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.

The 2016 vintage was marked by a mild, rainy winter with few extreme frosts. It was accompanied by a spring with abundant rainfall at the beginning and very dry at the end. An early start to the summer accelerated flowering from the end of June and we soon saw the first bunches appear. In the first days of September the plants coped well with the high temperatures thanks to the spring water reserves. The lack of rain in the last few months and the high average temperatures during the ripening cycle reinforced the lower yields.
The harvest began on 11 October and ended on 30 October with the Cabernet Sauvignon. The grapes were harvested in a planned manner and without incident, with a high quality of the raw material and the excellent health of the grapes.

Tasting Notes

COLOUR Cherry red cherry colour with violet reflections.
AROMA 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 Bodegas Bohórquez vineyards in the Páramo de Pesquera sit.
TASTE Sweet character, round, with enveloping and balanced tannins, showing good acidity. Recognisable character and style of Bodegas Bohórquez.
FOOD PAIRING Grilled meats, Iberian pork cheeks, lamb with thyme and rice with vegetables.

88% Tempranillo, 8% Cabernet Sauvignon, 4% Merlot

From our own vineyards, located in the Páramo de Pesquera de Duero, aged 25 years.
Harvested by hand in small 15 kg boxes, we carefully inspect the grapes, bunch by bunch, on a selection table.

AGED FOR 12 MONTHS. 80% French oak and 20% American oak.
Production: 28.545 bottles. Bottling: 30 August 2018

AROMA A very pure and varietal expression of Tempranillo in the Douro, which displays a suggestive and ripe nose of crystalline red fruit, accompanied by a nuanced florality very well combined with noble woods, spicy and mineral hints that give it complexity.

TASTE Subtle, silky and enveloping on the palate, with refined tannins and generous fruit.

FOOD PAIRING Ideal with red meats and game. Aged for 14 months. 40% French oak (Nevers) and 60% American oak (Missour i) 88% Tempranillo 9% Cabernet Sauvignon 3% Merlot

Reserve: Minimum 28 months.
The harvest was conditioned by the months of November and December with frequent frosts. The start of winter coincided with a significant increase in temperatures, in stark contrast to the rainfall, which was signicativamente lower than the historical average. Nevertheless, the vines were able to accelerate their growth throughout the spring and, especially, during the hot summer.
During the 2009 campaign, the vineyard was in perfect health. Ripening took place in an appropriate manner, with mild daytime temperatures and very good sunshine and lighting, accompanied by cool night-time thermometric values, all of which led to powerful phenolic ripening, both in the case of anthocyanins and tannins.
Finally, the favourable weather conditions during the harvest made it possible to harvest the different plots when the grapes were at optimum ripeness.

93 points Tim Atkin MW,

93 points Decanter Guide,

17.5/20 points Jancis Robinson,

92 points Gilbert & Gaillard Guide 2018

91 points Peñín Guide

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.

VARIETY
65% Tinto Velasco 35% Syrah.
Tinto Velasco, pre-phylloxera vines 140 years old in low vines (1.100 Kg/Ha.)
Syrah, trellised vines (7.200 Kg/Ha.) over 30 years old.

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

WINEMAKING

ELABORATION
Harvested by hand. Maceration before fermentation at 14ºC for 36 hours. Fermentation in earthenware jars for 20 days with the skins. Malolactic fermentation in French oak barrels.

REST
12 months in new French oak barrels (Adour, Taransaud, Radoux and Ana).

ANALYTICS
Alcohol content 14,25% Vol.
Acidity 5,15g/l (Th2)

PRODUCTION
8,297 bottles in 75 cl, 145 bottles in 1.5 litres and 49 bottles in 3 litres.

SOMMELIER’S NOTES
TASTING
Beautiful and dense intense cherry red colour with violet tones. The nose is very complex and persistent, highlighting the ripeness of the grape with aromas of black fruit (blueberries and plums), toasted, roasted coffee, mineral background (peat and charcoal), spicy (some vanilla and pepper), red caramel, wood and aromatic herbs (thyme and sandalwood), liquorice. In the mouth it is ample, powerful, full-bodied, smooth, but with perfectly integrated tannins.
Sensations of fresh and stewed fruit, cocoa, menthol, aromatic herbs. Full and persistent.
It responds to the characteristics of a great vintage: complexity, structure, intensity and elegance.

SERVICE
Uncork and decant one hour before serving at 16ºC.

PAIRING
To be enjoyed with rice with vegetables, grilled meats, game (especially rabbit, pheasant and partridge), baked cod and other low-fat fish.

SPECIALISED PRESS
– Grandes Vinos de España: “An excellent, modern and very attractive wine”. 93/100
– The Wine Advocate (March 2009): Vintage 2007, 90 points ROBERT PARKER. Vintage 2006, 92 points ROBERT PARKER.
– Asociación de periodistas del vino de España: Best Wine of Spain 2009, red category 2007-2008, vintage 2007. Best Wine of Spain 2010, red category 2007-2008, vintage 2008.
– Gilbert & Gaillard, Gold medal: “Polished tannins, beautiful corpulence and present fruit”.
– 95 points Tasted by Andreas Larsson, World’s Best Sommelier 2007. Highest score for a Spanish wine, vintage 2022.
– Peñín Guide 2022: 91 points.