Azimut "Brut Nature" Cava Region_Greece fermentation with indigenous yeasts and

fermentation with indigenous yeasts and infusion (no piegeage)

I hate driving)

He makes wines that are like nothing else we have ever tasted

steepest and meagerest soils of the vineyards surrounding the Werlitsch winery

considered Brézé to be one of the most important terroirs in the Loire valley

Azimut "Brut Nature" Cava Region_Greece fermentation with indigenous yeasts andGrapes: Macabeu + Xarel lo + Parelleda Region: Penedes, Catalonia, Spain Vintage: 2023 Viticulture: Organic Soils: Clay + Limestone + Loam Yeasts: Native Vinification: Secondary bottle fermented and aged on lees in accordance with the Cava DO rules Dosage: None Notes from the Importer: Residing in Peneds, an area renowned for its fine sparkling wines, the Suriols focus on secondary bottle fermented cavas, which are very elegant and delicately creamy