Azimut embodies a sustainable vision in Cava. The Suriol family sources organic grapes from their neighbors and crafts this wine with zero dosage and native yeasts—offering a fresh, natural twist on a traditional style.

Don't be fooled by the word Cava! This rosé stands apart from typical versions made from Macabeo, Xarel-lo, and Parellada. Garnacha and Monastrell grapes bring vibrant berry fruits and savory depth with aromas of ripe strawberry, redcurrant, citrus, sea spray, and spice. It ferments in steel and concrete, then ages on lees for at least 10 months. The result delivers a creamy texture, precise bubbles, a bone-dry finish, and mouthwatering minerality.

Pair with shrimp, oysters, octopus salad, tuna tartare, or ceviche to highlight its saline brightness. It also cuts through fried tapas, charcuterie, and light salads, making it perfect for casual gatherings.

The Suriol estate operates from Castell de Grabuac, a medieval farmhouse built in the 15th century. The Suriol family has farmed this property since the 1600s. Completely biodynamic, the winery focuses on sustainability in every aspect. They source glass bottles locally, and solar panels cover much of their electric supply. The family runs two brands: wines under their family name from estate vines, and Azimut, named after the Arabic word for direction. The direction here is promoting organic farming through fun, easy-drinking wines made from a combination of their own and their close neighbors' organic grapes. They also operate a small rustic hotel and restaurant on the property, offering a complete Mediterranean experience for visitors.