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Blanco

Noia

White · Artisan · Medium-sweet

Valeria Blanco

Val do Traba (Lia Gourmet)

Noia , España

7.4 /10

Vermutpedia Score: 7.4/10

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Overall impression

Valeria Blanco is the second expression of the Valeria by Lia Gourmet line from Val do Traba (Noia, A Coruña): a white cider vermouth made with the same natural Galician cider macerated in botanicals as the red reference, but with a fresher, more herbaceous reading. According to the official shop at valdotraba.es, La Compuesta de Sidra is ideal for vermouth hour; made entirely from natural cider macerated with a careful selection of roots, flowers, spices and fruits. Straw-yellow colour, lighter on the palate than classic wine vermouths. Family company from Couto de Arriba (R.E. 410158/C); 15% vol., 70 cl bottle and also 25 cl and 10 cl formats. For Vermutpedia, it represents the most identity-driven Galician white cider vermouth from Noia: Atlantic, fruity alternative to the brand's mahogany red, verifiable on Val do Traba's official website.

Nose and palate

The product sheet describes straw-yellow colour with intense, fresh aromas, herbaceous notes and wild herbs over Galician apple base. On the nose, Atlantic verticality: herbs, natural cider and botanicals without cloying density. On the palate, smooth, fruity sip, lighter than classic wine vermouths; fermented apple must brings freshness and roundness while aromatic plant maceration introduces herbal complexity. Compared with Valeria Rojo — mahogany, fuller in perception — Blanco is more vertical, fresh and herbaceous. Semisweet balance rests on apple fruit more than heavy added sugars. Finish is clean, with moderate fruity and herb persistence. For anyone seeking white vermouth outside white-wine aromatised circuits — Moscato, generic whites — this straw-herbaceous profile with cider soul offers a sensory experience coherent with Galician cider DO and verifiable at valdotraba.es.

How to serve it

Val do Traba recommends serving at 8–10 °C with ice in a short glass, accompanied by a fine slice of apple and orange peel, which will make the flavour even more pleasant. We agree: chill enhances Atlantic freshness without cancelling apple sweetness. Works as Atlantic aperitivo neat or with light soda; ideal with seafood, fish and Galician product cooking. Also on summer terrace as a lighter alternative to Valeria Rojo. At room temperature it loses refreshing point; refrigerate before serving. Pairs with empanadas, octopus, fresh cheese and seafood. Apple and orange garnish is not decorative: it reinforces the fruity profile of the cider base. Compared with wine-based white vermouths, Valeria Blanco asks for less bitter and more simplicity. For Vermutpedia, Blanco is drunk cold with ice, apple peel and orange, as Noia cider vermouth built for Atlantic aperitivo.

Production context

Val do Traba (Couto de Arriba 44, 15200 Noia, A Coruña) makes cider and artisan derivatives. Valeria Blanco Vermouth starts from 100% Galician apple natural cider macerated with roots, flowers, spices and fruits; fermented apple must with aromatic plants. 15% vol.; 70 cl, 25 cl and 10 cl. R.E. 410158/C; R.S.I. 30.012870/C. No wood ageing. Valeria vermouth range complete with red reference; no reserve or other modalities in catalogue. La Compuesta de Sidra by Lia Gourmet line commercialises cider as vermouth aperitivo. Family company combines Galician cider tradition with apple vermouth innovation. For Vermutpedia, Valeria Blanco synthesises Noia white cider vermouth: semisweet, unaged, red's sibling in official valdotraba.es catalogue. Verifiable piece of the Galician vermouth map with Atlantic apple soul.

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