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Bodega Ribas
TRADITION AND SUSTAINABILITY
Located in Consell, in a historical wine region, our winery complements the respect of traditions with investment in research. The team shares a common goal: to produce the best quality grapes in a sustainable way to make personal wines with marked tipicity.
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Bodega Ribas
TRADITION AND SUSTAINABILITY
Located in Consell, in a historical wine region, our winery complements the respect of traditions with investment in research. The team share a common goal: to produce the best quality grapes in a sustainable way to make personal wines with marked tipicity.
-
Bodega Ribas
TRADITION AND SUSTAINABILITY
Located in Consell, in a historical wine region, our winery complements the respect of traditions with investment in research. The team share a common goal: to produce the best quality grapes in a sustainable way to make personal wines with marked tipicity.
The production
CONTROLLED PRODUCTION PER PARCELS
The wines are made from our own grapes, harvested by hand and chosen through a triple selection system: one at the vineyard and two more at the cellar that has a triage table for clusters and a conveyor belt for the selection of the individual grapes.
The winery has two production rooms, each of them with a capacity of 100.000 bottles, one for red wines and one for white, rosé and sweet wines. Each grape variety and parcel is produced in specific tanks depending on the fermentation type: stainless steel, concrete or oak.
The red wines
THE EXPRESSION OF TERROIR
Harvested from mid September to the beginning of October, the grapes undergo a double selection process, grape by grape, and the berries are then pushed, slightly crushed from a small hopper into the fermentation tanks. They are made of stainless steel for the grapes from the young vines, and concrete or oak for the native grape varieties.
The fermentation and the maceration of the skins with the must using pump overs and pigeages are chosen according to the origin of the grapes, in search of the expression of the Terroir.
After that, the wine is aged in 500 litre barrels and 2.500 litre foudres to obtain balance between wine and oak and to preserve the delicate aromas of the native varieties.
The white and rosé wines
THE SUBTLETY OF THE AROMAS
The grapes are first taken to a cold chamber to counter the soaring temperaturas to which they are exposed, being harvested between the end of August and the beginning of September, when the external temperatures, including the nocturnal ones, are very high.
A light press is done in the pneumatic winepress with low pressure (under 1,5 bars) avoiding oxidation this way. The fermentation then takes place in stainless steel tanks or in 500 liter barrels at a controlled temperatura of 14ºC, in order to preserve the finesse of the varietal aromas.
Laboratory
QUALITY CONTROL
Quality control and hygiene are essential and all the details are meticulously supervised through every step of the production. For that purpose, we have specialised technicians in our own laboratory, where we also conduct part of our experimenting projects and follow up of the native varieties.
Facilities
TRADITION AND INNOVATION
Nowadays the old buildings from the 18th Century, located next to the family home, are still operational and are used exclusively for the production of red wines.
Next to them and on the other side of an old threshing plot, there is a contemporary building where the rest of the production, aging and bottling takes place.
Bodega Ribas
WINE ARCHITECTURE
With the intention of modernizing the facilities, in order to improve and increase the production, in 2019 a new building is constructed, a project from Rafael Moneo’s architectural studio.
