Sparkling fresh green from Northern Spain!

This Yenda Sel d'Aiz Spicata is a blend that treats you to double-shelled broad beans, peas, green pepper, freshly mown grass, kiwi, grapefruit and lime. It couldn't be otherwise from such a green environment in Northern Spain. A spectacular Spicata. ..”Organically made. Respect for the flora and fauna in the north of Spain, including the grapes. We also have respect for the two makers Asier and Miriam who have completely lost themselves in this 'passion project'. Anyway, we forget that interpretation - everyone does everything with 'passion' nowadays - but we certainly don't forget their wine. " Spicata is a "vendimia selecionada ". A blend of a number of local grapes, of which 85% Albariño, which perfectly reflects the freshness and spiciness of the region. Lots of boxwood, asparagus and tropical fruit on the nose. The pale yellow wine has a delicious scent of lime, papaya, passion fruit, some mint and especially herbs in the glass. The mineral wine has a fresh and intense taste. It also retains the fruity and especially spicy aromas on the palate. The very balanced wine, matured on its lees for just that little bit of roundness. Has an intense long aftertaste.

Only approximately 2,000 bottles of this Yenda Sel d’Aiz Spicata vendimia seleccionada are produced. Small but perfectly formed! Serve the wine at 9 degrees. Fantastic with a seafood platter or, for example, with sushi and sashimi.

Cantabria, the “Alsace” of Spain

With its soil types and annual climate, the Cantabria region bears quite a resemblance to Alsace, and partly for this reason, Riesling can be grown very successfully here, alongside Albariño and Godello. In Castillo Pedroso, in a small wine region in Cantabria at an altitude of approximately 500 meters, in one of the most attractive areas of northern Spain and about 45 km from Santander, lies Bodegas Sel d Aiz, the passion project of Asier & Miriam, into which they pour all their free time and energy. The result is a very small-scale, high-quality production of various wines. In their 5-hectare vineyard, facing southeast, they cultivate the varieties Riesling, Albariño, and Godello (aromatic grapes that have adapted to the cold, wind, and rains of the north). Situated in a Teletubbie-like dream landscape, surrounded by the imposing nature of the authentic Cantabrian coast.

Responsible wines and minimal added sulfites

Bodega Sel d’Aiz operates as organically as possible in this region, striving to keep the vineyard as healthy as possible with the help of grasses and weeds, attracting insects and birds that make the use of pesticides unnecessary. They produce the wines as much as possible without sulfites, but where necessary with truly minimal additions and without other additives that, while permitted, nevertheless conflict with their ideas regarding sustainability and pure-nature wines.

Wine always contains a self-produced and minimal amount of sulfites through vinification. Extra measures are taken, such as the extra cleaning of pipes, barrels, etc., ensuring that the risk of spoilage due to microorganisms is eliminated. Yet, the bottle states that the wine contains sulfites, because that is indeed possible; after all, a very small amount is still sulfite... and oh well: Headaches really aren't caused by sulfites; that is a proven myth. The headache is actually caused by simply not being able to stop drinking this Yenda Sel d’Aiz Spicata, and that risk is certainly present...!!