Giro Ribot, Cava Brut Reserva
Region Penedes Varietal 50% Macabeo, 30% Zarel-lo, 20% Parrelada Farming Hand-picked, Dry farming Winemaking Méthode Champenoise Character Apples, Wildflowers, Toast, Almonds, Dry Food Pairing Shellfish, Savoury desserts Music Pairing Beach Boys—Pet Sounds Serving Notes Best served 5-7 degrees celsius. Anytime is a good time for bubbles!
Manuel Giró, having spent much of his life as a liquor and spirits producer, bought a brandy distillery in the small town of Sant Fe del Penedès in 1977. The estate just happened to be located right next to the farm where his father was born and where the family had produced cava for many years. The distillery was eventually transformed into a winery and began producing wines sourced from grape varieties indigenous to the region. Today operations are overseen by Manuel’s daughter, fifth generation winemaker Maria Giró Ribot. Seeking a balance between innovation and tradition, she has rejuvenated and perfected her family’s long history of cava making. Using traditional méthode champenoise Giró Ribot creates some of the most distinctive and elegant sparkling wines in Spain today.
Cava is Spanish sparkling wine. Cava is made the same way that Champagne is produced, but with different grapes. Cava is much closer to Champagne than Prosecco.
The grapes for this wine are handpicked and carefully harvested from mid-August until the end of September. The vines are between 20 and 30 years old. They undergo a cold soak for several hours in order to maximize the primary aromas. Fermentation takes place in stainless steel tanks at a very low temperature between 12 -14 ºC for several days. The coupage wine obtained undergoes 2nd fermentation in the bottle according to the traditional “Méthode Champenoise”. This wine is golden with green undertones. Fine and constant bubbles forming. On the palate fresh and vibrant with an excellent balance of acidity and sweetness. Toasty and creamy hints combined with notes of fruit syrup and fine bubbly finish.