✅ Cati Ribot from Galmès i Ribot and currently leading her current personal project, AVIOR natural wines, are the example that, things always happen for a reason.
▷Why Hidden Icon?
Cati Ribot is a professional who shows that effort, talent and a lot of passion, are the ideal combination to make dreams come true and projects succeed.
Without knowing her personally, her wines enchanted us the first time, Lukas from Lundgren wines at Bar La Sang recommended him to us. From that moment on, Avior was appearing in our way, and each time we were more fascinated. These are wines that tell you a story, and that, transmit you a good vibration since your eye discovers it through its label, as well as when you enjoy drinking it.
As it could not be otherwise, the day arrived when, in “Vinya Toneta” by our Icon Hidden María Solivellas, Chef of Ca Na Toneta, her sommelier Evelyn de las Alas introduced us to Cati Ribot. It is just at that moment when you understand why you like her wines. You only have to look into her eyes, and the magic of the sparkle and her passion for her project when she explains it to you, you understand that this enthusiasm and magic is what floods the good vibes of her wines.
And if we opt for wines with minimal intervention, which are made by people with so much flair, is the great differential value for which they are unique.
#Talking
1.- WINE DNA. You grew up among barrels, deposits, vineyards… After three generations, in 2010 Galmés i Ribot went into organic farming. How did that process go? And, now almost ten years later, what’s your assessment?
I grew up among vines, granddaughter of the third generation of wine growers, my grandparents grew table grapes, my father followed the family path. In 1997 the system changed from vineyard to winery: the first years, we sold the grapes to other wineries, in 2004 was the first year that we vinified our wine, in 2007 and 2008 I went to Barcelona in the CETT where I did the sommelier course, it was the only training that allowed me to work and acquire knowledge of the world of wine, as the classes were only one day a week.
There I met the person who today is my great friend, Joan Rubió, a person I am very fond of and admire very much for his way of being and doing. And years later, he began his collaboration with us, with the “Study of Minority and Native Varieties of Mallorca”, the catalyst for a great change in our winery.
These have been, without a doubt, years of small steps that have allowed me to grow and evolve with our wines.
2.- AVIOR. It was your challenge, and you succeeded: to make your own wine and we all fell in love with the local tradition and varieties, some almost forgotten. How did this project come about? And how is the process to launch it? Is it being as you dreamed it would be?
This personal project is the result of many years of work and great changes in the vineyard.
We have changed an important part: from one vineyard to another, international variety for local variety, and the result is the fruit of a family’s effort: my parents, who are experienced in the vineyard, have supported the change of varieties and management of the harvest from the very beginning.
A work team that has been paddling hard to carry it out, we have been working in this sense for years, the last step was missing, to decide to make natural wines… and I have been lucky enough to share the winery with Eloi Cedó (Bodega Sistema Vinari), who appeared at the right time and has accompanied me in the creation of the wines.
3.- DESIGN. You have opted for a “modern” design and bottle, out of
common, but with a completely retro touch, and very different from the
designs from the Galmes i Ribot family winery. Why was this choice
a differential way not to confuse both projects? Have you involved 100% in that too?
The wines have been dressed by Maggie Adrover who captured, at first sight, the message of wine: natural wines and native varieties. Something that comes from the past, a mythical product… and she recovered presentations of traditional Mallorcan drinks, such as pineapple, chiffon… integrating it into a fresh new and sincere idea, and thus the image and label of Avior was created.
4.- COMMITMENT. You decided to go a step further for the environment
a few years ago, converting your crop. Now it’s a trend among the
public to use terms such as “natural wine”, “biodynamic”, “wine
ecological”. Very popular concepts, but with a lot of real confusion
yet. Could you explain the differences to our readers?
Yes, of course! In Galmes i Ribot we started in 2010 our conversion to organic farming. Two years later, we obtained the certification of all the wines, with the years we have been incorporating biodynamic treatments, but without the objective of obtaining the certification.
As far as an organic wine is concerned, it is a wine made from organic grapes following practices that try to minimize the impact of the activity on the environment by complying with the European regulations that certify them.
The biodynamic wines are based on the philosophy and study of Rudolf Steiner, where cultivation is considered as a living being, promoting microorganisms and biodiversity taking into account the energies of the sky and the earth, following a biodynamic calendar and a series of preparations. Concepts that are followed in the winery, although the biodynamic concept goes beyond norms, it is a philosophy of life: a kind of alchemy and connection between man, the earth and cultivation, where man is able to evolve spiritually by composting or applying some preparation when this connection is created.
