L. main objective has always been to advocate the For more than 170 years, González Byass have commercialization of its wines and vinegars bottled by the relied on research and quality when it comes to wine-growers cooperative before mentioned. Currently, it is a their products, of which stands out “Tío Pepe” cultural point of reference among the wine-makers in the Region of –world leader in sales of Fino-. Huelva, gradually penetrating the national and international markets. In the 80´s, González Byas´s bet on the www.vinicoladelcondado.com Privilegio del Condado Privilegio development of milder wines, which reflects the presence of the company in the key Denominaciones de Origen (DO- Designation of Origin) in Spain.

Williams & Humbert

DRY SACK Founded in 1877 by Alexander Williams, currently in the hands of the Medina Family with a 100% Andalusian investment, Williams & Humbert is one of the most important bodegas in the Jerez District. They are a leader in the market with such brands as Canasta, Brandy Gran Duque de Alba or DrySack, where the company has known to adapt to modern times with an important TIO PEPE diversification and product policy consistent with latest consumer preferences. D.O. Jerez Variety: Palomino. 15 % Vol. Clear yellow hue lighter than straw, pale golden overtones, clean and bright. www.williams-humbert.com A Nose, penetrating, reminiscent of salt, liquorice root, white pepper, spices. D.O. Jerez On the palate, dry attack, slightly caustic Variety: Palomino . (intense, volatile), saline accents, short finish 15 % Vol. An easy to drink wine. Clear yellow hue lighter than straw, pale golden overtones, clean and bright. A Nose of medium-low intensity, very accented toast, empyreumatic and toasted bitter almond aromas.To the palate, bitter attack, dry, volatile alcohol tones. www.gonzalezbyass.es

26 ANDALUSIAN FLAVOUR Gracia Hermanos Navisa www.navisa.es www.bodegasgracia.com Navisa Cobos is created in Montilla circa 1904. Since the beginning of the 20th Century, Montillana viticulture has maintained a steady and constant growth The name Gracia comes from its officially adopting the name Gracia rate. In the early years, during the initial founder, Francisco Gracia Naranjo, a Hermanos which continues to be used phases of commercialization, wines were local gentleman who saw an today. being produced and bottled of an exquisite opportunity during the great boom in quality, delicacy, taste and unequalled the late 1950´s to create his own Today, Gracia Hermanos belongs to a aroma. It is around this time when the winery. He was a chemist, his father a group of companies encompassing promotion, for commercial distribution, of military man and, always ready, restless, some of the most important wineries in the excellent properties of the montillano with an adventurous spirit. Only four the region such as, Pérez Barquero, wines becomes a reality. years later the business becomes a Tomás García and Compañía Vinícola public limited society, bringing into the del Sur. COBOS with the quality of its wines as a company his wife and his children, and reference and over a hundred years of tradition today enjoys of prestige and FINO CORREDERA notoriety in the national and international markets. D.O. Montilla Moriles Variety: Pedro Ximénez. Currently COBOS installations occupy an 15 %Vol. area of over 100.000 m² and they manage Clear yellow hue lighter than straw, pale golden their own vineyards with over 1,000,000 overtones, clean and bright. stocks. A Nose of medium intensity, pungent aroma, it feels more like a Jerez tan a Montilla with spices, ripe peach and caramel of torrija (bread soaked in wine later to FINO POMPEYO be baked, similar to French toast). Over the palate it has a fresh attack, intense, slight dry D.O. Montilla Moriles sensation, fruity, slight separation of the alcohol, Variety: Pedro Ximénez. significant woody retro-olfaction. 15 %Vol. Clear yellow hue lighter than straw, pale golden overtones, clean and bright. A Nose of medium-low intensity, hints of aged TAUROMAQUIA oak, saline traces, somewhat empyreumatic D.O. Montilla Moriles (smoked, toasted wood Variety: Pedro Ximénez. aromas). 15 %Vol. Palate impressions: dry attack, wood traces, Clear yellow hue lighter than straw, pale golden bitter aftertaste, very dry retro-olfaction, slight overtones, clean and bright. saline hint. A spiced and smoky Nose, reminiscent of pitted fruit blended with spices (Szechuan pepper and cardamom clove). The palate has a light first impression but with a good FINO COBOS attack as it moves through the mouth, fresh with low acidity, slight dry finish, medium retro-olfaction with D.O. Montilla touches of salt and spices. Moriles Variety: Pedro Ximénez. 15 %Vol. MARÍA DEL VALLE Clear yellow hue lighter than straw, pale golden D.O. Montilla Moriles overtones, clean Variety: Pedro Ximénez and bright. 15 %Vol. A Nose of medium Clear yellow hue lighter than straw, pale golden intensity, clean, very overtones, clean and bright. fresh with citrusy A Nose of medium-low intensity, caustic (intense, volatile), (grapefruit, slightly balsamic, reminiscent of well toasted wood and mandarin), and hints of baked yeast, quince fruit. floral (white flowers, orange blossoms) hints, a Palate impressions: smooth attack, fresh and fruity, slightly slight aged oakiness. accentuated acidity, persistent retro-olfaction, reminiscent Palate impressions are of medium intensity, with a of dried fruits, bitter almonds with a shorter finish. smooth fruity attack, and a slight dry finish with a saline and smoky bouquet, medium aftertaste, and fresh retro-olfaction.

ANDALUSIAN FLAVOUR 27 Moreno FINO BENAVIDES

The history of Moreno S.A. starts form back in the year 1935, D.O. Montilla Moriles when Baldomero Moreno Espino, takes control of his Variety: Pedro professional life. Ximénez. Firstly he focuses on the wood trade, to later, in the year 15 %Vol. Clear yellow hue 1940, expand his activities to the olive oil trade. In 1944 he lighter than straw, pale opens a mayonnaise and sauce manufacturing plant and golden production of MAYONESA MUSA, the driving force behind overtones, clean and the great family of sauces SALSAS MUSA. bright. www.morenosa.com With the wine at rest, MORENO, S.A. begins his adventure in the world of a Nose with traces of wine-making between 1950 and 1954, with the acquisition of aldehydes, after swirl, tropical fruits, raw almond and Bodegas “Benavides”, in Aguilar de la Frontera, relocating baked yeast, with medium intensity. To the palate, dry, reminiscent of wood ageing, rounded some years later to the capital city, Córdoba. and dense, saline tones and slight dry sensation. Over the years these wineries, along with Lagar (a shallow A Fino with character, sound, well balanced. stone trough traditionally used for the foot-treading of grapes) from Aguilar de la Frontera, have steadily grown in size as in solera (tradition) and quality.

Pérez Barquero LOS AMIGOS For the Pérez Barquero generosos to Aecovi acquire their magnificent qualities which make them exceptional, to the alberos (whitish soil, rich in lime) complexion, to www.aecovi-jerez.com the grapes richness and delicacy, and the unique Andalusian climate, it is necessary AECOVI’s products represent the choice of wines and to add a natural ageing process. vinegars elaborated with cutting edge technology using the traditional Sherry aging system of oak casks. In the Bodegas – truly Cathedral-like, based on their structure, stillness and Aecovi’s products therefore signify a choice with magnificence -, after a rigorous selection, guaranteed quality: - Aecovi-Jerez is “ISO 9001” the wine is slowly poured in American certified – Their wines and vinegar correspond to the oak casks aligned in cachones (grouping of D.O. Montilla Moriles “Jerez-Xérés-Sherry”, “Manzanilla-Sanlúcar de barrels). Variety: Pedro Ximénez. Barrameda” and “Vinagre de Jerez” D.O.s or to the 15 %Vol. “Vinos de la Tierra de Cádiz” label. - They are made Clear yellow hue lighter than A tour of its vineyards, a thorough visit of straw, pale golden overtones, clean from grapes with “Integrated Production” certification. its Lagares (a shallow stone trough - All these wines display the Andalusian Regional www.perezbarquero.com and bright. traditionally used for the foot-treading of A very fruity Nose, pitted fruit, Government’s “Calidad Certificada” quality label. grapes) and Bodegas and a in-depth study peaches, white flowers, Red and White wines produced in Cádiz are marketed of their elaboration methods, will citrus/citrusy hints, grapefruit, very under the “Vinos de la Tierra de Cádiz” label. inevitably make us love and appreciate, subtle, reminiscent of white one by one, all “PÉREZ BARQUERO” pepper, notable aromatic trace of alcohol. ALFARAZ wines. These are wines with a personality In the mouth it has a honeyed of their own, unique within the “classics” attack, sweet (fructose), very lineal of Montilla-Moriles region. Premium D.O. Jerez with no edge, traces of green Variety: Palomino. wines highly valued worldwide. tones and reminiscent of almonds. 15 % Vol. Clear yellow hue lighter than GRAN BARQUERO straw, pale golden overtones, clean and bright. D.O. Montilla Moriles A very fruity Nose, medium Variety: Pedro Ximénez. intensity Fino, reminiscent of 15 %Vol. orange blossoms, banana Clear yellow hue lighter than straw, pale golden overtones, peals (American variety), raw clean and bright. almonds. A Nose of high intensity, hints of pitted fruits and white Fresh to the Palate, flowers, citrusy touch, reminiscent of aged wood, pungent persistence, a lengthy fine aroma, empyreumatic finish. finish with hints of ripe fruit, Dry attack, caustic (intense, volatile), fresh and slightly bitter, well-balanced. reminiscent of wines with Quina (cinchona bark), floral aftertaste. 28 ANDALUSIAN FLAVOUR our selection

Cruz Conde www.bodegascruzconde.es

A commanding officer in the army, Rafael Cruz Conde founded this Bodega in the year 1902, in which his objective was the FINO (VINO FINO elaboration, ageing and commercialization of wines protected by NATURAL) the Denominación de Origen (DO – Designation of Origin) Montilla-Moriles. D.O. Montilla Moriles Variety: Pedro Ximénez. 15 %Vol. An important organization was developed which completely Clear yellow hue lighter than straw, covered the entire wine-making process, from the privileged of pale golden overtones, clean and cultivating the best vines in the region’s most sought after land, to bright. the elaboration of the mostos employing the latest techniques, A Nose of medium intensity, ageing in barrels of American Oak by soleras and criaderas (last reminiscent of toasted bread, pitted phase in ageing process – wine is drawn from the lower casks fruit in light syrup, spices, somewhat and replaced with younger wine from the top casks), and its empyreumatic. To the palate, smooth attack, fruity, subsequent commercialization. accented acidity, fresh, medium Bodegas Cruz has quickly grown to become a leader in its field, persistence with a fruity aftertaste, obtaining an important market share and placing its brands reminiscent of lees and well aged between the most popular and recognized at the national as well wood. as the international level, clearly recognizable by the Cordobesa (from the province of Córdoba) woman of the well known painter Julio Romero Torres, specially crafted for the winery´s bottles.

CB

Alvear www.alvear.es D.O. Montilla Moriles Variety: Pedro Ximénez. 15 %Vol. Bodegas Alvear is one of the few Spanish Clear yellow hue lighter than straw, pale wineries that can pride itself in a long golden overtones, clean and bright. winemaking tradition since its foundation in A Nose of medium intensity, reminiscent of 1729, which set in motion the story of one of raw yeast, green apple, accented sweet the most prestigious and internationally tones, turrón de Jijona (nougat candy). recognized wineries of Andalusia. To the palate, dry attack, caustic (intense, volatile), bitter finish, medium aftertaste. Alvear has known how to preserve, after all Well-balanced, smooth and very pleasant. these years, the company´s family structure combining tradition and modernity.

Alvear Finos are wines without the encabezar FINO EN RAMA 2004 treatment. The quality of the Pedro Ximénez stock, together with the areas geological and D.O. Montilla Moriles climactic conditions, after the fermentation Variety: Pedro Ximénez. process, are transformed into wines with a 15 %Vol. Clear yellow golden hue with a touch of amber, golden natural alcohol content up to sixteen proof, no overtones, more intense in colour than other Finos in need to encabezar, which is to say, the general, somewhat cloudy. addition of extra alcohol. These wines will With the wine resting it has a Nose reminiscent of damp experience the miracle of ageing under the wood, after swirling, steely, floral hints, balsamic, velum of flor, a natural biological process herbaceous (aromatic plants or hay), reminiscent of where the wine develops groups of yeasts finocchio. which form a white layer over its surface. To the palate, dry attack, it is a very extensive Fino, persistence, powerful, saline hints, accented acidity and bitterness but very well balanced. As a personal note, the best of the whole wine tasting.

