PASSION INTEGRITY FAMILY CURIOSITY TERROIR The ancestors of the Giró Ribot The Paul Cheneau line can be Giró Ribot is Spain’s The cellars at Giró Ribot Giró Ribot is situated at the heart of family, a noble lineage, are best described as elegant preeminent family owned and combine tradition and state- the Penedès appellation. This beautiful of-the-art technology in area of Catalonia is bordered to the closely tied to the Penedès Spanish sparkling Cavas with operated producer of Cava. south by the Mediterranean Sea and region by bonds which go back French influence of styling. The ancestors of the Giró order to achieve the best quality for their products. to the north by the spectacular and over several generations of Paul Cheneau is classically Ribot family, a noble lineage, remarkable solid mass of Montserrat. wine, Cava and spirit traditional in their methods of are closely tied to the Presses are located in an Here, climatic and topographical producers. The symphonic production as well as in the Penedès region by bonds underground cellar in order conditions come together to form an nature of this union has been grape varieties used. The which go back over several to preserve their natural ideal environment for cultivating and key to the development of Paul winery owns 247 acres of generations of wine, Cava and freshness when obtaining producing wines of the highest quality. the must. While the solid mountain mass of Cheneau. vineyards of the indigenous spirit producers. Siblings Montserrat protects it from cold north Macabeo, Xarel·lo and Maria Rosa and Eduaro Giró winds, the proximity of the sea Parellada grapes, with which run the estate today. Their The advanced technology of ensures mild temperatures. In our presses allows the addition, Penedès enjoys a typically Cavas are produced. family’s history traces back to pressing to be done at a the sixteenth century in the Mediterranean climate. The winters very low pressure in order are mild, the summers are moderately Penedès region. to obtain the free-run juice. hot and rainfall kid limited. GRAPE VARIETIES // 45% Macabeo PAUL CHENEAU 40% Xarel·lo APPELLATION // 10% Chardonnay Penedès 5% Parellada Brut Penedès is the most important viticultural area in Catalonia, WINEMAKING // northeastern Spain, in terms of both After a careful selection of estate grapes, volume produced and the diversity of primary fermentation takes place in wine styles. Penedès DO covers dry, stainless steel tanks at a very low sweet and sparkling styles but the DID YOU KNOW? temperature between 54-57 ºF for vast majority of vineyards are several days. The wine undergoes second dedicated to Cava. fermentation in the bottle, per Cava DO The Paul Cheneau line can be best laws. A particular strain of yeast is used described as elegant Spanish to increase the mannoprotein content sparkling Cavas with French (protein compounds which are naturally influence of styling. Paul Cheneau is released during the latter stages of ABOUT THE WINERY // classically traditional in their fermentation) in the Cava in order to Giró Ribot is Spain’s preeminent family methods of production as well as in achieve a velvety and creamy mouth owned and operated producer of Cava. The the grape varieties used. The winery feel. The Cava ages on the lees in bottle ancestors of the Giró Ribot family, a noble owns 247 acres of vineyards of the between 12-15 months. indigenous Macabeo, Xarel·lo and lineage, are closely tied to the Penedès Parellada grapes, with which Cavas region by bonds which go back over several are produced. STYLE// generations as wine, Cava and spirit Crystal-clear greenish color with golden producers. The symphonic nature of this highlights. Fine and constant bubbles union has been key to the development of forming a great rosary on the top of the Paul Cheneau. The Paul Cheneau line can glass, a nose of wild meadow flowers, be best described as elegant Spanish light fruit aromas and subtle autolytic sparkling Cavas with French influence of undertones. The palate is fresh with styling. Paul Cheneau is classically good acidity and balanced with very traditional in their methods of production subtle floral undertones and flavors of as well as in the grape varieties used. creamy pastries. Nice lively finish, lingering on the palate. 