Riesling from the green north of Spain

The Riesling grape also thrives in the cool Spanish north. The grape was brought along centuries ago by German monks walking to Santiago de Compostela. Today, it produces a white wine entirely of its own. Salty, crisp, and vibrant. Dry and crisp white fruit, wafting coolness, grapefruit. The Bodegas Sel d’Aiz Yenda Riesling is straw-yellow in color, with the scent of white flowers, ripe fruit, and citrus. Elegant, mineral, a delicate acidity, pleasant and long-lasting. Certainly no petrol scent like some other Spanish Rieslings from the Penedes might have, no sweetness you might find in a German Riesling; truly different. You cannot deny the influence of the Atlantic Ocean… crisp and bone-dry for connoisseurs.

It pairs well with spicy dishes, Middle Eastern cuisine, and Chinese and Japanese food. Locally, they simply enjoy drinking the Bodegas Sel d’Aiz Yenda Riesling with the Fruits de mer, so that's possible too!

Bodega Sel d’Aiz works as organically as possible in this region and tries to keep the vineyard as healthy as possible with the help of grasses and weeds, insects and birds that are attracted to them, thus making the use of pesticides unnecessary. They make the wines without sulfites and other additives which, although permitted, nevertheless stand in the way of their ideas about sustainability and pure-nature wines.

Sulfite-free, low-sulfite? So what's the deal with sulfites....

A minimal amount of sulfites is always present in wine through the fermentation process. The grapes produce this themselves during fermentation. In the wines from Bodegas Sel d’Aiz, as little sulfite as possible, or even none at all, is added. Extra measures are taken, such as the thorough cleaning of pipes, vats, etc., ensuring that the risk of spoilage due to microorganisms is eliminated. Nevertheless, the bottle states that the wine contains sulfites, because that is indeed possible; after all, a very small amount is still sulfite...

Sulphites are formed naturally during wine production. In addition, winegrowers often add sulfite to stop the fermentation process in the bottle and prevent oxidation. It is important that sulfite is used judiciously and in moderation. Too much sulphite gives the wine a bad taste and can give you a headache, nausea, digestive problems or allergic reactions after your glass. Many wine growers have made efforts in recent years to achieve reasonable use of sulphite, resulting in a decrease in the concentration in both white and red wines.