Over the last 12 vintages Azamor wines continue to maintain their unique character and quality. In the vineyard, we practice precision viticulture applying the minimum amount of treatments to the vineyard, usually 2-3 times during the growing season, versus an average of 8-10 which is typical in our region. We pick by hand, the harvesting decision is made on grape flavour and analysis. We choose the optimum time to harvest each variety, and every grape bunch is picked and then placed in small boxes before being transported 500 meters to the winery.
Our wineries equipment is modern. We use our own natural fermentation (Yeasts from our own grapes) so that the Azamor wine collection reflects the authentic characteristics of each variety and its terroir. Azamor has the luxury to slowly ferment each variety usually with cold skin contact ensuring that each variety has the optimum aromas, mouthfeel and taste. The grapes are pressed in a traditional basket press, to minimise tannin extraction, before being transferred and stored in stainless steel tanks. After the malolactic fermentation, the best wines are selected for oak barrels. Whilst aging, we tend to keep the wines slightly “reduced” so that we reduce the quantity of sulphur in our wines. The Azamor collection is fruity, complex, elegant and beautifully balanced, with soft tannins. We are slowly working towards a sustainability certification.
Azamor olive oil is produced from some of our olive varieties, Galega, Blanqueta and Picual from olive groves that are over 50 years old.