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Azimut Blanco


The Suriol family have been farming the land of Castell de Grabuac since the early 1600’s. Prior to this the family had been living in the area for 500 years. Initially given to mixed agriculture, the estate was heavily impacted by the phylloxera outbreak of the late 1800’s. Replanting the vines to American rootstock, the family were able to bottle their first wines in the 1940’s and sell them to local tavernas. In the 1980’s Francesc Suriol Cantí, a chemistry graduate and oenologist, introduced the production of sparkling wines. The 1990’s saw a move to organic viticulture and eventually the Suriol’s introduced aspects of biodynamics. Managed today by Assís Suriol, the estate consists of 30 hectares of vineyards. For the Azimut wines Assís sources grapes from like minded growers who farm organically.

The Azimut Blanco is made from a blend of 40% Macabeo, 30% Xarel-lo 30% Garnatxa, and 10% Malvasia. Take away the bubbles, and the grapes that usually form the backbone of Cava are absolutely delicious as still wine. They offer oodles of crunchy acidity, fine minerality, and citrusy fruit flavours. Xarel-lo in particular has wonderful complexity. Notes of lemon and white peach contrast with notes of ginger and bitter almond. In the Azimut Blanco, the leading role of Macabeo lends medium body and notes of lime, honeydew, and angelica. 3 months of bâtonnage added a nice touch of richness and texture that carries onto the dry finish.

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SKU: 845219 Categories: , Tag:

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5 – 7 days within Alberta.

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