ANDALUSIAN FLAVOUR 29 our selection

Aragón MORILES 47 Góngora Lucena brings us an ancestral D.O. Montilla Moriles wine-producing tradition, in Variety: Pedro Ximénez. The Bodegas Góngora was founded in 15 %Vol. which Bodegas ARAGÓN Y 1862. Located in Villanueva del Ariscal, Clear yellow hue lighter COMPAÑÍA has dedicated than straw, pale golden in the Aljarafe region of Seville, itself, since its conception more overtones, clean and specifically in the old Pata de Hierro than 100 years ago, to the bright. Estate, name bestowed in honour of a production of Fino, Amontillado A Nose reminiscent of white horse which arouse the and dulces Pedro Ximénez raw yeast, barrique and admiration of a descendant of the last following the traditional ageing white flesh fruits (apples, Moorish King of Granada. methods and standards of the pears). To the palate, dry attack, Denominación de Origen Presently, it is the seventh generation fresh, fruity aftertaste (Designation of Origin) of with a medium-high of the Góngora family which is fully in Montilla-Moriles. intensity, reminiscent of pitted charge of the elaboration of Finos, white flesh fruits. Generosos, and Brandies, applying www.aragonycia.com Bodegas ARAGON Y CIA has three centuries of knowledge and opened its doors to all visitors P.G. www.bodegasgongora.com experience to their wines. and enthusiasts of oenological tourism to share its cultural D.O. Montilla Moriles heritage as part of the Variety: Pedro Ximénez. ALJARAFE Montilla-Moriles Wine Route 15 %Vol. Clear yellow hue lighter Variety: Palomino Fino. (RV). The most valued tradition 15 % vol. is the ageing of their wines, than straw, pale golden overtones, clean and Clear yellow hue reason why they are preserved bright. lighter than straw, pale under the best conditions A Nose reminiscent of the golden overtones, possible. Their new installations wines flor yeast, toasted clean and bright. will accommodate more than bitter almonds, cashew A medium-low three thousand casks of nuts, American hazelnuts, intensity Nose. Very fruity Fino, American oak (some over nuts in general and white flowers. reminiscent of lychee hundred-years-old), designed fruit, sotobosque green for the ageing of its FINOS, Clear positive sensations and fresh but slightly caustic (intense, volatile) aromas apples, millefueille. AMONTILLADOS and dulces To the palate, smooth attack, alcohol very well blended, To the palate, accented PEDRO XIMÉNEZ. pleasant acidity level, short finish but with lengthy acidity, dry and retro-olfaction reminiscent of brioche (type of sweet somewhat short French bread) and sea tones. aftertatste, hints of fruit.

Caydsa www.bodegascaydsa.com FINO PATA DE HIERRO Seville Since its beginnings in 1083, CAYD 15 % vol. Bodegas CAYDSA has dedicated all Clear yellow hue their efforts to the careful selection D.O. Jerez lighter than straw, of the best grapes and Variety: Palomino. pale golden consequently to the elaboration of 15 % Vol. overtones, clean and Clear yellow hue lighter quality wines under the traditional bright. than straw, pale golden A healthy intense system of “Criaderas y Soleras” overtones, clean and Nose, with the wine and the rigurous control of high bright. resting, reminiscent technology. A caustic (intense, of nuts, bitter volatile) Nose, fresh, almonds, green In recent years, Bodegas CAYDSA herbaceous (aromatic tones, “Granny has adapted all the elaboration plants or hay), Smith” apples, processes with the most innovative reminiscent of moist comice pears, soil, slightly alcoholic. oenological technologies to phosphorous, fresh wood, lavender, pungent To the palate, dry attack (alcohol) aromas. continue producing the best wines with a well defined To the palate, somewhat short, dry sensation, slightly from the Palomino variety of grape acidity, intense, slight smoky tones, alcoholic, bitter finish, medium-long intense alcohol, found in the Jerez district. open, licoroso (sweet), slight dry fresh retro-olfaction. 30 ANDALUSIAN FLAVOUR sensation. José Estévez www.grupoestevez.es

The establishment of the Bodegas José Estévez S.A. date back to the year 1809. Since 1974 the Estévez family controls 100% of the company, preserving the family LEYENDA INOCENTE TÍO MATEO business atmosphere developed throughout the years. Grape variety: 100% Grape variety: 100% Palomino. Grape variety: 100% Palomino. Palomino. Oak cask ageing: uniquely Oak cask ageing: five years. The company has always assigned Oak cask ageing: four years fermented in oak and then Ageing method: biological ageing (flor). great relevance to the ageing Ageing method: biological matured for at least 8 years in ageing (flor). American oak. Alcohol % vol.: 15. process of its wines, caring for them Alcohol % vol.: 15 Ageing method: biological (flor). Colour: light golden pale straw. with skilful refinement and interest. Colour: gold with pale green Alcohol % vol.: 15 Nose: fresh and pungent, hints Bodegas José Estévez S.A. is tones. Colour: pale yellow straw with of yeast. equipped with the countries latest Nose: fresh, crisp with a greenish hints. Taste: dry, fresh and well technology and machinery available. pungent aroma. Nose: slightly pungent and very balanced. Palate: delicate, dry and complex. Hints of almonds and pungent. yeast. Gastronomy: aperitifs, tapas, Palate: dry and delicious. Full of soups and all types of dishes flavor. Very complex final. Very or light cheeses. Serving long. temperature 8º-10º.

Garvey Jerez www.bodegasgarvey.com

Presently Bodegas Garvey operates from the Bellavista Complex, where they feature the centralization of all their activities. In the new headquarters we find the main offices, the crianza (ageing) bodega, bottling and cargo warehouses, which gives the winery a quick response time and adequate flexibility. Their vineyards cover great extensions of land. It is not easy to achieve such a privileged position as Bodegas Garvey currently has, making it one of the most important company´s in the Jerez sector at the national and international levels. The main export markets are England, Holland, Germany, Denmark, United States, Belgium, Sweden, Norway, Canada, Japan and many countries of Latin America. DON JOSÉ MARÍA FINO In the last decade the company´s stock of wines and brandies has quadrupled, and sales have (VINÍCOLA SOTO) increased in the same proportion. The bottling lines can produce up to 38.000 bottles an hour. Colour: Pale golden-hue. Aroma: Floral, sharp, delicate and elegant. Flavour: Dry, low acidity, fresh, light and rounded. With finesse. Consume: Ideal as an aperitif and as a complement to fish and shellfish. SAN PATRICIO FINO (GARVEY JEREZ)

Colour: Pale golden-hue. SOTO FINO Aroma: Floral, intense, delicate, elegant, (VINÍCOLA SOTO) notable yeast accents, typical of its biological ageing. Colour: Pale golden-hue. Flavour: Dry, light, low acidity, fresh, well Aroma: Sharp and delicate. balanced. Flavour: Dry and delicate. With body and Consume: As an aperitif it is the most persistence (length). elegant in the world. Serve very cold in the Consume: Ideal as an aperitif and also as a traditional catavino (wine tasting glass) of complement to soups, shellfish or poultry. Jerez.

ANDALUSIAN FLAVOUR 31 Bodegas Lama

Bodegas Lama, S.L. is a family business which was founded in 1885. Its long history has been characterized by a continuous effort to present its clients with the highest quality wines possible. For this reason, the wine cellars are equipped with state of the art technology, without forgetting the importance of traditional and natural ageing methods, the selection of the best fruits the soil has to offer and a committed professional team ready to produce a natural and “de la tierra” (VT) wine.

As a result of this effort many of their products have been distinguished with the Calidad Certificada (Certified Quality seal), being the first winery in Córdoba to obtain this honour for its wines with the Denominación de Origen (Designation of Origin) Montilla-Moriles Region and for its Tinto wines with the Geographical Indication “de la tierra” (VT) of Córdoba.

LOS ÁNGELES

D.O. Montilla Moriles. Variety: Pedro Ximénez. 15 %Vol. Clear yellow hue lighter than straw, pale golden overtones, clean and bright. A Nose of medium-high intensity, reminiscent of white flesh fruits (apple, pear), nuts, raw yeast, well blended barrique, sweet tones, candy like... To the palate, smooth attack, fresh slightly sweet, medium to lengthy aftertaste, candy like essence returns. In my opinion it is a very well produced Fino, breaks the mould with the “generics” and at the same time it is easy to drink.

FINO LAMA

D.O. Montilla Moriles. Variety: Pedro Ximénez. 15 %Vol. Clear yellow hue lighter than straw, pale golden overtones, clean and bright. A Nose of medium-high intensity, elegant and fresh. With the wine at rest, empyreumatic but after swirling it loses those toasted smoky aromas becoming fruiter. To the palate, smooth attack with hints of residual sugar, slight bitter aftertaste and slight separation of the alcohol.

32 ANDALUSIAN FLAVOUR our selection

Bodegas Delgado

SEGUNDA BOTA

D.O. Montilla Moriles. Variety: Pedro Ximénez. 15 %Vol. Clear yellow hue lighter than straw, pale golden overtones, clean and bright. A high intensity Nose, dry, saline, caustic (intense, volatile), with yeast accents, reminiscent of toasted almonds with a fruit compote back. To the Palate, dry, intense, lengthy, fresh, hints of yeast, spices and saline tones.

MANOLO

D.O. Montilla Moriles. Variety: Pedro Ximénez. 15 %Vol. Clear yellow hue lighter than straw, pale golden overtones, clean and bright. A smoky Nose, phosphorous and very accented yeast, high intensity, reduced aromas, saline hints and alcohol tones, sweet spices. To the palate, smooth candy-like attack, fresh transition, very fruity finish reminiscent of passion fruit and citrus´, aftertaste slightly bitter.

FEO (FINO EXTRA OLOROSO)

D.O. Montilla Moriles. Variety: Pedro Ximénez. 15 %Vol. Clear yellow hue lighter than straw, pale golden overtones, clean and bright. Nose, with wine resting, reduction aromas, after swirling the glass, fleshy bouquet, leathery, very accented toasted tones, yeast, slight separation of the alcohol. To the palate, improves dramatically, smooth attack, it explodes in transition, accented acidity, somewhat bitter aftertaste but balanced, umami (savory) tones, persistence, lengthy, fresh, quite drinkable.

Bodegas Delgado is located in Puente Genil, Córdoba, and its origins date back to 1874. Complete dedication to the business and extreme care taken in the selection of the best regional grapes as well as the excellent qualities found in American oak casks for ageing wine, made it possible for the winery to establish itself as a company of renowned prestige in the area.

Since, the winery has continued with its work always marked by one objective: the quality of its wines. At present, the fourth generation of Delgado’s are still leading the company. If there is something which defines this winery, it is the preservation of its traditional roots in the elaboration of their wines, always having in mind the incorporation of new technology to benefit production without affecting quality.

www.bodegasdelgado.com ANDALUSIAN FLAVOUR 33 FlavoursHiniesta is considered since last Feburary the best and accurate description of the wines have sommelier in Andalusia. The decision at the 17º qualified for the Golden Nose 2008 finals to be edition of La Nariz de Oro (The Golden held in Madrid during the 21 and 22 of June. Nose), where she rose victorious over seventy participants which came from all eight We did not want to overlook this event at Andalusian provinces to participate in this Andalusian Flavour since FINO is the main prestigious event. The competition consisted in theme in this issue. Hiniesta Toro collaborated identifying five different varieties of wines with by carrying out the tasting of our wine very similar bouquet characteristics. Only those selections. A real treat. sommeliers´ capable of presenting a complete

Trajectory

In 1998 she obtains the certificate of Hotel and Hospitality Services from EURODIP and a Hotel and Restaurant Management degree from the School of Hotel Management of Seville Taberna del Alabardero (Tavern of the Palace Guards).

Between 1998-2000 period

achieves a Masters in Hospitality Best sommelier of Business Management and Direction from the prestigious School of Hotel Management of

Toro Díaz Toro Seville (Taberna del Alabardero). In 2007 completes her Masters of Sommelier at the School of Hotel Managment in Marbella (Málaga).

Currently, Hiniesta applies her professional expertise at “Delatierra”, a store specialized in wine distribution, tasting and wine tasting courses.

Among other things, Hiniesta Toro was 1º MaitreD´ at Macis culinary restaurant (Restaurant Sommelier, in charge of ellaborating the wine lists for the restaurants, purchase of wines and winery management), as well as 1º MaitreD´ at Hacienda la Boticaria Hotel in Seville. Hiniesta Andalusia

The tastings were performed by Hiniesta Toro, Matías Vela and Nazaret Ramos, except for the Bodegas Estévez and Garvey Group wines.

34 ANDALUSIAN FLAVOUR Fino, the best of Spain

Fino is the most distinguished Spanish wine worldwide, genuine and of excellent quality. It is considered a generoso wine which is only produced in Andalusia, typical of the regions of Jerez and Montilla-Moriles.

It is characterized by its pale golden colour, dry flavour and pronounced aroma. Fino has an alcohol content of 15% vol., and the varieties used for its elaboration are Palomino grape in the Jerez region, Pedro Ximénez grape in the Montilla-Moriles region, and Zulema y Garrido grape in the County of Huelva.

The main differences in the methods of elaboration compared to other white wines is the encabezado (fortification – addition of pure wine alcohol), the biological ageing process under the velum of flor yeast for at least four years and the criaderas and soleras (last phase in ageing process – wine is drawn from the lower casks and replaced with younger wine from the top casks) system.

Thanks to these techniques we are able enjoy some of the most unique wines in the world which express distinct and amazing aromas and flavours. It has been an honour sampling these wines and best of all, it is ours, product of these lands, our climate, our vineyard stocks... with no doubt, the finest ever created in Spain.

ANDALUSIAN FLAVOUR 35 Mojama,

36 ANDALUSIAN FLAVOUR Flavours

With the first full moon of May, the great red tunas (Thunnus thynnus) migrate from the cold waters of the Atlantic Ocean, to their breeding grounds in the warmer Mediterranean Sea. During this migration these large fish must cross the Straight of Gibraltar, which they achieve by staying close to the coastline. Through the month of June, and following the same route, they swim back out to the Atlantic. We first made mention to the atún de derecho (Incoming Tuna), secondly we addressed the atún de reves (outgoing tuna). This distinctive migratory routine has been utilized since ancient times by fishermen to capture this type of fish during the incoming as well the outgoing seasons, employing the famous almadrabas (tuna fishing nets). It basically consists in a system of fixed nets which intercede in the natural migratory path of these great blue fins. These traditional fishing practices continue once on land in which the ronqueo (quartering of the tuna) occupies an essential role.

