BODEGAS HARO · RIOJA · 1895 · 2017-07-27 · The modern winery of Paraje de Ubieta is the result of its long track record, which was started by Félix Martínez Lacuesta (Haro

B O D E G A S

HARO · R IOJA · 1895

The modern winery of Paraje de Ubieta is the result of its long track record, which was started by Félix Martínez Lacuesta (Haro 1873 - 1922) at the end of the 19th century -in 1895-.

The winery is still run by the family after three consecutive generations and is one of the Centenarian Wineries of La Rioja. The land of Haro, the winemaking wisdom of its people, the vineyards, and winery are a strong foundation on which a modern winemaking company is based, producing wines with the traditional flavor of Rioja, while at the same time innovating with new offerings intended for future markets.

OVER A CENTURY CREATING GREAT RIOJAS

2 / BODEGAS MARTÍNEZ LACUESTA / 3

LA RIOJALOGROÑO

Las Castillas

HARO

HARO · RIOJA

THE PROCESS OF PRODUCING A GOOD WINE STARTS ON THE GROUND, WITH THE VINES

Martínez Lacuesta had his own vineyards around the Haro area, in the land of Rioja Alta, which allowed him to directly manage the development of the grapes.

The fact is that good wines are created starting from the vine, which requires attention and care at the right time. A good example of this is that during the months of August and September, ripening checks are conducted in order to determine the optimal time to begin the harvest. Then, the production process continues in the winery.

LAS CASTILLASSituated in the municipality of Villalba de Rioja, on a slope looking over Haro, at 520 m altitude. Well protected from the north wind and therefore from frost. Planted in 2008, 7,900 varieties of the tempranillo strain in espalier plantation.

LA PLATERASituated in the municipality of Haro, towards Villalba, at 480 m altitude, on a gentle slope oriented to the south. A favourable position for the production of high quality grapes. Planted in 2004, 19,500 varieties of the tempranillo strain in espalier plantation.

VILLARRICASituated in the municipality of San Asensio, close to the river Najerilla, at 480 m. altitude, in an alluvial zone with a lot of surface gravel; very sunny, which enables excellent maturation. Planted in 2005, 2,900 varieties of the tempranillo strain in espalier plantation.

ARIGOTE VINEYARD

La Platera

Villarrica

CLOSE TO THE BANKS OF THE EBRO, NESTLING IN A UNIQUE COUNTRYSIDE SURROUNDED BY MOUNTAINS, OUR VINEYARDS BLEND IN PERFECTLY WITH THE LAND, WATER AND SKY

Najer

illa R

iver

Oja

Rive

r

Tirón River

Ebro River


The work of expert hands and dedication are the two essential factors for producing the best wines.

The production process begins in the field during the winter, when we prune the buds on our vines. In spring, we carry out “espergura” or trimming the shoots from the trunk of the vine. October is harvest month, when the fruit of the whole year’s labour is gathered.

WE LEAVE THE WORK IN GOOD HANDS

HARO · RIOJA


HARO · RIOJA

The soils, weather and altitude are factors that determine a land’s capacity to grow grapes with unique potential, the best fruit for making individual wines that communicate the flavour of the earth.

The study of the ground and the experience built up over generations of wine growers enables improvement of every vintage that leaves the winery.

HARO · RIOJA

THE SOIL, THE PLANT, SUNSHINE, RAIN, TILLING, HANDS...THERE ARE SO MANY FACTORS INVOLVED IN THE FORMATION OF THE GRAPESTHAT THE VERY EXISTENCE OF WINE SEEMS LIKE A MIRACLE

NATIVE SOIL


The bodega is divided into two wine-making areas.

In the first, grapes are unloaded from trailers into temperature-controlled stainless-steel tanks equipped with automatic pumping-over and emptying systems. Cold maceration of grapes and must in these tanks extracts aromas and colour. The wine is de-vatted and pressed 18 to 24 days later. This section has a wine-making capacity of 1.4 million kilos.

