Catalogue Martínez Lacuesta 2016

SINCE
1895
Bodegas Martínez Lacuesta
HARO - RIOJA
MAKING WINE FOR OVER A CENTURY
BODEGAS MARTÍNEZ LACUESTA
HARO · RIOJA
HARO,
OUR LAND, OUR VINES
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
THE VINEYARDS, THE BEGINNING OF EVERYTHING
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.
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.
Watered by the three rivers of the Ebro, the Oja and
the Tirón, our vines draw the essence of the land
around Haro into their bunches.
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Experienced hands
Stocks of La Hoya Vineyard, Rioja Alta
Arigote Vineyard
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BODEGAS MARTÍNEZ LACUESTA
A CENTENARIAN WINERY
INNOVATING IN THE CURRENT
WORLD OF WINE
HARO · RIOJA
Over 37000 square metres of wine-making technology and know-how
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.
A vineyard has been planted above the underground complex,
serving both as a green area and to insulate the lower part from
heat. The ground-level buildings include offices, tasting rooms,
a kitchen, dining rooms, reception rooms, the wine shop and the
laboratory.
This complex is complimented by another large building for
vermouth production; another of the company’s identifying
features.
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Panoramic exterior of the winery facilities
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BODEGAS MARTÍNEZ LACUESTA
HARO · RIOJA
THE
MARTÍNEZ LACUESTA
PRODUCTION METHOD
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 conveyorbelt 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.
Stainless steel storage facilities
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Harvest at the winery’s vineyards
Pumping-over and de-vatting follows the methods
of our forefathers, the best way to get wonderful
results for our special wines
American oak vats
Two production methods that add character to our wines
21st century technology combined with centenarian knowledge
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BODEGAS MARTÍNEZ LACUESTA
HARO · RIOJA
AGED IN PEACE AND QUIET, THE GUARANTEE
OF PERFECT MARTÍNEZ LACUESTA RIOJA
Once our red wines have undergone malolactic
fermentation, either in stainless-steel, oak or in the
barrel itself, their ageing begins.
This set-up is essential in order to rack the wine from
one barrel to another. This is carried out entirely by
gravity, without using pumps.
Our breathtaking ageing room holds around 7500
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.
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.
YOUNG WOOD FOR A HUNDRED-YEAR BODEGA
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.
Racking
The ageing hall is
truly an ideal resting
place for 7500 barrels
Vintage in bottles that just “rounds off” the wine
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Ageing hall
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BODEGAS MARTÍNEZ LACUESTA
HARO · RIOJA
WINE TOURISM
TO VISIT AND ENJOY
THE WINERY
The wine shop at the winery
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.
Against the backdrop of the Sierra de Cantabria and
Toloño mountains, you can make your unhurried
choice of your favourite wine in the Wine Shop.
Wine-lovers can browse the full range of our wines
and vermouths, as well as our Extra Virgin Olive Oil.
THE IDEAL CLUB FOR LOVERS OF WINE
The Martínez Lacuesta Barrel-Owners Club offers
clients the opportunity to age their own wine
by buying a barrel of Crianza or Reserva wine en
primeur, at least a year before the expected date of
its release for sale.
Exhibition area
Barrel-owners can enjoy a wine that has been made
and cared for in the optimum conditions of our
bodega: barrel-ageing is carried out in French or
American oak, followed by bottle-ageing to continue
the slow process of maturation.
This is your chance
to be part of a historic Bodega
Experiencing the winery inside is a unique and unforgettable experience
Viña La Hoya
Small dining room (25 guests)
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Large dining room (64 guests) with Mount Toloño in the background
Exclusive Barrel-Owners Club dining room (22 guests)
11
BODEGAS MARTÍNEZ LACUESTA
HARO · RIOJA
A BIG FAMILY OF WINES
HINIA
A modern red wine 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.
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.
Limited Production
FELIX
MARTÍNEZ
LACUESTA
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 24 more
months. 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. Uncork 30 minutes prior.
Grapes: Tempranillo 75%: Garnacha 20%: Mazuelo 5%.
Limited Production
12
GRAN RESEVA
MARTÍNEZ
LACUESTA
Full-bodied red wine aged
in new and semi-new
American oak barrels for 36
months and then bottleaged for another 48 months
before being released for
sale. Bright and clean in
a p p e a ra n c e . C o m p l e x ,
elegant nose. Soft, silky,
delicate and long-lasting in
the mouth.
Serve with light unspiced
dishes.
Should be uncorked 40 minutes before serving at 18º.
Varieties: Tempranillo, Graciano and Mazuelo.
RESERVA
MARTÍNEZ
LACUESTA
It has been aged in new and
semi-new American oak
barrels for 30 months, followed
by another 36 months in the
bottle. 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.
