Winery Giró RibotCava AB Origine Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Parellada and the Xarello.
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Cava AB Origine Brut from the Winery Giró Ribot
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava AB Origine Brut of Winery Giró Ribot in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava AB Origine Brut
Pairings that work perfectly with Cava AB Origine Brut
Original food and wine pairings with Cava AB Origine Brut
The Cava AB Origine Brut of Winery Giró Ribot matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of paella de marisco (seafood paella), smoked salmon and lemon cake or spanish fish soup.
Discover the grape variety: Parellada
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
Informations about the Winery Giró Ribot
The Winery Giró Ribot is one of of the world's great estates. It offers 26 wines for sale in the of Cava to come and discover on site or to buy online.
The wine region of Cava
Spain's star traditional-method sparkler, the Iberian equivalent of Champagne. Three Catalan grapes blended: Macabeo (apple, freshness), Xarel-lo (body and herbaceous notes), Parellada (elegance and floral finesse). Chardonnay and Pinot Noir also allowed. From fruit-driven Brut to Gran Reserva (30 months on lees) with brioche and toasted notes.
The word of the wine: Film
Skin of the grape containing the colouring matter of red wines (anthocyanins), the most noble tannins and the essential aromatic substances.
