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Blanco

El Morell

White · Medium-sweet

Francisco Simó y Cia Blanco

Yzaguirre

El Morell , España

6.6 /10

Vermutpedia Score: 6.6/10

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Overall impression

Francisco Simó y Cia Blanco is the white version of the historic Francisco Simó y Cia line, made by Celler Sort del Castell (Yzaguirre) in El Morell (Tarragona) according to the official sheet at bodegasyzaguirre.com. Transparent and pale yellow, it offers a soft profile but with a marked bitter finish that distinguishes this white expression from the mahogany red of the same brand. Made with a combination of aromatic herbs and white wines from different regions of Spain, following the traditional Francisco Simó y Cia formula; 15% vol., 1.5 L format in the official shop. For Vermutpedia, it represents Catalan daily aperitif white vermouth: accessible, balanced and with intense bitter aftertaste that sets it apart from overly sweet whites. Sibling of the line's Red — dark amber, velvety palate — it maintains Yzaguirre herbal identity in white key. The bodega describes it as intense and balanced, with pleasant and very particular aromatic structure that evokes Spanish everyday vermouth tradition before meals.

Nose and palate

The official sheet describes a transparent, pale-yellow vermouth, with an intense nose of aromatic herbs and sweet spices that provide a pleasant and very particular aromatic structure. On the nose, dried botanicals, sweet spices and floral nuances from the white wine base — a blend of white wines from different Spanish regions according to the bodega — emerge. Aromatic herbs bring herbal depth without aggression on opening. On the palate it is intense and balanced; moderately glyceric, it provides a soft, pleasant mouthfeel with an easy passage. Semisweet sweetness appears integrated, while the long, bitter, intense aftertaste defines the Francisco Simó y Cia character — a trait shared with the house Red. Round texture, notable persistence in herbal aftertaste. Compared with lighter white vermouths, it bets on aromatic intensity and marked final bitterness. Compared with Simó Red —mahogany, velvety palate—, Blanco is fresher on the nose but equally intense in bitter finish. For palates seeking white with herbal personality and persistent aftertaste, it is an accessible Penedès-Morell reference.

How to serve it

The bodega presents it as very appropriate for daily aperitif; it combines well with soda water, sparkling water or lemonade and lime — classic format of Spanish domestic vermouth before meals. Serve at 6–10 °C in a small glass, low tumbler or with moderate ice; lime citrus balances sweetness and enhances aromatic herbs. The 1.5 L format invites shared family-table consumption — habitual line presentation in the official shop. Also works solo, very cold, for those who appreciate intense bitter aftertaste without dilution. Pairs with olives, soft charcuterie, cheeses and light appetisers. In accessible mixology, modifier in simple mixed drinks when seeking herbal white with marked bitter finish. Not premium menu vermouth: it shines in everyday aperitif, soda and Catalan vermouth tradition. Fresh temperature; avoid excess ice that would dilute the herbal aftertaste defining Simó identity. For Vermutpedia, it fits in a selection of historic Catalan vermouths alongside the Red from the same bodega.

Production context

Celler Sort del Castell (Yzaguirre) makes Francisco Simó y Cia Blanco in El Morell (Tarragona), with a combination of aromatic herbs and white wines from different regions of Spain, according to the official sheet at bodegasyzaguirre.com. 15% vol.; 1.5 L bottle; box of 6 units. Francisco Simó y Cia line parallel to Red — dark amber, traditional formula — within the Yzaguirre portfolio. No barrel ageing; semisweet profile with intense bitter aftertaste characteristic of the brand. For Vermutpedia, Francisco Simó y Cia Blanco synthesises Catalan daily aperitif white vermouth: aromatic herbs, Spanish white wines, balance and intense bitter finish verifiable at bodegasyzaguirre.com.

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