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Vermutpedia

Rojo

Valls

Red · Artisan · Medium-sweet

Vermut Montseta Rojo

Vermut Montseta

Valls , España

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Overall impression

Vermut Montseta Rojo recovers the recipe Josep Bellod Mayor commercialised from 1949 in Valls (Alt Camp, Tarragona), named in honour of Montse («Montseta»), grandmother of the third generation. Lisard Bellod, enologist and master vermouth maker and Montseta's grandson, relaunched the brand in 2014. Most Popular Vermouth prize Vadevermut 2022 according to the specialist portal. For Vermutpedia, Montseta Rojo represents the heart of Valls vermouth culture: family recipe, KM0 Macabeo, 29 botanicals and three months in oak — artisan Catalan red with European vermutería presence.

Nose and palate

100% Macabeo base from own vineyards and nearby growers (KM0). Maceration of 29 herbs, flowers and roots gathered at optimal moment. Aromatically a botanical explosion with cinnamon sweetening wormwood potency; on the palate balance between acidity, bitterness and sweetness. Considered fine, soft and generous by Vadevermut. On the nose, Mediterranean herbs, warm spice and Macabeo fruit; on the palate, semisweet entry, integrated bitterness and a clean finish that invites another sip. Three months in oak add subtle roundness without dominating. Compared with Montseta Reserva, the Rojo is more immediate and herbal; against Mont-Mar or Mercadal litre vermouths, it offers 75 cl artisan positioning and award recognition. The Vadevermut 2022 popularity prize reflects approachable excellence.

How to serve it

Neat, with ice or in mixed drinks. Present in reference vermuterías across Europe according to the winery. Serve between 6 and 8 °C with ice, olive and orange — classic Catalan format. Works in Negroni, Americano and simple spritz without losing Valls identity. Pairs with embutidos, cheeses, olives and Alt Camp tapas. The 75 cl bottle suits both home aperitif and serious bar lists. For Vermutpedia, Montseta Rojo is drunk cold with ice in vermutería or terrace context — popular, KM0, documented at montseta.com and vadevermut.com.

Production context

Made in Valls (Tarragona). After hydroalcoholic maceration, soleras rest three months in oak barrels before blending with white wine, sugar and caramel. 29 KM0 botanicals; 100% Macabeo wine. 15% vol., 75 cl. Range expanded with Blanco, Rosado and Reserva (twelve months biodynamic barrel). Third Bellod generation; sustainable production according to montseta.com. For Vermutpedia, Montseta Rojo synthesises classic Valls red vermouth: 1949 recipe, 29 botanicals, oak rest and Vadevermut 2022 recognition.

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