As mentioned before, ronqueo is understood as belly or ventresca of the fish are equally aged in the traditional method of quartering the tuna to sea salt while stacked in layers and placed in large maximize its uses. The quartering is performed in barrels. The process can last months keeping the sections, based on the amount of fat found within barrels out of direct sunlight and under controlled the muscle. Generally those muscles closer to the temperatures. Meanwhile, the huevas de grano spine are less fatty, therefore making it perfect for (salted tuna roe) follow a salt and aging process the elaboration of the mojama (dried salted tuna), similar to the mojama. Finally, the underside while the surrounding flesh is ideal for smoking, pieces that have not been salted, as well as other canning or to be served fresh. The cut is remaining portions like the mormos or area right performed lengthwise (parallel to the spine), being below the nape of the neck, contramormos, their the muscle portion found along the spine the part slightly behind the neck, morrillo or nape part premium mojama, followed by other sections of the neck nearest to the head, facera or gelatine which will constitute the first class mojama, the like membrane found right below the eyes, and loin area and sides respectively. All these parts are galete or internal area near the ear orifice and salted and stacked in layers interspersed with sea throat of the tuna are prepared fresh, smoked or salt, later to be rinsed and allowed to naturally dry processed for canning, depending on the case. through exposure to sunlight and sea breeze. The an art more than 3,000 years old

ANDALUSIAN FLAVOUR 37 Flavours

Origins. The Phoenicians The Romans

Tuna fishing and its later processing techniques originated in Since the third century B.C. the mercantile oligarchy in Cádiz ancient times. The fishing methods as well as the became part of the Roman State joining forces against the different treatments which the raw materials is subjected to, Carthaginians. The Roman commercial routes established a have been modified as time and cultural changes have transpired series of important sea ports where most of the trade took throughout history. In any case, the basic principles have not place, before the products of each region made their way changed much, since we are relating it to a series of activities towards Rome. This where the initial concepts are practically the same as the ones circumstance lead to the re-launching of the cured salted tuna we see today. The origins of this process can be traced back trade (salazón de atún), and therefore all of those activities about three thousand years, as observed with the discovery of derived from this peculiar industry also thrived, emphasizing the Phoenician coins in Cádiz where the engraving of a tuna role played by the founding of the city of Baelo Claudia (what appears. The presence of many ancient remains of today is Bolonia,Tarifa), which achieved great prosperity and factories throughout the length and breadth of the coast of fame throughout the Roman Empire for the quality of its goods. Cádiz dedicated to the salting process, reaffirm the importance We find one product which stood out from rest, known as which the fish canning and salting industries in general, Garum of Hispania. A type of salmuera made from leftover parts particularly tuna, had during this time. It was exactly in the VI of tuna, and whose exact preparation remains a mystery. This and VII centuries, when a great number of production centres sauce was highly regarded and became an dedicated to the preparation of products obtained from the sea indispensable part of the best Roman households. Regions such for public consumption and especially for exportation as Gades (Cádiz) and Nova Carthage (Cartagena) were also proliferated. On account of these practices, we also find considered reputed export areas of this precious substance. The numerous remnants of alfares (clay factories) dedicated to the tuna was exported sliced and salted and rarely were they manufacturing of clay containers, amphoras, used in the shipped in one piece, using the amphoral (ánforas) mentioned transportation of products. This reaffirms the high volumes of before. exportation reached by these products.

38 ANDALUSIAN FLAVOUR Flavours

The Visigoths in origin (almadraba, arráez, mojama, íjar...).

The invasion by the German hordes, and the The Recon quest. The monopolies of the XIII-XIX consequent fall of the Roman Empire, brought a decline in centuries many of the forms and customs of the roman populace. As with Cádiz, other coastal cities which once In the thirteenth century, after the Christians´ Recon quest prospered, no longer did, and their inhabitants found its way to the Andalusian shores, the almadraba fishing disappeared or only maintained seasonal practices which and exploitation rights were granted to specific Noble coincided with the fishing periods. families by the Christian monarchs, as payment for their support and services rendered. In this manner, the House of The Muslims Medina Sidonia established a monopoly for almost six centuries (XIII-XIX) over the exploitation of the entire The perfecting and re-launching of the tuna fishing Andalusian coastline. methods (almadrabas) and related activities came with the Arab occupation (VIII A.D.). We find this In 1817 all nobility privileges were retracted over the forwardness, this renewal on both sides of the Straight. exploitation rights of the almadrabas, transferring control to Commerce improves, with the establishment again of some each towns´ guild. important sea ports. Modern Times Perspectives Many of the technical improvements and elaboration methods of the art are due to the influence of Arab As a result of the importance which the exploitation of the culture; hence many of the terms used nowadays are Arabic almadrabas continues to experience throughout the

ANDALUSIAN FLAVOUR 39 Flavours

New Features

20th century, and the unification of the different tuna fishing at -60º C to conserve in its entirety the captured fish guilds, the “Consorcio Nacional Almadrabero” (Almadrabero organoleptic characteristics. It seems like the demand at National Consortium) is created. This consortium functioned national level (Spain) is rising, the amount of red tunas available between 1928 and 1970, constructing and managing tuna which are left for local consumption are minimal, due to the fishing villages (almadraberos) such as La Atunara, Tarifa and continued descent in the number of captures. In any case, we Sancti Petri, among others. In this way, fishermen and all related are living a resurgence in the salting practices where the use of activities (tuna cutters -ronqueadores-, maintenance, factory rabil, also known as yellow-fin tuna (Thunnus albacares), canning and salting personnel...) It is precisely during these complements or even substitutes completely the diminished years when one can speak of a “golden age” along the coastline red tuna (Thunnus thynnus). This type of tuna can be fished all of Cádiz, and of course, Barbate. year round in practically all the oceans by large tuna vessels, quickly deep-freezing them in its cargo cooling units to maintain Currently, most of the red tuna (Blue fin -Thunnus thynnus) the products quality. Furthermore, the ronqueo practiced on captured are set aside for the Japanese market. Those caught the yellow-fin is very similar to the methods applied to the with the almadraba and assigned to these consumers, are almadraba tuna. beheaded, its loin and sides quartered, and quickly frozen

40 ANDALUSIAN FLAVOUR Flavours

Herpac: One Hundred percent handmade crafted Company

By the shores of the almadraba, and protected of the winds of the Straight, we find Barbate. The labour of its people throughout the centuries, the air scented with salt and sea, are elements which shape its unique gastronomy. Herpac is created in this privileged environment, rooting its practices in millennial traditions with the intent of offering its clients 100% handmade elaborated products of excellent quality. No conflict can be found between the handmade elaborated products and quality in its daily practices; in fact, Salazones Herpac, S.L idea of excellence is not only seen by the acquisition of a “Certified quality” denomination by its premium and first class mojamas for its red tuna, as well as for its yellow-fin, but also for their work initiating the process to obtain the same honour for its smoked tuna, salmon and cod. In short. The main objective of Herpac is that in the near future, eighty percent of all its production be awarded with this prestigious denomination of quality.

Salazones Herpac was founded in 1986 as a family business, with its main activities being the elaboration of tuna, salmon, cod, and albacore cured in salt, smoked, canned and in semi-preserved forms. During the last few years it has been growing steadily. The new installations which are being built in the industrial complex El Olivar (Barbate) will double the current premises working area positioned within the city. Based on the projected growth in production capacity, it will be necessary to increase the workforce to meet future demands. Still in 2006 the company solid results with 1.612.200 of its handmade products sold. www.herpac.com

*** The legal rights of the photographs have been donated by “Empresa Pública Desarrollo Agrario y Pesquero”*** ANDALUSIAN FLAVOUR 41 4 2 ANDALUSIAN FLAVOUR Ángel León For which shouldnotbemissed. bring usinanexplosionofflavour the pleasureswhichland andsea of refinementandtheenjoyment of Fino wineatitsorigin,weare talking product thatmanisblessed with;and Mojama, themostgenerousfish along theway. de SantaMaríastoppinginBarbate Straight ofGibraltarfromthePuerto steamboatorofcrossingthe harbour’s carnivals orfairs,ofacruiseonthe trying toexpressanopinionofour to theprovinceofCádiz).Itislike are symbolsfortheGaditanos(native gives megoosepimples.Bothproducts mention ofthePuertodeSantaMaría of chilledFino(drysherrywine)...Any (dried saltedtuna)andpouringaglass the actofslicingapiecemojama futile; allIcandoisteleportmyselfto to explain,expressmyopinionis say: “arebeyondwords”,anattempt me thesetwoelements,astheEnglish A poniente Mojama & Fino

ANDALUSIAN FLAVOUR 43 the velum of flor yeasts of Generous wine For the last several years, we have been the higher content of alcohol which kills working on a project with the velum of the essence of the product. When I flor yeasts of Generoso wines (rich, full learned of the existence of the velum of bodied wines) in conjunction with the flor, which does not contain alcohol, I University of Cádiz and their department saw an opportunity. It is not possible to of Food Science Technology. collect the velum of flor directly from the barrel, it must be manipulated within a But it is in 2008, when the project was laboratory setting, so it can be properly reintroduced and backed up by the handled in the kitchen. Andalusian Government, with which we have set up a committed team headed It is a project which has just begun, but by Victor Palacios, Luis Pérez, and Ángel presents a very well structured base and León. effective logistics. It is only 8 minutes by car between both the restaurant and the The velum of flor yeasts produced on University of Cádiz. From the laboratory the surface of the aging Generoso wines to the kitchen and from there to our during the fermentation process, creates patrons who, for the first time ever, will unique aromatic nuances in the yeast be able to sample the authentic rich full which are very interesting for use in the bodied Generosos in harmony with the kitchen. food and drink without alcohol being the dominant protagonist. As a cook I have always wanted to prepare my dishes with Generosos, full Ángel León rich bodied wines, but sought to avoid

Practical Data: Restaurant Aponiente

Address: c/ Puerto Escondido, 6 Rivera del Marisco, 11500 El Puerto de Santa María (Cádiz) Tel: +34 956 851 870 www.aponiente.com

44 ANDALUSIAN FLAVOUR

46 ANDALUSIAN FLAVOUR A poniente

INFUSION OF MOJAMA (SALTED DRIED TUNA)

• 35 fl. oz. mineral water • 3 ½ oz. combu algae • 14 oz. Mojama from Barbate (dried salted tuna from Barbate) • 3 ½ oz. fermented white soy • 3 ½ oz. fermented red soy

Preparation

• Allow the combu algae to stand in cold water. Once the algae is removed from the water, infuse the mojama at about 70º C for 15 minutes, setting it aside at the end of the specified time. When cooled, add a tablespoon of red soy and one of white. Salt to taste and heat, but never allow it to come to a boil, always main tain the temperature between 80º and 90º C.

GARNISH BASE FOR EACH PLATE

• Dice an apple in cubes (6 cubes) of 1/4 Recipe inch (Golden Smith green apples).

• Prepare the Mojama in the same manner as the apple and in the same quantity (6 cubes).

• Nuts (1 almond and 1 peanut).

FOR VELUM OF FLOR YEAST

• Extract the yeast from the barrel and place it in the laboratory oven. Once the process is completed, retrieve the yeast. It is now by Ángel León ready to emulsify in a mixer.

ANDALUSIAN FLAVOUR 47 4 8 ANDALUSIAN FLAVOUR

Willy Moya, a point of reference in Andalusia Aponiente Congratulations Willyfrom arise. again shouldtheopportunity hesitate toworkwithhim the bestandwewillnever new project.Hedeserves congratulate Willy onthis We wouldliketosincerely reference. be animportantpointof and wefeelthatitwillsoon The locationisimpressive experience andknowledge. he isknownbasedonhis the professionalismforwhich sure hewillrespondwith challenge towhichweare with ABADESoffersagreat At themomenthisproject Andalusia Gastronomy. the representativesof to enhanceourproposalsas communication aswework relationships and circumstances reinforces attending suchevents.Such Andalusian friendswhen pleasure torunintoour mini-cuisine. Itisalwaysa Gastronomic Conventionof Sebastian, duringtheBasque up againinDpintxos,San satisfactory results.We met and Land) withvery called “ initiated aprojectwhichwe We jointly host oneachvisit. always beinganexcellent during histimeatPoncio, enough tohavemethim our business.We werelucky obtained excellentadvicefor from whomwehave experienced restaurateur, Willy Moyaisan Mar y Tierra” Tierra” y Mar (Sea ANDALUSIAN FLAVOUR 49 Willy Moya...

50 ANDALUSIAN FLAVOUR Smells

...wellcomes us in a spectacular setting, a restaurant that is about to open its doors to the general public, the ABADES Triana restaurant, headed by this great restaurateur aspires to make Seville the capital of national and, most likely, world gastronomy.

With unreachable ceilings, a river that caresses it, a light which envelops all... Willy Moya is about to give his career an 180º turn. Management of the ABADES Triana restaurant has become his latest professional adventure which he faces with the excitement of having a great challenge ahead: to showcase Andalusian cuisine in all its splendor. He welcomes us on the banks of El Guadalquivir river. Both the Torre del Oro and the Giralda stand tall looking in the enormous windows through which, after rainy days, shines a clean and bright light. “La lluvia en Sevilla es una maravilla” (The rain in Seville is marvelous), yet there is more: the clear, luminous days after the clouds fade away are also wonderful. Willy speaks passionately about what he loves most: cooking. He speaks of feelings, nuances, textures, whispers his ideas... He is a calm man who projects comfort and security through his blue eyes. Passion and coherence, maturity and decisiveness: “Yo soy un cocinero cocinólogo” (I am a chef cookologist).

