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VERMOUTH EXTRA DRY

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VERMOUTH EXTRA DRY MARTÍNEZ LACUESTA MAKING PROCESS Twenty plants and herbs are used in cold maceration to elaborate this white vermut. TASTING NOTES Pale yellow colour. The nose shows soft flower aromas (chamomile or mint) over a bit of vanilla sweetness. The palate is smooth, with a very nice touch of licorice, cinnamon and ginger […]

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WHITE VERMOUTH

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WHITE VERMOUTH MARTÍNEZ LACUESTA MAKING PROCESS Twenty plants and herbs are used in preparing this white vermut. Pale yellow colour. The nose shows soft flower aromas (chamomile or mint) with some vanilla sweetness. TASTING NOTES The palate is smooth, with a very nice step of licorice, cinnamon and ginger until reaching the end all its […]

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RESERVA ACACIA

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VERMOUTH LACUESTA RESERVA ACACIA MAKING PROCESS Acacia barrels for the elaboration of our White Wine Barrel Fermented are used for aging this special vermouth. As these barrels are less toast inside, it allows a longer aging extending to 12 months. TASTING NOTES Delicate amber, with inclination towards orange yellow cadmium colour. Clean and bright. Wood […]

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LIMITED EDITION

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VERMOUTH LACUESTA LIMITED EDITION MAKING PROCESS Each year, 6 of the finest French Oak Barrels are reserved to extend the aging of our vermouth to 14 months. TASTING NOTES Mahogany colour. Notes of chocolate, raisins and cherry liquour can be perceived in the nose. Vinous character, menthol and nice oak aromas. The palate is silky, […]

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VERMOUTH RESERVA

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VERMOUTH LACUESTA RESERVA FRENCH OAK MAKING PROCESS As a special complement to the traditional production method for our vermouth, we have added a brief period of ageing, during which the vermouth matures beautifully in new French oak barrels from Allier, medium-toasted. Ideal as an aperitif, it is best served cold and accompanied by an orange […]

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RED VERMOUTH

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RED VERMOUTH MARTINEZ LACUESTA VERMOUTH PROCESS El vermut, que Martínez Lacuesta elabora de forma artesanal desde 1937, es considerado como uno de los mejores aperitivos. La Conzia o extracto (hierbas y plantas aromáticas maceradas en frío en vino blanco) envejece en barricas de roble americano, y se adiciona al vino blanco base, junto al azúcar, […]

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HINIA OLIVE OIL

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HINIA OLIVE OIL VARIETALES Arbequina OIL PROCESS The extra virgin olive oil proceeds from a special estate, called “Rihuelo”, located in Alfaro, (low rioja), using certified organic agriculture. The olives, “arbequina” variety, are harvested in November. The production is 3.000 kgs/Ha, and the press performance moves between 16% and 18%. This unfiltered oil is obtained […]

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SAUVIGNON

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SAUVIGNON LACUESTA VARIETALES Sauvignon TASTING NOTES Color amarillo pajizo intenso, con reflejos de oro pálidos. Nariz compleja y sutil en la que destacan aromas francos vegetales como el heno y el boj, acompañados de un fondo de frutas exótica como albaricoque y maracuyá. En boca es intenso, amplio y sabroso, con acidez media. Es untuoso, […]

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CAMPEADOR CRIANZA

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CRIANZA CAMPEADOR VARIETALES Garnacha y Tempranillo WINE PROCESS The garnacha grape, which makes up the biggest part in this wine, gives it a special personality. Aged in new american oak casks for 18 months, it then spends 12 months else in the bottle. TASTING NOTES Deep black-cherry colour. Full body wine, round, velvety. Tasty and […]

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CAMPEADOR RESERVA

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RESERVA CAMPEADOR VARIETALES Garnacha y Tempranillo WINE PROCESS The garnacha grape, which makes up the biggest part in this wine, gives it a special personality. Aged in new and semi-new American-oak casks for 26 months and rounded later in bottle for 42 months. TASTING NOTES Deep black-cherry colour, with a profound and complex nose. In […]