About this wine
Vineyard and terroir
The fruit comes from the Belicello vineyard, near Sicily’s southwestern coast. The site forms part of a natural amphitheatre with a distinctive microclimate. The vines grow in deep, medium-textured alluvial soils at a density of 5,100 plants per hectare. Yields are kept low.
Vinification
The grapes are harvested by hand in mid-August. They undergo two weeks of skin maceration and are then destemmed. Spontaneous fermentation takes place in stainless-steel tanks at 25–28 °C, followed by malolactic fermentation. The wine marked the winery’s first experiments with natural yeasts.
Ageing
The wine is divided equally between large oak barrels and stainless-steel tanks for 12 months, followed by a further 12 months in bottle.
Label / history
Production began in 2001. The name Azimut derives from the ancient Arabic word “as-sumuth,” meaning “direction,” reflecting the winery’s view of viticulture and winemaking as a conscious way of life that guides thought and action. Annual production ranges from 6,000 to 9,500 bottles.
