Azimut "Cava Extra Brut" Catalonia, Spain 2023

FROM JENNY & FRANCOIS:

THE WINE: A blend of Macabeo, Xarel-lo, and Parellada. Traditional fermentation with indigenous yeasts. After the yeast addition for secondary fermentation, it’s aged for a minimum of 9 months in the bottle (prise de mousse), disgorged at the time of order. Zero dosage. No addition save for a little bit of sulfites at bottling (30ppm max). 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.

THE PRODUCER: Many of the European winemakers we work with have been writing their family chronicles for quite some time – like the Suriols here, working on the same property since the early 1600s (and living in the area some 500 years before that). Originally a traditional mixed farm, the estate gradually became focused on grapes, despite the catastrophic arrival of phylloxera an aphid that nearly devastated vineyards in Europe at the time, including the Can Suriol ones, in 1890. But the family replanted and kept going: the 1940s marked the beginning of their production of bottled wine, first for own their use and to sell to local tavernas, and then in the 1980s, as Francesc Suriol Cantí, a chemistry graduate and oenologist took over and started bottling cavas under the family name that they still bear today.