The Wine Bucket is in town
Gustaf Westman for Campo Viejo
As we strive to soften the edges and bring colour to every day’s life, we’re excited to announce our collaboration with the Swedish design sensation Gustaf Westman whose playful and distinct designs have captivated the world from Stockholm to Shanghai! Together we created the Wine Bucket, to chill your Campo Viejo bubbles in style.
The Wine Bucket will be available at selected restaurants in Stockholm.
See you at Trädgården on May 18th, June 8th, July 6th and July 20th
About Gustaf Westman
Gustaf Westman, established in 2020 by the architect-turned-designer, is a Stockholm-based design studio. The namesake label presents objects including made-to-order furniture, custom design pieces, ceramics and glassware.
Each made-to-order piece is crafted in collaboration with selected Swedish woodworkers to support a local and sustainable production process. Find out more on gustafwestman.com.
About Campo Viejo
Campo Viejo is a leading Spanish wine producer, aiming to create contemporary expressions of the most iconic local grape varieties. Known for its vibrant & generous Rioja wines, the brand has also developed a Cava and non-alcoholic Sparkling 0% full of flavours.
Dive into summer the bright way with our 5-min Sparkling 0% cocktail recipes. Perfect for sunny days and laid-back vibes, these drinks are easy to whip up at home. Let Campo Viejo spice up your summer with its fantastic drinks!
Our drinks
CAMPO SPICY SANGRIA
- 8 chili peppers
- 1 lemon
- 1 orange
- 1 apple
- 1 slice of pineapple
- 6 big strawberries
- 2 tablespoons of agave syrup
- 300 ml ginger ale
- 2 cinnamon sticks
- A few cloves
- 1 bottle of cava
- Plenty of ice
Add agave syrup in a pitcher with the chopped ingredients and 2 of the chili peppers. Top with cava and ginger ale before stirring with a barspoon. Let it sit for 1-2 hours.
Serve in a wineglass and garnish with a piece of chili pepper.
CAMPO BELLINI ‘CAMPINI’
- 1 mango (fresh or frozen)
- Cava
Add mango into a blender and mix until smooth.
Add 2 tablespoons of the purée into a Collins- or champagne glass, fill with cava and stir properly.
CAMPO MARGARITA
- 600 ml orange juice (2 big oranges)
- 250 ml lime juice (about 3 limes)
- 1 chilled bottle of cava
- 1 teaspoon agave syrup
- Salt
- Sliced lime
- Crushed ice
Rub the edge of a chilled martini- or rocks glass with syrup and dip in a bowl of salt. Pour the crushed ice into the glass.
In a shaker, pour the cava, juice from the 2 oranges and the lime juice, give it a light shake and strain into the glass.
Garnish with a lime wedge and serve.