Jerez de la Frontera
Red · Artisan · Medium-sweet
Vermut Espumoso Francisco de Cala
Overall impression
Vermut Espumoso Francisco de Cala is the sparkling reference from Bodega Francisco de Cala (Jerez de la Frontera), made by the traditional champenoise method on aged Palomino and Pedro Ximénez wines —same botanical philosophy as the classic: cold, separate macerations of herbs, plants, roots and seeds from Alcornocales and Sierra de Grazalema parks— without added sugar or chemicals. Double ageing in American and French oak butts under soleras y criaderas; the second pass in French oak rounds botanicals and Jerez wines per the winery. Limited edition marketed as black sparkling vermouth; the house presents it as the market's first sparkling vermouth after more than five years of development. For Vermutpedia, Francisco de Cala Espumoso documents Jerez vermouth with secondary fermentation: oloroso, PX, Cádiz botanicals and fine bubble in a restricted release.
Nose and palate
Pending evaluation.
How to serve it
Serve very cold in flute or coupe to preserve foam and aromatic profile —festive aperitivo or classic substitute when bubble is wanted. Works in dry spritz with minimal soda or neat, with orange twist or green olive. Not aimed at sweet mixes: foam and Jerez base call for vertical consumption. Temperature between 6 and 8 °C; pairs with ibérico ham, salted preserves and Jerez tapas per winery recommendations for the vermouth range.
Production context
Bodega Francisco de Cala (Jardinillo 24, Jerez) applies to sparkling vermouth the same blend of old fortified wines and wild botanicals as the classic, adding fermentation with selected yeast for natural bubble. First ageing in American oak, second in French oak; no added sweeteners. Project underway since 2018 per winery history. 75 cl., limited edition in online shop. For Vermutpedia, Espumoso completes the Francisco de Cala pair: classic in butts and champenoise reference for author Jerez vermouth.
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