2023 Azimut White
Azimut is produced from a blend of Parellada, Sumoll Blanc, Garnatxa Blanca, and Moscatell grapes. The wine undergoes natural fermentation using the grapes’ indigenous yeasts with 5 days of skin contact followed by 3 months of maturation in underground concrete tanks. It is neither filtered nor fined, and the sole additive is sulfur (max 30ppm) at bottling. The production methods and nomenclature reflect an emphasis on expressing the vineyard’s terroir and coastal influences.
Regular price
$20.00
Regular price
Sale price
$20.00
Specs
Farming
Harvest
Grapes are promptly processed for minimal intervention production.
Fermentation
Native, indigenous yeast initiates spontaneous fermentation.
Extended skin contact of 5 days is applied.
Fermentation takes place in underground concrete tanks/vats.
Extended skin contact of 5 days is applied.
Fermentation takes place in underground concrete tanks/vats.
Aging
The wine undergoes bâtonnage and is aged on the lees.
Aging durations vary from 3 months in underground tanks to at least 10 months with lees contact before handdisgorgement.
The product remains unfined and unfiltered, with minimal intervention and a touch of sulfur at bottling (max 30ppm).
Aging durations vary from 3 months in underground tanks to at least 10 months with lees contact before handdisgorgement.
The product remains unfined and unfiltered, with minimal intervention and a touch of sulfur at bottling (max 30ppm).
