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Each and every one of the Valdespino collections is the legacy of a centuries-old wine making tradition.
The genuine Jerez aperitif.
El origen del concepto
“Single Vineyard”
Alc Vol: 15º
This vermouth is a ‘coupage’ of very old Oloroso and Muscatel, which adds an elegant citric note. It is the result of the hydro-alcoholic maceration of bitter extracts from plants of the genus artemisia, coriander, elderberry, gentian and quassia, together with chamomile flower, clove, cinnamon, dried Seville orange and juniper berries. The final blend is aged in casks which have previously contained Valdespino’s Oloroso, providing this Vermouth with a depth and intensity of perfectly blended aromas.
A blend of Very Old Oloroso Sherry Wine and Moscatel, which provides a stylish citrus note. After undergoing a hydro-alcoholic maceration process with bitter extracts of mugwort, coriander, elderberry and gentian, together with chamomile flowers, aromatic cloves, cinnamon, dried Seville oranges and juniper berries, the final blend is then aged in barrels which have previously contained Valdespino Oloroso Wines, all these coming together to make an intense and complex vermouth with a sumptuous balance of aromas.
A genuine
Jerez aperitif.
Alc Vol: 17,5º
This aperitif is the result of a ‘coupage’ of very old Olorosos with Pedro Ximénez from the soleras of our iconic PX El Candado. It is obtained from the hydro-alcoholic maceration of cinchona bark (Quina) with gentian root, natural licorice extract and nutmeg, along with a selection of dried citrus fruits, such as grapefruit and Seville orange.
The result is a unique, elegant and complex aperitif with a bitter, stimulating note. The Pedro Ximénez touch adds a characteristic dried fruit nuance (sultanas, dried figs, dates) which highlights the identity of this Quina wine.
Tris aperitif is the result of the blend of very old Oloroso Wines with Pedro Ximenez from the soleras of our iconic PX ‘EL Candado’. The procedure involves a hydro-alcoholic maceration process of Cinchona bark (Quina) with gentian root, natural licorice extract and nutmeg, along with a selection of dried citrus fruits, such as grapefruit and Seville oranges. The result is a stylish, complex, one-of-a-kind aperitif with a bitter refreshing note. The Pedro Ximenez also provides a characteristic nuance of dried fruit (sultanas, dried figs, dates) that makes this tonic wine ever more unique
Each and every one of the Valdespino collections is the legacy of a centuries-old wine making tradition.
The genuine
Jerez aperitif.
This vermouth is a ‘coupage’ of very old Oloroso and Muscatel, which adds an elegant citric note. It is the result of the hydro-alcoholic maceration of bitter extracts from plants of the genus artemisia, coriander, elderberry, gentian and quassia, together with chamomile flower, clove, cinnamon, dried Seville orange and juniper berries. The final blend is aged in casks which have previously contained Valdespino’s Oloroso, providing this Vermouth with a depth and intensity of perfectly blended aromas.
A blend of Very Old Oloroso Sherry Wine and Moscatel, which provides a stylish citrus note. After undergoing a hydro-alcoholic maceration process with bitter extracts of mugwort, coriander, elderberry and gentian, together with chamomile flowers, aromatic cloves, cinnamon, dried Seville oranges and juniper berries, the final blend is then aged in barrels which have previously contained Valdespino Oloroso Wines, all these coming together to make an intense and complex vermouth with a sumptuous balance of aromas.
Alc Vol: 15º
This aperitif is the result of a ‘coupage’ of very old Olorosos with Pedro Ximénez from the soleras of our iconic PX El Candado. It is obtained from the hydro-alcoholic maceration of cinchona bark (Quina) with gentian root, natural licorice extract and nutmeg, along with a selection of dried citrus fruits, such as grapefruit and Seville orange.
The result is a unique, elegant and complex aperitif with a bitter, stimulating note. The Pedro Ximénez touch adds a characteristic dried fruit nuance (sultanas, dried figs, dates) which highlights the identity of this Quina wine.
Tris aperitif is the result of the blend of very old Oloroso Wines with Pedro Ximenez from the soleras of our iconic PX ‘EL Candado’. The procedure involves a hydro-alcoholic maceration process of Cinchona bark (Quina) with gentian root, natural licorice extract and nutmeg, along with a selection of dried citrus fruits, such as grapefruit and Seville oranges. The result is a stylish, complex, one-of-a-kind aperitif with a bitter refreshing note. The Pedro Ximenez also provides a characteristic nuance of dried fruit (sultanas, dried figs, dates) that makes this tonic wine ever more unique
Alc Vol: 17,5º
