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Lacuesta Vermouth

Lacuesta Vermouth

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Lacuesta Vermouth

Vermut Lacuesta Rojo

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The Conzia, an original formula and the constituent that lends flavour including aromatic herbs and plants of very different origins

Ageing process in French oak barrels, all Lacuesta vermouths have at 7 months ageing in new French Allier oak medium-toasted casks minimum.

This red vermouth is produced in the same way by Martínez Lacuesta since 1937. The Conzia - or extract, aromatic plants and herbs macerated cold in white wine - is aged in American oak barrels, and is added to the white wine with sugar, citric acid and alcohol.

 

Lacuesta Vermouth

Vermut Lacuesta Blanco

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Recreated in 2015 due to new interest in vermouth

More than 20 aromatic herbs and plants are used for this white vermouth.

Colour: Pale yellow

Serve chilled, accompanied by a slice of lemon and an olive

 

 

Lacuesta Vermouth

Vermut Lacuesta Blanco Extra Dry

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Lacuesta Vermouth

Vermut Lacuesta Reserva

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As well as the traditional Conzia and aged, the RESERVA sees seven further months in new French oak barrels from Allier with medium toasting.

Colour: Mahogany, pale amber reflections

 

 

 

Lacuesta Vermouth

Vermut Lacuesta Edicion Limitada

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The winery’s most exclusive vermouth is sweet, bitter and aromatic having spent 14 months in French oak barrels making the toasting and bitterness sensations more distinct.
Each year, 6 of the finest French Oak Barrels are reserved to extend the aging of our vermouth to 14 months.
Limited Edition. Numbered bottles.

Colour: Mahogany

Enjoy as a dessert wine

 

 

Founded in 1895 by lawyer Felix Marintez Lacuesta at just 21 years old, he became President of the National Association of Winegrowers also later named President of the Union of Exporters of Wines of Rioja, Spain. The business started with a small store located at 27 Vega street, the main thoroughfare of the City of Haro, where Felix sold wines that had been bought from the winegrowers of the area, adding his own branding.So important was Felix there is a memorial bust to him in the Vega Gardens in Haro. The third generation of the family remain in charge today.

Lacuesta Vermouth have been making traditional vermouth in Spain since 1937.

Cold maceration takes place using the bodega’s own recipe with the white wine base and additional alcohol. Natural aromatic plants and herbs are used, including:
Sea wormwood, Coriander, Bitter orange, Wild marjoram
Elderflower, Savory, Yarrow, Cinnamon, Peruvian bark
Fennel, Red sandal, Nutmeg, Vanilla

For 15 days the blend is mixed continuously and the result is called CONZIA, then aged for at least 3 years in used American Oak Barrels.

Due to the evaporation over this extended maturation, around 10%, the herbal notes get very concentrated building great flavour.

To create Vermouth this is then blended with:

  • White wine @ natural 13.5 % alcohol by volume.
  • Alcohol from wine distillation @ 96.3 % alcohol by volume.
  • Citric Acid
  • Sugar

In addition to this, the vermouth has 7 months ageing in new French Allier oak medium-toasted casks.

The result is a bitter, aromatic vermouth with an intense amber colour and underlying toasted aromas and the peculiar taste which recalls traditional vermouths.

Annually the Bodega produces 1 million bottles across the range of red wines, whites and roses, all Qualified Origin Denomination of RIOJA, and around 300,000 bottles of vermouth are produced following these traditional methods.

 

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