Should be uncorked 30 minutes before serving at 18º.
Varieties: Tempranillo (85%); Graciano (10%); Mazuelo (5%).
SELECCIÓN
AÑADA
(VINTAGE SELECTION)
Vat-aged for 6 months 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. Well-structured, with
body and depth of colour. Ripe fruit and elegant toasty aromas
with a long finish. Limited production
Serve at 16º
Grape varieties: Tempranillo and Garnacha.
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BODEGAS MARTÍNEZ LACUESTA
HARO · RIOJA
CAMPEADOR
RESERVA
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. 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.
Grape varieties: Garnacha and Tempranillo
VENTILLA 71
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. 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.
Should be uncorked 20 minutes before serving.
Grape varieties: Tempranillo (100%)
Limited Production
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CRIANZA
MARTÍNEZ
LACUESTA
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. 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. Serve at 16º.
Grape varieties: Tempranillo, Graciano and Mazuelo.
CYNTHIA
Produced exclusively with
g ra p e s o f t h e G a r n a c h a
variety that come from the
Alfaro area, with a minimum
vintage period of three
months in new American oak
barrels.
A charming carmine color,
well-covered, medium-high
depth, a wide and dense tear
that is lightly dyed, good
aromatic intensity, and very
floral (violets and blackberries). In the mouth, it has a more
serious nature, is very flavorful and mineral, with hints of smoke
that envelop strong notes of black plums and wild blackberries,
and has a very good duration. In summary, it is a very good
wine and very original.
COSECHA TINTO
M a d e b y t h e t ra d i t i o n a l
method of destemmed grapes.
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.
Serve at 15º
Grape varieties: Tempranillo
BLANCO
FERMENTADO
EN BARRICA
(BARREL FERMENTED WHITE WINE)
The wine spends 3 months
resting on its lees, 10% in new
acacia barrels from Central
Europe, 35% in French Allier
oak and 55% in American
Missouri oak barrels. Greenyellow with oak highlights. The
nose reveals subtle fragrances
of toasted oak against a
honeyed background of fresh
fruit, touched by the unique
aroma of ripe banana brought by the acacia wood. In the
mouth it is mouth-watering and fresh at first, with hints of oak.
Underlying that a persistent caramel taste.
Grape variety: 100% Viura
Suitable for fish, seafood, rice dishes and paté de foie.
Serve at 10º.
COSECHA BLANCO
COSECHA ROSADO
Pale with golden highlights. 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.
Serve at 8º
Grape variety: Viura
Made by the traditional method of destemmed grapes.
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.
Serve at 10º
Grape variety: Garnacha
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BODEGAS MARTÍNEZ LACUESTA
HARO · RIOJA
SAYING VERMOUTH IN RIOJA
IS TO SAY VERMOUTH LACUESTA
It was during the tumultuous year 1937, and Spain was in the
middle of a civil war, when the Martínez Lacuesta brothers
exclusively bought D. José Mª Jové (Catalonian of Swiss ancestry),
the ingenious formula for producing the Conzia and home-made
vermouth. Nowadays, the winery continues to produce it, with its
original flavor, at its modern facilities inaugurated in 2011.
Final contract of
the purchase of the Conzia
from Mr. Jové in 1937
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.
Logo of the 75th Anniversary
of the Vermouth Lacuesta
Advertisement published
in the press on 10-24-1937
and previous draft
“Rioja Vermouth” labelling projects signed by Laokin in 1937. In addition to the heraldic-style aesthetics,
the “Domestic Vermouth” or “Domestic Aperitif” names are added, which are typical of the civil war years.
Price in 1939
Vintage publicity of the Lacuesta vermouths
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BODEGAS MARTÍNEZ LACUESTA
HARO · RIOJA
PRODUCTION AND AGEING
marjoram
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.
satureja
bitter orange
absinthe
lavender
cinnamon
The Conzia of the Lacuesta
Vermouth is an original
formula with aromatic herbs
and plants of very
different origins
THE LACUESTA VERMOUTHS
EXTERIOR
Vermouth production unit
at the Martínez Lacuesta winery
VERMOUTH LIMITED
EDITION RESERVE
VERMOUTH RESERVE
(FRENCH OAK)
Th e w i n e r y ’s m o s t e xc l u s i ve
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 traditional and homemade 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.
VERMOUTH LACUESTA
RESERVE (ACACIA)
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.
Vintage in oak
Vermouth production plant
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VERMUT LACUESTA
ROJO
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.
Vermouth section in the wine shop at the winery
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SINCE
1895
Bodegas Martínez Lacuesta
HARO - RIOJA
Paraje de Ubieta s/n. HARO (La Rioja)
Tel:(+34) 941 310 050 Fax:(+34) 941 303 748
[email protected]
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