The second area contains fourteen vats, half French and half American oak, and two of stainless-steel. Grapes are picked in crates, passed down a conveyor-belt for selection, cleaned and destemmed, before their transfer into the vats. Alcoholic fermentation is more traditional, since the most important technology at this stage is the know-how possessed by our winemaker and our staff. Pumping-over and de-vatting follows the methods of our forefathers, the best way to get wonderful results for our special wines

TWO OF OUR OWN PRODUCTION METHODS THAT GIVE PERSONALITY TO OUR WINES

HARO · RIOJA


Once our red wines have undergone malolactic fermentation, either in stainless-steel, oak or in the barrel itself, their ageing begins.

Our breathtaking ageing room holds around 8000 oak barrels (90% American oak and 10% French). These are stacked on top of each other in the traditional manner, five high on four barrel-cradles.

HARO · RIOJA

WE PRODUCE THROUGH SILENT AGING


In winter, it starts with racking, which cleans the first wine. The process involves moving the wine content from one cask to another. This is carried out entirely by gravity, without using pumps.

As a result, the wine filters naturally, as the sediment is left behind, and aerates in the process, permitting the wine to breathe as it were.

WINE CLARIFICATION PRACTICES IN THE WINERY, 1924.

HARO · RIOJAAN ESSENTIAL JOB: ARTISANAL RACKING BY HAND


THE WINES ARE OAK-AGED AT 13ªC

HARO · RIOJA

The light colour of the barrels in the main ageing hall betrays their age. It’s a special place, a maze of slender pillars and walls formed by barrels.


At Martínez Lacuesta, we carefully measure the cask-aging time by which, through clarification, the wine arrives at the bottling process with a limited number of racks.

As a result, the nuances acquired through the oak join with the first flavours of the fruit and the characteristic notes of the grape varieties. Aging in the bottle matures the wines.

At Martínez Lacuesta we are developing R&D programs as part of our commitment to becoming an innovative winery with distinctive quality in the 21st century.

We must meet the challenges of the new trends and new technologies dedicated to the improvement of our products and satisfying the demands of our customers.

Therefore, in recent years, we have participated with other wineries in the project known as “Early stripping and mechanical thinning”. Similarly, we have completed another three projects individually with very positive results, namely:

• Production of white vermouth;• Production of a red wine by aging on lees in the bottle; • Production of a red wine from the tempranillo grape with a premature,

intense red leaf colouring.

In addition, in 2017 we began a new project named “Production of vermouth with a natural sweetening process”.

RESTING IN THE BOTTLE

R&D PROJECTS

A LONG PROCESS IS ABOUT TO BE CONCLUDED...ONLY ONE LAST DETAIL REMAINS - THE FINAL ROUNDING OFF IN THE BOTTLE

AN INNOVATIVE WINERY

HARO · RIOJA


Martínez Lacuesta offers you a selection of its individual wines. From those that evoke the beginnings of the winery, in the tradition of the fine Rioja wines, to those that demonstrate novel and original expression, reflecting an evolution in Rioja standards. The quality of these wines that we present here is the result of a work process that extends from the vine to the cellars. All you have to do now is to taste and enjoy them in all their fullness.

INTRODUCING THE FAMILY OF MARTÍNEZ LACUESTA WINES

HARO · RIOJA

FELIX MARTÍNEZ LACUESTAGRAN RESERVA

GRAPES: Tempranillo 75%; Garnacha 20%; Mazuelo 5%

WINEMAKING: This wine, produced every five years, is aged for 24 months in new French Oak barrels, and is manually racked four times in bottles, for at least 36 more months.

TASTING NOTES: A strong, claret with violet shades and medium-high depth.A clean, natural and strong bouquet, an initial toast sensation that gives way to distinct black fruit aromas. The mouth is flavorful, lightly tannic and goes down easy. It is very sweet, with a fruity nature that outbalances the wood. The aftertaste is long, complex and spiced. A wine that is more modern but also in keeping with the winery’s genuineness.

CONSUMPTION: Uncork 40 minutes prior.

