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Red · Reserve · Medium-sweet

Martínez Lacuesta Vermut Conzia

Bodegas Martínez Lacuesta

Haro , España

7.2 /10

Vermutpedia Score: 7.2/10

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Overall impression

Martínez Lacuesta Vermut Conzia is the premium expression recovering the family's historic formula — twenty-four botanicals known internally as «conzia», a term rarely heard outside Haro — for the winery's 130th anniversary. According to martinezlacuesta.com, at the heart of Conzia lies a secret that will never be revealed: an enigma in vermouth form born from the combination of botanicals selected with precision. The formula, guarded zealously for nearly a century, represents balance between wisdom and time; character unfolds calmly, without haste. Conzia is a keeping vermouth: extract aged first in American oak then in French oak, twelve months of ageing distinguishing it from standard Reserva en Roble (seven months). Built for those who appreciate the authentic but seek the unexpected. For Vermutpedia, Conzia synthesises author's Riojan vermouth: La Conzia, double barrel, special edition and heritage since 1937, when Martínez Lacuesta made the first known Riojan vermouth.

Nose and palate

Amber colour with mahogany reflections anticipates prolonged wood ageing. On the nose emerge chamomile, gentian, citrus, vanilla and fine wood — a register combining classic vermouth herbal character with American and French barrel toast. Cold maceration of twenty-four aromatic plants and herbs of diverse origin — Lacuesta's distinctive trait according to the winery website — adds complexity without excessive density. On the palate sweetness is contained, bitterness subtle and finish long; double ageing in American and French oak integrates botanicals with wood without one layer eclipsing the other. Silky texture, sweet-bitter balance inviting second sips. Compared with Reserva en Roble (seven months, Allier, medium toast), Conzia offers greater depth and calm evolution; against Limited Edition (fourteen months, six select casks), it maintains a more herbal, less concentrated profile.

How to serve it

Martínez Lacuesta recommends Conzia in a cocktail glass without ice, very cold — a format that allows appreciation of ageing and the slow unfolding of flavours. It is an occasion aperitif, not quick terrace service: it invites conscious tasting where the vermouth reveals itself «like chapters of a story generations have been writing», according to the winery. Also works with a green olive or a bitter orange slice in a low glass. In cocktail work it can replace standard red vermouth in Negroni or Manhattan when greater elegance and double-barrel notes are sought; its semisweet-bitter profile supports bitters without losing Riojan identity. Pairs with cured cheeses, foie and table aperitifs; vanilla and wood register complements fats. Temperature between 8 and 10 °C. Avoid ice that would dilute twelve months in American and French oak. Conzia is vermouth for conversation and slow discovery.

Production context

Bodegas Martínez Lacuesta makes Vermut Conzia in Haro (La Rioja), since 1937 with the Conzia formula of twenty-four botanicals. The process starts from white wine and artisan maceration of aromatic herbs and plants; the Conzia extract is aged first in American oak then in French oak, twelve months in total. Special edition recovered for the 130th anniversary; distinct from Reserva en Roble (seven months, Allier) and Limited Edition (fourteen months, six new French oak casks). 15% vol., 75 cl., single-bottle case. The winery places Conzia at the summit of its premium range alongside Reserva, Limited Edition and Reserva Acacia. For Vermutpedia, Conzia represents Riojan vermouth in keeping condition: double barrel, secret formula, family heritage and slow unfolding. Sheet verifiable at martinezlacuesta.com.

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