The Suriols family has been working on the same property in Spain since the early 1600s (and living in the area some 500 years before that). They have been practicing organic vineyard management since the 1990s, rejecting pesticides, synthetic herbicides, and fertilizers. The estate got its official certification in 1996, and some 20 years later, Assís Suriol, its current head, took it even further by introducing biodynamic practices and limiting the use of sulfur.

The Suriols focus on secondary-bottle-fermented cavas, which are very elegant and delicately creamy thanks to their long aging on lees. Both the cavas and still wines are primary-fermented using only indigenous yeast. This way, each vineyard, variety, and vintage brings in a different type of yeast that then gives rise to a naturally vast array of flavor nuances in our wines. The malolactic fermentation happens naturally as well, in concrete tanks rather than stainless steel, bringing more stability to the wine.

An important part of Suriol’s natural approach is their Azimut project, which promotes organic viticulture. Using their export network as well as connections to local farmers, Assis & co. have created a brand of fun, easy-drinking wines made from their own and certified organic grapes that they purchase from their neighbors, thus encouraging them to pursue respectful viticulture.