RECOGNITIONS: • 90 P Peñín Guide• 92 P EL PAÍS Wine Yearbook


Reconocimientos• 89P Guía Repsol 2015• 88P Guía Peñín 2014



GRAPES: Garnacha and Tempranillo.

WINEMAKING: Garnacha, the main variety used to make this wine, gives it a special character. Aged in new and semi-new American oak barrels for 24 months, it remains bottled until marketed.

TASTING NOTES: Deep black-cherry colour and complex and deep on the nose. In the mouth it is rounded and velvety though with body and structure. Suitable for roasts and highly spiced dishes. Should be uncorked 30 minutes before serving at 18º.

CONSUMPTION: Uncork 30 minutes before. Serving at 18º

RECOGNITIONS:• 92 P Anuario Vinos EL PAÍS

GRAPES: Tempranillo 100 %WINEMAKING: Produced with a selection of grapes harvested by hand and picked in 16 Kg boxes, coming from vineyards that are more than 50 years old located in Villalba de Rioja and Haro, of the tempranillo variety. Alcoholic fermentation in 10,000 liter French oak vats and malolactic fermentation in new French oak barrels until its racking and clarification in the barrels themselves with natural egg white. It matures in new French and American oak barrels, with a very strong toast, for seven months until bottling. TASTING NOTES: Intense purple color with an excellent depth that leaves a dense, fluid and dyed tear. In the bouquet, mature and strong on a base of very elegant toasts that highlight a well-spiced mineral shade. The mouth is dense, vinous, and unfolds a great variety of black fruits, nutmeg, a bit of bay, and a distinct black chocolate. The tannin is very well integrated. CONSUMPTION: Uncork 30 minutes before. Serving at 15ºRECOGNITIONS:• 91 P Peñín Guide• 93 P EL PAÍS Wine Yearbook

GRAPES: Tempranillo, Graciano and Mazuelo.

WINEMAKING: It has been aged in new and semi-new American oak barrels for 30 months, followed by another 36 months in the bottle.

TASTING NOTES: Clean and bright, cherry red with a ruby rim. On the nose, ripe fruit, sweet spices, chocolate and coffee aromas. Tasty, spicy and full. Suitable for red meat, white meat, fish in sauce, vegetable gratins, purées and roasts.


RECOGNITIONS:• 91 P Guía Peñín• 91 P Anuario Vinos EL PAÍS


WINEMAKING: Aged for 18 months in new and semi-new American oak barrels, it spends a further period of bottle-ageing before its release for sale.

TASTING NOTES: Cherry red in colour wuth a ruby rim and a powerful nose of ripe fruit, sweet spices and quality cocoa. Tasty, fleshy and spicy.Highly suitable for red meat, white meat, game or mature cheese.

CONSUMPTION: Serving at 16ºReconocimientos• 89P Guía Repsol 2015• 88P Guía Peñín 2014


WINEMAKING: Full-bodied red wine aged in new and semi-new American oak barrels for 36 months and then bottle-aged for another 48 months before being released for sale.

TASTING NOTES: Bright and clean in appearance. Complex, elegant nose. Soft, silky, delicate and long-lasting in the mouth. Serve with light unspiced dishes.


RECOGNITIONS:• 89 P Repsol Guide• 92 P EL PAÍS Wine Yearbook


GRAPES: Tempranillo and GarnachaWINEMAKING: Aged for 6 months in oak vats and a further 12 months in new and semi-new American and French oak barrels. Racked from barrel to barrel by the traditional gravity method and fined with natural egg-whites. It is bottle-aged for over 12 months.

TASTING NOTES: Well-structured, with body and depth of colour. Ripe fruit and elegant toasty aromas with a long finish.


HINIA GRAN RESERVA


SELECCIÓN AÑADA(VINTAGE SELECTION)

CAMPEADOR RESERVA CRIANZA

GRAPES: Garnacha and Tempranillo.

