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Vermutpedia

Rojo

Avilés

Overall impression

Vermut Solera CR is the «vermouth of Avilés» of Tito Fernández (Arsenio Fernández), nonagenarian host at La Cantina de la Renfe by Avilés station. Per Asturian press and Tito himself, the formula is his: Priorat and Rioja wines aromatised with herbs, kept in stainless-steel tanks and served at the venue without ice, with gordal olive and orange slice. Also sold bottled —gift boxes with bottle and Italian glasses decorated with Avilés prints— and via gourmet channel through Vinos Álvarez-Nava (Infiesto), which describes a traditional red vermouth of classic, balanced profile. For Vermutpedia, Solera CR documents railway-cantina vermouth with its own identity: not gin or liqueur, but aromatised wine with commercial solera.

Nose and palate

Pending evaluation.

How to serve it

As at La Cantina: no ice, with gordal olive and orange slice. Aperitivo with barnacles, prawns, goose barnacles or velvet crabs —pairing Tito recommends in press. Also chilled (8–10 °C) bottled with olives and pickles per distributor notes. Moderate temperature to avoid numbing the sweet-bitter balance.

Production context

La Cantina de la Renfe (Av. Telares 16, Avilés) keeps the tradition since the 1939 railway concession. Commercial bottling with Tito Fernández's formula; distribution documented at Vinos Álvarez-Nava (special solera vermouth, Avilés). Priorat and Rioja base per El Comercio and the house trajectory. For Vermutpedia, Solera CR does not duplicate La Vizcaína Solera (Oviedo/Las Caldas) or Orbayu: it is the Avilés reference by antonomasia.

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