The winery owns 100 hectares of vineyards of the indigenous Macabeo, Xarello and Parellada grapes, with which Cavas are produced. The harvest is hand picked from mid August to beginning of October. Wines destined for Cava will form part of the tirage mixture consisting of selected yeasts and sugar which, once in the bottle will generate second fermentation in strict accordance with the Traditional Method. The first fermentation is very slow and at low temperature in order to assist the generation of secondary aromas. The coupage wine obtained undergoes 2nd fermentation in the bottle according to the traditional “Methode Champenoise”. We employ a strain of yeast which increases mannoprotein content in the cava in order to achieve velvety and creamy mouth feel. It is only after a lengthy ageing period that the disgorgement of Paul Cheneau will take place releasing its aromas and bouquet to full satisfaction. Aged in bottle between 12 and 15 months.
Giro Ribot is Spain’s preeminent family owned and operated producer of Cava. The Giro Ribot portfolio encompasses two distinct brands; Cava Paul Cheneau and Cava Masia Parera. Giro Ribot is situated at the heart of the Appellation d’Origine Penedes. This beautiful area of Catalonnia, halfway between the cities of Barcelona and Tarragona, is bordered to the south by the Mediterranean Sea and to the north by the spectatular and remarkable solid mass of Montserrat.