Azimut Brut Nature Cava Rosat Sparkling Rose
VARIETALS: 40% Xarel-lo Vermell,
30% Monastrell, 30% Garnatxa
VITICULTURE AREA: the village of Grabuac, DO Penedés, Catalonia, Spain

We present the wines of small vineyards in this competitive worldwide market, in order to defend an endangered species — winemakers who work like artisans, crafting a different wine each year. They do not impose a preconceived taste on their wines, but look to be surprised by what nature gives them — natural wines.

A super important part of Suriol’s natural approach is their Azimut project, named after the Arabic word for direction. And the direction here is clear: promoting organic agriculture! Using their export network as well as connections to local farmers, Assis & co. have created a brand of fun, easy-drinking wines made from their own and certified organic grapes that they purchase from their neighbors, thus encouraging them to pursue respectful viticulture. Based on typical local grapes and the Mediterranean diet and lifestyle, these wines are the perfect everyday dash of joy and color that can be enjoyed, as Assis would say, with a clear conscience. Top wine tourism and wine country near Barcelona. Penedes is the most famous region out of all of the wine regions in Catalonia. Catalonia holds 90% of cava production, in an area comprised between Barcelona and Tarragona; The remaining 10% is shared among other regions.

Quick facts:
Owner & winemaker: Assís Suriol and his family
Vineyard area: 30 hectares (~74 acres), estate-owned + purchased organic grapes from neighbors for the Azimut line
Vineyard management: certified organic (CCPAE, since 1996), practicing biodynamics
Soils: clay, limestone, loam
Main varieties: traditional regional Parellada, Macabeo, Xarel-lo for whites, Monastrell, Garnacha, Tempranillo for the reds
Winemaking: Spontaneous primary fermentation, stainless steel vats, amphorae from local clay, and
concrete tanks. The sparkling wines are secondary-bottle-fermented and aged on lees in accordance with the Cava DO rules. No fining, no filtering, little to no SO2 added.
Annual production (approx.):  90,000 bottles for the Suriol estate wines, 120,000 for the Azimut line

Fun facts
The estate is based in Castell de Grabuac, a medieval farmhouse built in the 15th century, where the Suriol family has been farming the property since the 1600s. In 1890, the infamous phylloxera pest killed all their vines, causing the owners to replant all the vineyards with American rootstock some 10 years later.
The winery focuses on sustainability in all aspects. For example, the glass bottles are generally sourced within 100 km from the estate, and the winery has installed solar panels covering a big part of their electric supply The Suriol family produces wines under two brands – the bottles sporting their name present a polished, estate-grown fruit, while the Azimut line denotes easy-going fun wines made from Suriol’s and their close neighbors’ organic grapes. The family also runs a small rustic hotel and a restaurant as part of the property, offering a complete Mediterranean lifestyle experience to thirsty travelers.

Azimut Cava Rosé : Vinification Method: Traditional fermentation with indigenous yeasts, zero dosage. Aged a minimum of 10 months in the bottle, disgorged at the time of order.

Tasting Notes:
Cavas usually offer an excellent value and this organic, spontaneously fermented sparkler is a perfect case in point. The traditional Spanish Garnacha and Monastrell grapes translate into fruity, uplifting drinking experience, helped by fine fizz and refreshing acidity, courtesy of minimum 10 months of bottle aging on lees and zero dosage.

Food Suggestions:
Pairs well with appetisers and salads, pasta and vegetable-based recipes, fish, seafood, stews and meats, in addition to desserts such as Coca de San Juan (traditional San Juan cake). There is an enormous variety of Cocas: they can be made with pine nuts, cream and candied fruit.

Remember We Taste The Bad Ones So you don’t have to! CHEERS!!!