Azimut Brut Rose

This sparkling rosé from Catalunya (Spain) is made from Garnacha, Monastrell, and red Xarel-lo grapes. It is crisp and refreshing but has weight. After a very short maceration period, it is made using the Méthode Traditionelle. There is no dosage or sugar added and it ages for over nine months in the bottle. Aromas and notes of cherry, ripe red berries, macadamia, and almonds are also echoed on the palate. Its fine delightful bubbles are bursting with flavor with a pleasant fruity finish with nuances of saltiness. Azimut Brut Rosé from Cellier Can Suriol is perfect to enjoy on its own or paired with some smoked salmon, a charcuterie board, seafood, and light appetizers. Available for deliveries within Metro Manila.  

Grape Variety / Blend: garnatxa, monastrell
Winery / Estate: Cellers de Can Suriol - Azimut

This sparkling rose from Cataluna (Spain) is made from Garnacha and Monastrell, it is crisp and refreshing but has weight. Aromas and notes of cherry, ripe red berries are also echoed on the palate. Good on its own or with some smoked salmon or light appetizers.

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₱ 1,050.00 ₱ 1,050.00 1050.0 PHP

₱ 892.86

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Free Delivery in Metro Manila for orders above Php 3,000!
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Product-Type: Wine
Type: sparkling rose
Price Point: 751 to 1,000
Style: Rose
Vintage: N/V 2020 2021 2022
Blend/Grape Variety: garnatxa monastrell
Volume: 750 ml
Alcohol: 11.50%
Country: Spain
Region: Catalonia
Estate: Cellers de Can Suriol - Azimut
Appellation: Cava
Fermentation: Natural
Wine-Making Process: Organic
FOOD PAIRING: FISH: Steamed/Poached
FOOD PAIRING: CHEESES: Semi Hard Ripened cheese


Cataluna, Spain: Cellers de Can Suriol

The Suriol family are farmers who live in the farmhouse of the Castle of Grabuac and thanks to the work of the land, the elaboration of wine and its commercialization all over the world we give meaning to the cultivation of an ancient estate that wants to become a reflection of the most traditional Penedès .

The current oenologist, Assís Suriol, a graduate in pharmacy and oenology, has inherited the knowledge passed down from previous generations to which he has incorporated the audacity that gives a solid training to radicalize the commitment to make increasingly natural wines from 'an increasingly careful elaboration and a work of the vineyard more and more respectful with the earth and the plant.

All this tradition leads us to the elaboration of products of maximum organoleptic and nutritional quality through the use only of the most traditional grape varieties fermented with their own natural yeasts. After resting and raising properly, we obtain a round product that, once in the glass, retains the typicality of our area, the Penedès.