The moment. I studied social the restaurant of my dreams, of psychology and had a passion for bringing to life in the kitchen all those cooking. Once I finished my studies I ideas which I have wanted to decided to follow my love for cooking develop with the inspiration necessary and make it my profession. Ten years to have an impact in Andalusia; ago I opened the Poncio restaurant, a naturally, the limited means I had gastronomic project that did not exist available, made for slower in Seville, what today we call development. gastronomic or signature cuisine, chefs interpreting traditional dishes, etc. Andalusian Cuisine. To say that Andalusian cooking is the best I humbly accepted the challenge gastronomy at the national level because I felt Seville, in spite of having would be very pretentious, but it is a wide range of gastronomic offerings probably the most extensive and that have not been fully exploited, refined. Its traditions go back further deserved to have a high quality than any other gastronomy, a great cuisine. It went well, the public began wealth of products and perhaps the respecting me, allowing me to create least known. People, for the most more elaborate creations and until part, associate Andalusian cooking today, when I decided to make the only with tapas, gazpachos and cold most important change in my career soups. del Oro... the Giralda, Torre and close my pride and joy, the apple of my eye and embark on a very On this new venture I have had the ambitious project. I felt the time had opportunity of associating with a come. powerful group in Andalucía to lead a culinary project that not only is My dream. You have to believe in centered around ABADES Triana, the your goals and I do believe. Now I purpose of which is to become a will have the opportunity of creating gastronomic core, where guests, not The light, the Guadalquivir, The light, the Guadalquivir,

ANDALUSIAN FLAVOUR 51 Smells only will enjoy a signature cuisine gastronomy and it is what makes andalusian products in my kitchen. restaurant, but will also have your cuisine unique and different Andalusian products are bathed in available several rooms, catering, a from the rest; from that of Madrid, sunlight, intense in flavour. Using place for events, celebrations, etc. the Basque Country or Galicia. You products from other areas makes it have to defend what is yours, quite difficult to achieve the nuances Deep down, joining this group to because, people may like it or not, you get with those from Andalusia. lead a culinary project in Andalusia but in the end that is what makes was a continuation of a decade long those who come appreciate the fact I deem necessary the promotion fight: elevate Andalusian cuisine a that it is different. In Andalusia, and support that Landaluz makes of little. cooking has always been excellent, these products. Even more, it is tasty and full of flavour. possible to do better, and they do On the banks of a river. I have quite a lot, but in my opinion they traveled throughout many cities in In Andalucía Sabor, that was, need more financial help. They Europe with a river, and I have precisely, the most repeated achieve great results, since they seen very few restaurants of this comment, “Andalusian cuisine is help and promote high quality size and capacity... Leading the known for its tastiness, so many products from Andalusia, create team at ABADES Triana, I aspire to nuances!” People are not familiar jobs, develop a market which give an energetic push to the with it, but Andalusians have grown influences many people and attracts Andalusian kitchen and to signature up with its spices, dressings..., but tourism, that is, when all is said and cuisine that a few of us are now when one of these dishes, well done, the image of Andalusia. cooking like: Ángel León, Kisko planned and prepared with great From the political level they should García, Juan Carlos, and many deal of primordial care, is presented provide them with better financial more. I think now is the time, to someone from outside means, since their work is of the because that same gastronomic Andalusia, they flavour it, and say, utmost importance and affects vitality we find in other cities is “This is too much!” Even if it is only many people. I would promote it going to happen in Andalusia, in fact a gazpacho, a white garlic soup or a even further if it were in my hands. it is already happening. simple salad. Passion. For me cooking is a very Traditional Cooking. Traditional Landaluz. I have always been in passionate job, full of feeling, it is cooking is the basis of all love with Andalusian products and I not just a matter of filling your will defend them stomach. When I prepare a dish I at all costs. My always think of somebody, because relationship with each plate is like a person... when I Landaluz is prepare a chocolate dessert I excellent, always think of my wife. A dessert because we have with browner tones, vanilla the same dream, flavoured or with a sharper taste we are struggling brings me closer to my father; red for the same fruits remind me of my niece. battle, which is Flavours are mature, childlike or why I think all fun. When I am creating a dish I their efforts in think of the individuals who are the promotion of going to eat it and what sensations Andalusia are it is going to produce in them or in fantastic. this sense I try to make the patron aware of the cultural background In fact, I only use which goes into each plate.

Practical Data: Restaurante Abades Triana Address: c/ Betis, 69 41010 Sevilla Tel: +34 902 323 800 [email protected]

52 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 53 54 ANDALUSIAN FLAVOUR Unfortunately, when somebody eats a salpicón or a vegatable salad they are not aware of the ingredients involved in the process, all the nuances, flavours, and preparation; but when you prepare the same dishes with more elaborate techniques and change it or in some way change its texture to accent its taste, it becomes a reflection, and they say: “this is the same thing, but until now I did not understand its worth”; but it immediately arouses associations, causes strong feelings, it provokes a longing... our intent is to bring back those feelings and to have people realize that their cuisine is the best.

In Andalusia we have not figured out a way or simply do not want to sell, I sincerely do not know. Having the best olive oil in the world, we insist selling to others who present it to the market as their own. I think it is time that we bring it home.

Satisfaction. For me the greatest satisfaction is to induce new sensations and being able to surprise people. I have a feeling of proudness when I complete a dish, a project or idea and the patron praises my work; when you place a dish before a customer and they speak of their grandmother or your cooking reminds them of some flavour long forgotten...

When you serve someone a dish inspired from within, combining elements... they are not only filling their stomach, but also enhancing their knowledge and culture; and you observe how they enjoy themselves. And that is what gives me the strive to keep on improving, to go further, just a little more, just a little...

The creative process. We all have our ways. Beyond the fact of being a cook, I love eating; I begin my creations intellectually. I imagine them. First I think of what I would like to eat each season, I walk through the open air markets and checking this or that out, I imagine how it would feel to eat this fish or that vegetable prepared a certain way or with a particular texture giving it a very unique and specific flavour. Afterwards I imagine how the preparation would be to achieve the texture desired, followed by a more modern touch, something to Smells

attract people’s attention; changing flavours, textures and transition between the new and the old. I am the old even the presentation of the dish. Finally I purchase the man of the younger generation and the young chap of product, cook it and eat it. the older ones. This has been both positive and negative. There is an existing negative part to this fact Art. To be a cook it is not necessary to be an artist, you because for some time I have been leading only one only need to know certain techniques and preparation project; but, on the other hand, the learning process has methods, but then you would only be cooking. To been of upmost importance because cooking was quite invoke those sensations one must be artistically inclined, different back in time. Hard work, feeling and sacrificing because each day the products vary, the items used may are things one must have to dedicate their whole life to change. belonging to this profession, as well as the ability to maintain one’s passion, enthusiasm, always giving a bit The feeling, the creative capacity and talent have a big more of oneself each day.... you learn that from the old influence when you are at the forefront of signature masters. cuisine. This is what is going to distinguish your cooking style and interpretation or approach to a dish. You can They have helped me quite at great amounts. Anytime I apply this to painting, the way an artist approaches the had doubts, I asked for the help of the elder canvas... another thing is whether people will actually profesionals. I respect them, especially because the like it, there are painters whose art is not appreciated, difference lies in experience. They have been in the but this would never mean they are not artists. business for forty years and are still going strong. Their contributions have defined an age in time, and for that Reference. I became a cook with a long background of reason alone they deserve our respect.

56 ANDALUSIAN FLAVOUR Smells

Basic Ingredient. I have many ingredients that you can Colleagues. I would like to see those passionate souls of always find in my kitchen. The most important one is the high cuisine taste my creations, taking pride in having olive oil. I also like using plenty of vinegar. And never other chefs tasting my dishes. We are on the same team forgetting the wine. I use wine in the kitchen at all and I enjoy surprising my colleagues, listening to them times, I have five or six different types of wine available remark, “This is great!” The same happens to me when for cooking, I flavour with wine, reduce with wine, I try a dish prepared by another chef, I am moved and marinade with wine... think: “ why had not I come up with that idea”. The worst is preparing food for politicians. Praise. Praise for my dishes seems to, more often than not, fall on the simple ones. One works so hard on the Andalusia. Andalusia stands on its own right, it is a preparation of some dishes that on occasions it surprises charismatic word, but I feel we do not love her enough. you that the simplest ones are the most praised. We have to cherish and protect her. We are the biggest Crushed Eggs (Huevos estrellados), white garlic soup and best Autonomous region in Spain. (ajo blanco), very traditional dishes prepared with utmost care. And the desserts, pastries have given me a Future. In short term I aspire my aim to everything. My lot of satisfaction, since people are not used to being expectations are to be able to create the best surprised by a dessert. Andalusia has an amazing restaurant in the city, one of the best in Andalusia, and confectionery tradition, but it must be adapted. one of the finest in Spain. Carry the flag of Andalusian Andalusians have a quite the sweet tooth. cuisine beyond its borders. Within this context and to the fullest of my ability I will always continue forward.

ANDALUSIAN FLAVOUR 57 58 ANDALUSIAN FLAVOUR Ideas Victorio & Lucchino It Designers distinguished by an overwhelming uniqueness, Victorio & Lucchino possess a limitless ingenuity that could not possibly go unnoticed. They have a talent for producing awe-inspiring creations that are imbibed with the flavour of southern Spain. The very feel of the South is transmitted and celebrated in each and every one of their creations, the Andalusian soul embodied in fashion. This is the essence of Victorio & Lucchino: light, joy, orange blossoms, and passion…

As prolific of creators as there have ever been, V&L have gone from being simple designers to becoming a point of reference for Spanish fashion and fashion across the globe. Seville’s José Luis Medina del Corral and Cordoba’s José Víctor Rodríguez Caro have stretched their Andalusian roots throughout the world. They are pioneers in the use of fabrics and innovative materials, and the creators of new cuts and revolutionary styles, bringing all of these elements together to represent the authentic and traditional soul of Andalusia.

Adventurous and willing to experiment with new things, they are constantly pushing their boundaries with accessories, perfumes, children’s clothing, cell phones, and even a line of decorative tiles. And of course they never miss their annual date with the runways of Cibeles, Gaudí, New York, Tokyo, and London.

In their studio in Seville, located in the building where the painter Velázquez was born, they give shape to their floral patterns, ruffles and the romanticism that infuses each and every collection produced by these Sevillian designers. Ideas soul

What does it mean to Victorio & Lucchino to bring Andalusia to the rest of the world? A sense of pride and immense responsibility.

How would you describe Andalusia to someone unfamiliar with it? As a unique place that one must feel and experience first hand

Are your designs a reflection of where you are from? In some ways, yes.

What does fashion mean for V&L? The only possible way for us to be José Víctor and José Luis.

What is the philosophy of V&L when it comes to design? Playing with tradition and culture and combining it with the avant-garde.

It is not the first time that V&L bring together fashion and gastronomy, what has your experience been in regards to this? Very creative.

What should every woman have in her closet? Excitement.

Who is the V&L woman? Someone happy, vivacious, and made for playful moments and open spaces.

Where in the world do you feel the most pampered? In Japan.

Do women from Andalusia possess a special kind of elegance? More than elegance we would say beauty. fashion with an andalusian

What is left for V&L to create? Millions of things.

60 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 61 62 ANDALUSIAN FLAVOUR Ideas

Who would you like to see wearing one of your designs? Are they considered prophets in their land? Anyone who dreams of doing so. By its people, yes.

Andalusian cuisine is one of our distinguishing features; Is Andalucía avant-garde? Landaluz protects the highest quality products from our It always has been. land. What do you think of their promotional efforts? Magnificent, anything that means promoting our values seems Would you change Andalusia for anywhere else in the wonderful to us. world? Absolutely not. You travel continuously, what do you miss the most when you are away from Andalucía? Is everything in fashion just an invention? The light. Not at all, if it were then those of us dedicated to it wouldn’t be doing anything. And from a gastronomic point of view? Olive oil.

What do you think of the new styles of Andalusian haute cuisine associated with chefs such as Dani García, Ángel León, Kisko García, and Willy Moya? Fantastic and very creative. There are six essential elements that define the unique and representative style of Victorio & Lucchino. Vivid and passionate colour melds together with lace, the material selected par excellence. Ornamentation that is characterized by the symbolic fringe, as well as the innovative and patented concept of the conch shell, used on sleeves, necklines and hems. Bridal dresses that capture their own unique identities, with first and last names, and fusion as a movement that unites the tradition and craftsmanship of the South with contemporary design. Ideas

10 QUESTIONS

A place where you A unique 1 would to be lost. 6 monument. The streets of The Alhambra in Seville. Granada.

An exquisite A interesting 2 meal. 7 route. Gazpacho. Through the towns of Andalusia. A special drink. 3 Manzanilla A historical (sherry) from 8 moment. Sanlúcar de The discovery of Barrameda. America.

A memorable A wish. 4 evening. 9 It is In Sanlúcar de unmentionable. Barrameda. 10 Andalusia in one A unique festivity. word. 5 Semana Santa Our lives. (Holy Week).

64 ANDALUSIAN FLAVOUR Ideas

ANDALUSIAN FLAVOUR 65 66 ANDALUSIAN FLAVOUR Routes Veta la Palma

Veta La Palma is in the province of Seville, set in the heart of the Guadalquivir wetlands in the Doñana Natural Park. Spread over 11,300 hectares, this natural heaven is bathed by the Guadalquivir, Guadiamar and Brazo de la Torre rivers and provides a space in which its three basic activities, aquaculture, livestock farming and agriculture, coexist in perfect harmony.“Veta la Palma” is proof that sustainable development is possible.

In All this has provided the estate with diverse 1997 the Andalusia Regional Government habitats, making it a highly important area for awarded the Andalusia Prize for Nature the Doñana bird population. In fact, this area Conservation to the Veta La Palma estate for possesses such favourable environmental being “a clear example of sustainable conditions that when the Doñana National development enabling many jobs to be Park is affected by drought, the bird population created and strengthening the natural value moves here to nest and feed. At such times, and conservation of the bird population in the the estate becomes the most densely Guadalquivir wetlands; it has set a fine example populated nesting ground in Europe and a to follow in this and other areas of Andalusia”. major source of food for these birds.