2 GRAPE VARIETIES // PAUL CHENEAU 45% Macabeo 40% Xarel·lo APPELLATION // 15% Chardonnay Penedès Blanc de Blancs Reserva Brut Penedès is the most important viticultural area in Catalonia, WINEMAKING // northeastern Spain, in terms of both volume produced and the diversity of After a careful selection of estate wine styles. Penedès DO covers dry, grapes, primary fermentation takes sweet and sparkling styles but the place in stainless steel tanks at a very DID YOU KNOW? vast majority of vineyards are low temperature between 54-57 ºF for dedicated to Cava. several days. The wine undergoes The Paul Cheneau line can be best second fermentation in the bottle, per described as elegant Spanish Cava DO laws. A particular strain of sparkling Cavas with French yeast is used to increase the influence of styling. Paul Cheneau is mannoprotein content (protein classically traditional in their compounds which are naturally released ABOUT THE WINERY // methods of production as well as in during the latter stages of fermentation) Giró Ribot is Spain’s preeminent family the grape varieties used. The winery in the Cava in order to achieve a velvety owned and operated producer of Cava. The owns 247 acres of vineyards of the and creamy mouth feel. The Cava ages ancestors of the Giró Ribot family, a noble indigenous Macabeo, Xarel·lo and on the lees in bottle for 24 months. lineage, are closely tied to the Penedès Parellada grapes, with which Cavas region by bonds which go back over several are produced. STYLE// generations as wine, Cava and spirit Straw-colored with greenish tints, a producers. The symphonic nature of this steady effervescence and formation union has been key to the development of of small bubbles which generate a Paul Cheneau. The Paul Cheneau line can gentle crown. Subtle and delicate, be best described as elegant Spanish floral, with light toast, hints of dry sparkling Cavas with French influence of fruits and a touch of dried herbs. On styling. Paul Cheneau is classically the palate vibrant acidity balanced traditional in their methods of production with velvety, toasty and honeyed as well as in the grape varieties used. mouth feel. Elegant and complex with a nice lively finish. 3 GRAPE VARIETIES // PAUL CHENEAU 70% Garnacha 30% Pinot Noir APPELLATION // Penedès Brut Rosé WINEMAKING // Penedès is the most important Hand-picked grapes are sourced from an viticultural area in Catalonia, average of 25-30-year-old vineyards. The northeastern Spain, in terms of both de-stemmed grapes undergo cold soak for volume produced and the diversity of several hours in order to maximize the wine styles. Penedès DO covers dry, primary aromas. primary fermentation sweet and sparkling styles but the DID YOU KNOW? takes place in stainless steel tanks at a very vast majority of vineyards are low temperature between 54-57 ºF for dedicated to Cava. The Paul Cheneau line can be best several days. The wine undergoes second described as elegant Spanish fermentation in the bottle, per Cava DO sparkling Cavas with French laws. A particular strain of yeast is used to influence of styling. Paul Cheneau is increase the mannoprotein content (protein classically traditional in their compounds which are naturally released ABOUT THE WINERY // methods of production as well as in during the latter stages of fermentation) in Giró Ribot is Spain’s preeminent family the grape varieties used. The winery the Cava in order to achieve a velvety and owned and operated producer of Cava. The owns 247 acres of vineyards of the creamy mouth feel. The Cava ages on the ancestors of the Giró Ribot family, a noble indigenous Macabeo, Xarel·lo and lees in bottle for 10-12 months. lineage, are closely tied to the Penedès Parellada grapes, with which Cavas region by bonds which go back over several are produced. STYLE// generations as wine, Cava and spirit Bright cherry-pink color with well- producers. The symphonic nature of this developed small and constant bubbles union has been key to the development of forming a gentle rosary. Intense notes of Paul Cheneau. The Paul Cheneau line can fresh red fruits, hints of fine lees and be best described as elegant Spanish dried berries, together with subtle sparkling Cavas with French influence of fragrances of fresh strawberries. On the styling. Paul Cheneau is classically palate this cava explodes with juicy red traditional in their methods of production fruit flavors. Rich, lively and well- as well as in the grape varieties used. balanced. Lingering and pleasant after taste with an elegant lively finish. 4 GRAPE VARIETIES // PAUL CHENEAU 50% Macabeo 30% Xarel·lo APPELLATION // 20% Parellada Penedès Our Lady of Spain Brut Penedès is the most important WINEMAKING // viticultural area in Catalonia, After a careful selection of estate northeastern Spain, in terms of both grapes, primary fermentation takes volume produced and the diversity of place in stainless steel tanks at a very wine styles. Penedès DO covers dry, low temperature between 54-57 ºF for sweet and sparkling styles but the DID YOU KNOW? several days. The wine undergoes second vast majority of vineyards are fermentation in the bottle, per Cava DO dedicated to Cava. The Paul Cheneau line can be best laws. A particular strain of yeast is used described as elegant Spanish to increase the mannoprotein content sparkling Cavas with French (protein compounds which are naturally influence of styling. Paul Cheneau is released during the latter stages of classically traditional in their fermentation) in the Cava in order to ABOUT THE WINERY // achieve a velvety and creamy mouth methods of production as well as in Giró Ribot is Spain’s preeminent family feel.