Azimut, Cava Brut Nature (2023) California

Azimut, Cava Brut Nature (2023) CaliforniaAzimut Cava takes its name from the Catalan word for the line between the sun and the seaa balance of energy and ease, just like this wine. A traditional blend of Macabeo, Xarel lo, and Parellada, grown on calcareous clay soils, and fermented with native yeasts. After a second fermentation in the bottle, it rests on the lees for at least 9 months before being disgorged to order. Zero dosage, with just a touch of sulfur at bottling. Bright, pale yellow

and wild rose lead into a full-bodied

Powdery tannins lead to a long and persistent finish

and blackberry are lifted by bright acidity and a mineral edge

It is the visual and taste portrait of the Hampton's high summer

dried fruits

some stone fruit

started by Géraud of Domaine des Marnes Blanches

20% Merlot

Fun fact: La Oveja is named after a real lamb raised by the Zuccardi family during the pandemic—because even wines have stories

aged in neutral oak barrels

fresh style of wine that highlights this unique limestone terroir

Fruit flavors with notes of pomegranate