Cati Ribot Mallorcan Wines from the Past

Cati Ribot is a 3rd generation winegrower making natural wines under the name Avior (“from the past” in Mallorquino) in the seaside town of Santa Margalida. Her family owns 13.5 hectares of certified organic vineyards with Cati introducing biodynamic practices in 2015. Cati researches and recovers native grape varieties that have gone nearly extinct: From Giró Ros to Callet Negrela to Escursac, Cati works with these obscure Mallorcan grapes to produce low alcohol, “lively, sincere, and fresh” cero-cero wines that express “a heritage, culture, and environment”, more in line with the wines her grandparents drank before the international grape varieties invaded her island. 


The Wines
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Avior Son Llebre Blanc Giró Ros and Malvasia from a single name-sake vineyard grown on Cal Vermell (the local iron-rich clay-calcareous) soils close to the ocean. After a harvest by hand, the grapes spend a short time on the skins, pressed pneumatically and fermented in stainless steel with temperature control. After fermentation the wine is racked where rests in tank for a further 6 months before being bottled without any added sulfur (at any moment in the process), stabilization or filtration.

Avior Son Llebre Negre Escursac, Callet and Callet Negrella from a single name-sake vineyard grown on Cal Vermell (the local iron-rich clay-calcareous) soils close to the ocean. Fermentations are in a mix of steel vat and amphora and carried out whole berry with 30-40 day maceration. The wine rests in 4th use 500-liter barrel for 4 months and a further 2 months in steel  before being bottled without any added sulfur (at any moment in the process), stabilization or filtration.

Avior Malvasia Ancestral Catí’s Ancestral method wine is made from pure Malvasia from her family’s Son Llebre vineyard planted on Cal Vermell (the local iron-rich clay-calcareous) soils close to the ocean. After direct pressing, natural fermentation is carried out in steel vat; the still fermenting wine is bottled with about 20 grams residual sugar. The wine finishes fermentation in the bottle and rests for 14 months before being manually disgorged without any added sulfur at any moment in the process.
  

Location

General Info

  • Founded: 2004
  • Region: Mallorca
  • Village: Santa Margalida
  • Elevation: 92m 
  • Climate: Mediterranean
  • Soils: Loamy clay-calcareous 
  • Vineyard Land: 13.5 Ha 
  • Farming: Organic/biodynamic
  • Grower: Cati Ribot Galmés 

Tech Sheets

  • Avior Son Llebre Blanc: 2019
  • Avior Son Llebre Negre: 2019
  • Avior Malvasia Ancestral: 2019

Gallery