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Vermutpedia

Blanco

Alicante

White · Artisan · Medium-sweet

Puig Campana Blanco

Puig Campana

Alicante , España

No score

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Overall impression

Puig Campana Blanco is the artisan white vermouth of the eponymous brand, made by Vinos Illa de Benidorm in La Nucía (Alicante) and linked to the emblematic mountain north of the province, overlooking the Mediterranean. According to brand documentation and official distribution through Nuevos Vinos, the project was born in 2015 from the passion of consumers who decided to create Puig Campana Vermut Artesano y Reserva. Local legend — the hole left by a knight's sword-stroke in the mountain — inspires the botanical selection used to macerate the vermouth. The white is 100% Moscatel de Alejandría, with no red-wine blend, macerated for up to 55 days with herbs chosen for an exclusive character. The range comprises two references — white and red — in 70 cl bottles at 15% vol. For Vermutpedia, Puig Campana Blanco represents the Alicantine Mediterranean vermouth in its most floral and sweet expression: semisweet, artisan and with mountain-and-sea identity in the same glass.

Nose and palate

Pending evaluation.

How to serve it

The brand recommends drinking it very cold with orange or mandarin peel, a ritual that reinforces the citrus and Moscatel florality. As a Mediterranean aperitif, it works between 6 and 8 °C in a wide glass with ice, accompanied by seasoned olives, vinegar anchovies, soft cheeses or Levantine tapas. In cocktails, it fits Spritz with soda, soft Martini versions or tonic combinations that respect the semisweet character. The 70 cl format and 15% vol. place it as terrace and informal bar vermouth in the Marina Alta and beyond. It pairs with light rice dishes, fried fish or citrus salads, where fresh acidity cuts without losing aromatics. For Vermutpedia, Puig Campana Blanco is drunk with ice, cold and without fuss: Alicantine mountain vermouth that invites you to extend the aperitif with a citrus slice and local produce.

Production context

Puig Campana makes artisan vermouth in La Nucía (Alicante) under Vinos Illa de Benidorm S.L., with prolonged maceration of up to 55 days on a Moscatel de Alejandría base in the white. Declared ingredients include white wine, wormwood, orange peel, cinnamon, sage, cat's tail, chamomile, ginger, wine alcohol and herb extracts, without GMOs. Alcohol is 15% vol., with oenological analysis setting sulphur dioxide, Baumé degree and pH by batch. The official range comprises Vermú Blanco and Vermú Tinto-Rojo Puig Campana 70 cl, both listed in the brand catalogue at Nuevos Vinos. The name evokes Puig Campana mountain and the botanical tradition of its slopes. For Vermutpedia, the Blanco synthesises the house's artisan Alicantine white vermouth: 15% vol., 70 cl, no barrel ageing, sibling to the Rojo in the Mediterranean range verifiable at vermutpuigcampana.es and nuevosvinos.es.

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