2021 Azimut ‘Brut Nature’, Cava | Penedes, Spain

Varietal(s): 40% Xarel-lo, 30% Macabeau, 30% Parellada

Vineyard Management: Practicing organic

Winemaking: spontaneous native yeast fermentation, secondary bottle fermentation and aging, no fining/filtering, minimal sulfite addition (if at all)

Vegan: Yes

Typicity: Yes. Assís Suriol and his family, I would argue, are a benchmark producer for Cava. The family has been farming the same region since the 1600's and bottling their own wines since the 1940's.

Bio: Assís Suriol and his family are 16th and 17th generation, farming the same 30 hectares (~74 acres) that their ancestors farmed that surround the Castell de Graubac where the winery is based. 

They've survived the decimation of their vineyards in the 1890's from phylloxera, replanted on American rootstock and started over. By the 1940's they were able to start bottling their own wines. It was under Assís' management that the estate converted to organic farming and now to biodynamic practices. 

All of their wines exemplify the rewards of an attentive, patient practice in the vineyard and cellar. 

Their second label, Azimut, is made with organically grown grapes purchased from local growers.

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