GIRO RIBOT

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.

giroribot.es

Giro Ribot Cava Brut Reserva sparkling white wine Macebo, Xarel-Lo, Parellada Penedes Spain
Giro Ribot

Cava Brut Reserva

$27.99 x 6

$148.62 PER CASE
/
Shipping calculated at checkout.

 

SIZE
6 PACK, 750ml BOTTLES, $27.99 EACH
PRODUCER
Giro Ribot
VINTAGE
NV
COLOUR
Sparkling
REGION, COUNTRY
Penedes, Spain
GRAPE
Macabeo, Xarel-lo, Parellada
 




This wine is golden with green undertones. On the nose there are notes of apple, wildflowers and almonds. On the palate, the wine is fresh, flavorful and creamy with citrus fruit, toast and dried fruits. 

 

This wine is made with 50% Macabeo, 30% Xarel-lo and 20% Parellada. The grapes are handpicked and carefully harvested from mid-August until the end of September. The vines are between 20 and 30 years. 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”.

Giro Ribot Cava Rosado sparkling rose wine Trepat Pinot Noir Penedes Spain
Giro Ribot

Cava Brut Rosado

$25.99 x 6

$138.00 PER CASE
/
Shipping calculated at checkout.

 

SIZE
6 PACK, 750ml BOTTLES, $25.99 EACH
PRODUCER
Giro Ribot
VINTAGE
NV
COLOUR
Sparkling Rosé
REGION, COUNTRY
Penedes, Spain
GRAPE
Trepat, Pinot Noir
 


This wine is bright cherry in colour and on the nose it smells like fresh strawberries and dried berries. On the palate it has small, constant bubbles and juicy red fruit flavour. It is lively and well balanced.

 

This wine is made with 85% Trepat and 15% Pinot Noir. The grapes are manually harvested grapes at the beginning of October. They come from vineyards with the average age of vines between 25 and 30 years. Cava is made with the utmost winemaking techniques and the greatest care. The de-stemmed grapes undergo 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”. We employ a strain of yeast which increases mannoprotein content in the cava in order to achieve velvety and creamy mouth feel. The cava ages in the silence of our cellar on its lees.

Cava Brut
Giro Ribot

Cava Brut

$23.99 x 6

$127.38 PER CASE
/
Shipping calculated at checkout.

 

 

SIZE
6 PACK, 750ml BOTTLES, $23.99 EACH
PRODUCER
Giro Ribot
VINTAGE
NV
COLOUR
Sparkling
REGION, COUNTRY
Penedes, Spain
GRAPE
Macabeo, Xarel-lo, Parellada, Chardonnay
 



The wine is fresh on the nose with hints of white flowers and white peach. On the palate, it's fresh with an excellent balance of acidity and some sweetness. It is rich with floral and creamy pastry undertones. Long and persistent finish. 

 

The handpicked and mechanically harvested grapes come from their vineyard site called “Can Bas” with an average age of vines of 15 years. Grapes are picked from mid-August until the end of September. 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”. We employ a strain of yeast which increases mannoprotein content in the cava in order to achieve velvety and creamy mouth feel.