Natural wines are wines obtained with the minimum possible intervention and without any type of added additives.
I believe that everyone should feel at ease with the product they make. I like to compare wines with people. I identify with sincere free wines that express and arouse emotions, I do not believe in labels or certifications.
5.- NAMING. How important is it for you to choose each of the names of your wines? What’s your inspiration?
The wine “Son Llebre” is the name of the estate, it is a name that comes from the ancestors, I guess because in this land there are a lot of hares, you see them running and jumping among the vines.
From this wine, Son Llebre, we have brought out white wine and in a few months the red one will come out, it is a blend that represents the land, the other two wines “Malvasia” and “Escursac” that reflect the essence of the variety.
6.- GALMES I RIBOT. How has it been for your family to see the success of your project? Are they your biggest critics?
The project bears my signature and is the fruit of the work of the whole family over many years.
We have been making big changes for a long time. My parents are very happy to see the fruit of so much effort: my mother is the most critical and the other day she told me that she would pass me her order to buy “Son Llebre Blanc” wine, for this summer, which is a wine she likes very much… (laughs)
7.- GENERATION. We could see from some pictures that you’re taking your daughter the cellar, even though it’s very small. Will you show her the way your parents did?
Kids learn from example: if they see you working, fighting for what you want, making mistakes, getting up and moving on, it’s the best and easiest way to teach, that’s what my parents and grandparents have taught me.
8.- FASHION. Wine consumption has increased in recent years,
plus the public now wants to know and understand wine. On some
occasions almost bordering on snobbery. But in the world of wine, of land,
there’s actually a lot more simplicity. What do you think of all this fashion?
I believe that it is not a fashion that wine is understood as a food that nourishes the body and the soul.
The land is wise, and when you are able to connect with it and with the crop and create through its fruits reaching its socialization, the consumer sometimes is open to try new wines, other more classic ones… we cannot make wines that everybody likes. My intention is to make honest and lively wines that tell a real story.
9.- COVID-19. This confinement, in all sectors, is a hard economic and production blow. How is it looking this season and what new initiatives you are going to promote in your winery or with the others wineries in Mallorca, in the coming months?
It is a complicated year, we would never have imagined finding ourselves in the current situation, such a small invisible enemy that has stopped us at once, the uncertainty of what is going to happen, it is very difficult to make decisions in the current situation, we only have to go ahead and trust, as the Buddhists say, everything is ephemeral and everything is transformed, nothing has eternal durability.
Without a doubt it will be a different harvest, from some products we will decrease the production this year due to the stop in sales that we have suffered, in the vineyard it is also being a complicated year due to oidium and 1010 so we will have less production but as always focused on the wines that come out are of good quality.
10.- CREATIVITY. During this confinement, what have you done
keep it active?
Spend more time with the family, spend more time with my daughter, rest, try to focus on positive thoughts and drink wine, lots of wine… (laughs)
11.- BASICS. What music, book or element do you use for inspiration and creation?
Silence, I love silence: shutting myself up in the cellar alone and putting everything in order, it is the best time to make decisions when only silence accompanies you.
12.- PRODUCTION. What moment in the production of the wine, do you like
more?
I like the harvest, although it also worries me because it’s a time when you have to make many decisions, everything happens very quickly. You only get one chance, I wish everything could be done twice but we only get one chance a year.
13.- STAGE. What have you missed most during this confinement and
what do you think it’s brought you?
My freedom, being able to decide what to do at each moment, the beach, the sea, the social life, going to the restaurants that I like very much, my friends, everything!
14.- AVIOR TOP. It’s a question we ask all our Icons
Hidden. I’m sure it’s difficult, but recommend one of your wines to our readers and why.
“Escursac”, is a wine fermented in ceramics created by the ceramist Carles Llarch. I like it very much for its freshness, finesse and elegance.
HIDDEN RECOMMENDATIONS. Mallorca is full of magical places. Recommend us your “hidden place” on the island.
I don’t know if I’m going to surprise you, my favourite place is Son Serra de Marina, for me it’s the best place in the world, where my mother took me when I was little and where I still take my daughter and I’m lucky to have it very close.
+ HIDDEN ICONS
