Naturally fermented using exclusive techniques inspired by the ancestral pétillant naturel method, we work with terroir-driven specialty teas, herbs, and botanicals sourced from small-scale family farms, combined with pure spring water from the Basque Country. Serve well chilled, around 9–11ºC, in a wine glass. As an aperitif, at the table, or shared between friends - a new way to drink well and celebrate joyful moments.
TASTING NOTES:
Pale silver in colour with fine, persistent bubbles. Aromas evoke citrus peel, marine freshness and a hint of sea breeze, layered with delicate herbal notes. On the palate it is umami-driven and textural, with a rounded, balanced mouthfeel that leads into a clean, fresh and gently saline finish.
ORIGIN: Atlantic Seaweed from the Galician Coast, Spain
This variety is the result of a collaboration with DNW LAB, the R&D department of De Nieuwe Winkel, conceived as a bespoke beverage for their seasonal tasting menu. From the beginning we discovered a shared perspective: a fascination with the landscapes around us, and the idea that nature is not simply a resource but a source of inspiration.
Working alongside Porto-Muiños, we developed the aromatic core around Atlantic seaweeds — ingredients whose saline depth and vegetal complexity bring structure and identity to the drink.
The seaweeds, Codium and Fucus, are harvested along the Atlantic coastline of Galicia, Spain. Growing in cold, nutrient-rich waters along a rugged coast, they develop distinctive saline intensity, deep umami character and fresh marine aromatics that form the backbone of the drink’s profile. Art direction for the project was developed by ONA Studio.
ELABORATION:
AMA x DNW Seaweed Impossible Pétillant Naturel is a contemporary interpretation of ancestral sparkling techniques approached through precise microbial control and modern fermentation science. The result is a restrained, gastronomic profile that stands apart within the category.
PAIRINGS:
Pairs beautifully with miso soups, ramen and fresh seafood dishes such as ceviche. Also complements creamy cheeses, grilled vegetables, roasted root vegetables, and delicate desserts with citrus or green tea notes.
SERVE:
Serve in a white wine glass between 11–13ºC to reveal its full aromatic expression and freshness. Handle and open gently to preserve the natural bubbles.