SINCE 1895

Bodegas Martínez Lacuesta

HARO -

MAKING FOR OVER A CENTURY BODEGAS MARTÍNEZ LACUESTA HARO · RIOJA

HARO, OUR LAND, OUR VINES THE , THE BEGINNING OF EVERYTHING

The modern of Paraje de Ubieta is the result land of Haro, the wisdom of its people, Martínez Lacuesta had his own vineyards around and care at the right time. A good example of this of its long track record, which was started by Félix the vineyards, and winery are a strong foundation the Haro area, in the land of Rioja Alta, which is that during the months of August and September, Martínez Lacuesta (Haro 1873 - 1922) at the end of on which a modern winemaking company is based, allowed him to directly manage the development of ripening checks are conducted in order to determine the 19th century -in 1895-. The winery is still run by producing with the traditional flavor of the grapes. The fact is that good wines are created the optimal time to begin the . Then, the the family after three consecutive generations and Rioja, while at the same time innovating with new starting from the vine, which requires attention production process continues in the winery. is one of the Centenarian of La Rioja. The offerings intended for future markets.

Watered by the three rivers of the Ebro, the Oja and the Tirón, our vines draw the essence of the land around Haro into their bunches.

02 Experienced hands Stocks of La Hoya , Rioja Alta Arigote Vineyard 03 BODEGAS MARTÍNEZ LACUESTA HARO · RIOJA

A CENTENARIAN WINERY Over 37000 square metres of wine-making technology and know-how INNOVATING IN THE CURRENT WORLD OF WINE

The new facilities, officially opened in 2011, mean a giant leap forward in technology and quality for the bodega. Its design features a vast underground space which contains areas for grape reception and wine-making, a 6000 square metre barrel-ageing hall, and bottling and bottle-ageing rooms.

A vineyard has been planted above the underground complex, serving both as a green area and to insulate the lower part from heat. The ground-level buildings include offices, tasting rooms, a kitchen, dining rooms, reception rooms, the wine shop and the laboratory.

This complex is complimented by another large building for vermouth production; another of the company’s identifying features.

Panoramic exterior of the winery facilities 04 05 BODEGAS MARTÍNEZ LACUESTA HARO · RIOJA

THE MARTÍNEZ LACUESTA PRODUCTION METHOD

The bodega is divided into two wine-making areas. In the first, grapes are unloaded from trailers into temperature-controlled stainless-steel tanks equipped with automatic pumping-over and emptying systems. Cold of grapes and in these tanks extracts aromas and colour. The wine is de-vatted and pressed 18 to 24 days later. This section has a wine-making capacity of 1.4 million kilos.

The second area contains fourteen vats, half French and half American , and two of stainless-steel. Grapes are picked in crates, passed down a conveyor- belt for selection, cleaned and destemmed, before their transfer into the vats. Harvest at the winery’s vineyards

Alcoholic fermentation is more traditional, since Pumping-over and de-vatting follows the methods the most important technology at this stage is the of our forefathers, the best way to get wonderful American oak vats know-how possessed by our winemaker and our results for our special wines staff. Two production methods that add character to our wines

Stainless steel storage facilities 21st century technology combined with centenarian knowledge

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AGED IN PEACE AND QUIET, THE GUARANTEE YOUNG WOOD FOR A HUNDRED-YEAR BODEGA The light colour of the barrels in the main ageing hall betrays their age. It’s a special place, a maze of slender OF PERFECT MARTÍNEZ LACUESTA RIOJA pillars and walls formed by barrels.

Once our red wines have undergone malolactic This set-up is essential in order to rack the wine from fermentation, either in stainless-steel, oak or in the one barrel to another. This is carried out entirely by barrel itself, their ageing begins. gravity, without using pumps.

Our breathtaking ageing room holds around 7500 As a result, the wine filters naturally, as the sediment oak barrels (90% American oak and 10% French). is left behind, and aerates in the process, permitting These are stacked on top of each other in the the wine to breathe as it were. traditional manner, five high on four barrel-cradles.

