Bodegas Martínez Lacuesta was founded in 1895 in Haro, with financing from within the town, by Félix Martínez Lacuesta (b 1873, Haro d 1922). He was a winemaker, a lawyer, a politician, a marketing man, and the first president of the National Association of Wine-growers and Wine-producers, as well as of the Rioja Wine Union. In addition he represented bodega owners in the setting-up of the Regulatory Body of the Rioja D.O.
2011 saw the plans for the new bodega by Fiark Arquitectos of San Sebastian and the engineering company Olarte &Uriz of Logroño. This project was not only a move to a new greenfield site but also marked the way towards the inclusion of wine tourism in our vision for the future. The awarding of the Q prize for quality, in 2015, recognised our efforts in this direction.
A Century of History
At the end of the 19th century Bodegas Martínez Lacuesta was already stating Rioja to be the origin of their wines on price lists. The Denomination was not made official until 1926, in no small part thanks to the bodega's founder, Félix Martínez Lacuesta. It's a story which illustrates our spirit of both tradition and innovation, of being Rioja winemakers even before Rioja existed as such.
Vermut La Cuesta White
Twenty plants and herbs are used in preparing this white vermut. Pale yellow colour. The nose shows soft flower aromas (chamomile or mint) with some vanilla sweetness. The palate is smooth, with a very nice step of licorice, cinnamon and ginger until reaching the end all its aromatic expressiveness characterized by the bitterness that is given by the worm wood or artemisia. It should be served cold, accompanied by a slice of lemon and an olive.
Vermut La Cuesta Red
Our vermouth, hand-made by Martínez Lacuesta since 1937, is held to be one of the finest aperitifs. The “botanicals” (in Italian language called “Conzia”), or herbal extracts (herbs and aromatic plants cold-macerated in white wine) are first aged in American oak barrels and then added to the white base wine along with sugar, citric acid, caramel and alcohol. On the nose it is highly aromatic, evoking the macerated herbs used: vanilla, chamomile, gentian and others. In the mouth it is a perfect balance between bitterness, sweetness and acidity with a long finish.
Vermouth La Cuesta Reserva
As a special complement to the traditional production method for our vermouth, which uses cold-pressed natural aromatic herbs and plants for the white wine base, we have added a brief period of ageing, during which the vermouth matures beautifully in new French oak barrels from Allier, medium-toasted. The result is this bitter, aromatic and intensely coloured vermouth, recalling traditional vermouth with its dark-roasted undertones and unique flavour. Ideal as an aperitif, it is best.