WINEMAKING: Wine that comes from a select harvest and is produced with care. Fermented in French oak vats, it has been aged for 14 months in new French and American oak barrels until bottling. TASTING NOTES: A charming and intense carmine color, with good depth, and a Prussian tone base. In the bouquet, the wood is hardly perceptible because of how well integrated the wine is. Having ripe fruits with hints of pastry, it is juicy in the mouth. When passing through, the smooth astringency goes away and the tannin integrates very well. Very potent, but very elegant.CONSUMPTION: Uncork 20 minutes before. Serving at 16ºRECOGNITIONS:• 89 P Peñín Guide• 91 P EL PAÍS Wine Yearbook

GRAPES: Viura 100 %

WINEMAKING: It has remained over its own lees in new barrels of Central European acacia (10%), French Allier oak (35%) and Missouri American oak (55%), for a period of three months.

TASTING NOTES: Pale greenish yellow colour with slight oak reflections. On the nose, the subtle aroma of toasted oak with honeyed fresh fruit undertones, laced with the unique flavour of ripe banana that the acacia gives. On the palate, it offers a fresh and acidic entry, together with a slight hint of oak, beneath which persists a sensation of caramel. Suitable for accompanying all types of fish and seafood, rice or paté.

CONSUMPTION: Serve at a temperature of 10º.

VENTILLA 71 BARREL FERMENTED WHITE WINE


GRAPES: Garnacha 100%WINEMAKING: Produced exclusively from the grapes of the garnacha variety of the Alfaro region, with a minimum aging of 3 months in new American oak casks.TASTING NOTES: Beautiful carmine colour, intense pigmentation with medium-high robe. Wide and dense tear, slightly pigmented. Good aromatic intensity, very floral (violets and wild berries). When swirled, it smells of spring and geraniums on an Andalusian patio. Again, violets with hints of patisserie. On the palate it has a very serious character, very flavourful and mineral, smoky hints enveloping rich black cherry and wild blackberry notes, with great persistency. Good acidity, very balanced with a sweet and rounded tannin, like a more mature wine. Despite its character, it has a very smooth and silky raisining on the palate. The aftertaste brings back the floral sensations already proffered to the nose, with a slight smokiness. CONSUMPTION: Uncork 20 minutes before. Serving at 16ºRECOGNITIONS:• 91 P EL PAÍS Wine Yearbook


CYNTHIAGRAPES: Tempranillo blanco 100%

WINEMAKING: Produced exclusively with grapes of the white tempranillo variety. Fermentation in stainless steel vat under controlled temperature.

TASTING NOTES: Greenish yellow colour with intense fruity and floral flavours (tropical fruits, banana and apple, citric). A balanced wine, with great structure and remaining on the palate medium to long-term.Accompanies light rice dishes, salads, white meats, chilled cream dishes, fish and seafood.

CONSUMPTION: Serving at 8-10º

WHITE TEMPRANILLOGRAPES: Tempranillo 100 %

WINEMAKING: Made by the traditional method of destemmed grapes.

TASTING NOTES: Violet and cherry in colour. Clean red-fruit and green-plant nose. In the mouth, tasty, light and fresh. Pleasantly fruity followed by warmth from its time in new American oak barrels.Suitable for vegetable stews, red and white meat, poultry and mature cheese.

CONSUMPTION: Serving at 15º

COSECHA TINTOGRAPES: Viura 100 %

WINEMAKING: Pale with golden highlights. Fermentation in stainless steel vat under controlled temperature.

TASTING NOTES: An honest nose of fruit and some varietal character. Tasty and fresh, with citrous and herby notes.Suitable for seafood, poached fish and fish in sauce, soups and young cheese.


COSECHA BLANCOGRAPES: Garnacha 100 %

WINEMAKING: Made by the traditional method of destemmed grapes. Fermentation in stainless steel vat, after short contact with the grape skins.

TASTING NOTES: Pale raspberry-pink, with touches of onion-skin orange. A clean fruity nose. Fresh, mouth-watering and lemony.Suitable for pasta, rice dishes, vegetable dishes and omelettes.


COSECHA ROSADO

The design of the new cellars involved taking over a new space for the production of our wines. This is a building to meet the new enotourism trends, guaranteeing an unforgettable experience. In 2015, Martínez Lacuesta obtained the Q for tourism quality, which involved an enervating recognition of the work carried out.

