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Azimut comes from Assis Suriol, who returned to vineyards his family has been farming since the 15th century in 2000 to kickstart an organic, biodynamic, sustainable wine project. The main goal of Azimut is to preserve the characteristics of the grape used, creating fresh, immensely drinkable wines in the process.

This is a vibrant Spanish blend made up of 40% Tempranillo, 20% Garnatxa, 20% Monastrell, 10% Syrah and 10% Carignan. Fruit is vinified in stainless steel with indigenous yeast for 20 days before going into concrete tanks for 8-15 months for malolactic fermentation and battonage for three months. Unfined and only light sulphur upon bottling.

This lip-smacking, medium-bodied red is the result, packed with tart flavours of blackcurrant, black cherry and mulberry with a touch of tobacco leaf and balancing smokiness. The tannins are well-integrated and the acidity is refresh and bright. Goes well with just about everything!