Wanting to know what’s inside what you drink means paying attention to the origin of the ingredients and the production process — something we’ve been doing at Bodegas Valdepablo since

Vermouth tastes the way it does for specific reasons. Behind every glass lie decisions: which grapes, which botanicals, how long to macerate, and in what proportions to combine them. At

Serving a vermouth is simple. Serving it well is another matter entirely. At Bodegas Valdepablo we have been making vermouth in Terrer for almost a hundred years, and over time

Sangria can take on variations without losing its character, and that’s something very few drinks can claim. At Bodegas Valdepablo we’ve spent decades crafting sangrias with fruit, wine, and that

Making an organic vermouth without compromising on flavour is no easy feat. It requires more work in the vineyard, closer attention to the process, and a careful selection of ingredients

A few days ago we spent vermouth hour with journalist Patricia de Blas from Calatayud (@patridbl on IG), author of #Sostika — a literary road movie that invites readers to