Moving outside the Martínez Lacuesta winery is the first approach to the world of wine. Grapes and cellars, the two essential and fundamental elements for creating wine, are here.

The new facilities, officially opened in 2011, mean a giant leap forward in technology and quality for the bodega. Its design features a vast underground space which contains areas for grape reception and wine-making, a 6000 square metre barrel-ageing hall, and bottling and bottle-ageing rooms.

This complex is on a 37000 square metre plot of land where vines grow above the bodega’s cellars and help control the temperature. The ground-level buildings include offices, tasting rooms, a kitchen, dining rooms, reception rooms, the wine shop and the laboratory.

HARO · RIOJA

A WINERY OPEN TO WINE TOURISM


Our bodega is a building complex of over 16000 square metres, with disabled access and free parking. See for yourselves the processes of wine-making and ageing by visiting our bodega. The visit will leave a lasting impression and a pleasant memory. Just like a great wine.

The bodega, encircled by vines, is the perfect setting for a day to remember, a day spent wine-tasting or enjoying Riojan cuisine in our dining room. A visit to our exhibition about the bodega and its family history is well worth it. You can also tour the bodega facilities and see and feel how a great wine is made.

Guided tour (free)Learn about wine and vermouth making. Ends with a glass of wine and a snack. The visit takes about 1:30hour. Booking in advance is required.

Meet for a vermouth?Visit the bodega, see how our vermouth is made. Then taste our Clásico, Reserva and Edición Limitada vermouths in combination with three different ‘pinchos’. The visit takes about 2 hours. Booking in advance is required.

Info and reservations: [email protected] Tel.: 941 310 050

HARO · RIOJA

Visit with tutored tastingFinish the visit with a tutored tasting that highlights two of our wines. The visit takes about 2 hours. Booking in advance is required. Estimated duration: 2 hours. Prior booking is required

With cheese on topVisit the bodega and then enjoy four local or imported cheeses with three wines for you to combine as you please. The visit takes about 2 hours. Booking in advance is required.

WITH CHEESE ON TOPMEET FOR A VERMOUTH?

SUGGESTIONS FOR WHEN YOU VISIT THE WINERY

UNFORGETTABLE EXPERIENCES


END OF THE HARVEST, C. 1940

EXHIBITION AREA.

Six years after the death of Félix Martínez Lacuesta in 1922, he was made a “favourite son” of the town of Haro and a monument to him was erected in the la Vega Gardens. A public subscription paid for the sculpture, by Don José Bueno, and in 1932 a street was named after him.

The exhibition area occupies 100 m2 and is divided into 4 themed areas spread over a transparent space. The visit begins with the exhibition of the winery’s historical documents and objects under closed glass, work tools from the 1903-1990 period and barrel making equipment.

MONUMENT IN TRIBUTE TO FÉLIX MARTÍNEZ LACUESTA, 1928. ADVERTISING IN CATALONIA SQUARE FROM BARCELONA. 1930

HARO · RIOJA

FEEL THE EMOTION OF VISITING A WINERY THAT IS MORE THAN A CENTURY OLD


HARO · RIOJA

MÉXICO

BRAZIL

BOLIVIA

URUGUAY

CUBAPUERTORICO

COSTARICA

UNITED STATES

HAVANA 1906

México DF 1908

New York 1910

DOCUMENTS OF THE SPANISH CONSULATE IN NEW YORK. 1910

DOCUMENTS OF THE SPANISH CONSULATE IN HAVANA. 1908 AND 1909

HAVANA 1906: THE FIRST MARTÍNEZ LACUESTA POINT OF SALEIN AMERICA

EMILIANO MARTÍNEZ LACUESTA, ON THE RIGHT, IN CALI (COLOMBIA), APRIL 1910, DURING THE PRO-CLAMATION OF THIS CITY AS CAPITAL OF THE VALLE DEL CAUCA