Racking

The ageing hall is truly an ideal resting place for 7500 barrels

Vintage in bottles that just “rounds off” the wine Ageing hall

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WINE TOURISM The wine shop at the winery TO VISIT AND ENJOY THE WINERY

See for yourselves the processes of wine-making and ageing by visiting our bodega. The visit will leave a lasting impression and a pleasant memory. Just like a great wine.

The bodega, encircled by vines, is the perfect setting Against the backdrop of the Sierra de Cantabria and for a day to remember, a day spent wine-tasting or Toloño mountains, you can make your unhurried enjoying Riojan cuisine in our dining room. A visit choice of your favourite wine in the Wine Shop. to our exhibition about the bodega and its family Wine-lovers can browse the full range of our wines history is well worth it. You can also tour the bodega and vermouths, as well as our Extra Virgin Olive Oil. facilities and see and feel how a great wine is made.

THE IDEAL CLUB FOR LOVERS OF WINE

The Martínez Lacuesta Barrel-Owners Club offers Barrel-owners can enjoy a wine that has been made clients the opportunity to age their own wine and cared for in the optimum conditions of our by buying a barrel of Crianza or Reserva wine en bodega: barrel-ageing is carried out in French or primeur, at least a year before the expected date of American oak, followed by bottle-ageing to continue its release for sale. the slow process of maturation.

This is your chance Exhibition area to be part of a historic Bodega Experiencing the winery inside is a unique and unforgettable experience

Viña La Hoya

Small dining room (25 guests) Large dining room (64 guests) with Mount Toloño in the background Exclusive Barrel-Owners Club dining room (22 guests)

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A BIG FAMILY OF WINES

HINIA

A modern produced with a selection of grapes harvested by hand and picked in 16 Kg boxes, coming from vineyards that are more than 50 years old located in Villalba de Rioja and Haro, of the variety. Alcoholic fermentation in 10,000 liter French oak vats and in new French oak barrels until its racking and clarification in the barrels themselves with natural egg white. It matures in new French and American oak barrels, with a very strong toast, for seven months until bottling. Intense purple color with an excellent depth that leaves a dense, fluid and dyed tear. In the bouquet, mature and strong on a base of very elegant toasts that highlight a well-spiced mineral shade. The mouth is dense, vinous, and unfolds a great variety of black fruits, , a bit of bay, and a distinct black chocolate. The tannin is very well integrated. Limited Production

FELIX GRAN RESEVA MARTÍNEZ MARTÍNEZ LACUESTA LACUESTA RESERVA SELECCIÓN This wine, produced every five Full-bodied red wine aged MARTÍNEZ AÑADA years, is aged for 24 months in in new and semi-new LACUESTA ( SELECTION) new French Oak barrels, and American oak barrels for 36 is manually racked four times months and then bottle- It has been aged in new and Vat-aged for 6 months and in bottles, for at least 24 more aged for another 48 months semi-new American oak a further 12 months in new months. A strong, claret with before being released for barrels for 30 months, followed and semi-new American and violet shades and medium-high sale. Bright and clean in by another 36 months in the French oak barrels. Racked depth. appearance. Complex, bottle. Clean and bright, cherry from barrel to barrel by the A clean, natural and strong elegant nose. Soft, silky, red with a ruby rim. On the traditional gravity method and bouquet, an initial toast delicate and long-lasting in nose, ripe fruit, sweet , fined with natural egg-whites. sensation that gives way to the mouth. chocolate and coffee aromas. It is bottle-aged for over 12 distinct black fruit aromas. The Serve with light unspiced Tasty, spicy and full. Suitable months. Well-structured, with mouth is flavorful, lightly tannic dishes. for red meat, white meat, fish in sauce, vegetable gratins, purées body and depth of colour. Ripe fruit and elegant toasty aromas and goes down easy. It is very sweet, with a fruity nature that Should be uncorked 40 minutes before serving at 18º. and roasts. with a long finish. Limited production outbalances the wood. The aftertaste is long, complex and Varieties: Tempranillo, Graciano and Mazuelo. Should be uncorked 30 minutes before serving at 18º. Serve at 16º spiced. A wine that is more modern but also in keeping with the Varieties: Tempranillo (85%); Graciano (10%); Mazuelo (5%). Grape varieties: Tempranillo and Garnacha. winery’s genuineness. Uncork 30 minutes prior. Grapes: Tempranillo 75%: Garnacha 20%: Mazuelo 5%. Limited Production