The main attractions and activities in Veta La Aquaculture, Livestock and Agriculture Palma are cattle farming, fishing and aquaculture. The latter takes up over 3,000 In 1982, the current owners, Pesquerías Isla hectares of land permanently flooded with the Mayor, completed work on regenerating the best quality water, together with 4,600 original wetland and extending it over the hectares of untouched wetland given over to 3,299 hectares it occupies today. Until then, livestock and a further 3,500 to growing soft the estate had concentrated on multifunctional

cereals and rice. agricultural production, combining rice and a showcase for sustainable development cereal growing with fishing and both traditional

ANDALUSIAN FLAVOUR 67 Routes

and bravo (bullfighting) livestock. species in this area provide a natural food supply for all Currently, the three principal activities carried out in Veta the aquatic birds that spend part of their yearly cycle in La Palma are interrelated. Aquaculture is a major source the Doñana wetlands and rely on it as a key element in of income, due to the excellent nutrients and their survival. oxygenating properties of the water, enabling the production of high quality seafood, which is very popular Wetland Stopover with top Andalusian chefs such as Dani García. The species farmed are local and typically found in the Year after year, the presence of both sedentary and Guadalquivir estuary, including shrimps, eels, plaice, sea migratory birds has been increasing at a constant rate, bass, mullet and gilthead bream. Fishing takes place according to data produced regularly by the Doñana twice a week, ensuring that the products are completely Biological Station. Every year, more than 70,000 fresh and in top condition when they reach the markets. common geese from the Voga Delta and the Baltic The estate’s second activity is extensive livestock rearing countries migrate to Southern Europe for the winter. On spread over an area of 4,600 hectares. The grazing arrival in the Iberian Peninsula, the geese mainly use the pastures are home to locally bred cows, horses and Doñana wetlands as their over-wintering home, and mares alongside bulls from the Ybarra brand, one of the Veta La Palma is one of their preferred spots, owing to oldest and most important bullfighting stockbreeders in the abundance of cereals, the mild climate and the Spain. excellent quality of the water.

Agriculture is the third activity in Veta La Palma. Cereals Eco-Tourism Visits are grown on 3,500 hectares without the use of fertilisers or herbicides, providing an abundant food The three activities already described, aquaculture, supply for the many birds which visit the estate each livestock and agriculture, combine perfectly with the winter. estate’s programme of Eco-Tourism visits. The route, covering 40 kilometres, can be accessed from two A Paradise for Birds points: the Northern side of the estate for visitors arriving by car from Seville, or the Southern side for Veta La Palma is currently the most important private those coming by boat from Sanlúcar de Barrameda in area of land for water birds in the whole of Europe and Cádiz. is used by many as a stopping-place on their yearly migration routes between Africa and Europe. The visits, which are by appointment only and split into separate sections, include watching the bulls being The excellent quality of its water, which is even better herded through the countryside by horsemen to the than many natural areas of water, enable a large number estate’s bullring. Visitors can also enjoy watching birds of species to feed and reproduce, particularly in the from a small boat and see the livestock area, inhabited summer months. by deer, fallow deer, horses, local cows, etc. Halfway along the route, visitors can see how shrimps are At the end of summer and the beginning of autumn, the collected and watch nets being cast to catch mullet, sea Doñana wetlands are dry, so the 3,200 hectares of bass and gilthead bream. wetland in Veta La Palma play host to many migrating birds. The abundant supplies of shrimps and other

www.vetalapalma.com

68 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 69 7 0 the essence of sustainable and high quality tourism ANDALUSIAN FLAVOUR Doñana: Routes

Doñana is a vivid canvas, an area where up to 5 different ecosystems converge in an explosion of diverse and plentiful plant and animal life, interspersed with 14 different villages, each with its own identifying characteristics, traditions, beliefs and cultural heritage. We say that Doñana, and the territories that it is make up this area, forms part of a process of geological and `human´ formation that is still undergoing evolution. Today, Doñana is a territory that encompasses more than fell only under the protection of the National Park. In 280,000 hectares. It is flanked to the south by a 50 1995 it was declared a World Heritage Site. kilometre line of beaches – many of them virgin; to the north by the freeway that links Seville and Huelva; and The Doñana National Park was formerly managed by by the Guadalquivir River to the east; thereby providing the Ministry of the Environment, in conjunction with the an array of possibilities to attract and delight visitors and National Park and the Environmental Council of the tourists alike. Government of Andalusia. Today these departments have fused together to form the Doñana Natural Space, It is precisely for the incalculable natural richness and the an entity that depends solely on the autonomous quantity of protected species that converge in this government. In January of 2008, this Natural Space was natural environment that the objective of the Doñana 21 granted the “Q” certification for touristic value, signifying Foundation is to promote a kind of tourism that will be that the combined product and service offerings for respectful of the surroundings, and that will encourage tourists meet a series of characteristics that lend prestige, compatibility between the responsible exploitation of uniqueness, trust and rigor to this natural area. natural resources and the economic benefits for business activities relating to tourism. Doñana´s value as an important natural reserve is renowned, as is its ecological richness and faunistic The history of this area can be traced back to the year plenitude. It is a wetlands area of great importance as it 1262, when King Alfonso X “the Wise” built his Royal serves as a migration area for numerous bird species Hunting Lodge on the lands known as las Rocinas. It from Europe and Africa who come here to winter and was not until 1599 that the name Doñana was first raise their young. Throughout the different seasons of recorded in reference to this area. the year, Doñana is witness to over 300 different bird species. In addition, there are over 33 species of This area was declared a National Park in 1969, made mammals, including deer, wild boar, otters, and rabbits; up of 50,720 hectares. It was given the title of 12 fish species and 18 kinds of reptiles. Doñana is also Biosphere Reserve by UNESCO in 1980, and the home to various important species that are under threat Government of Andalusia recently solicited the of extinction, such as the Iberian Lynx and the Imperial enlargement of this area to include parts that, until now, Eagle.

ANDALUSIAN FLAVOUR 71 Routes

province of Seville; and Sanlúcar de Barrameda, in the province of Cádiz).

European Charter for Sustainable Tourism

For all of the above reasons, it seems only fitting that Doñana should be the first Natural Space to have created a Plan for Sustainable Development (PDS), between 1993 and 2002, and until today. The experience accumulated by the Doñana 21 Foundation, an organization that has served as champions for the revitalizing of this plan for the Comarca de Doñana at the request of the Government of Andalusia and the European Union, has given it the preparation necessary to take on a new phase in this process. In this way, the new strategic lines currently laid out by the creation of the second Plan for the Sustainable Development of Doñana, are centred less on the development of material infrastructures, and more on social capabilities, with an elevated level of social participation and innovation.

The model for sustainable development proposes to maintain and consolidate the relationship between economic promotion, social well-being, and natural resources as fundamental objectives. And from within this panorama, the tourism sector is one of the most important opportunities for the economy of the Comarca de Doñana.

The lands that make up Doñana are The fact that it was granted the European surprisingly varied in terms of landscape: the Charter for Sustainable Tourism by the area of beaches-sand dunes; the sands European Federation of National and Natural stabilized by “cotos”; the Marisma (marsh); Parks (Europarc) last year, signified the and the Vera (bank), the area where the international recognition of the efforts, and sands and wetlands meet. Each season of the above all confirmation that future plans for year brings a different landscape and a the area should follow along these same different kind of animal life to this privileged lines. This distinction also means that the area. sector has declared its commitment to a model based on sustainability, and one that In addition to this natural refuge, mention guarantees development and the valuing of should also be given to the diverse social and the natural resources of Doñana. cultural heritage found in the towns and villages that are located in the surrounding Among the advantages that this concession areas, and that make up the area known as holds for Doñana is the fact that one of the the Comarca de Doñana (comprised of the goals of Europarc is to support local villages of Almonte, Hinojos, Lucena del economies as well as the quality of life of the Puerto, Palos de la Frontera, Moguer, area’s inhabitants. Several measures have Rociana del Condado, Bonares and Bollullos been taken to further these objectives, par del Condado in the province of Huelva; including: to try to extend the reach of Aznalcázar, La Puebla del Río, Villamanrique programs having to do with rural de la Condesa, Pilas e Isla Mayor, in the development; to carry out an effective

72 ANDALUSIAN FLAVOUR Routes.

diffusion of the subsidy program run by the independent organism of national parks; and to further implicate the natural space of Doñana in trans-national projects that can be developed through rural development groups.

Another highlight in the tourism plan conceptualized by the Doñana 21 Foundation involves the assimilation of activity carried out in the parameters of Quality Management and demonstrated with respected to the environment. In this sense, there are various companies specializing in tourism that are in adherence to the Doñana 21 Quality Label, a distinction that emphasizes the premium values of the companies and products of the Comarca de Doñana. These companies incorporate proof of their responsible management practices with regards to recognized environmental and quality standards into the daily management of their businesses, as well as their respect for the social and economic surroundings in which they carry out their activities.

The transparency of this proof is subject to periodic audits by AENOR with respect to the international regulation ISO 9001 and 14001 (on Quality and the Environment, respectively). This certification was presented to the Dunas de Doñana Golf Course in 2005. It was also given to the only company to have been granted a concession for exclusive tours within the southern interior of the Doñana Natural Space, the Marismas del Rocío Cooperative. This company holds certifications and audits of its administration practices in regards to quality and respect of the environment. In the category of accommodations, the Campground La Aldea, with its bungalows, campsites and restaurant, located at the entrance to El Rocío, also possesses the certification given by the Doñana 21 Quality Label.

Recommended links: All of these things are examples of the same Web Doñana 21 Foundation: www.donana.es commitment, one that involves bringing Web Doñana 21 Label and certified sustainability to all aspects that fall under the companies: www.donanacalidad.com umbrella of development, including those Information about visits to Doñana: Web having to do with tourism. Doñana is daily www.donanavisitas.com and the tourist office ‘Rutas de becoming more and more of a national and Doñana’. Pza. Pozo Concejo, s/n. 41130 Puebla del Río international reference point for sustainability Tlfno/Fax: 955 772 003 Web: www.turismodedonana.com and tourism, one of the most important Email: [email protected] activities in the area and this is just one more European Charter for Sustainable Tourism: example of the clear intention to progress http://www.europarc-es.org/ without causing damage in the present, or for future generations.

ANDALUSIAN FLAVOUR 73 74 ANDALUSIAN FLAVOUR Etc David Hidalgo Edit. Almuzara The book written by the Andalusian journalist, David Hidalgo has captured in its pages the voices and expressions of the Andalusian people. This “word guide” is an excellent handbook for getting to know Andalusia and the way its people speak. To demonstrate how far the Andalusian can stretch the Spanish language all 500 words have been obtained directly from the native people finding their most original vocabulary, straight from the towns of the region, with their surprising and often amusing meanings. Stated with humor in the context of nine short stories, adding lists of all the towns

and their participants, with maps and word phrasebook index, you will be able to both read and listen to these words within the CD included in this edition. An explanation of each of the 500 words is given by the protagonists of almost 130 towns from all eight provinces of Andalusia, whom the author has personally interviewed during a thorough investigation which was both an enriching and an entertaining experience. Andalusian

ANDALUSIAN FLAVOUR 75

New Features

D.O. CONDADO DE HUELVA AND CONDADO DE HUELVA VINEGAR, LEAD THE PROJECT “DE MENÚ DENOMINACIONES DE ANDALUCÍA” “A MENU OF DESIGNATIONS FROM ANDALUSIA”

he Regulatory Councils for winning actor, the following Designations of producer, and film director from TOrigin: D.O. Condado de the United States, Forest Steven Huelva and Condado de Huelva Whitaker, who took advantage of his Vinegar; D.O. Estepa; D.O. Jamón stay in Seville to sample the exquisite (ham) de Huelva; and D.O. products that form part of the Específica Espárrago (asparagus) de project. Whitaker was favourably Huétor-Tajar, present the project, impressed by the flavours of our “De Menú Denominaciones de region, as well as the preparation and Andalucía” at the Hotel Alfonso XIII presentation of the products which in Seville. included as wine, extra virgin olive oil, ham, and asparagus. The event was attended by the Minister of Agriculture and Fisheries The act was also attended by for the Government of Andalucía, representatives from the world of Isaías Pérez Saldaña, who expressed gastronomy and Andalusian his enormous restaurants, who came satisfaction with the initiative. In together to witness the inauguration addition, Saldaña encouraged the of a project whose objective is to participants of “De Menú present the excellent and qualified Denominaciones de Andalucía” to products from four Designations of promote the flavours of their Origins in various Spanish cities.

Features products, which are among the finest in the world, throughout Spain.

The event was also honoured with the presence of the Oscar New

78 ANDALUSIAN FLAVOUR New Features

“AN EVENING OF FLAMENCO” IN JAMAICA

n March 4, an event took place at the prestigious Hotel OPegasus, located in Kingston (Jamaica), promoting Andalusian culture titled “An evening of Flamenco”. Throughout the evening, under the patronage of the Spanish ambassador D. Jesús Silva in collaboration with Landaluz, all present enjoyed a flamenco performance by the Cristina Heeren Foundation company, with special guest the cantaor (flamen- co-singer) Manuel Lombo.

The event, which gathered an audience of approximately 500 patrons, with the attendance of such prominent figures as the Governor-General of Jamaica (represents the Queen of England) and his spouse, the Prime Minister´s spouse, Minister of Culture, U.S.A. Ambassador, followed by a long list of personalities.

During the evening´s performance, patrons were able to enjoy a taste of Andalusian products displayed by some of our associates like Covap, Herbamar, Espafador Industries, Ubago o Hijos of Ybarra. Between the different products sampled we could find jamón ibérico (cured Iberian jam) and other derivatives, cheeses, canned fish products, Turrón (nougat candy) and many others.

