Giro Ribot Cava Brut Reserva "Ab Origine" 750ml
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Description
Ageing in the bottle: Between 24 and 36 months
Type of grapes: 50% Macabeo, 30% Xarel-lo, 20% Parellada
Alcohol: 11.5% vol.
Ideal Temperature: Between 5 – 7 ºC
Harvest: From mid-August until the end of September. The handpicked and carefully selected grapes come from our vineyards with the average age of vines between 20 and 30 years.
Production: 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”.
Appearance: Pale, straw yellow color with shiny golden hues and green undertones. Fine and constant bubbles forming an elegant rosary.
Nose: Very fine and elegant aroma with undertones of toasted almonds and subtle notes of wildflower honey and dried herbs.
Palate: Dry, well-structured and vibrant with pronounced overtones of toasted flavors and dried fruits. Elegant, persistent and with very lingering finish.
Food Match: Its delicate character and long bottle ageing combines this cava perfectly with any kind of light or seasoned dishes. It is ideal for every kind of fish and seafood but it goes perfectly as well with all sophisticated dishes based on white or red meat.
Shipping & Returns
We ship with Canada Post ExpressPost or Priority within British Columbia only. If you are not at home when Canada Post attempts delivery of your package, you will receive a door hanger to notify you that your package can be picked up at the postal outlet indicated on the card. Unfortunately, we are not legally allowed to ship outside of the province and packages delivered by Canada Post cannot be left on the doorstep. Packages must be received by a recipient over 19 years of age.
Within Downtown Vancouver - 1-2 business days
Outside Downtown Vancouver - 2 business days
Read the full shipping terms by clicking here.
