Bodegas Martinez Lacuesta, founded in 1895 by Felix Martinez Lacuesta, only produces vermouths since 1937. Flavored and fortified wine was invented in Turin by Antonio Carpano. Nevertheless, each house holds the secret of its own recipe. Although the main plant used at Lacuesta is mugwort. Other plants, herbs and fruits such as star anise, fennel, cardamom, orange peel and ginger are also used.
With the growing popularity of vermouth and increasing demand, the original little winery dating back to 1903 was no longer enough. That is why, in 2007, they undertook the construction of a more modern and vast installation. The production was greatly facilitated and about 8000 French oak barrels are put to use today.
Modernity does not mean, however, a loss of tradition. They preserve the traditional recipe that made their vermouth famous by continuing a maceration with fresh or dried herbs followed by a fermentation in oak barrels. Truly extraordinary vermouth is produced at the Bodegas Martinez Lacuesta, whose bottles still bear the original labels, and remains today one of the most respected names in Rioja.