It was considered a great success by all those present as well as by the organizers. The event had a great impact and received widespread coverage by the local media.

ANDALUSIAN FLAVOUR 79 New Features

ÁNGEL CAMACHO ALIMENTACIÓN, S.L.

ÁNGEL CAMACHO ALIMENTACIÓN, S.L. and “Fragata” are strongly committed with innovation and the development of customer solutions. The investments in R&D have resulted in an innovative product range of salads, pickles & olives packed in plastic jars and especially indicated for foodservice and industrial use.

FOODSERVICE SOLUTIONS

panish ÁNGEL CAMACHO ALIMENTACIÓN S.L. environments where HACCP rules encourage the use of has recently launched a wide range of salads, pickles & plastic. The size (net weight of 2.300 Kg) and wide mouth Solives packed in an innovative packaging type and size, of the jar are perfectly adapted to the specific needs of the ideal for foodservice and food industry applications. customer and provide an easy and convenient use. Finally, the new jars are perfectly recyclable and hence reduce the The innovation is based upon both the environmental impact. original product references that make up the new range as well as the packaging. Under its flagship brand “Fragata”, the The latter consists of a multi-layer Company offers a wide range (14 SKUs) of PP/EVOH/PP structure that provides a original and delicious salads and pickles that high oxygen barrier and, thanks to its offer multiple applications as side dish, semitransparent colour, protects against garnish, topping or ingredient of many UV and visible light. The packs include a prepared meals: Chinese, Thai and tropical heat-sealed film and a twist-off cap that salads, Giardiniera, soy sprouts, sandwich guarantee a long-shelf life (2 years) at gherkins, grated carrots and celery, etc. ambient conditions. The product range is completed another The proven benefits of plastic as a 10 olive SKUs that include whole, pitted or lightweight and safe material (no sliced green and black olives, as well as breakage or cuts), make the PP jar a seasoned olives. secure and preferred alternative over glass or tins, particularly in foodservice

“LA VIEJA FÁBRICA” TOMATO RELISH Mediterranean flavour

LA VIEJA FÁBRICA”, the that make them so highly “LA VIEJA FÁBRICA” tomato famous Spanish brand appreciated by consumers relish is prepared using mature, “of premium worldwide who simply don’t Mediterranean sun-drenched jams & marmalades presents an want any other once they try tomatoes and sweetened with original and surprisingly versatile them. sugar to create the perfect tomato relish. This new flavour balance with the natural acids of offers the same guarantee of “There’s no fruit on the label the tomatoes that enhance the quality as the other varieties of … it’s all inside the jar !” flavour and aroma of the fruit. these carefully crafted preserves

80 ANDALUSIAN FLAVOUR New Features

In response to an increasing world-wide concern by consumers for a healthier low sodium diet and related hypertension, FRAGATA presents a reduced salt variety of its traditional and delicious anchovy stuffed olives.

REDUCED SALT “FRAGATA” ANCHOVY STUFFED OLIVES

All the flavour, with less salt!

n answer to an increasing world-wide concern by consumers Ifor a healthier diet lower in sodium and concerns about hypertension, the prominent Spanish table olive brand FRAGATA presents its traditional and delicious anchovy stuffed olives with a reduced salt content.

Thanks to a unique process, the reduced salt FRAGATA green Manzanilla olives contain 40% less salt than regular anchovy stuffed olives, yet maintain all the organoleptical characteristics that make these olives a very tempting snack and an flavourful appetizer or tapas. The new snack is marketed in attractively printed and convenient “easy-open” tins (350/150g) and will be available in your local supermarket outlet.

Perfect served spread on toast or bread, adding colour, flavour and a spark of joy to breakfast or other eating occasions. It can also be used as topping of cheese, meat, fish and pasta.

“LA VIEJA FÁBRICA” tomato relish is marketed in its characteristic 350 g glass jar with a twist off lid and will be on sale in your local deli shop and supermarkets.

ANDALUSIAN FLAVOUR 81 New Features

PÉREZ BARQUERO

PÉREZ BARQUERO SOLERAS RECEIVES 294 PARKER POINTS

“The Wine Advocate”, the most influential wine publication in unique quality of these rich, full bodied Andalusian wines. the world, awarded their highest ranking to the This has stimulated a rising interest in these “PÉREZ BARQUERO Soleras Fundacionales 1905” aforementioned wines on behalf of North American promoters and critics, as well as with consumers all around the world. or the first time, a PEDRO XIMÉNEZ wine receives 99 points, an AMONTILLADO 98 and an OLOROSO 97, Inherited Gems Fsurpassing the highest scores, to date, bestowed upon these types of wine. So powerful is his influence within the industry and with the media that terms such as “Parkerization of Wine” are Robert Parker is considered the greatest wine “guru”. His rankings beginning to surface. There is also a feeling that a not only set the standard, but also determine at times dramatic, showcase wine must be created to win highs and lows of wines in the international market. The Parker’s approval and meet his specifications in reputation of Robert Parker is indisputable. His wine varietal order to obtain a score above ninety points. guides, as well as his other publications, of which “The Wine Advocate” stands out, are an absolute point of reference within For PÉREZ BARQUERO, apart from being unnecessary, the wine sector worldwide. this is quite impossible, since we are referring to aged wines where there is no room for improvisation, as a Every film maker’s dream is to win an Oscar; great chefs yearn for matter of fact, quite the opposite occurs; they are a Michelin star; and every reputed wine producer, longs to attain inherited gems which have been maintained by expert a Robert Parker score over ninety points. vineyards, expertise and oenologists, for generations, preserving in this manner an oenological and cultural Achieving such legacy. punctuation not just with one but with all In view of the fact that we are dealing with a limited and three variety of a serial numbered production, the winery will only have wines which make available a specific amount of bottles per importer and up the “PÉREZ distributor, as well as for private clients. BARQUERO, Soleras How does Parker score? Fundacionales”, can only validate the His rating system is as follows: winery’s status as • 50-59 points: wine deemed to be unacceptable. one of the world’s • 60-69 points: below average wine. finest elite. • 70-79 points: average wine. • 80-84 points: above average. It is • 85-90 points: very good wine. worthwhile to high- • 90-94 points: outstanding wine. light Robert Parker’s • 95-100 points: extraordinary wine. emphasis on the exceptional and

82 ANDALUSIAN FLAVOUR New Features

VINÍCOLA DEL CONDADO

VINÍCOLA DEL CONDADO SETS IN MOTION THE FIRST PHASE IN THE MODERNIZATION OF ITS INSTALATIONS

The project consists of three phases with its completion planned for the end of 2010

INÍCOLA DEL CONDADO is the largest cooperative of wine makers in number of associates Vin Andalusia, it brings together more than a thousand members, and volume production. In operation for over fifty years, they look forward to the future confident that the important expansion of its infrastructure will improve its capacity for leadership versus other wine makers in the market. The project is divided into three phases, with its completion planned for 2010.

The remodelling has two primary objectives in mind, to further develop the quality of its wines with a technological upgrade and improve its competitiveness by the reduction of production costs. To make this a reality, the modernization of the installations has two focal points: the technological adaptation and the continuity of all research projects which are in development within the company.

The first phase of the reformation will be completed in time for the 2008 grape harvest, with an approximate cost of € 2,000,000, which has been directly financed with cooperative funds and government subsidies specifically for the reform. After the completion of the first phase, VINÍCOLA DEL CONDADO will have at its disposal a fermentation building with a capacity of 1.5 million litres for the elaboration of its high quality white, as well as it´s red ones.

ANDALUSIAN FLAVOUR 83 We are

ABASA S.A. Sector: OIL Avda. de Alemania, s/n. Apdo. Correos 32 14850 Baena (CÓRDOBA) + 34 957 67 04 00 - 67 04 01 [email protected]

ACEITES DEL SUR S.A. (Guillén) Sector: OIL Ctra. Sevilla-Cádiz, km. 550,6. 41700 Dos Hermanas (SEVILLA) +34 954 69 09 00 - 68 91 98 - 69 04 50 [email protected] / www.acesur.com

ACEITES ATENEA Sector: OIL Polígono Ind. Nº 8, 9 y 10. 23191 Cárcheles (JAÉN) +34 953 30 24 92 - Fax: +34 953 30 24 92 [email protected] / www.aceitesatenea.com

ACEITEX S.L. Sector: OIL C/ Federico Mendizábal, 5 - 1º. 23003 JAÉN +34 95324 31 95 - 19 01 49 [email protected] / www.aceitexp.com

ACEITUNAS GUADALQUIVIR Sector: OLIVES Camino Alcoba s/n. 41530 Morón de la Fra. (SEVILLA) +34 955 85 47 10 / 607 41 38 10 Fax: +34 954 85 25 13 [email protected] / www.agolives.com

AECOVI-JEREZ Sector: WINE Urb. Pie de Rey bloq. 3 - bajo izq. 11407 Jerez de la Frontera (CÁDIZ) +34 956 18 08 73 - Fax: +34 956 18 03 01 [email protected] / www.aecovi-jerez.com

AEPSA Sector: OIL Ctra. Fuente Tojar s/n. Apdo. de Correos 14812 Almedinilla (CÓRDOBA) +34 957 70 34 61 Fax: +34 957 70 34 45 [email protected]

AGUA MINERAL NATURAL SIERRA DE CAZORLA - Explotaciones Inter. Acuíferas S.A. Ctra. del Tranco, km. 18. 23330 Villanueva del Arzobispo (JAÉN) +34 953 12 82 44 - 12 81 17 Fax: +34 953 12 81 17 www.aguasierracazorla.com

AGROALIMENTARIA VIRGEN DEL ROCÍO Sector: WINE Avda. de Cabezudos, 2. 21730 Almonte (HUELVA) +34 959 40 61 03 - 40 70 52 [email protected] / www.raigal.com

AGROLACHAR Sector: CANNED VEGETABLES Avda. de Andalucía s/n. Apdo. Correos 18327. Lachar (GRANADA) +34 958 45 74 32 Fax: +34 958 45 74 24 [email protected] / www.agrolachar.com

AGROPECUARIA Y AVÍCOLA S.A. Sector: EGGS Apdo. de Correos 1154. 41080 SEVILLA +34 954 69 07 17 - 69 19 08 [email protected]

AGROSEVILLA Sector: OLIVES & OIL Avda. de la Innovación, s/n. Edif. Rentasevilla, pta. 8.

We are We 41020 SEVILLA +34 902 25 14 00 Ext. 8607 Fax: +34 954 25 10 71 [email protected] / www.agrosevilla.com 84 ANDALUSIAN FLAVOUR We are

AHUMADOS UBAGO DENMARK S.L. BODEGAS ANDRADE S.L. Sector: SMOKED Sector: WINE C/ Charles Darwin, 3. Parque Tec. de Andalucía. Avda. de la Coronación, 35. 29590 Campanillas (MÁLAGA) 21710 Bollullos del Condado (HUELVA) +34 952 01 04 70 Fax: +34 952 10 31 60 +34 959 41 01 06 - 41 13 05 [email protected] / www.ubago.com [email protected]

AL-ANDALUS DELICATESSEN S.C.A. BODEGAS BARBADILLO S.L. Sector: HONEY AND MARMALADE Sector: WINE C/ Caño de las Eras, 9. C/ Luis Eguilaz, 11. 18429 Lanjarón (GRANADA) 11540 Sanlucar de Barrameda (CÁDIZ) +34 958 77 22 28 Fax: +34 958 77 21 11 +34 956 38 55 00 - 38 55 29 - 38 55 01 [email protected] [email protected] / www.barbadillo.com

ALIMENTOS “LA PEDRIZA” S.L. BODEGAS CAYDSA Sector: LEGUMES Sector: WINE Alameda de Solano, 16. C/ Puerto, 21. 11130 Chiclana (CÁDIZ) 11540 Sanlúcar de Barrameda (CÁDIZ) +34 956 53 19 29 - 53 44 34 +34 956 36 14 91 - 47 Fax: +34 956 36 83 79 [email protected]

ALMENDRERA DEL SUR BODEGAS DELGADO S.L. Sector: NUTS & HONEY Sector: WINE Camino de la Almendrera s/n. C/ Cosano, 2. 4500 Puente Genil (CÓRDOBA) 29580 Estación de Cártama (MÁLAGA) +34 957 60 00 85 - 60 45 71 +34 952 42 00 20 - 42 08 25 [email protected] [email protected] / www.almensur.com www.bodegasdelgado.com

ALVEAR S.A. BODEGAS DE FUENTE REINA S.L. Sector: WINE Sector: WINE Avda. María Auxiliadora, 1. Apdo. 363. 41450 Constantina (SEVILLA) 14550 Montilla (CÓRDOBA) +34 955 95 40 26 - 610 28 41 13 +34 957 65 01 00 Fax: +34 957 65 01 35 Fax: +34 955 88 00 17 - 943 31 16 55 [email protected] / www.alvear.es [email protected] / www.tintoandaluz.com

ANDALUZA DE CAFÉS BODEGAS JOSÉ ESTÉVEZ S.A. Sector: COFEE Sector: WINE Pol. Ind. Calonge, parcela 18. 41007 SEVILLA Ctra. Nacional IV, km. 640. +34 954 35 70 50 - 35 23 04 11408 Jerez de la Fra. (CÁDIZ) [email protected] +34 956 32 10 04 - 34 08 29 www.catunambu.com [email protected] / www.grupoestevez.com

