Azimut Cava takes its name from the Catalan word for the line between the sun and the sea—a 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 with super-fine bubbles. The nose is full of ripe white fruit, and the palate is soft, dry, and elegant. A perfect pick for light bites, clinks, and casual celebrations.