This vermouth is the result of the wise mixture of sweet flavoured white wines, together with rich and traditional mistelas, the result of the erudite experience of more than 100 years, and the legacy of our great-grandfather César Lucendo Asensi, author and creator of maceration techniques with wormwood (wonderful plant), gentian (delicate bitters), ginger (medicinal properties), cinnamon, cloves, lily root, quinine and a hundred other herbs that identify “Vermouth Lucendo”.
The character and aroma of centuries ago, is manifested in the
today in all its splendour.

Origin: Spain / Castilla-La Mancha.
Alcohol content: 15º.
Presentation: 1 l.
Acidity: 3 g/l
Residual sugar: 130 g/l
Fermentation: In stainless steel.
Ageing: In oak barrels.
Serving suggestion: Serve over ice with a slice or peel of orange.
Type of closure: Natural cork.
Type of wine: Vermouth.
PAIRING
Preserves, Pickles, Salted meats.
TASTING NOTES
Colour: mahogany red.
Nose: very aromatic, with hints of freshly cut wood, herbs and spices, bitter orange peel and mint flakes.
Palate: delicate, with a bitter-sweet persistence.

TYPE
The Linze Blanco is a coupage of Chardonnay and Viognier varieties fermented in oak barrels, where the fruit of the grape and the toasted notes of the barrel are perfectly combined, giving it absolute complexity.

VINTAGE
2018

VINEYARDS
VARIETY
65% Chardonnay 35% Viognier.
Chardonnay, 19 year old vines on trellis (3.300 Kg/Ha.)
Viognier, 17 year old vines on trellises (4,800 Kg/Ha.)

CATEGORY
Tierra de Castilla wines.
Organic wine, certified by Sohiscert (SHC).

WINEMAKING
ELABORATION
Harvested by hand, in small crates, from organic grapes from two very different plots. Each variety is vinified separately. Pre-fermentative cold maceration and spontaneous, controlled alcoholic fermentation at low temperature in barrels of different origins and characteristics. At the end of the 9 months ageing on lees, the entire production is bottled in a single batch and remains at least 9 months in the bottle before being released on the market. Wine made to be consumed over the next 10 years, respecting all its qualities.

ANALYTICS
Alcohol content 13,5 % Vol.
Acidity 5,50 g/l (Th2)
pH 3,28
SO2T 62 mg/l

SOMMELIER’S NOTES
TASTING
Intense yellow with golden reflections. Complex aromas of bakery, candied fruit, citrus and hay. In the mouth it is full, unctuous and with an elegant fruity reminiscence.
We find mineral hints which, combined with the elegant acidity, result in a very attractive wine.

SERVICE
Serve at a temperature between 9- 12ºC.

PAIRING
Ideal with fish, seafood, pâtés, rice dishes, white meats and all kinds of cheeses.

VINTAGE
2020

CATEGORY
Vinos de la Tierra de Castilla.
Sparkling wine using the ancestral method.
Organic wine, certified by Sohiscert (SHC).
Natural wine without added sulphites.

WINEMAKING
HARVEST
The grapes are harvested by hand and transported to the winery in small fruit crates.

VINIFICATION
After destemming the grapes, we carry out a maceration in vats to obtain the maximum extraction of aromas. After 24 hours, we bleed the free-run must by means of
gravity, without pumping. Obtaining a top quality must, clean after being filtered through the grape skins.
We make a foot of vat with autochthonous yeast and alcoholic fermentation begins immediately.

FERMENTATION
The fermentation process lasts approximately 7 days in the vat, until it reaches an ideal density and residual sugar content to be able to bottle it directly without filtering from the vat and to produce the desired CO2 in the bottle, by means of the spontaneous fermentation that will take place once it is bottled.
This type of fermentation is called “Ancestral Method”. And this alcoholic fermentation in the bottle lasts approximately 60 days.

ANALYTICS
Alcoholic strength 11 % Vol.
Acidity 4,40 g/l (Th2)
pH 3,74
SOT 3 mg/l
Internal pressure 4,20 Kg

SOMMELIER’S NOTES
CATA
At first sight it is veiled by the natural yeast it contains. The nose is fruity, with aromas of grape harvest, mixed with hints of healthy fermentation yeast. The palate is sparkling, ample and pleasant on the palate.

SERVICE
A light stirring in the bottle is recommended before opening and serving at a temperature of around 8ºC.

PAIRING
In addition to being an excellent aperitif, seafood and carpaccios are in excellent harmony. Very interesting in combination with oily fish, as the carbon dioxide effect helps to offset the fatty mouthfeel.

VINIFICATION
ELABORATION
Harvest selected at 3.000Kg hectare in 20Kg boxes, looking for the plots with the highest concentration of anthocyanins and polyphenols and discarding all the unfit clusters. Once the grapes have been received at the winery, by means of a selection table, in order to obtain the maximum aromatic intensity, a pre-fermentation maceration is carried out at a low temperature (10ºC).
for 4 days.
Subsequently, alcoholic fermentation begins at 26-28ºC, with indigenous yeast. 30 days of maceration with the skins, pumping over and punching down daily, controlling density, temperature, pH and evolution of the yeast population. At the end of this fermentation, the tanks are bled, the skins are lightly pressed (vertical press) and the wine undergoes malolactic fermentation. This stage is carried out without the addition of bacteria and the temperature is controlled at 20ºC. When the malic acid is below 0.1 g/l, the wine is racked, separated from the lees and without filtering, fining or cold treatment, the wine is taken directly to barrels.

REST
Reserve with 15 months in new French (Radoux Blend, , Saury, Taransaud and Seguin Moreau, Bordelaise Ameline) and American (Seguin Moreau, Demptos and Nadalie) oak barrels.

SOMMELIER’S NOTES
TASTING
Intense cardinal purple colour, with garnet rim. Finesse and harmony on the nose with a predominance of black fruit, hints of cocoa, liquorice with a mineral background from the chalky rock on which the vineyards are planted. It combines discretion, seriousness and delicacy. Elegant, fleshy and refreshing on the palate. The forwardness is powerful and complex and leaves us with a long, intense aftertaste of very ripe grapes and noble tannins.

SERVICE
Uncork and decant one hour before serving at 16-18ºC. Delicious with red meat, spoon dishes such as lentil stew, chocolate.

AWARDS
92 points Tasted by Andreas Larsson, best sommelier in the world 2007 ;
90 points Peñín Guide 2022 ;
Tempranillo de Oro 2021.