Cellers de Can Suriol (Azimut)

Owned by the Suriol family, Cellers de Can Suriol del Castell is known for making wines and vintage Cava with personality in the organic winemaking tradition. They make wines under the Suriol brand which are all estate bottled fruit and then they make the Azimut line from purchased grapes from their neighbors, all of whom work organically. The Can Suriol vineyards and winery are situated in Alt Penedes, Province of Barcelona, Catalunya. This region is justifiably famous for producing fine wines and cava. The cultivation of the Can Suriol vineyards is done by 100% organic methods as certified by the CCPAE (until 2007 NOP certification).

www.suriol.com


Azimut Cava Brut Nature: — Back to the top

Azimut Cava tech sheet

In Catalan, the name AZIMUT means the line between the sun (the energy) and the sea (calm and Mediterranean diet).

Soil: Calcareous clay

Varieties: Macabeo, Xarel-lo, and Parellada

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

Personality: Pale yellow, with fine persistent bubbles. Complex and intense aroma of mature white fruit, soft and elegant palate. Simply perfect for all kind of light meals, toasts, and celebrations.


Azimut Blanc — Back to the top

Azimut Blanc tech sheet

Vineyard: a 5-hectare plot at 250 meters of altitude, that has a southern exposure with a slight slope, with Mediterranean breezes in the morning and afternoon. 25-year-old vines on calcareous clay.

Varieties: 40% Macabeu, 30% Xarel-lo 30% Garnatxa, 10% Malvasia

Cellar: Vinified in 15,000-liter stainless steel tanks for 30 days with only indigenous yeasts. After which, the wine goes into concrete tanks for 3 months for malolactic fermentation and battonage. The wine is unfined and goes through a soft paper filter to remove tartaric particles. Lightly sulfured at bottling.


Azimut Negre — Back to the top

Azimut Negre tech sheet

Vineyard: a 5-hectare plot at 250 meters of altitude, that has a southern exposure with a slight slope, with Mediterranean breezes in the morning and afternoon. 20-year-old vines on calcareous clay.

Varieties: 40% Ull de Llebre(Tempranillo), 20% Garnatxa, 20% Monastrell, 10% Syrah, 10% Samsó (Carignan)

Vinification Method: Vinified in 15,000-liter stainless steel tanks for 20 days with only indigenous yeasts. After which, the wine goes into concrete tanks for 8-15 months for malolactic fermentation and battonage for 3 months. The wine is unfined and goes through a soft paper filter to remove tartaric particles. It is lightly sulfured at bottling.


Azimut Cava Rosé — Back to the top

Age of Vines: 20 years

Yields: 40 hl/ha

Soil: Calcareous clay

Varieties: Garnacha, Monastrell

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