Vermut 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.

The vermouth, which Martínez Lacuesta has made in an artisanal way since 1937, is considered one of the best appetizers. La Conzia or extract (herbs and aromatic plants cold macerated in white wine) ages in American oak barrels, and is added to the base white wine, along with sugar, citric acid, caramel and alcohol.