Azimut = Cellers de Can Suriol
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 family also runs a small rustic hotel and a restaurant as part of the property, offering a complete Mediterranean lifestyle experience to thirsty travelers.
20 year old vines planted in calcareous clay soil.
Yet another example of the value in great cava - drinks like a rose cremant that would cost nearly double. Beautiful bouquet, strawberry shortcake, sea spray, toasty spice, bone dry. Delicate and elegant with a creamy midpalate and a mouthwatering finish.
region: Penedes, Catalonia, Spain
varietal: 50% Garnacha, 50% Monastrell
style: sparkling rose (traditional method)
farming/cellar: certified organic, practicing biodynamic, ambient yeast, short maceration, base wine fermented & vinified in steel/concrete, second fermentation occurs on the lees in bottle for a minimum of 10 months before being disgorged upon order, no dosage