ANDALUZA DE MIELES S.L. (DORAY) BODEGAS LAMA Sector: HONEY WINEHONEY AND MARMALADE Camino del Pulido, 11. 41807 Espartinas (SEVILLA) C/ Dr. Fleming, 4. 14860 Doña Mencía (CÓRDOBA) +34 954 11 30 32 - 571 02 68 +34 957 67 60 16 - 67 60 23 [email protected] [email protected] www.andaluzademieles.com

ÁNGEL CAMACHO ALIMENTACIÓN S.L. BODEGAS PÉREZ BARQUERO S.A. Sector: OLIVES AND OLIVE OILS Sector: WINE Avda. del Pilar, 6. Avda. de Andalucía, 27. Montilla (CÓRDOBA) 41530 Morón de la Fra. (SEVILLA) +34 957 65 05 00 - 65 02 08 +34 955 85 47 00 - 85 01 45 [email protected] [email protected] / www.acamacho.com www.perezbarquero.com / www.ecovinos.com

ANGULO GENERAL QUESERA S.L. C.O.V.A.P. Sector: CHEESE Sector: DIARY AND MEAT PRODUCTS Genal, 8. Pol. Ind. El Fuerte. Avda. del Gran Capitán, 46 - 4º, oficina 6. 29400 Ronda (MÁLAGA) 14008 CÓRDOBA +34 952 18 70 18 - 18 70 17 - 87 67 72 +34 957 47 30 35 - 47 99 24 [email protected] [email protected] / www.covap.es

ANISADOS ZARZA MORA CAMPO DE TEJADA S.C.A. Sector: LIQUEUR Sector: CHICKPEAS Cinta Zarza. Ctra de San Juan, 50. C/ Luis Montoto. Ctra. de la Estación, s/n. 21600 Valverde del Camino (HUELVA) 21870 Escacena del Campo (HUELVA) +34 959 55 00 73 - 55 36 92 +34 959 42 32 11 - 42 31 61 [email protected] [email protected]

ARAGÓN Y CÍA S.A. CONDE DE BENALÚA Sector: WINE Sector: OIL Camino de la Estación s/n. C/ Puente del Ventorro, s/n. 4900 Lucena (CÓRDOBA) 18564 Benalúa de las Villas (GRANADA) +34 957 50 00 46 - 50 29 35 +34 958 39 04 02 Fax: +34 958 39 00 78 [email protected] / www.aragonycia.com [email protected] www.condedebenalua.com BERRAL ZURITA ABBIC, ALIBÉTICA S.L. CONSERVERA CÁRNICA DEL SUR Sector: IBERICO PRODUCTS Sector: CANNED MEAT Apdo. de Correos, 77, Feria 38. Ctra. Añora-Dos Torres. km 0,5. 14520 Fernán Núñez (CÓRDOBA) Añora (CÓRDOBA) +34 957 38 10 51 Fax: +34 957 38 11 98 +34 658 82 53 50 [email protected] / www.berralzurita.net [email protected] We are

CRISMONA S.A. CORP. ALIMENTARIA PEÑASANTA S.A. Sector: OIL, VINEGAR, MEAT PRODUCTS AND WINE Sector: CHEESE C/ Baena, 25. 14860 Doña Mencía (CÓRDOBA) Ctra. Madrid-Cádiz, km. 535. 41020 SEVILLA +34 957 69 55 14 Fax: +34 957 67 63 42 (YOGAN)+34 954 51 47 11 [email protected] (Carmona): +34 954 14 13 34 www.crismona.com www.capsa.es

D.O. CONDADO DE HUELVA CORSEVILLA Sector: VINEGAR AND WINE Sector: CHEESE & IBERICO PRODUCTS Avda. 28 de febrero, s/n. 21710 Bollullos Par del Ctra. de Guadalcanal, km. 1. 41370 Cazalla de la Condado (HUELVA) +34 959 41 03 22 Sierra (SEVILLA) Apdo. de Correos 40 Fax: +34 959 41 38 59 [email protected] / +34 954 88 42 86 Fax: +34 954 88 34 06 www.condadodehuelva.com [email protected] / www.corsevilla.es

EMBUTIDOS CARCHELEJO, S.L. LICOR “MIURA” Sector: MEAT PRODUCTS Sector: LIQUEUR Avda. de España, s/n. 23192 Carchelejo (JAÉN) C/ Virgen del Monte, 54. 41370 Cazalla de la Sierra +34 953 30 20 55 Fax: +34 953 30 22 66 (SEVILLA)+34 954 88 40 13 - 563 11 52 - 88 31 07 [email protected] [email protected] - [email protected] www.embutidoscarchelejo.es www.caballero.es

EMBUTIDOS CORDÓN, S.A. DESPENSA LA NUESTRA Sector: MEAT PRODUCTS ENVASADOS LOLA S.A. Ctra. Córdoba-Jaén, km. 49,500 Caminos de las Cuevas, s/n. 14660 Cañete de las Torres (CÓRDOBA) 4710 Villarubia (CÓRDOBA) +34 957 18 32 50 Fax: +34 957 18 34 71 +34 957 45 88 71 www.precocinadoscordon.com [email protected] / www.envasadoslola.com

EMBUTIDOS JABUGO DOÑA JIMENA Sector: IBERICO PRODUCTS Sector: CHRISTMAS SWEETS C/ Marqués de Aracena, 78. Ctra. de Alcalá, s/n. 23600 Alcaudete (JAÉN) 21360 El Repilado-Jabugo (HUELVA). +34 953 56 02 33 - 56 02 34 +34 955 63 02 63 Fax: +34 955 63 04 34 [email protected] www.embutidosjabugo.com www.donajimena.es

EMBUTIDOS MORENO PLAZA E. MORENO S.L. Sector: IBERICO PRODUCTS Sector: CHRISTMAS SWEETS Pol. Ind. La Rosa, parcela 7-15. Avda. de Andalucía, 65. 41560 Estepa (SEVILLA) 29120 Alhaurín el Grande (MÁLAGA) +34 955 91 26 96 - 91 29 08 +34 952 59 57 87 - 59 44 36 [email protected] [email protected] www.emoreno.com

PROGUISO FAMADESA S.A. Sector: WINE Sector: MEAT PRODUCTS C/ Vivero, 35. (Ciudad Sto. Domingo) Camino Santa Inés, 71. 28120 Algete (MADRID) 29590 Campanillas (MÁLAGA) +34 91 623 86 07 - 623 81 97 - 954 53 10 85 +34 952 43 30 50 - 43 30 76 [email protected] [email protected] / www.famadesa.es

CELESTINO GÓMEZ PARRA S.A. FRIOSEVINATURAL S.L. (FLANELA) Sector: IBERICO PRODUCTS Sector: ICE CREAM Pol. Ind. “El Caño I”, s/n 14220 Espiel (CÓRDOBA) Ctra. Isla Menor, km. 0,5. Pol. Fuente del Rey, nave +34 957 36 41 28 - 36 41 90 1D 41700 Dos Hermanas (SEVILLA) [email protected] +34 954 68 91 13 - 68 08 13 www.celestinogomezparra.com [email protected]

CERVEZAS ALHAMBRA S.L. GOMEOLIVA S.A. Sector: BEERS Sector: OIL Avda. de Murcia, 1. Apdo. 92 Avda. de Granada, s/n. 14800 Priego de Córdoba 18012 GRANADA (CÓRDOBA) +34 957 70 05 84 - 54 29 59 +34 958 18 50 50 - 80 87 60 [email protected] - [email protected] [email protected] www.gomeoliva.com

CESURCA GRACIA HNOS. S.A. Sector: CANNED VEGETABLES Sector: WINE Ctra. de la Estación, s/n. C/ Marqués de la Vega de Armijo, 103. 18360 Huétor-Tajar (GRANADA) 14550 Montilla (CÓRDOBA) +34 959 33 20 20 - 33 23 52 - 33 25 22 +34 957 65 01 62 - 65 23 35 [email protected] / www.faecagranada.com [email protected] / www.bodegasgracia.com

COMERCIALIZADORA LOS TITOS S.L. GRUPO GARVEY Sector: IBERICO PRODUCTS Sector: WINE AND BRANDIES Pol. Ind. Cárnico, s/n. Ctra. Circunvalación, s/n. Complejo Bellavista 14440 Villanueva de Córdoba (CÓRDOBA) 11407 Jerez de la Frontera (CÁDIZ) +34 956 31 96 +34 957 12 14 15 - 12 19 29 50 - 31 98 24 [email protected] [email protected] / www.tioeusebio.com www.grupogarvey.com

COPROHNIJAR S.C.A. GRUPO YBARRA Sector: VEGETABLES Sector: OIL AND OLIVES C/ Olivar, s/n. Ctra. Isla Menor, km. 1,8. 04006 San Isidro-Níjar (ALMERÍA) 41703 Dos Hermanas (SEVILLA) +34 950 36 60 15 - 36 60 89 +34 955 67 50 60 Fax: +34 954 72 28 66 [email protected] [email protected] / www.ybarra.es We are

GRUPO INÉS ROSALES JAMONES Y EMBUTIDOS JABUGO S.A. Sector: SWEET OLIVE OIL TORTAS Sector: IBERICO PRODUCTS Parque Empresarial s/n. C/ Marqués de Aracena, 98. 41830 Huévar (SEVILLA) 21360 El Repilado, Jabugo (HUELVA) Tel: +34 954 75 64 27 - Fax: +34 954 75 63 35 +34 959 12 26 78 Tfno. - Fax: +34 959 12 28 00 [email protected] / www.inesrosales.com [email protected] / www.jabugo-sa.com

GUIPÁN S.L. JAMONES JAROTE S.L. Sector: SNACKS Sector: IBERICO PRODUCTS C/ La Rosa, 23, Avda. del Matadero, 40. 11002 CÁDIZ 14440 Villanueva de Córdoba (CÓRDOBA) +34 956 21 20 78 - 29 22 20 - 28 51 41 +34 957 12 08 34 Fax: +34 957 12 17 41 [email protected] / www.guipansur.com [email protected] / www.jamonjarote.es

HEINEKEN ESPAÑA JAMONES LAZO S.A. Sector: BEERS Sector: IBERICO PRODUCTS Avda. de Andalucía, 1 Avda. de Portugal, 6. 41007 SEVILLA 21230 Cortegana (HUELVA) +34 954 97 99 99 - 97 98 51 +34 959 13 15 60 - 13 18 69 [email protected] / www.cruzcampo.es [email protected] / www.jamoneslazo.com

HERBA NUTRICIÓN J. GALLEGO GÓNGORA S.A. Sector: RICE Sector: WINE & BRANDIES C/ Real, 43 C/ Stmo. Cristo de la Vera Cruz, 59. 41920 San Juan de Aznalfarache (SEVILLA) 41808 Villanueva del Ariscal (SEVILLA) +34 954 58 92 26 - 76 95 79 +34 954 11 37 00 - 11 32 39 [email protected] / www.herba.es [email protected] / www.bodegasgongora.com

HERMABAR NUEVA S.L. JOLCA Sector: SNACKS Sector: OLIVES Autovía A92, km. 46,2 Autovía Sevilla-Huelva, km. 22,5. Apdo. de Correos 41610 Paradas (SEVILLA) 13. 41830 Huévar del Aljarafe (SEVLLA) +34 954 84 91 49 Fax: +34 955 84 41 84 +34 954 15 40 32 Fax: +34 954 15 16 89 [email protected] / www.saladitos.com [email protected] / www.jolca.es

HIJO DE RAFAEL REYES S.A. LÁCTEA ANTEQUERANA LA VEGA S.L. Sector: LIQUEUR Sector: DAIRY PRODUCTS Paseo del Fresno, 7 Avda. Romeral, parcelas 3,4 y 5. P.I. de Antequera. 14960 Rute (CÓRDOBA) 29200 Antequera (MÁLAGA) +34 957 53 80 40 - 53 85 85 +34 952 84 27 00 - 84 52 73 [email protected] / www.machaquito.com [email protected] / www.la-vega.net

HNOS. RODRÍGUEZ BARBANCHO S.L. LA ABUELA CARMEN Sector: IBERICO PRODUCTS Sector: GARLICS C/ Marqués de Santillana, 141 C/ La Vega, s/n. Pol. Ind. Horcajo. 14270 Himojosa del Duque (CÓRDOBA) 14548 Montalbán (CÓRDOBA) +34 957 31 04 52 - +34 957 14 02 44 - 14 06 65 31 04 45 [email protected] [email protected] www.laabuelacarmen.com

HUERTA CAMPO RICO S.L. LA ESTEPEÑA Sector: CANNED VEGETABLES Sector: CHRISTMAS SWEETS P.E. Cuarto de la Huerta, s/n. Camino de las Peñas, s/n. 41220 Burguillos (SEVILLA) 41560 Estepa (SEVILLA) +34 955 73 89 80 +34 955 91 26 48 - 91 36 15 www.huertacamporico.es [email protected] / www.laestepena.com

IBEPA 375 S.L. LA FLOR DE RUTE S.L. Sector: IBERICO PRODUCTS Sector: CHRISTMAS SWEETS Avda. de las Lonjas, s/n. Mercacórdoba, mod. 12 polivalente. C/ Blas Infante, 20-22 (Ctra. Lucena-Loja) C/ Blas Infante, 29. 14280 Benalcázar (CÓRDOBA). 14960 Rute (CÓRDOBA) +34 957 75 27 11 - 14 16 92 - 670 59 86 90 +34 957 53 86 61 - 53 86 34 [email protected] www.dongutierre.com [email protected] / www.laflorderute.es IND. ALIMENTARIAS DE MONTILLA LEGUMBRES BAENA S.L. Sector: SNACKS Sector: LEGUMES Ctra. Córdoba-Málaga, km. 43,70. Ctra. Córdoba-Málaga, km. 34 14550 Montilla (CÓRDOBA) +34 95733 21 45 - 615 32 65 17 +34 957 65 06 22 - 65 10 27 Fax: +34 957 33 21 47 [email protected] [email protected] / www.pmonti.com www.legumbresbaena.com

