COLOUR
White
TYPE
Still
VINTAGE
2020
GRAPE
Xarel·lo, Macabeu, Garnatxa Blanca, Malvasia de Sitges
PRODUCER
Cellers de Can Suriol del Castell
REGION
Catalonia
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium
Intensity
AROMAS & FLAVOURS
ABOUT THIS WINE
Azimut Blanc is produced by Cellers de Can Suriol del Castell, an estate located in the Penedès region of Catalonia, Spain, with winemaking roots dating back to 1174 at the medieval Castle of Grabuac. While the Suriol family crafts high-end estate wines under their own name, the "Azimut" line was created as a social and environmental initiative. The word "Azimut" represents the straight path between the sun and the sea. Through this project, the family purchases organically grown grapes from local Penedès neighbors at fair, premium prices, incentivizing small growers to transition away from chemical farming toward organic agriculture. This wine uniquely captures three distinct microclimates of Penedès: the coastal Marina del Garraf, the inland Conca del Riu Foix, and the high-elevation Costers del Montmell.
ALCOHOL
11.5%
AVG. PRICE
€14
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now
Ideal temperature
6-8°C
INTERESTING FACTS
Fact 01
The name 'Azimut' means 'direction' in Catalan and Arabic, symbolizing the path between the sun's energy and the sea's calm.
Fact 02
Winemaking at the producer's estate, the Castle of Grabuac, is historically documented as far back as 1174.
Fact 03
The wine was featured by Eric Asimov in The New York Times as a stellar example of affordable, high-character natural wine.
FOOD PAIRING
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WINE MAKING PROCESS
The grapes are hand-harvested from certified organic and biodynamic vineyards. In the cellar, the winemaking process follows a low-intervention philosophy. Spontaneous fermentation is carried out using only indigenous yeasts in 15,000-liter stainless steel tanks over approximately 30 days. Malolactic fermentation occurs completely naturally and spontaneously over the winter following the harvest. The wine is then aged for three months in traditional underground concrete vats (cups de formigó) with regular lees stirring (battonage). Concrete is chosen for its electromagnetic neutrality and excellent thermal stability. The wine is bottled unfined with only a very soft paper filtration to remove tartaric sediment, and a minimal protective dose of sulfur (under 30 ppm) is added.
