Red wine from Ribas winery, under the D. O. Binissalem.The grapes are harvested and selected manually grain by grain. Fermented and aged for 12 months in French oak barrels, half new and the other half second year, from Ribas de Cabrera.

White wine from Ribas winery, under the D. O. Binissalem. After the manual harvest, the bunches go through a selection table with strict quality control. It is gently pressed with a pneumatic press to prevent oxidation. It ferments for 30 days at 15ºC in stainless steel and is subsequently bottled.

White wine from Ribas winery, under the D. O. Binissalem. It is harvested manually and the best grape is selected. 20% ferments in new French oak barrels where it is aged for 6 months. The other 80% ferments at a controlled temperature in stainless steel tanks to preserve freshness and varietal scents.

Red wine from Ribas winery, under the D. O. Binissalem.Vineyard with more than 60 years. It is harvested by hand and then goes through a double selection table. After destemming, it is macerated at a low temperature and fermented at a controlled temperature in stainless steel tanks with daily punching. Subsequently, it is aged for 13 months in new French oak barrels. Finally it is bottled without filtering.

Sweet wine from Ribas winery, under the D. O. Binissalem. A late harvest is carried out manually and then goes through the selection table. Subsequently, it partially ferments in stainless steel tanks and in French oak barrels. Fermentation is stopped by cold to keep the sugar. Finally, it is aged for 6 months in barrels.

White wine from Ribas winery, under the D. O. Binissalem. Manual harvest. Strict selection and gentle pressing of the bunches at low pressures in a pneumatic press to avoid oxidation. Once fermented, a crainza continues for 5 months on its lees in French barrels.

White wine from Ribas winery, under the D. O. Binissalem. It is harvested manually and the best grape is selected. 20% ferments in new French oak barrels where it is aged for 6 months. The other 80% ferments at a controlled temperature in stainless steel tanks to preserve freshness and varietal scents.

Vino tinto de la bodega Ribas, bajo la D. O. Binissalem. Vendimia manual. Selección en mesa, grano a grano, donde se controla la calidad de la uva. Posteriormente se procede a una fermentación a temperaturas moderadas de entre 25 y 27ºC evitando sobremacerar para extraer los aromas primarios de fruta roja de Manto Negro y los taninos suaves y redondos del Cabernet, Syrah y Merlot. Posterior crianza en barrica de segundo y tercer año durante 12 meses.

Red wine from Ribas winery, under the D. O. Binissalem.The grapes are harvested and selected manually grain by grain. Fermented and aged for 12 months in French oak barrels, half new and the other half second year, from Ribas de Cabrera.

Rosé wine from Ribas winery, under the D. O. Binissalem. After the manual harvest, it is de-stemmed prior to manual selection grain by grain. Next, it is gently pressed in a pneumatic press and each variety is fermented separately in stainless steel tanks at a controlled temperature before blending prior to bottling.