GG_N49_ESP

LÉGENDES
FERNANDO GIMÉNEZ ALVEAR, THE EIGHTH GENERATION
OF THE ALVEAR FAMILY, IS NOW THE WINERY’S CEO
SERGIO PANIAGUA, THE YOUNG
GORDONZELLO WINEMAKER
“At the end of the 19th century, the company began to create a vermouth –
obviously from Pedro Ximenez – but it was only in 1955 that it produced the
recipe that is used today”, says the winery’s Victor Arroyo.
A closely guarded secret, the artisanal recipe is based on Pedro Ximenez
Oloroso, painstakingly matured in very old American oak casks then
macerated with a range of herbs, plants and spices including wormwood,
rosemary, sage, sweet cinnamon and orange peel. And to provide its final
softness, fresh and elegant Pedro Ximenez is added. It’s that Andalusian
touch that makes all the difference!
GORDONZELLO, A PROMISING START
Now we come to the youngest vermouth in our selection. Just an infant, the
vermouth by Bodegas Gordonzello, dubbed Pelirrojo, was presented this
year. But it has already attracted attention with its innovative, laid-back
look – a show-stopping red bottle with its slightly roguish label.
Founded in 1995 by 101 winegrowers determined to give their old vines in
Gordoncillo (León) a second chance and resurrect the local wine industry –
that was in dire need of aid at the time – the winery has never been afraid
of a challenge. Its young head winemaker Sergio Paniagua, who has only
just turned 27, would certainly have to agree.
Once again, the winery has proven this with its new-generation vermouth
that is bound to appeal to a wide audience. The single varietal Verdejo
vermouth – from the winery’s own vineyards, of course – is made from
white wine macerated with around fifteen aromatic plants. This delicious
pour provides further illustration of the fact that vermouth has a very bright
future ahead.
114 AUTUMN 2022 • GILBERT & GAILLARD - THE FRENCH EXPERTS ON WINE