SPONTEA

SPONTEA was created by Kendra Sepulveda, a chef and designer, who reimagined local grape varieties through kombucha fermentation. In a July 2026 interview, she said the idea had begun nearly ten years earlier. At that time she was working in a two-Michelin-star restaurant and experimenting with menu pairings.^[1],[2]

According to SPONTEA, the project began in the kitchen of a fine-dining restaurant. There, Sepulveda started experimenting with grape musts and different fermentation processes to create complex and unexpected pairings. In a July 2026 interview, she said that working with a Xarel·lo must that was very well received made her think there was something special worth developing.^[1],[3]

The name Spontea is inspired by the ancient Greek word σπονδή (spondee), which refers to the libation poured in ritual celebration.^[2]

SPONTEA positions its premium fermented beverage as a new, wine-inspired category that combines tea and grape-must fermentation, rather than as wine or conventional kombucha. The company describes Spontea as preserving varietal identity, aromatic richness and expression of origin.^[4],[5]

Spontea aims to offer a distinct sensory experience rather than to imitate wine. It is geared toward high-end dining and toward consumers interested in new fermented beverages.^[6]

SPONTEA makes low-alcohol fermented beverages built on tea fermentation and Spanish grape must. The producer positions them as a refined counterpart to sparkling wines such as Prosecco and Cava.^[2]

The first collection comprises one mono-varietal, Xarel·lo, and one coupage, Rosé. The Rosé is made with Garnacha, Trepat and Sumoll from local vineyards. The official specifications list 2.42% ABV for the Xarel·lo and 1.3% ABV for the Rosé.^[2]

SPONTEA also produces Picapoll, made from grape juice of the Picapoll variety.

SPONTEA is produced through the simultaneous fermentation of two substrates: a water-sugar-tea infusion and musts made from selected grape varieties.^[5]

Sencha kombucha base. The Xarel·lo and Rosé begin from a Sencha green tea kombucha combined with grape must from Penedès. Both ingredient lists name water, Sencha green tea, cane sugar and kombucha culture (yeasts and bacteria) alongside the grape must.^[2]

• Xarel·lo -- Xarel·lo grape must with Sencha green tea, water, cane sugar and kombucha culture
• Rosé -- Sumoll, Trepat and Garnacha grape must with Sencha green tea, water, cane sugar and kombucha culture

Fermentation monitoring. According to SPONTEA, each fermentation is monitored through strict control of temperature, oxygenation, pressure, changes in acidity, aromatic profile and residual sugars.^[7]

Grape musts. SPONTEA describes partnering with wineries and producers that provide grape musts reflecting the identity of each grape variety and vintage. It says it selects the musts that perform best within its fermentation ecosystem and best preserve their varietal character.^[2],[5],[7]

• Xarel·lo -- Xarel·lo musts from the Sabaté i Coca winery in Penedès; the ingredient list cites the 2025 vintage from Penedès, Catalunya
• Rosé -- Garnacha, Trepat and Sumoll musts from Penedès, 2025 vintage; according to SPONTEA, Sabaté i Coca also uses this blend to produce its Castellroig Rosé
• Picapoll -- Picapoll grape juice from the Collbaix winery; SPONTEA ties the variety to Pla de Bages

SPONTEA describes the sensory profile of its range as combining tension, freshness, aromatic complexity and a long finish. The company presents it as suited to contemporary cuisine and high-end pairings.^[5]

The producer's descriptions differ by beverage. Xarel·lo is described as bright, structured, crisp and vertical, with a comparatively drier profile; its specification lists 4.84 g of sugars per 100 ml. Rosé is described as softer and fruit-forward, combining aromatic expressiveness, subtlety and depth. Picapoll is described as fresh, expressive and deeply tied to its origin.