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CRIANZA CAMPEADOR MARTÍNEZ RESERVA LACUESTA CYNTHIA COSECHA TINTO

Garnacha, the main variety Aged for 18 months in new Produced exclusively with Made by the traditional used to make this wine, gives and semi-new American oak grapes of the Garnacha method of destemmed grapes. it a special character. Aged in barrels, it spends a further variety that come from the Violet and cherry in colour. new and semi-new American period of bottle-ageing before Alfaro area, with a minimum Clean red-fruit and green-plant oak barrels for 24 months, its release for sale. Cherry red vintage period of three nose. In the mouth, tasty, light it remains bottled until in colour wuth a ruby rim and months in new American oak and fresh. Pleasantly fruity marketed. Deep black-cherry a powerful nose of ripe fruit, barrels. followed by warmth from its colour and complex and deep sweet spices and quality cocoa. A charming carmine color, time in new American oak on the nose. In the mouth it is Tasty, fleshy and spicy. well-covered, medium-high barrels. rounded and velvety though Highly suitable for red meat, depth, a wide and dense tear Suitable for vegetable stews, with body and structure. white meat, game or mature that is lightly dyed, good red and white meat, poultry Suitable for roasts and highly cheese. Serve at 16º. aromatic intensity, and very and mature cheese. spiced dishes. Grape varieties: Tempranillo, Graciano and Mazuelo. floral (violets and blackberries). In the mouth, it has a more Serve at 15º Should be uncorked 30 minutes before serving at 18º. serious nature, is very flavorful and mineral, with hints of smoke Grape varieties: Tempranillo Grape varieties: Garnacha and Tempranillo that envelop strong notes of black plums and wild blackberries, and has a very good duration. In summary, it is a very good wine and very original.

BLANCO FERMENTADO EN BARRICA VENTILLA 71 (BARREL FERMENTED ) Wine that comes from a select The wine spends 3 months harvest and is produced with resting on its lees, 10% in new care. Fermented in French acacia barrels from Central oak vats, it has been aged Europe, 35% in French Allier for 14 months in new French oak and 55% in American and American oak barrels Missouri oak barrels. Green- until bottling. A charming and yellow with oak highlights. The intense carmine color, with nose reveals subtle fragrances good depth, and a Prussian of toasted oak against a tone base. In the bouquet, the honeyed background of fresh wood is hardly perceptible fruit, touched by the unique COSECHA BLANCO COSECHA ROSADO because of how well integrated the wine is. Having ripe fruits aroma of ripe banana brought by the acacia wood. In the Pale with golden highlights. An honest nose of fruit and some Made by the of destemmed grapes. with hints of pastry, it is juicy in the mouth. When passing mouth it is mouth-watering and fresh at first, with hints of oak. varietal character. Tasty and fresh, with citrous and herby notes. Pale raspberry-pink, with touches of onion-skin orange. through, the smooth astringency goes away and the tannin Underlying that a persistent caramel taste. Suitable for seafood, poached fish and fish in sauce, soups and A clean fruity nose. Fresh, mouth-watering and lemony. integrates very well. Very potent, but very elegant. Grape variety: 100% Viura young cheese. Suitable for pasta, rice dishes, vegetable dishes and omelettes. Should be uncorked 20 minutes before serving. Suitable for fish, seafood, rice dishes and paté de foie. Serve at 8º Serve at 10º Grape varieties: Tempranillo (100%) Serve at 10º. Grape variety: Viura Grape variety: Garnacha Limited Production

