Cava Giró Ribot Avant Brut Reserva

Giró Ribot Avant Brut Reserva has been crafted by the enologist Joan Rovira at the Caves Giró Ribot winery from a personally designed coupage of Xarel-lo and Chardonnay grapes with 15% Macabeo. The grapes used to produce this small batch cava were harvested from 30 to 50 year-old grapevines at the Finca Can Bas winery. The production of this cava presented a union between the spirit of this winery´s family tradition of producing cava along with new and innovative winemaking technologies. All of the grapes used in this cava were harvested by hand and they were transferred to this winery is small 44 pound (20 Kg) boxes during the end of august to late September. The vinification process of this cava began with a cold maceration of the destemmed grapes to extract the aromatic from their skins making the primary aromatics of this cava´s nose more concentrated. Part of the grape must used to produce this cava was fermented in stainless steel vats at controlled temperatures between 54 and 57 ºF (12-14 ºC) to extract further aromatics from the grapes while the rest of the must was fermented in French and Balkan oak barrels. These must were also aged in their lees in these barrels with weekly batonnage rotations. At this point the final coupage was realized in a traditional manner and the cava was aged in its bottle for a time period between 18 and 24 months where it also received its second fermentation. There was yeast added to this second fermentation process in order to realize a silkier end product cava. The cava was then disgorged and it contains 6 grams of sugar per liter. The production of Giró Ribot Avantgarde Brut Reserva was limited to 10,000 bottles.