Lustau Vermut – Blanco (White) 75 cl. 15%

Spanish Vermut – Luis Caballero

Lustau Blanco Vermut is a delicious blend of dry and mineral Fino sherry and sweet and floral Moscatel. The tongue is spoiled with fresh impressions of flowers, citrus fruit, herbs and minerals. The aftertaste is long with a pleasant bitter note and hints of nuts.

TASTING NOTES
Intense and light yellow color with golden reflections. On the nose it shows floral, citrus and herbal notes over a yeast and mineral base. The surface is bitter and clean with a long, nutty and refreshing aftertaste.

TO SERVE
Serve between 7 – 9 ° C / 44 – 48 ° F / on the rocks and garnish with a green olive oil. The perfect aperitif if accompanied by olives, nuts or snacks.

ISW Gold 2019
94 Wine enthusiast

There are many other good sherry houses, and there are both larger and better-selling sherry houses. But – as the competitors also say – it is Lustau’s quality that everyone seeks to make! The company, which was founded in 1896, was acquired in 1990 by the wine company Luis Caballero SA, which brought both a large bag of money and optimally located fields for the production of top sherry. The house’s biggest investment is undoubtedly the purchase of Bodega Los Arcos in 2002. Los Arcos actually consists of six small separate bodegas, so that you can store the individual product types, not only separately, but also in reasonable quantities. It is important to store the individual products separately, as it e.g. are bacteria in the air that give each sherry its individual style. The grapes are de-stemmed and pressed, after which the acidity is adjusted with tartaric acid. The must is fermented in large steel tanks and adjusted up with grape spirit to mulled wine strength (15-15.5%). The wine is placed in large barrels, which are not filled completely, whereby it is constantly in contact with air. Normally the wine would be converted to acetic acid, but under these special conditions a protective film of foam, called flor, forms. After this treatment, the sherry is often included as part of a solera system: 1/6 of a 6-year-old wine is taken and mixed into a 1-year-old wine. Then the corresponding 1/6 of a 5-year-old wine goes in and supplements the 6-year-old cask and so on with a 4-year-old, 3-year-old and 2-year-old. This causes the young wines to take on the character of an old wine more quickly. In recent years, Lustau has won many awards for its quality, not least the title of “Best Spanish Bodega”. Many of the prizes have gone to Lustau’s own wines, but some have also gone to the house’s famous almacenista sherries. Small, individual winegrowers sell their, often very nuanced, wine to Lustau. Where all other sherry houses blend the almacenistas’ wine in-house, Lustau is the only house that allows the almacenista wines to be bottled separately. Regardless of which Lustau sherry you choose as your first acquaintance, there is no doubt for a moment why Lustau is the leading star of the area and a “trend setter” in the rest of the world.

About Luis Caballero
Luis Caballero SA is behind the eminent sherry house Lustau and the quality tequila La Malinche – if you are curious about tequila, then it is a must. There are many other good houses that make sherry, and there are both bigger and more selling sherry houses. But – as the competitors also say – it is Lustau’s quality in sherry that everyone seeks to make! The company, which was founded in 1896, was acquired in 1990 by the wine company Luis Caballero SA, which brought both a large bag of money and optimally located fields for the production of top sherry. The house’s biggest investment is undoubtedly the purchase of Bodega Los Arcos in 2002. Los Arcos actually consists of six small separate bodegas, so that you can store the individual product types, not only separately, but also in reasonable quantities. It is important to store the individual products separately, as it e.g. are bacteria in the air that give each sherry its individual style.

The grapes are de-stemmed and pressed, after which the acidity is adjusted with tartaric acid. The must is fermented in large steel tanks and adjusted up with grape spirit to mulled wine strength (15-15.5%). The wine is placed in large barrels, which are not filled completely, whereby it is constantly in contact with air. Normally the wine would be converted to acetic acid, but under these special conditions a protective film of foam, called flor, forms. After this treatment, the sherry is often included as part of a solera system: 1/6 of a 6-year-old wine is taken and mixed into a 1-year-old wine. Then the corresponding 1/6 of a 5-year-old wine goes in and supplements the 6-year-old cask and so on with a 4-year-old, 3-year-old and 2-year-old. This causes the young wines to take on the character of an old wine more quickly.

Lustau paves the way
In recent years, Lustau has won many awards for its quality, not least the title of “Best Spanish Bodega”. Many of the prizes have gone to Lustau’s own wines, but some have also gone to the house’s famous almacenista sherries.
Small, individual winegrowers sell their, often very nuanced, wine to Lustau. Where all other sherry houses blend the almacenistas’ wine in-house, Lustau is the only house that allows the almacenista wines to be bottled separately. Whichever Lustau sherry you choose first acquaintance, there is no doubt for a moment why Lustau is the area’s leading star and “trend setter” in the rest of the world.

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Original price was: 199,00 DKK.Current price is: 189,00 DKK.

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Weight 1 kg