LABEL OF ONE OF THE WINES EXPORTED TO CUBA

POSTCARD FROM EMILIANO FROM HAVANA PROMPTED

BY THE ARRIVAL OF THE “NAUTILUS”, SCHOOL BOAT

OF THE SPANISH NAVY. 11 JUNE 1908

In 1906, Emiliano Martínez Lacuesta, only 20 years old and exempt from military service, according to custom as he had been born in the same year as King Alfonso XIII, travelled to America in 1906. In Havana, he opened a trading office and spent three years organising exports to Europe. In 1909, he embarked on a commercial tour through the southern and central American republics, his voyage of more than 4 years terminating in the United States. With his

sample bottles and casks, plastered to prevent mosquitoes spoiling them, and travelling on horseback, he crossed the Andes and arrived at the remotest of places where no one until then had heard the word “Rioja”. As a point of interest, he underwent part of his Andean route with a church organ seller from Eibar, thereby simultaneously promoting both foods of the body and of the soul. By the time he returned to Spain, Emiliano had visited 18 countries.

BUENOS AIRES

ARGENTINA

GUATEMALA

EL SALVADOR

HONDURAS

NICARAGUA

PANAMÁ

COLOMBIA

PERÚ

ECUADOR

EMILIANO MARTÍNEZ LACUESTA’S AMERICAN ODYSSEY


Cali

Guayaquil

Quito

Cartagena

Medellín

Río de Janeiro

Veracruz

MontevideoRosario

Overlooking the Cantabrian mountains and Mount Toloño, our shop is different. Dominated by a display of our entire range of wines, vermouths and olive oil, our bar area is a peaceful place to make an unhurried choice from our range.

The shop is open from 08.00 to 14.00, Monday to Friday, and on Saturdays by arrangement. We offer expert advice on the accessories on sale for learning to taste and enjoy wine. All our goods can be home-delivered or sent as a gift to another address.

To taste the best ingredients this land can offer while viewing vineyards and mountains is to immerse yourself in La Rioja. Martínez Lacuesta has two dining rooms available, one for 64 and another for 25 guests, as well as a private dining-room for The Friends of the Bodega.

OUR WINES AND VERMOUTHS AVAILABLE FOR YOU IN THE

MARTÍNEZ LACUESTA WINESHOP

SMALL DINING ROOM (25 GUESTS)

LARGE DINING ROOM (64 GUESTS)

CELLARS LIST IN 1926

ENJOY THE CULTURE OF WINE IN OUR WINESHOP

...AND ENJOY LA RIOJA’S GASTRONOMY IN OUR DINING ROOMS


Tasting a wine well needs all five senses to do it justice

Our tasting room is ideal. Silence, temperature, lighting and design combine to aid in the enjoyment of our wines and appreciate the different sensations produced. In addition to tastings we host courses in tasting, and small-scale events.

EXCLUSIVE BARREL-OWNERS CLUB DINING ROOM (22 GUESTS)

TASTING ROOM

Delivery of wine a year before its release for sale. 288 75cl bottles of crianza or 282 bottles of reserve wine, in six- or twelve-bottle cases

Personalised back labels and seals from the Consejo (Rioja’s regulatory body) guaranteeing the wine’s status as Crianza or Reserva

Book and make use of our private room for private tastings, family parties, business dinners, meetings and events. Self-catered or using our dining services

Special offers for the purchase of any of our wines or vermouths

Free visits to the bodega and to one of our most emblematic vineyards.

HARO · RIOJA

MARTÍNEZ LACUESTATHE FRIENDS OF THE BODEGA ZONE

USE YOUR FIVE SENSES TO UNDERSTAND WINE: WINE TASTING At Martínez Lacuesta we do not merely want to sell

our clients the best wines we can; we also want to give them a unique experience of what makes a wine culture.

This idea gave birth to The Friends of the Bodega, a club for those who wish to be part of a century-old bodega by owning a barrel of aged crianza or reserve wine. The Friends of the Bodega area is also a space for tastings, meals and meeting family and friends.

TO BECOME A FRIEND OF THE BODEGA CONTACT OUR HARO OFFICE.