IND. CÁRNICAS ZURITA S.A. LEGUMBRES PEDRO Sector: MEAT PRODUCTS Sector: LEGUMES Pol. Ind. Juncaril, parcela 236 C/ M Avda. de los Alcornocales, 14. 18220 Albolote (GRANADA) Alcalá de los Gazules (CÁDIZ) +34 958 46 62 20 - 46 50 53 +34 956 42 01 26 - 42 00 07 [email protected] / www.iczurita.es [email protected]

INDUSTRIAS ESPADAFOR S.A. MARTÍNEZ BARRAGÁN S.A. Sector: SOFT DRINKS Sector: IBERICO PRODUCTS Avda. de Andalucía s/n. Avda. de Carlos III, s/n. 14120 Fuente Palmera 18015 GRANADA (CÓRDOBA) +34 957 63 80 39 - 63 84 10 +34 958 80 03 04 - 80 04 05 [email protected] [email protected] / www.espadafor.es www.martinezbarragan.es We are

MATADERO DE LA SIERRA MORENA S.A. PIONONO.ES Sector: IBERICO PRODUCTS Sector: SWEETS Avda. García Morato 9, Edfi. Gilaresa, of. 9. Avda. de Andalucía, 9. Urb. Parque Luz Edif. venus, 41011 SEVILLA +34 954 88 98 16 - 22 92 56 local 13. 18014 GRANADA Fax: +34 954 88 98 15 [email protected] +34 902 17 20 20 Fax: +34 958 20 12 93 www.sierradesevilla.com [email protected] / www.pionono.es

MONTERO ALIMENTACIÓN S.L. PRODUCTOS MATA S.A. Sector: DESSERTS Sector: CANNED AND SWEETS A. Severo Ochoa, 62. 29590 Campanillas (MÁLAGA) C/ Muralla s/n. +34 952 20 05 02 Fax: +34 952 29 57 77 23660 Alcaudete (JAÉN) [email protected] +34 953 56 00 75 - 56 12 02 www.monteroalimentacion.es [email protected]

MORENO S.A. (MUSA) PROMECKS INDUSTRIAL S.A. Sector: SAUCES AND MAYONNAISE Sector: WINE Fuente de la Salud, 2. Ronda Canillo, 4. 14550 Montilla (CÓRDOBA) 14006 CÓRDOBA +34 957 65 12 50 Fax: +34 957 65 36 19 +34 95776 76 05 Fax: +34 957 27 99 07 [email protected] [email protected] / www.morenosa.com www.bodegascruzconde.es

MUELOLIVA S.L. PULEVA FOOD S.A. Sector: OIL Sector: DAIRY PRODUCTS C/ Ramón y Cajal , 85. Camino de Purchil, 66. 14800 Priego de Córdoba (CÓRDOBA) 18004 GRANADA +34 957 02 72 00 - 70 02 60 +34 958 24 01 64 - 24 01 99 [email protected] / www.mueloliva.es [email protected] / www.puleva.es

MUÑOZ VERA E HIJOS S.A. REY DE OROS S.L. Sector: OIL Sector: CANNED FISH Ctra. Doña Mencía s/n. Apdo. de Correos 131. Fdez. de los Ríos C/ 11 de marzo, 8. 11160 Barbate 14940 Cabra (CÓRDOBA) de Franco (CÁDIZ). +34 956 43 00 01 - 43 00 05 +34 957 52 92 00 Fax: +34 957 52 21 16 [email protected] / [email protected] / www.mvera.com www.reydeoros.com

NAVISA S.A. RIVES-PITMAN S.A. Sector: WINE Sector: SPIRITS, SCHNAPPS & CORDIALS Ctra. de Montalbán, s/n. C/ Aurora, 4. 14550 Montilla (CÓRDOBA) 11500 El Puerto de Santa María (CÁDIZ) +34 957 65 04 50 - 65 17 47 +34 956 85 41 11 [email protected] / www.navisa.es [email protected] / www.rives.es

NUÑEZ DE PRADO C.B. SADRYM S.A. Sector: OIL Sector: OLIVES Avda. de Cervantes, 15. Ctra. Madrid-Cádiz, km 550. 14850 Baena (CÓRDOBA) 41700 Dos Hermanas (SEVILLA) +34 957 67 01 41- 67 00 19 Fax: +34 957 27 99 07 +34 954 69 00 50 - 69 00 66 [email protected] [email protected] / www.sadrym.com

OLEOESTEPA S.C.A. SALYSOL Sector: OIL Sector: NUTS & SNACKS C/ Olivo s/n. Polígono Industrial Sierra Sur. Pol. Ind. Fridex, c/ 4 - parcela 79. 41560 Estepa (SEVILLA) 41500 Alcalá de Guadaira (SEVILLA) +34 955 91 31 54 - 91 35 37 +34 955 63 10 13 - 63 01 79 Fax: +34 955 63 05 95 [email protected] / www.oleoestepa.com [email protected] / www.salysol.es

OLEOQUIVIR S.A. S.A.T. 1941 SANTA TERESA Sector: CHIPS FRIEDS IN OLIVE OIL Sector: OIL Dir. postal: Apdo. de Correos 7040. 41005 SEVILLA C/ Lantejuela, 1. Dir. fiscal: C/ Alfareros, 16. 41710 Utrera (SEVILLA) 41640 Osuna (SEVILLA) +34 955 86 78 11 Fax: +34 955 86 77 38 +34 954 81 09 50 Fax: +34 955 82 06 21 www.oleoquivir.com [email protected] / www.1881.es

DANIEL ORTEGA S.L. PROASAL SALINERA DE ANDALUCÍA S.L. Sector: NUTS Sector: SALT Ctra. de Alcalá, s/n. 23660 Alcaudete (JAÉN) Ctra. de Bonanza a Monte Algaida, s/n. +34 953 70 80 90 - 56 03 30 11540 Sanlúcar de Barrameda (CÁDIZ) [email protected] +34 956 36 07 19 - 36 27 89 www.danielortega-sl.es [email protected] / www.proasal.es

PASCUAL NATURE SOC. COOP. AGR. AND. “SAN FRANCISCO” Sector: MINERAL WATER Sector: OIL Avda. Manoteras, 18. 28050 MADRID Ctra. Córdoba-Valencia, s/n. +34 91 203 55 00 Fax: +34 91 767 08 79 23330 Villanueva del Arzobispo (JAÉN) [email protected] +34 902 19 79 55 - 953 45 12 56 Fax: 953 45 19 31 www.lechepascual.com [email protected] / www.sierralasvillas.com

PESCADOS Y MARISCOS DEL MAR DE LA SOLA DE ANTEQUERA S.A. LÍNEA, S.A. Sector: FRESH MUSSEL Sector: CANNED VEGETABLES C/ López de Ayala, 8 - Entreplanta C. Ctra. Córdoba, km. 520. 11300 La Línea (CÁDIZ) 29200 Antequera (MÁLAGA) +34 956 64 31 94 Fax: +34 956 64 30 60 +34 952 84 07 62 - 84 06 24 [email protected] / www.mardelalinea.com [email protected] www.alsurvegetales.com We are

TEC. AGR. ECOLÓGICAS E INTEGRADAS Sector: OIL Ctra. Úbeda-Iznalloz, km. 86. Bélmez de la Moraleda (JAÉN) +34 953 39 40 50 - 39 40 12 [email protected] / www.oromagina.com

UBAGO GROUP MARE Sector: CANNED FISH C/ Huéscar, 9 - 1ª plta. Ed. Galaxia. 29007 MÁLAGA +34 952 39 83 38 - 10 3160 [email protected] / www.ubago.com

U.S.I.S.A. Sector: CANNED FISH C/ Martínez Catena, 35. 21410 Isla Cristina (HUELVA) +34 959 34 35 00 - 33 10 72 [email protected] / www.usisa.com

UNIOLIVA Sector: OIL C/ Córdoba, 9. 23400 Úbeda (JAÉN) +34 953 75 68 40 - 75 43 46 [email protected] / www.unioliva.es

VALLE GALBARRO S.L. Sector: LEGUMES & CEREAL C/ Río Guadalete, 10. 41760 El Coronil (SEVILLA) +34 95583 01 60 - 616 99 71 30 [email protected] www.legumbres.com

VINAGRES DE YEMA S.L. Sector: VINEGAR C/ Alvareda, 5 (Apartado 324). 11500 Puerto Santa María (CÁDIZ) +34 956 86 01 34 - 87 48 66 www.vinagresdeyema.es

VINÍCOLA DEL CONDADO S.C.A. Sector: WINE C/ San José, 2. 21710 Bollullos del Condado (HUELVA) +34 959 41 02 61 - 41 01 71 [email protected] www.vinicoladelcondado.com

VITAFRESH Sector: CITRICS & VEGETABLES JUICES Ctra. Almonte - El Rocío, km. 9,5. 21730 Almonte (HUELVA) +34 959 45 01 26 Fax: +34 959 45 12 12 [email protected] / www.vitafresh.es

WILLIAMS & HUMBERT Sector: WINE Ctra. N-IV, km. 641,75. 11408 Jerez de la Frontera (CÁDIZ) +34 956 35 34 00 - 35 34 12 [email protected] www.williams-humbert.com

ZUMOSOL S.L. Sector: JUICES Avda. Manoteras, 18. 28050 MADRID +34 91 203 55 00 Fax: +34 91 767 08 79 [email protected] www.lechepascual.com We are We

ANDALUSIAN FLAVOUR 89 We are

ARODENT, S.A.T. PESCADOS CONGELADOS HERMANOS MOY, S.A. Sector: Oil Sector: FISH Apdo. de Correos 219. Mar Banda, 6. 14800 Priego de Córdoba (CÓRDOBA) 11500 El Puerto de Santa María (CÁDIZ) +34 957 72 01 20 Fax: +34 957 72 01 43 +34 956 56 08 95 Fax: +34 956 56 08 61 [email protected] / aroden.com www.moyseafood.com

S.CA. NTRA. SEÑORA DE LA ASUNCIÓN SIERRA DE JABUGO, S.L. Sector: OIL Sector: IBERIC PRODUCTS Ctra. de Hornos s/n Ramón Talero, 14 21360 El Repilado-Jabugo 23370- Orcera (JAÉN) (HUELVA) +34 953 48 00 56 Fax: +34 953 48 00 56 +34 959 12 28 68 Fax: +34 954 64 93 86 [email protected] [email protected]

BODEGAS F. SALADO EL TÍO DE LAS PAPAS Sector: WINE Sector: POTATOES C/ Mérida, 14. Polig. Indust. Ctra. Martin de la Jara C/ Sabadell, 41806 Umbrete (SEVILLA) 29328 Sierra de Yeguas (MÁLAGA) +34 955 71 56 01 Fax: +34 955 71 56 01 +34 952 74 65 71 Fax: +34 952 74 65 71 [email protected] [email protected]

C.R. CABALLA Y MELVA DE ANDALUCÍA VENCHIPA, S.L. Sector: CANNED FISH Sector: OIL Glorieta del Agua, 4. Edif. Aljama Center 2º plta. Avda. de Mijas, 27. 41940 Tomares (SEVILLA) 29640 - Fuengirola (MÁLAGA) +34 954 15 18 23 Fax: +34 954 15 18 23 +34 952 47 40 94 Fax: +34 952 58 36 86 [email protected] [email protected] / ww.omedoil.com

CAPARRÓS NATURE S.L. Sector: CANNED VEGETABLES Ctra. Níjar, km. 8,400. 04130 El Alquian (ALMERÍA) +34 950 60 02 31 / 60 02 15 [email protected] www.caparrosnature.com / www.tomateraf.com / www.tomatetigreverde.com / www.lagergalena.com CHIPIFRUIT S.L. Sector: SWEET POTATO C/ L. Ricardo Naval, 4. 11550 Chipiona (CÁDIZ) +34 956 10 92 10 Fax: +34 956 37 25 04 [email protected] / www.chipifruit.com

COPRODUR, S.L. Sector: POTATOES Ctra. Nacional IV, km. 630 11407 Jerez de la Frontera (CÁDIZ) +34 956 18 68 40 Fax: +34 956 18 68 36 [email protected]

JUNA RUBIO, S.L. (EL MIMBRE) Sector: BREAD Graham Bell, 6 P.T. Andalucía. 19590 - Campanillas (MÁLAGA) +34 952 02 86 02 Fax: +34 952 02 02 19 [email protected] / www.elmimbre.com

FRANJUBA PAN, S.L. Sector: BREAD Newton, 1, Parque E-Jerez 11407 - Jerez de la Frontera (CÁDIZ) +34 956 18 41 01 Fax: +34 956 31 30 90 [email protected] / www.franjuba.com

CÍTRICOS DEL ANDÉVALO, S.A. Sector: JUICE AND CANNED VEGETABLES Camino de Lepe “Finca la Dehesilla” 21540 Villanueva de los Castillejos (HUELVA) +34 959 38 52 36 [email protected] / [email protected]

GONZÁLEZ BYASS, S.A. Sector: WINE Manuel Mª González, 12. 114003 - Jerez de la Frontera (CÁDIZ) +34 956 35 70 00 Fax: +34 956 35 70 43 [email protected]

SALAZONES HERPAC, S.L. Sector: CANNED FISH C/ Hermanos Romero Abreu, 3. 11160 Barbate (CÁDIZ) +34 956 43 13 76 / 19 08 / 07 46 New members Fax: +34 956 43 35 20 [email protected] / [email protected]