Azimut Cava Brut Nature NV

Cellers de Can Suriol del Castell operates from the medieval Castell de Grabuac in Font-Rubí, Alt Penedès—a 15th-century farmhouse complete with a 14th-century Romanesque chapel. The Suriol family has occupied this property since the 1600s, farming grapes and various crops across more than four centuries. The phylloxera epidemic of 1890 destroyed all their vines, forcing the family to replant with American rootstock over the following decade. While the Suriols made wine for personal consumption and local tavernas for generations, it was patriarch Francesc who began serious Cava production and estate bottling in 1985.

Today, Assís Suriol leads the family operation, overseeing approximately 30 hectares of vineyards divided into more than 25 distinct micro-parcels at elevations between 250 and 350 meters. The estate obtained organic certification from CCPAE (Catalan Council of Ecological Agricultural Production) in 1996, making Cellers de Can Suriol del Castell one of the pioneering organic producers in Penedès. In recent years, they have incorporated biodynamic practices, following lunar cycles and eschewing all synthetic inputs.

The winery produces two distinct lines. The Suriol label features estate-grown fruit from their own vineyards: Xarel-lo, Macabeu, Parellada, and red varieties including Tempranillo (locally called Ull de Llebre), Grenache, and Monastrell. The Azimut line—named from the Catalan term meaning "the line between the sun and the sea"—uses certified organic grapes purchased from neighboring farmers who share the family's commitment to sustainable viticulture. This project promotes organic agriculture throughout the region by supporting like-minded growers.

Fermentation relies exclusively on indigenous yeasts. The underground concrete tanks maintain stable temperatures year-round, allowing slow, natural fermentation and extended lees aging. Annual production reaches approximately 90,000 bottles for Suriol wines and 120,000 for the Azimut range.

Penedès stretches across the coastal hills between Barcelona and Tarragona in northeastern Spain, approximately 45 kilometers from the Catalan capital. This Denominación de Origen Protegida encompasses three distinct subzones: Baix Penedès along the Mediterranean coast, Penedès Central in the expansive central valley, and Alt Penedès in the mountainous interior where elevations reach up to 800 meters. The region covers 66 municipalities across the provinces of Barcelona and Tarragona, with Vilafranca del Penedès serving as the regional capital and Sant Sadurní d'Anoia recognized as the world capital of Cava.

Archaeological evidence confirms viticulture in Penedès dates back to the 6th century BCE when Phoenician traders introduced vines to the area. The region developed a significant export market through Moorish occupation and experienced unprecedented growth during Spain's 18th-century expansion into South America. The phylloxera plague of the late 1800s devastated the vineyards and shifted production from predominantly red to white varieties, directly leading to the first Cava production in the 1870s.

The terroir varies considerably across the three subzones. Soils consist primarily of Miocene sediments—sandy, clay-like compositions poor in organic matter—with calcareous, limestone, and loam formations throughout. The Mediterranean climate brings mild winters and warm summers, though Alt Penedès benefits from cooler temperatures due to elevation. Approximately 95% of all Cava originates from Penedès, with white grape varieties dominating: Xarel-lo, Macabeu, and Parellada form the traditional Cava blend. Red varieties including Garnacha, Monastrell, and Sumoll have seen renewed interest in recent years.

As of 2025, Penedès became the first wine appellation in the world with 100% certified organic production. The region has long been one of Spain's most progressive and innovative wine districts, with producers experimenting with both international varieties and indigenous Catalan grapes for sparkling and still wine production.