AMA® No. 540 HAS BEEN HANDCRAFTED WITH VARIETY : Organic Lemongrass
Naturally fermented, using exclusive techniques inspired in the ancestral -pétillant naturel- method, we use the finest terroir / specialty teas and herbs sourced from small scale family farms and pure spring water from the Basque country. Drink it chilled, 9-11º in a wine glass. As an aperitif, at the table, in a glass, redefining what it means to share joyful special moments and drink well.
TASTING NOTES: Pale yellow-green in colour, with crisp, persistent bubbles. Expressive notes of citrus leaf, lemongrass and green herbs open into hints of pine, lavender and aromatic resins. The palate is light and linear, with touches of dry hay, ginger and aniseed, finishing on a clean citrus sweetness and subtle herbal accent.
ORIGIN: Organic Lemongrass from Beira region, Portugal
This lemongrass is grown by Henrique Manso and Rosário Martins on a small organic farm in Portugal’s Beira interior region, near Castelo Branco. In 2008 Rosário and Henrique began cultivating herbs and edible flowers on eight hectares of land, two of which are now dedicated to organic aromatic crops. The farm sits in a transitional landscape between granite hills and Mediterranean vegetation, marked by dry summers and sharp winter contrasts. Lemongrass thrives in this environment, developing clean citrus oils and structured herbal tones. The couple follows low intervention, chemical-free farming, managing soil fertility with compost and harvesting each plant by hand at its peak. In the context of this beverage, their lemongrass brings focus and aromatic lift.
It sharpens the upper register of the profile, introducing green clarity and subtle bitterness. More than an accent, it plays a structural role, adding direction and aromatic tension to the whole.
The lemongrass is shaped by place and people, where agricultural knowledge and everyday care converge in precision.
ELABORATION: Impossible Pétillant Naturel 540 is a contemporary reworking of ancestral sparkling methods those that came before Champagne, interpreted through precise microbial control and modern fermentation science. A restrained profile that stands apart in the category, shaped by knowledge and intended for a discerning palate.
PAIRINGS: Ideal with southeast Asian dishes, sushi, or coconut-based curries. Pairs beautifully with fatty meats, herbaceous pastas such as pesto, pickled vegetables or light desserts like tiramisù.
SERVE: Serve in a white wine glass between 11–13°c degrees to bring out its character and freshness. Handle and open gently to preserve bubbles.