The Wine: Negre Red 2017
Azimut Negre Red is a red natural wine made from a blend of 40% Ull de Llebre (Tempranillo), 20% Garnatxa, 20% Monastrell, 10% Syrah, and 10% Samsó (Carignan) farmed organically in Penedes, Catalonia, Spain. Spontaneous fermentation in stainless steel tanks with indigenous yeasts, aging in concrete tanks for 8-15 months for malolactic fermentation. Azimut Negre Red is unfined and goes through a soft paper filter to remove tartaric particles. Minimal sulfites at bottling. Serving temperature: 55 F.
The Producer: Azimut
Azimut winery, also called Cellers de Can Suriol del Castell, is owned by the Suriol family. The estate is located in Alt Penedès, Province of Barcelona, Catalunya, Spain. Azimut is known primarily for producing Cava and other local wines from organic estate grown grapes from the Can Suriol vineyards of Alt Penedès – certified organic by the CCPAE (until 2007 NOP certification).
The Region: Penedès
Penedès is a sub-region located west of Barcelona, in Catalunya, Spain. Penedès is Catalunya’s most important wine district and carries the status of DO, Denominación de Origen. The region is famous worldwide for its main product: the excellent Cava sparkling wine – made with the Champenoise method.
The Terroir of Penedès
Penedès has a Mediterranean climate with mild winters and hot summers. The three subregions in which it can be divided, Baix Penedès, Medio Penedès, and Alt Penedès (where Azimut is located) – respectively low, middle, high Penedès, - have slightly different climates due primarily to altitude and distance from the coast. Soils range from calcareous, the prevalent formation, to sandy and clayey.
The Red Wines of Penedès
Red wines are usually blends of native varietals such as Tempranillo, Penedès main red grape varietal, Garnacha (Garnatxa), Monastrell, and Carinena. In recent years, a handful of producers have been experimenting with international varietals such as Cabernet Sauvignon and Merlot with good results.
The White Wines of Penedès
White still wines, in other words, non-Cava white wines, are made from the same native varietals used for Catalunya’s flagship sparkler, Xarel-lo, Macabeo, and Parellada. Only recently Chardonnay has been used both in Cava blends and as a still wine, a trend that’s gaining popularity.