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SAYING VERMOUTH IN RIOJA IS TO SAY VERMOUTH LACUESTA

It was during the tumultuous year 1937, and Spain was in the The marriage between the Martínez Lacuesta middle of a civil war, when the Martínez Lacuesta brothers family and the vermouth goes back to the exclusively bought D. José Mª Jové (Catalonian of Swiss ancestry), decade of the 30s, when by chance, we were the ingenious formula for producing the Conzia and home-made Logo of the 75th Anniversary offered the opportunity to enter into this of the Vermouth Lacuesta vermouth. Nowadays, the winery continues to produce it, with its exciting world of wine aperitifs. original flavor, at its modern facilities inaugurated in 2011. Our strive to improve has led us to research Final contract of the purchase of the Conzia and try new vintage formulas, combining from Mr. Jové in 1937 different types of wood, toasting levels, storage periods and product packaging. The result of that is this collection of vermouths. They are all so different and unique that they have won the praise of our clients and the respect of experts.

Advertisement published in the press on 10-24-1937 and previous draft

“Rioja Vermouth” labelling projects signed by Laokin in 1937. In addition to the heraldic-style aesthetics, the “Domestic Vermouth” or “Domestic Aperitif” names are added, which are typical of the civil war years.

Price in 1939

Vintage publicity of the Lacuesta vermouths

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PRODUCTION AND AGEING The Conzia of the Lacuesta Vermouth is an original satureja formula with aromatic The vermouth, which Martínez Lacuesta produces in and plants of very a home-made way, is a beverage made with white different origins wine, in which different aromatic plants and herbs bitter orange lavender are macerated until obtaining that characteristic flavor that makes it an ideal aperitif or main ingredient in . THE LACUESTA VERMOUTHS EXTERIOR The Lacuesta vermouth has two features that make it unique: its Conzia, which is an original formula that includes aromatic herbs and plants of very different origins, and its ageing process in French oak barrels that sets it apart from the rest and makes Vermouth production unit VERMOUTH LIMITED VERMOUTH RESERVE at the Martínez Lacuesta winery it exceptional. EDITION RESERVE (FRENCH OAK)

The winery’s most exclusive In the traditional and home- vermouth is an alcoholic beverage made production system of that is sweet, bitter and aromatic. our vermouth, using natural The 14 months in French oak aromatic herbs and plants for barrels lend it a different character, cold maceration of the white making the toasting and bitterness wine base, we have added a brief sensations more distinct. vintage and ageing period of seven months in new French oak barrels from Allier with medium toasting.

VERMOUTH LACUESTA RESERVE (ACACIA)

In the ageing of this unique vermouth, Central European acacia barrels are VERMUT LACUESTA used each year for the production Vintage in oak of our white wine. The fact that they ROJO are less toasted on the inside allows for a longer vintage that can last up The vermouth, produced in a to 12 months. Delicate amber color. home-made way by Martínez The wood is barely noticeable. The Lacuesta since 1937, is bitter orange peel appears in the considered to be one of the best bouquet with black chocolate, and the aperitifs. The Conzia or extract sweetness is dominant in the mouth, (aromatic plants and herbs although the toasted sugar and macerated cold in white wine) absinthe are also noticeable. is aged in American oak barrels, In addition to being an aperitif, it and is added to the white wine can also be enjoyed together with with sugar, citric acid, caramel, chocolate-based desserts. and alcohol.

Vermouth production plant Vermouth section in the wine shop at the winery

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Bodegas Martínez Lacuesta

HARO - RIOJA

Paraje de Ubieta s/n. HARO (La Rioja) Tel:(+34) 941 310 050 Fax:(+34) 941 303 748 [email protected]

www.martinezlacuesta.com