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Rojo

Noia

Red · Artisan · Medium-sweet

Valeria Rojo

Val do Traba (Lia Gourmet)

Noia , España

7.4 /10

Vermutpedia Score: 7.4/10

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Overall impression

Valeria Rojo is the cider aperitivo by Lia Gourmet from Val do Traba (Noia, A Coruña): the Valeria line makes La Compuesta de Sidra from 100% Galician apple natural cider macerated with roots, flowers, spices and fruits. According to the official sheet at valdotraba.es, it is ideal for vermouth hour and lighter than a classic wine vermouth. Declared ingredients: fermented apple must macerated with aromatic plants, spices, flowers and fruits. Family company from Couto de Arriba; 15% vol., 70 cl bottle and 25 cl and 10 cl formats. Val do Traba brand (R.E. 410158/C). For Vermutpedia, it represents the reference Galician red cider vermouth in Noia: mahogany, fruity and Atlantic, verifiable in Val do Traba's official shop. Sibling of Valeria Blanco in the cider vermouth range.

Nose and palate

The official website and tasting notes describe mahogany colour with coppery brown reflections, clean and brilliant. On the nose, cider and integrated botanical aromas; on the palate, pleasant, smooth sip, fruity touches and a profile less dense than conventional wine vermouth. Maceration of roots, flowers, spices and fruits adds complexity without the weight of classic tinted bases. Compared with industrial red vermouths, Valeria Rojo keeps the lightness inherent to natural Galician cider. Semisweet balance rests on apple fruit and local botanicals. Finish is clean, with moderate fruity persistence inviting a second sip. For anyone seeking a red that is really composed cider — separate category on the vermouth map — this mahogany-fruity profile offers a sensory experience coherent with Val do Traba philosophy and verifiable at valdotraba.es.

How to serve it

Val do Traba recommends serving at 8–10 °C in a short glass with ice, fine slice of apple peel and orange. Pairs with sweet or savoury aperitivos, fish and seafood. We agree: Atlantic chill and apple-orange garnish enhance fruity profile without cloying. Works as vermouth-hour aperitivo on a Galician terrace, neat or with very light soda. Also with seafood, empanadas and product cooking from the A Coruña coast. At room temperature it loses freshness; refrigerate before serving. Pairs with soft cheese, preserves and sweet-savoury dishes. Compared with Valeria Blanco, Rojo is more mahogany and round in perception; Blanco more straw and herbaceous. It does not demand elaborate cocktails: its value is in the direct glass with ice and citrus-apple. For Vermutpedia, Valeria Rojo 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) makes natural cider and Valeria La Compuesta de Sidra with fermented apple must macerated in aromatic plants, spices, flowers and fruits. 15% vol.; 70 cl, 25 cl and 10 cl. R.E. 410158/C; R.S.I. 30.012870/C; C.A.E. ES00015BA012D. No wood ageing. Valeria vermouth range complete with white reference. Lia Gourmet line for commercialising vermouth aperitivo. Family company combines Galician cider tradition with apple vermouth innovation — lighter than wine-based. For Vermutpedia, Valeria Rojo synthesises Noia mahogany cider vermouth: semisweet, unaged, Blanco's sibling in official valdotraba.es catalogue. Verifiable piece of the Galician vermouth map with natural cider soul.

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