# Azimut Brisat Orange Wine (2024)

- **Producer:** Cellers de Can Suriol
- **Colour:** orange
- **Type:** still
- **Grapes:** Parellada, Sumoll Blanc, Garnatxa Blanca, Moscatell
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 10.0%
- **Average price:** €12
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** blossom, peach, apricot, lychee, orange, herbaceous, dried apricot, almond

## About this wine

Cellers de Can Suriol del Castell operates from Castell de Grabuac in Alt Penedès, Catalonia, where the Suriol family has farmed since the 1600s. The estate converted completely to organic viticulture in 1996. The Azimut project was conceived to partner with local organic growers across distinct micro-climates in Penedès to craft accessible, low-intervention wines. In Catalan, 'brisa' refers to grape pomace, giving birth to 'Brisat', the traditional name for skin-contact white winemaking historically practiced in the region.

## Interesting facts

- In Catalan, 'brisa' means pomace, making 'Brisat' the historical term for skin-contact orange wines in Penedès.
- The Suriol family has farmed their estate at Castell de Grabuac in Alt Penedès continuously since the 1600s.
- Aged in traditional underground concrete tanks known as 'cups de formigó' with zero oak interaction.

## Food pairing

Skin-contact orange wines possess gentle tactile tannins and vibrant acidity, enabling them to bridge pairings between traditional whites and reds. The high acidity cuts through oily textures in cured meats and paella, while the light skin grip harmonizes with grilled vegetables and lightly spiced cuisine.

## Wine making process

Grapes are sourced from certified organic vineyards across three elevation zones in Alt Penedès. Fermentation occurs spontaneously using indigenous yeasts with 5 days of skin maceration (brisat) prior to a gentle pressing. The wine undergoes aging for 3 months in traditional underground concrete tanks ('cups de formigó') without any oak contact. It is bottled unfined and unfiltered with minimal added sulfur dioxide (<30 mg/L).