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Rojo

Conca de Barberà

Red · Reserve · Artisan · Medium-sweet

Vermut de Luna Reserva

Bodegas Bellod

Conca de Barberà , España

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Overall impression

Vermut de Luna Reserva is the flagship vermouth of Bodegas Bellod (Sant Joan Despí / Conca de Barberà, Tarragona), macerated for seven moons (~42 days) with 30 botanicals in 100-litre clay amphorae stirred manually per vermuts.es. Maceration begins at waning moon; bottling takes place on the first night of waxing moon to «extract the best from each botanical» per Spanish Liquors. Superior ageing of more than 12 months in oak barrel. For Vermutpedia, it represents Catalonia's most ritualised artisan vermouth: lunar calendar, amphora and barrel, distinct from everyday Bellod young vermouth.

Nose and palate

Intense, balsamic nose with balanced acidity and bitterness and long finish per bodegasbellod.com. Vermuts.es describes acidic-bitter profile with balanced body, aged and rancio touch from barrels impregnated with red ageing wines (~120 g/l sugar). Careful, limited production. Compared with Bellod's daily young 1880 vermouth, Luna Reserva is darker, more structured and contemplative. Amphora maceration and red-wine barrel impregnation bring oxidative-rancio layers; 30 botanicals integrate in balsamic-acid balance. The finish is long, bitter-herbal with barrel echo. For anyone seeking Catalan reserve vermouth with lunar ritual and amphora craft, this profile offers a sensory experience coherent with distributor and winery documentation.

How to serve it

Between 6 and 8 °C with snacks and aperitivos. Also as category digestivo per distributors. Serve in wine glass or copa balón; moderate ice optional. Pairs with aged cheese, charcuterie, nuts and Catalan artisan preserves. Works as slow aperitivo where acidity-bitterness and rancio barrel note can evolve in glass. At room temperature sugar (~120 g/l) can dominate; chill before serving. Not light terrace vermouth: invites contemplation. For Vermutpedia, Luna Reserva is drunk cool with snacks or as digestivo, as Conca de Barberà lunar reserve vermouth from the Bellod range.

Production context

Origin in Cisa (1880) recipe retaken by Lisard Bellod; maceration moved to hut in Conca de Barberà vineyard. Seven moons (~42 days) in 100-litre clay amphorae, 30 botanicals, manual stirring; bottling on waxing moon. More than 12 months in oak barrel impregnated with red ageing wines. 15% vol., 75 cl. Bellod range siblings: Lezarria, young 1880 vermouth. Distinct from Bellod young vermouth for daily consumption. For Vermutpedia, Luna Reserva synthesises Bellod's artisan Catalan reserve: amphora, lunar cycle, barrel, verifiable at bodegasbellod.com. Star piece of the Tarragona vermouth map.

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