Artisanal vermouth is defined by tradition, patience, and respect for natural maceration and aging processes. Unlike industrial production methods, at Bodegas Bellod we maintain an artisanal process based on a family recipe with a history spanning over 80 years.
Key characteristics of artisanal production at Bodegas Bellod:
- Maceration in amphorae: Gentle extraction of the botanical essence.
- Manual stirring: Traditional homogenization of the mixture without aggressive mechanical processes.
- Aging in wooden barrels: Adds aromatic complexity and roundness on the palate.
- Long resting periods: Natural waiting times without chemical or thermal acceleration.
The importance of the base wine in vermouth
Wine accounts for the majority of vermouth's volume. To achieve a balanced product, the base wine must be clean and neutral. Its role is not to dominate, but to act as a vehicle allowing the botanical essence to express its character with maximum intensity.
Botanical recipe: 30 ingredients and the mandatory use of wormwood.
The distinctive character of a vermouth lies in its botanicals. At Bodegas Bellod, we use a secret blend of 30 botanicals—including cinnamon, citrus peels, cloves, and aromatic herbs—passed down through three generations.
Key fact (Legal requirement): For a beverage to be legally designated as vermouth, it must contain wormwood (Artemisia absinthium)—the botanical responsible for its characteristic bitterness—among its main ingredients.
The time factor: prolonged maceration and aging
In industrial production, maceration times are artificially reduced. At Bodegas Bellod, time is an active ingredient:
- Young vermouth: Macerates for a minimum of 7 months before being released onto the market.
- Reserva vermouths (Vermut de Luna): Significantly longer maceration and aging periods to achieve greater aromatic depth.
The Influence of Lunar Cycles: The Story of Vermut de Luna
Vermut de Luna stands out for applying astronomical cycles to the extraction of botanicals:
- Origin: A philosophy developed over 20 years ago by Ramon Bellod (second generation of the winery).
- Rationale: Just as the moon influences tides and agriculture, the various lunar phases optimize aromatic extraction in the amphorae.
- Result: Macerations scheduled according to the lunar calendar achieve a more intense, complex, and balanced aromatic extraction.