Rosalía’s new album, Luxopened a new world to the sweet legacy of Saint Teresa of Avila. It’s the song’s fault Sauvignon Blanca vine that enlightened the gem merchant of Santa Teresa, who reworks a traditional recipe from 1860, to renew it with a modern touch. The company, which does not belong to nuns or religious but maintains the legacy of that traditional dessert, has emulated in its product the white veil that the singer wears on the cover of what is becoming a bestseller. This special edition of “Yemas de Lux” promises “Ternura pal’ café” and the company is trying to send some samples to Rosalía, a self-confessed foodie and pastry chef, so that she can taste the sweet result of their musical production. At the moment it is difficult to meet the huge demand.
“The authentic Sauvignon Blanc egg yolks. Our traditional Santa Teresa egg yolk is dressed in a delicate veil of Sauvignon Blanc. A very aromatic grape that enhances the sharpness and purity of the egg yolk. The result is a surprising experience of pleasure and emotion, where the softness of the artisanal egg yolk blends with the aromatic and citrus notes of the Sauvignon Blanc”, reports the website of Santa Teresa, a company specializing in food. The general director, Isabel López, explains that the production of sweets and egg yolks, among other foods, began in 1860 in the center of Ávila and that a few years ago the third generation of that Avila house sold it to the new company that manages it. “The yemas of Santa Teresa have always been in the laboratory, they are more than 165 years old, they are among the oldest in Spain”, reports the director, who together with her team was listening to Rosalía’s new album when she discovered it on the podcast The New York Times that the author admitted that the theme of Sauvignon Blanc is due to Saint Teresa of Jesus for her ability to strip herself of material goods, a source of inspiration for the artist… and for the merchant.
“We’re having a lot of fun, it’s a very fun week, we had prepared egg yolks with other combinations and we clearly saw that we had to do it with Sauvignon Blanc. We did it from Thursday to Friday and on Monday we were planning the image and the communication campaign”, describes López, giving life to what is defined as “a tribute to Rosalía and Santa Teresa”. The manager of the Santa Teresa laboratory underlines that the album cover “is like the logo of our deconstructed brand, the white of the veil, all very associated, we winked at Rosalía’s talent, in taking the best of the past and bringing it to the present.” “We believe that her album will mark a before and after in her career and in her music”, confides the entrepreneur, without stopping to ship, register and fulfill orders: the first weekend they quickly sold the 500 prepared boxes, a 160 gram case at 12.5 euros per unit.
“It’s an anecdotal thing, it’s not a big deal because at Christmas we sell millions of sweets, it’s a wink, the brand is mentioned and we believe that it shares many values of renewing tradition and reaching a younger audience”, observes López, who laughs because at the moment the great objective has not been achieved: to send some egg yolks to Rosalía. “It would be the pinnacle, he also likes to cook. We sent him to the program The revolt because we would be very excited if you saw it, we will continue to try”, says the general director, before presenting the product that is revolutionizing the dessert sector so much. All according to the traditional recipe, the same one as always, egg yolk and sugar. From there, the new touch, bathing that original yolk in Sauvignon Blanc white wine and also incorporating a “glazed slice, which from the outside looks like a veil”. The difficulties in satisfying demand are also due to the fact that they collect a lot of humidity. and the desserts must be left to dry for a day, slowing down the process but guaranteeing quality and consistency: “They are crunchy on the outside and soft on the inside.” The pearl, this time in a positive way, works thanks to Rosalía’s blessing.