ADVANTAGES OF BEING A FRIEND OF THE BODEGA


The marriage between the Martínez Lacuesta family and the vermouth goes back to the decade of the 30s, when by chance, we were offered the opportunity to enter into this exciting world of wine aperitifs.

Our strive to improve has led us to research and try new vintage formulas, combining different types of wood, toasting levels, storage periods and product packaging.

The result of that is this collection of vermouths. They are all so different and unique that they have won the praise of our clients and the respect of experts.

In 1937, our winery was marketing vermouth – under the difficult conditions of the Civil War – of the local region. On 3 November 1937, José Martínez Lacuesta bought the “conzia” (extract) formula from José M. Jové Arnabat, a businessman from Villafranca del Penedés. Henceforth, Martínez Lacuesta was able to make the “conzia” in the old cellars at calle ventilla 71.

HARO · RIOJA

RATE IN 1938. THE LACUESTA VERMOUTH

WAS MARKETED IN CAS-KS (OF 72, 100 AND 200

L.), CARAFES OF 16 L., BOTTLES OF 3/4 L. AND

FLASKS OF 9/10 CL.

THE IMPORTANCE OF VERMOUTH FOR THE WINERY IS OBVIOUS FROM THIS DOCUMENT OF 1946, IN WHICH THE FIRM IS APPEARS AS “VINOS Y VERMUTS MARTÍNEZ LACUESTA HERMANOS, LTDA. (WINES AND VERMOUTHS, MARTÍNEZ LACUESTA BROTHERS, LTD).

PRICE IN AUGUST 1937.

“In the city of Barcelona on the third of November1937, Sr. José

Martínez Lacuesta, adult, resident of Haro, and in representation

as manager of the company “Martínez Lacuesta Hermanos Limita-

da de Haro”, met Sr. José M. Jové Arnabat, adult, married, resident

of this city, and it was recorded as follows:

That Sr. Jové had been supplying “Conzia” or “Extract” for the ma-

nufacture of vermouth to Srs. Martínez Lacuesta since the firm had

started the production of this aperitif. That, in accordance with

what they have agreed, Sr. Jové hands over in this deed to Sr. José

Martínez Lacuesta the formula that he uses and has been using for

the manufacture of the aforementioned “Conzia”, that he swears is

exactly the same, as well as all the information and explanations

pertinent to the manufacture of the aforementioned “Conzia”. Sr.

Lacuesta accepts this and states that he is satisfied and fulfilled

in the agreement.

In compensation of the aforementioned handing over, Sr. Lacuesta

with his representation undertakes to pay to Sr. José M. Jové or to

his successors…”

8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A · 8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A 8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A · 8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A38 / BODEGAS MARTÍNEZ LACUESTA / 39

ANNIVERSARY of VERMOUTH LACUESTA

1937 - 2017

HARO · RIOJA

40 / BODEGAS MARTÍNEZ LACUESTA / 418 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A · 8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A 8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A · 8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A

PUBLICITY WITH A VERMOUTH FLAVOURThe style and glamour of the Martínez Lacuesta imagery constitutes a uniquely recognisable heritage among the century-year old wineries of La Rioja. The Lacuesta vermouth, with eight decades of history, maintains this highly individual and inimitable image.


1937 - 2017

In 1937, the illustrator Laokin made a series of sketches for the label that at that time was called “Vermut Riojano” (Rioja vermouth), before beginning to use the traditional denomination of “Vermut Lacuesta”.

Amongst the documentation archived in the winery, together with the prices from 1937 to the present day, are the perfectly preserved originals of the label sketches proposed for embellishing “Vermut Rojo” (red vermouth”).

In the sketched designs, the explanatory text is surrounded by a heraldry-type structure: shields, castles and helmets, with famous allegorical figures (with horns) and fortune (cornucopia). They also include bullfighting emblems with “banderillas” and bulls’ heads. In the backgrounds, the bright skies radiate sunshine onto the landscapes, both country and urban.

In relation to the central text, the denominations “Vermut Nacional” and “Aperitivo Nacional” concurred with their historic reference.

