Owned by the Suriol family, Cellers de Can Suriol del Castell is known for making wines and vintage Cava with personality in the organic wine-making tradition. All of their wines are estate bottled.

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

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

Age of Vines:

Yields: 50,000 bottles

Pruning Method:

Soil:

Varietals: Macabeo, Xarel-lo, and Parellada

Vinification Method: Traditional fermentation with indigenous yeasts and bacteria, dosage of less then 2g/l of sugar. Aged a minimum of 10 months in the bottle, disgorged at order time.

Tasting Note: Pale yellow, with small and constant bubbles. It boasts a complex and intense aroma of mature white fruit. The palate is soft but elegant.

Pairing: Specially recommended for toasts, celebrations, and light meals.


Azimut Blanc — Back to the topazimut white

Age of Vines: 25 years

Yields: 40 hl/ha

Vineyard Details: This is a 5 hectare vineyard at 250 meters altitude and has a southern exposure with a slight slope. Mediterranean breezes in the morning and afternoon.

Soil: Calcerous Clay

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

Vinification Method: Vinified in 15,000 liter stainless steel tanks for 30 days with only indigenous yeasts. After 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. It is lightly sulfured at bottling.


Pairing: Azimut Negre — Back to the topazimutred

Age of Vines: 20 years

Yields: 40 hl/ha

Vineyard Details: This is a 5 hectare vineyard at 250 meters altitude and has a southern exposure with a slight slope. Mediterranean breezes in the morning and afternoon.

Soil: Calcerous Clay

Varietals: 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 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.