TRADITIONAL LABEL OF LACUESTA’S RED VERMOUTH. 1970S.

SKETCHES FOR THE FIRST LABELS DONE IN 1937 BY ARTIST LAOKIN

ORIGINAL LABEL OF THE WINERY’S FIRST RED VERMOUTH. THE CURRENT LABEL IS BA-SED ON THIS DESIGN.

AN INTERESTING ONE THAT NEVER CAME TO FRUITION: VERSION OF THE EARLY LABEL FOR WHITE VERMOUTH

8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A · 8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A 8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A · 8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A

HARO · RIOJA

HISTORIC LABELS



1937 - 2017

The vermouth, which Martínez Lacuesta produces in a home-made way, is a beverage made with white wine, in which different aromatic plants and herbs are macerated until obtaining that characteristic flavor that makes it an ideal aperitif or main ingredient in cocktails.

The Lacuesta vermouth has two features that make it unique: its Conzia, which is an original formula that includes aromatic herbs and plants of very different origins, and its ageing process in French oak barrels that sets it apart from the rest and makes it exceptional.

THE CONZIA OF THE LACUESTA VERMOUTH IS AN ORIGINAL FORMULA WITH AROMATIC HERBS

AND PLANTS OF VERY DIFFERENT ORIGINS

WE LET YOU INTO A SECRET: THE PRODUCTION OF OUR VERMOUTH

VERMOUTH PRODUCTION UNIT AT THE MARTÍNEZ LACUESTA WINERY

HARO · RIOJA



1937 - 2017

8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A · 8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A 8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A · 8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A

8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A · 8 0 t h A N N I V E R S A R Y o f V E R M O U T H L A C U E S T A

The vermouth, produced in a home-made way by Martínez Lacuesta since 1937, is considered to be one of the best aperitifs. 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, caramel, and alcohol.

In the traditional and home-made production system of our vermouth, using natural aromatic herbs and plants for cold maceration of the white wine base, we have added a brief vintage and ageing period of seven months in new French oak barrels from Allier with medium toasting.

In the ageing of this unique vermouth, Central European acacia barrels are used each year for the production of our white wine. The fact that they are less toasted on the inside allows for a longer vintage that can last up to 12 months. Delicate amber color. The wood is barely noticeable. The bitter orange peel appears in the bouquet with black chocolate, and the sweetness is dominant in the mouth, although the toasted sugar and absinthe are also noticeable. In addition to being an aperitif, it can also be enjoyed together with chocolate-based desserts.

The winery’s most exclusive vermouth is an alcoholic beverage that is sweet, bitter and aromatic. The 14 months in French oak barrels lend it a different character, making the toasting and bitterness sensations more distinct.

In the production of this white vermouth, more than twenty aromatic herbs and plants are used. With a pale yellow colour, it reveals subtle floral aromas (apple or mint) with some vanilla sweetness to the nose. On the palate it is smooth, with a very pleasant liquorice, cinnamon and ginger raisining, until finally achieving its aromatic expression characterised by the dryness that makes it unusual and exotic. It should be served chilled, accompanied by a slice of lemon and an olive.

V E R M O U T H L I M I T E D E D I T I O N R E S E R V E

V E R M U T L A C U E STA R O J O ( R E D v e r m o u t h )

V E R M O U T H L A C U E STA R E S E R V E ( F R E N C H O A K )

V E R M O U T H L A C U E STA R E S E R V E ( A C A C I A )

V E R M U T L A C U E STA B L A N C O ( W h i t e v e r m o u t h )

DISCOVER AN UNPARALLELED PLEASURE: THE FLAVOURS OF VERMOUTH


www.martinezlacuesta.com

Paraje de Ubieta s/n. • HARO (La Rioja) SPAIN

Tel:(+34) 941 310 050 • Fax:(+34) 941 303 748 • [email protected]

B O D E G A S

HARO · R IOJA · 1895

Documents

BODEGAS HARO · RIOJA · 1895 · 2017-07-27 · The modern winery of Paraje de Ubieta is the result of its long track record, which was started by Félix Martínez Lacuesta (Haro